FIND THE PERFECT RECIPE:
Harlech Bara Brith Recipe (Modern)
White-pot Bread And Butter Pudding (Georgian)
Venyson Y-Bake Recipe (Medieval)
The story of what we cook and eat is in itself a form of autobiography of the nation. Here on Historical Foods you can find out more about the forgotten and neglected secrets of traditional British foods and ingredients. As well as classic recipes discover food histories, traditional cooking techniques, historic recipe methods, famous regional dishes and foods of the past. All the recipes featured on this site come from our cultural memory, and are best shared with friends and family; from simple stews and wonderful desserts, to a complex medieval subtylte, these are recipes which will re-connect us with forgotten skills and local ingredients.The recipes come from Medieval, Tudor, Stuart, Georgian, Regency, Victorian and Modern Britain.
Raspberry jam has got to be one the best jams to use in a multitude of different ways, eaten on fresh bread, used in Jam Roly-poly, spread on Bara Brith etc. It is also one of the easiest jams to make. If you are new to jam making you might want to read this post [...]
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 [...]
Souling Cakes are from the Cheshire region, on the border with North Wales. A Souling cake (or soul cake) is a small round cake, like a biscuit, which is traditionally made for All Souls’ Day (the 2nd November, the day after All Saint’s Day) to celebrate the dead. These plain cakes, often simply referred to [...]
The perfect Apple and Blackberry Pie is about getting the sweet-sharp balance right in the filling and in making a light, sweet pastry. It all starts by plucking your own ripe blackberries from the tangled hedgerows and bushes in August, which is one of the best things you can do on a summer’s day, if [...]
Porter Cake is a rich fruit cake made by adding in Porter, an old fashioned dark beer. Porter is not as widely available as it once was, but it used to be a firm favourite of the working classes of the 18th and 19th century. The name of the beer itself came from its popularity [...]
Caramelised Apples and Pears is the perfect recipe for those autumn and winter nights where you want something hot, winter-spicy and deliciously seasonal. This recipe is very quick and simple to make and it goes really well around Christmas, they have that wonderful Christmassy smell to them, (with the cloves, cinnamon and star anise as [...]
Chester Pudding is a very early (Victorian) and regional version of a Lemon Meringue Pie, baked in a shallow tart dish. It is very quick and easy to make and it should be served slightly warm for friends and family on a golden evening in Summer. Unlike a Lemon Meringue Pie, a Chester Pudding tastes [...]
Although this Vanilla Custard recipe is a modern one, it has become the standard version, and is exquisite and delicate, served even in Michelin starred restaurants. It can even be used as the base to make the most wonderful Vanilla Ice Cream – it has the same cream colour, speckled with vanilla seeds, as the [...]
When you use the natural flow of the cycles and seasons in your cooking, and take the time to discover what fresh produce is regionally available, eating food at the time of the year when it feels right, then you are cooking the historical foods way ...
