Lost Foods of England

That's clever, forgot to include the link!

www.foodsofengland.co.uk/mysteries.htm

Not heard of many of them but clapbread doesn’t sound too enticing ???

Thank you! Yes, definitely know, and still make some of these.

Hmm Kentish plover.
Only thing that comes up on Google is the small bird. Did they really eat them ?

I know that people did eat plover but often these terms mean something else - some sort of forcemeat / stuffing that was called after a bird as a 'joke'.

Well, you can still buy Cumberland sausage!
I still make Hollygog pudding, and I have a recipe book with Malvern pudding in it.
I think some of these dishes were very regional, e.g. Whirlin cakes, which I have never heard of.
As for the cheeses, I've eaten Derby cheese.

I know of purslane, and smelt.
Purslane is a weed which tried to take over in our last veg. garden. It's a shallow rooted succulant which is edible and evidently nice in a salad, but we never tried it.
I think smelts are a small fish which you fry and eat whole.
My Mum used to cook them, quite tasty.

ps also fish roes - either the large cod roes, or small soft herring roes, or milts. We ate a lot of both in the war years.

Nannarose that's what I was looking to find. Some kind of dish like cobbler for instance.
Having been born and brought up in Kent, I wondered what I was missing

I think the point about Cumberland sausage is that it was traditionally made with a particular breed of pig, and isn't now. Bit pedantic.
I have a well travelled ( English) friend who had never eaten mushy peas until I made them for her!

My nan used to eat a lot of tripe and brawn.

My stepdad chitterlings and jellied eels.

None of which seem common nowadays?

I used to watch my Dad cooking up tripe he loved it and we used to get lovely brawn from local butchers would love to find some sliced brawn

I have made Simnel cake but had to eat most of it myself as others are not keen on marzipan. It was very nice.

Dough cake - a Friday must have from a baker in Plymouth, probably not there any more. It is a saffron cake.

Lymeswold cheese is not an old cheese but I haven't seen any for ages.

I'm sure some of the others are made in homes throughout the country, probably by older cooks, but not available commercially.

Laver pickle - is that similar to laver bread? Still made near here.

Cumberland sausage is widely available.

Should we bring these foods back?
Share recipes on GN?

Hollygog pudding:

8oz plain flour
4oz butter
(rub butter into flour to make pastry)
3-4 tablespoons of golden syrup warmed.
Roll pastry into a rectangle and spread with syrup. Roll up like a swiss roll.
Place into a baking dish and pour in sufficient milk to come about half way up the pastry.
Bake in a moderately hot oven until the pastry is golden brown on top.

The milk turns into a lovely caramel sauce.

Serve with custard or cream.

It's absolutely delicious.