Complete Traditional Recipe Book

Overview

Providing a source of the best of traditional British cooking, these recipes range from starters to puddings, featuring Medieval Braised Rabbit with Prunes, treats such as Apple Hat and College Pudding, and delicate desserts like Damson Snow and Marbled Rose Cream. Though the emphasis is on the practical, historical background is also included for some of the key dishes within the book—from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when ...

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Overview

Providing a source of the best of traditional British cooking, these recipes range from starters to puddings, featuring Medieval Braised Rabbit with Prunes, treats such as Apple Hat and College Pudding, and delicate desserts like Damson Snow and Marbled Rose Cream. Though the emphasis is on the practical, historical background is also included for some of the key dishes within the book—from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century mulligatawny soup (derived from Southern India). The National Trust has researched the archives to find an authentic but delicious taste of history.

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Product Details

  • ISBN-13: 9781905400423
  • Publisher: National Trust, Aylesbury
  • Publication date: 9/28/2007
  • Pages: 384
  • Product dimensions: 7.50 (w) x 9.50 (h) x 1.67 (d)

Meet the Author

Sarah Edington was a professional cook for many years, running her own catering business with the National Trust and the Victoria and Albert Museum among her customers. She is the author of numerous cookbooks, including Vegetarian Recipes.

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