Firstly,

Apologies for some pronunciations! I think I've 'murdered' some words or place names. So sorry. Below, you'll find the a list with the food stuff I'm talking about on the podcast.

• Dorset Blue Vinney
• Elvers
• Bath Chaps
• Forntum Black Ham
• Brawn
• Head or Pork Cheese
• Gloucester Old Spots Pig
• Hogs Pudding
• Apple Cake
• Blueberry Pie
• Chilli Mustard

Thanks to the detailed research by Laura Mason and Catherine Brown and their books!

A lot of info comes from The Experienced English Housekeeper, is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769.

The book contains some 900 recipes for: soups; main dishes including roast and boiled meats, boiled puddings, and fish; desserts, table decorations and "little savoury dishes"; potted meats, drinks, wines, pickles, preserves and distilled essences. The recipes consist largely of direct instructions to the cook, and do not contain lists of ingredients. The book is illustrated with three fold-out copper plate engravings.

The book is noted for its practicality, departing from earlier practice in avoiding plagiarism, consisting instead almost entirely of direct instructions based on Raffald's experience. It introduced the first known recipe for a wedding cake covered in marzipan and royal icing, and is an early use of barbecue. The book remains a reference for cookery writers.

http://www.elizabethraffaldsociety.org/ 

Other bits come from Martha Bradley's book The British Housewife (1758)

The title page of book version of The British Housewife, published in 1758,[a] outlines that the work contains information on cookery, pastry, puddings, preserves, pickles, fricassees, ragouts, soups, sauces, jellies, tarts, cakes, creams, custards, candies, dried fruits, sweetmeats, wines, cordials and distilled spirits. The book also contained a chapter on cures for common ailments, which included a recipe that included powdered earthworm to cure ague. The work was divided up into monthly sections, and showed a "sophisticated organisation", according to Davidson.

Bradenham Ham (Or Fortnum Black Ham) originated in Wiltshire, England. The ham is first dry-cured in salt, then placed in a liquid cure of molasses, coriander, juniper berries, and other ingredients. After curing, it is aged for 6 months, then smoked. The outside skin of the ham becomes black and shiny. The meat inside is sweet and mild.

You can see a great recipe for Brawn at Borough Markets website:

https://boroughmarket.org.uk/recipes/brawn 

Thanks! Hope you enjoy!

Thom

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