Food History Jottings

A brace of red grouse ( gélinotte d'Ecosse) Both red and black grouse (the latter sometimes called black game or black cock) we...

Mrs Marshall's Jubilee tea cakes garnishing an iced cabinet pudding Last week, I was preparing for my Victorian Cookery course. Bec...

Clary leaves after washing and drying Throughout the course of the eighteenth and early nineteenth centuries, a number of authors pr...

The Castle Inn in Bakewell as it is today A great deal has been written on the history of the celebrated Bakewell Pudding, much of it...

From  Jubilee Cake  by  Alice Wellington Rollins in  St Nicholas , Vol. 14, Part II, Scribner and Company, 1887. The illustration is by J...