A History of English Food by Clarissa Dickson Wright

  • Spiced wine custard

    from A History of English Food A History of English Food by Clarissa Dickson Wright

    • Categories: Mousses, trifles, custards & creams; Dessert; English
    • Ingredients: eggs; red wine; ground cinnamon; ground cloves; saffron; mace; ground ginger; nutmeg
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Notes about Recipes in this book

  • Sweet cubes of jellied milk

    • mjes on September 28, 2019

      Yes, I am a sucker for the instant jellied almond-flavored milk using agar-agar - something I think of as East Asian. So when I read this in an English food resource, I had to try it immediately. I liked the rose-water flavoring but I think next time I might add a bit of pistachio nuts on top. Rose-water is too subtle a flavor to go with a fruit salad - the way I use the Asian version. So I'm still deciding the best way to use/serve.

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  • ISBN 10 009951494X
  • ISBN 13 9780099514947
  • Published Sep 06 2012
  • Format Paperback
  • Page Count 512
  • Language English
  • Countries United Kingdom
  • Publisher Arrow Books

Publishers Text

In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, "A History of England Food" is a classic for any food lover.

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