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	<title>Historical Foods</title>
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	<description>Authentic Historic British Food And Recipes</description>
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		<title>Jam Roly Poly</title>
		<link>http://historicalfoods.com/7468/jam-roly-poly-recipe/</link>
		<comments>http://historicalfoods.com/7468/jam-roly-poly-recipe/#comments</comments>
		<pubDate>Tue, 07 Sep 2010 12:54:29 +0000</pubDate>
		<dc:creator>Historical Foods</dc:creator>
				<category><![CDATA[Modern Desserts]]></category>

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		<description><![CDATA[The name Jam Roly Poly for this pudding was only used since the latter half of the twentieth century, before then many earlier cooks-books, borrowing the recipe from Mrs. Beeton, followed her style, and also called it Roly Poly Jam Pudding. Although the steamed/boiled version (see link) of Jam Roly Poly is more authentic, and [...]]]></description>
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		<title>Chocolate Brownies</title>
		<link>http://historicalfoods.com/6079/chocolate-brownie-recipe/</link>
		<comments>http://historicalfoods.com/6079/chocolate-brownie-recipe/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 10:48:38 +0000</pubDate>
		<dc:creator>Historical Foods</dc:creator>
				<category><![CDATA[Christmas Desserts]]></category>
		<category><![CDATA[Modern Desserts]]></category>

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		<description><![CDATA[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 [...]]]></description>
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		<title>Dry Cured Ham</title>
		<link>http://historicalfoods.com/1863/dry-cured-ham-recipe/</link>
		<comments>http://historicalfoods.com/1863/dry-cured-ham-recipe/#comments</comments>
		<pubDate>Tue, 31 Aug 2010 09:33:54 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Master Classes]]></category>
		<category><![CDATA[Medieval Recipes]]></category>

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		<description><![CDATA[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 &#8216;cure&#8217;. This is done using a curing compound, (consisting [...]]]></description>
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		<title>Jam In 20 Minutes</title>
		<link>http://historicalfoods.com/7289/jam-in-20-minutes-recipe/</link>
		<comments>http://historicalfoods.com/7289/jam-in-20-minutes-recipe/#comments</comments>
		<pubDate>Sat, 28 Aug 2010 18:22:35 +0000</pubDate>
		<dc:creator>Historical Foods</dc:creator>
				<category><![CDATA[Modern Recipes]]></category>

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		<description><![CDATA[When you hear that jam can be made in 20 minutes, any jam, in twenty-minutes, you might well be skeptical &#8230; 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 [...]]]></description>
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		<title>Sticky Toffee Pudding</title>
		<link>http://historicalfoods.com/996/sticky-toffee-pudding-recipe/</link>
		<comments>http://historicalfoods.com/996/sticky-toffee-pudding-recipe/#comments</comments>
		<pubDate>Wed, 25 Aug 2010 16:21:37 +0000</pubDate>
		<dc:creator>Historical Foods</dc:creator>
				<category><![CDATA[Christmas Desserts]]></category>
		<category><![CDATA[Modern Desserts]]></category>

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		<description><![CDATA[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&#8242;s while others claim it is from an [...]]]></description>
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		<title>Scones</title>
		<link>http://historicalfoods.com/1479/scones-recipe/</link>
		<comments>http://historicalfoods.com/1479/scones-recipe/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 12:38:32 +0000</pubDate>
		<dc:creator>Historical Foods</dc:creator>
				<category><![CDATA[Victorian Desserts]]></category>

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		<description><![CDATA[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 [...]]]></description>
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		<title>Cherry Turnovers</title>
		<link>http://historicalfoods.com/5935/cherry-turnovers-recipe/</link>
		<comments>http://historicalfoods.com/5935/cherry-turnovers-recipe/#comments</comments>
		<pubDate>Mon, 23 Aug 2010 21:30:20 +0000</pubDate>
		<dc:creator>Historical Foods</dc:creator>
				<category><![CDATA[S.E. England]]></category>
		<category><![CDATA[Victorian Desserts]]></category>

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		<description><![CDATA[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; [...]]]></description>
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