Traditional Food East and West of the Pennines: PapersC. Anne Wilson Discusses the history of food in the northern part of England. Regional cooking and dishes are discussed, including the effects of outside contacts, printed cookbooks, changes in customs and cooking facilities, holidays, and renewed interest in traditional dishes. |
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½ tsp ANNE WILSON Bake at gas bannock barley batter pudding beef biscuits boiled bread butter Byng candied peel Celia Fiennes cheese cooked cookery book cookery recipes counties cream Cumberland currants Derbyshire Dickinson 1878 dinner dish dough early eaten eggs eighteenth century Elizabeth England English fire fireplace gas mark gently George Healey ginger Hannah Glasse Hartley Healey hearth honey Household ingredients iron John Byng juice Lancashire lard Leeds lemon London Manchester meal meat melted Middleton Lodge Middleton Tyas milk mutton nineteenth century North Yorkshire northern November 5th nutmeg oatcakes oatmeal onions oven parkin pastry peat Pennine pepper pint plain flour potatoes printed published Raffald recipe book region roast round salt simnels spices sugar sweet syrup taste tharf cake thick Thomas Baskerville Traditional Food travellers treacle tripe Westmorland wine Yorkshire pudding