Related Posts
-
January 31, 2012
Medieval Flour & Pastry
Medieval Flour Medieval milling and boulting methods were never wholly successful in removing all of the bran from the grain, even the best flour produced in this period was an ‘off-white’ flour, rather than the pure white flour produced today by industrial roller milling. The best ‘extraction’ rates that could be achieved is thought (by …
-
March 24, 2012
Damson Jam
For this simple to make Damson Jam use the best dark, plump damsons (best picked from your local area). They produce a deeply coloured and richly flavoured jam that makes a delicious treat spread on toasted English muffins or warm crumpets at tea time. Damson Jam Recipe Makes about 2kg of jam to pot. Take …
-
December 19, 2011
Yorkshire Parkin
Yorkshire Parkin (also known in some areas as Perkin) is a regional ginger cake of the north-east of England – with some slight variations in ingredients across the area. Having read and made many different authentic recipes for Parkin, many coming from ‘A Yorkshire Cookery Book’ published in 1916, I believe the following late Victorian …
-
June 23, 2011
Hertfordshire Regional Recipes
Hertfordshire is a county in the south-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Hertfordshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and …