![]() | ![]() |
The alphabetical list of English recipes follow (limited to 100 recipes per page). There are 331 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Black Dumplings Origin: Ancient | Chocolate-flavoured Digestive Biscuits Origin: England |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Blackberry and Pea Salad Origin: Ancient | Chyches (Roast Chickpeas) Origin: English |
| Acorn and Hazelnut Pap Origin: Ancient | Blackberry Juice and Seaweed Pudding Origin: Ancient | Chyryse Origin: English |
| Acorn Coffee Origin: Ancient | Blank Desne (White Desire) Origin: English | Cinnamon Biscuits Origin: England |
| Acorn Pan Bread Origin: Ancient | Blank Dessorre Origin: English | Clarrey (Claret) Origin: English |
| Alexanders Sauce Origin: Ancient | Blank Maunger Origin: English | Classic Cornish Pasty Origin: England |
| Almond Mylk (Almond Milk) Origin: English | Blaunche Powder (Blanche Powder) Origin: English | Clay-baked Birds Origin: Ancient |
| Ancient Fruit Pease Pudding Origin: Ancient | Boiled Nettle Pudding Origin: Ancient | Clay-baked Duck Origin: Ancient |
| Ancient Nettle Beer Origin: Ancient | Brandy Snaps Origin: English | Clay-baked Fish Origin: Ancient |
| Ancient Pancakes Origin: Ancient | Brewet of Ayrenn (Scrambled Eggs) Origin: English | Cod and Oysters in Beer Origin: Ancient |
| Ancient Pease Pudding Origin: Ancient | Broom Flower Wine Origin: Ancient | Cod Wrapped in Bacon Origin: England |
| Ancient Pork Stew Origin: Ancient | Bruet Sarcenes (Saracen Brewet) Origin: English | Coltsfoot Wine Origin: Ancient |
| Ancient Savoury Griddle Cakes Origin: Ancient | Bryndons Origin: English | Comarye Origin: English |
| Ancient Sweet Griddle Cakes Origin: Ancient | Bukkeande Origin: English | Compost Origin: English |
| Ancient Yeast Waffles Origin: Ancient | Burdock Beer Origin: Ancient | Connates Origin: English |
| Apple Muse Origin: English | Bursews Origin: English | Connynges in Clere Broth (Rabbits in Clear Broth) Origin: English |
| Apple Wine Origin: Ancient | Butter Tarts Origin: England | Cornish Splits Origin: England |
| Appulmoy (Apple Stew) Origin: English | Buttered Wortes (Buttered Greens) Origin: English | Cotswold Dumplings Origin: English |
| Aquapatys Origin: English | Caboches in Potage (Cabbage Stew) Origin: English | Crème Bastarde (Custard Sauce) Origin: English |
| Ash-cooked Shellfish Origin: Ancient | Capoun or Gos Farced (Stuffed Capon or Goose) Origin: English | Cream Tea Cakes Origin: England |
| Bake Mete Pye (Pie of Baked Meat) Origin: English | Caraway Cake Origin: England | Cream, Fruit and Honey Origin: Ancient |
| Barley Bread Origin: Ancient | Caudell Origin: English | Crustardes of Flessh Origin: English |
| Barley Gruel Origin: English | Celtic Pork and Apple Stew Origin: Ancient | Dandelion Beer Origin: Ancient |
| Basic Pastry Origin: English | Chardwardon Origin: English | Dandelion Flower Wine Origin: Ancient |
| Battered Alexanders Shoots Origin: English | Charlet Origin: English | Daryols Origin: English |
| Beans and Caraway Origin: Ancient | Charlet Yforced (Meat Charlet) Origin: English | Devon Flats Origin: English |
| Beer Cakes Origin: Ancient | Cherry and Raisin Loaf Origin: England | Digestive Biscuits Origin: England |
| Beetroot and Chocolate Loaf Origin: English | Cherry Wine Origin: Ancient | Dock Rissoles Origin: Ancient |
| Beetroot, Apple and Potato Cakes Origin: English | Cheshire Brawn Origin: English | Drawen Benes (Mixed Beans) Origin: English |
| Beetroot, Red Onion and Orange Ragú Origin: English | Cheshire Potted Cheese Origin: English | East Anglian Custard Tart Origin: England |
| Bell Inn Smokies Origin: England | Chickenes Endoryed (Gilded Chicken) Origin: English | Easter Biscuits Origin: English |
| Belvoir Ginger Cake Origin: England | Chickweed Salad Origin: Ancient | Easter Ledge Pudding Origin: Ancient |
| Benes y Fryed (Medieval Fried Beans) Origin: English | Chickweed Soup Origin: Ancient | |
| Bilberry Pudding Origin: England | Chocolate Chip Scones Origin: England |
You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.