From at least Medieval times salt was mixed with saltpetre, and other ingredients such as sugar, honey, pepper or juniper berries, to carry out the processes of preserving pork. Dry Cured Hams are the hind leg of a pig that have been salted, then air-dried to ‘cure’. This is done using a curing compound, (consisting [...]
Making Jam and Preserves is neither difficult, nor confusing, nor time consuming. If like most people you are not interested in commercially producing jam (although the same advice here will also be followed by small commercial jam makers) and you want to produce perhaps half-a-dozen to a dozen jars of your favourite varieties, then this [...]
One of the earliest and most detailed accounts of the craft of the Comfitmaker (or Sugar Confectioner) in English, is called,‘The arte of comfetmaking, teaching how to cover all kinds of seeds, fruits or spices with sugar’, it was written by Sir Hugh Plat, in his Tudor work, ‘Delights for Ladies’, and first published in [...]
Sir Kenelm Digby (July 11, 1603 – June 11, 1665). He was an English courtier, diplomat and highly reputed natural philosopher, known in society circles as a leading Roman Catholic intellectual, (he was also a founder member of the highly regarded Royal Society). His cook book, The Closet of Sir Kenelm Digby Knight Opened, was [...]
Bread has been the cause of war, rebellion, revolution and persecution. It has been a political and religious issue, keenly understood by Kings, Emperor’s, Popes, Churches and governments. Bread has been the cause of more famine and feast than any other food staple in history. For thousands of years laws have been made and tightly [...]
This is one of the most extravagant of the early Medieval British feasts recorded. It was for King Richard II and the Duke of Lancaster (John of Gaunt) in September 1387. The list of food was staggering, as are the number of dishes served in each of the three courses. However it does give us [...]
Hannah Glasse (1708 – 1770) was an English writer of the eighteenth century. She is best known for her cookbook, ‘The Art of Cookery’, first published in 1747. This book can be said to be the forerunner of the modern ‘cook-book’, “I believe I have attempted a Branch of Cookery which Nobody has yet thought [...]
The precise origin of preserved fruit using sugar and boiling remains a matter of historical debate, it is known that jams probably began centuries ago in the Middle Eastern countries, where cane sugar grew naturally, (originating centuries before from North India). It is believed that returning medieval Crusaders first introduced jam making processes to Britain, [...]
This Chocolate Brownie recipe, like our Hot Chocolate Puddings recipe, is the real thing; they are definitely not your average Chocolate Brownie. If you ever felt you and your friends or family really deserved a treat or reward, or it is a very special occasion, then this is what you should make. Buy bars of [...]
From at least Medieval times salt was mixed with saltpetre, and other ingredients such as sugar, honey, pepper or juniper berries, to carry out the processes of preserving pork. Dry Cured Hams are the hind leg of a pig that have been salted, then air-dried to ‘cure’. This is done using a curing compound, (consisting [...]
When you hear that jam can be made in 20 minutes, any jam, in twenty-minutes, you might well be skeptical … by saying it even I feel like a snake-oil salesman trying to convince you that rubbing on this lotion will miraculously make you live longer. But its true, any fruit, any jam, in 20 [...]
Sticky Toffee Pudding is a great tasting recipe, and certainly a modern British ‘classic’, (alongside Jam Roly-Poly and Spotted Dick puddings) capturing for many the childhood memories of growing up in the 20th Century. Some say Sticky Toffee Pudding was developed in the Lake District in the 1960′s while others claim it is from an [...]
Scones are a great treat at tea time, (once served at 4 pm sharp) and quintessentially British. While the English have taken credit for their popularity, this is a dish which all regions of Britain enjoy, and have a history with. The simple scone is thought to have originated from Scottish Quick Breads, (baked on [...]
These Victorian, regional Cherry Turnovers are a speciality of Buckinghamshire in southern England, where wonderful, local Cherries are grown in many private and commercial cherry orchards. They have a light pastry top and bottom, and ripe, tangy-juicy cherries in the center. Cherries have a very short growing season if you are after picking your own; [...]
Blackberry Jam is a real treat on toast in the mornings. It has a unique, and easily recognisable flavour amongst jams, with its sweet-sharp dance on the tongue and deep berry taste. To help the jam set, (adding in extra pectin) the recipe uses one brambley apple and a small amount of fresh apple juice [...]
Many people’s favourite jam is strawberry, and with good reason, this fruit lends itself to jam making, and is wonderfully delicious when eaten on a fresh piece of buttered Manchet Bread. Collecting the fruit is a great summer time family day out and the return on the labour by having your own home-made jam to [...]
