Welcome to the Celtnet English Recipes Home Page

Welcome to Celtnet's English Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Scottish recipes added to this site.

These recipes, for the most part, originate in England. Otherwise they are modern recipes incorporating traditional English ingredients.

The whole range of both traditional and modern English cookery is presented here. You will find firm favourites and recipes that you may not have heard of before. Also there are recipes from the Middle Ages right through to the modern era. You may find that some recipes you thought of as 'English' aren't displayed here. That's because those are recipes known throughout the British Isles and you can find a full listing of all British Recipes on the British Recipes. The recipes given here are specifically and only English, enjoy...

The alphabetical list of English recipes follow (limited to 100 recipes per page). There are 322 recipes in total:


Page 1 of 4

Pages: 1 2  3  4  >>  Last 

A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Blackberry and Pea Salad
     Origin: Ancient
Chyches
(Roast Chickpeas)
     Origin: English
A Potage of Roysons
(A Pudding of Raisins)
     Origin: English
Blackberry Juice and Seaweed Pudding
     Origin: Ancient
Chyryse
     Origin: English
Acorn and Hazelnut Pap
     Origin: Ancient
Blank Desne
(White Desire)
     Origin: English
Cinnamon Biscuits
     Origin: England
Acorn Coffee
     Origin: Ancient
Blank Dessorre
     Origin: English
Clarrey
(Claret)
     Origin: English
Acorn Pan Bread
     Origin: Ancient
Blank Maunger
     Origin: English
Classic Cornish Pasty
     Origin: England
Alexanders Sauce
     Origin: Ancient
Blaunche Powder
(Blanche Powder)
     Origin: English
Clay-baked Birds
     Origin: Ancient
Almond Mylk
(Almond Milk)
     Origin: English
Boiled Nettle Pudding
     Origin: Ancient
Clay-baked Duck
     Origin: Ancient
Ancient Fruit Pease Pudding
     Origin: Ancient
Brandy Snaps
     Origin: English
Clay-baked Fish
     Origin: Ancient
Ancient Nettle Beer
     Origin: Ancient
Brewet of Ayrenn
(Scrambled Eggs)
     Origin: English
Cod and Oysters in Beer
     Origin: Ancient
Ancient Pancakes
     Origin: Ancient
Broom Flower Wine
     Origin: Ancient
Cod Wrapped in Bacon
     Origin: England
Ancient Pease Pudding
     Origin: Ancient
Bruet Sarcenes
(Saracen Brewet)
     Origin: English
Coltsfoot Wine
     Origin: Ancient
Ancient Pork Stew
     Origin: Ancient
Bryndons
     Origin: English
Comarye
     Origin: English
Ancient Savoury Griddle Cakes
     Origin: Ancient
Bukkeande
     Origin: English
Compost
     Origin: English
Ancient Sweet Griddle Cakes
     Origin: Ancient
Burdock Beer
     Origin: Ancient
Connates
     Origin: English
Ancient Yeast Waffles
     Origin: Ancient
Bursews
     Origin: English
Connynges in Clere Broth
(Rabbits in Clear Broth)
     Origin: English
Apple Muse
     Origin: English
Butter Tarts
     Origin: England
Cornish Splits
     Origin: England
Apple Wine
     Origin: Ancient
Buttered Wortes
(Buttered Greens)
     Origin: English
Cotswold Dumplings
     Origin: English
Appulmoy
(Apple Stew)
     Origin: English
Caboches in Potage
(Cabbage Stew)
     Origin: English
Crème Bastarde
(Custard Sauce)
     Origin: English
Aquapatys
     Origin: English
Capoun or Gos Farced
(Stuffed Capon or Goose)
     Origin: English
Cream Tea Cakes
     Origin: England
Ash-cooked Shellfish
     Origin: Ancient
Caraway Cake
     Origin: England
Cream, Fruit and Honey
     Origin: Ancient
Bake Mete Pye
(Pie of Baked Meat)
     Origin: English
Caudell
     Origin: English
Crustardes of Flessh
     Origin: English
Barley Bread
     Origin: Ancient
Celtic Pork and Apple Stew
     Origin: Ancient
Dandelion Beer
     Origin: Ancient
Barley Gruel
     Origin: English
Chardwardon
     Origin: English
Dandelion Flower Wine
     Origin: Ancient
Basic Pastry
     Origin: English
Charlet
     Origin: English
Daryols
     Origin: English
Battered Alexanders Shoots
     Origin: English
Charlet Yforced
(Meat Charlet)
     Origin: English
Devon Flats
     Origin: English
Beans and Caraway
     Origin: Ancient
Cherry and Raisin Loaf
     Origin: England
Digestive Biscuits
     Origin: England
Beer Cakes
     Origin: Ancient
Cherry Wine
     Origin: Ancient
Dock Rissoles
     Origin: Ancient
Beetroot and Chocolate Loaf
     Origin: English
Cheshire Brawn
     Origin: English
Drawen Benes
(Mixed Beans)
     Origin: English
Beetroot, Apple and Potato Cakes
     Origin: English
Cheshire Potted Cheese
     Origin: English
Easter Biscuits
     Origin: English
Beetroot, Red Onion and Orange Ragú
     Origin: English
Chickenes Endoryed
(Gilded Chicken)
     Origin: English
Easter Ledge Pudding
     Origin: Ancient
Belvoir Ginger Cake
     Origin: England
Chickweed Salad
     Origin: Ancient
Eccles Cakes
     Origin: England
Benes y Fryed
(Medieval Fried Beans)
     Origin: English
Chickweed Soup
     Origin: Ancient
Elderflower Cordial
     Origin: Ancient
Bilberry Pudding
     Origin: England
Chocolate Chip Scones
     Origin: England
Black Dumplings
     Origin: Ancient
Chocolate-flavoured Digestive Biscuits
     Origin: England

Page 1 of 4

Pages: 1 2  3  4  >>  Last 

You can find more classic British recipes (well over 1000, from all parts of the British Isles) on the British Recipes page.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

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...

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner