The Bakewell tart, despite it being dearly loved by Brits, was originally made as a cheap, dumbed-down version of the rich Derbyshire pudding: the puff pastry swapped for shortcrust, and the buttery almond filling swapped for an almond-flavoured sponge cake. I write about the histories of the...
As promised on this year’s Christmas episode of the podcast, all about mince pies, here is my pastry recipe and method for making the shaped-mince pies inE. Kidder’s Receipts of Pastry and Cookery. It was originally published in 1721, but I used the 1740 edition of the book (here’s...
[7] Robinson, ‘Sir Hugh Johnys: A Fifteenth-Century Welsh Knight’, p. 31.Ibid., pp.25-6; Materials for a History of the Reign of Henry VII, I, p. 581. [8] . (p32-33 ft89 Robinson) Share this: Click to email a link to a friend (Opens in new window) Click to print ...
More surprisingly, he also claimed descent from the ancient Welsh King Cadwaladr, and King Arthur. The legend of Arthur states that the king will one day return to England, and to give credence to this, Henry named his first-born son Arthur. Unfortunately for Henry, Arthur was not to ...
Free birthday cake! Beer & barbecue at the fair Summertime restaurant-ing The Boos brothers of cafeterialand In the kitchen at Sardi’s Click box for all posts Search for: Top Posts & Pages It's great to hear from readers and I take time to answer queries. I can't always fin...
andNorthernIreland,andhasthelargest27oftheUnitedKingdom,sopeopleoftenusethewords“England”and“English”whenthey28“Britain”and“British”.ThissometimesmakestheScotsandtheWelshalittle29.TheScotsinparticulararevery30oftheirseparatenationality.TheWelshtoodonotregardthemselvesasEnglish,andhaveacultureandevena31of...
In December, 1884 Bradford FC defeated Llanelly FC, holders of the Welsh Cup at Park Avenue. Although the visitors included three guest players from Hull, the Bradford side was under strength and the result was interpreted as further affirmation of the club’s strength. Sporting success reinforced...
The combination goes perfectly with the texture of the custard. It’s a real winner, and the ice cream you should make to cool you down in the dog days of summer. Posted in history dish | Tagged 18th century, 19th century, bread, dessert, ice cream The History Dish: Cabbage Cake ...
Jane reckons they are the second-best British griddlecake; for her, Welsh cakes take the top spot. If you like the blogs and podcast I produce and would to start a £3 monthly subscription, or would like to treat me to virtual coffee or pint:follow this link for more information.Than...
the wonderful parties put on by his old boss, the kind and caring, Mr Fezziwig: ‘There were dances, and there were forfeits, and more dances, and there was cake, and there was negus, and there was a great piece of Cold Roast, and there was a great piece of Cold Boiled, and ...