Stotty 'n' Spice Cake: The Story of North East Cooking
Northumbria University Press, 2006 - History - 164 pages
Bringing together recipes, dialect, social history, and technology, this compilation is an intriguing insight into how North East kitchen skills, tools, and diet options have developed. From the griddle on an open fire and the beehive oven to the widely used, much loved, and polished kitchen range as well as the modern-day microwave oven, this is a journey through cooking history. Changing tastes?and supplies?of meat, fish, and grain and the traditions of oatcakes, broth, and bread are detailed with fond personal accounts from across the region with stories, poems, and humor throughout.
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Setting the table
The switch to coal
The gas oven
Result of food survey
Part four dialect texts
Other editions - View all
aall agyen Atkinson/Cleveland 1863 bacon Bailey/Co bairns baked barley Be-Ro Beamish Blenkin/Shildon C20/2 boil bonny moor hen bread Brockett Brockett/Nth C19/1 broth butter cake chimney coal cooking corn crowdy currants dialect dinner Dinsdale/Tees 1849 dish dough Durham eggs fadge fireplace fish flavour flour fruit Geordie girdle gooseberries griddle Grose hearth heat Heslop/Tyne 1880s Hexhamshire hinny ingredients iron kitchen range knaa kneaded loaf Luckley/Alnwick 1870s meal meat milk miners mixed moor hen Newcastle Norman Wilson Northumberland oatcakes oatmeal onion open fire oven Palgrave/Hetton 1896 pastry peas pease pudding porridge potatoes puddin pudding rabbit Ray/North recipe round salt Seaham sliced source unknown stottie Stotty Cake sugar sweet Tanfield Lea Teward/Teesdale C20/mid thae thick thor thor's tisp Tommy Armstrong turnip Wilson/G'head wood