By Caroline Gordon
Weekly recipes and stories of British food from the Iron Age to the Victorians.
https://piespuddingsandpottages.com
Pies, Puddings and Pottages
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Buttermere biscuits’ name refers to the lake in Cumbria. They are deliciously crisp shortbread biscuits with a lemony zing!
You can find the recipe piespuddingsandpottages.com/recipe-post/...
#britishfood #foodhistory #recipe #biscuits #Victorian
Possets were particularly popular in the sixteenth and seventeenth century. This version made with ale and sherry was a favourite of the Earl of Arundel.
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#britishfood #foodhistory #recipe #beverage #sherry #ale #Stuart
The Cornish began to cultivate saffron in the Middle Ages and it has remained a popular flavouring, particularly for breads like these saffron buns, ever since.
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#britishfood #foodhistory #recipe #baking #buns #saffron #medieval
A traditional dish from the North East of England, Bacon floddies are a delicious addition to a cooked breakfast. Serve with fried or poached eggs!
You can find the recipe piespuddingsandpottages.com/recipe-post/...
#britishfood #foodhistory #recipe #breakfast #bacon #victorian
Dorset treacle tart differs from the usual version with its inclusion of chopped apples and dried fruit. Delicious with a generous dollop of clotted cream!
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#britishfood #foodhistory #recipe #treacletart #Dorset #Georgian
A delicious alternative to cheese on toast, Lady Shaftesbury’s toasted cheese is an unctuous concoction of cheese, cream and egg yolks heated and dipped with toast.
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#britishfood #foodhistory #recipe #cheese #toast #Victorian
What would summer be without British grown strawberries. These delicious little tartlets would adorn any cake stand as part of an afternoon tea in the garden.
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#britishfood #foodhistory #recipe #tarts #strawberries #Victorian
Like the Cornish Pasty, the Sussex Churdle was a meat filled pie that could easily be transported by labourers to their place of work.
You can find the recipe piespuddingsandpottages.com/recipe-post/...
#britishfood #foodhistory #recipe #pies #liver #Stuart
The Warwickshire scone uses honey instead of sugar in its ingredients, which may suggest origins in Anglo Saxon cooking when sugar was unavailable.
You can find the recipe piespuddingsandpottages.com/recipe-post/...
#britishfood #foodhistory #recipe #baking #scones #victorian
There are various rather delightful myths that connect the origin of Maids of Honour tarts to Henry VIII and Anne Boleyn. They were actually invented in the 18th century
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#britishfood #foodhistory #recipe #pastry #tarts #georgian
