Table of Contents

Acknowledgements Foreward Notes on Contributors Preface by Eileen White The English Kitchen: Introductory Remarks, by Tom Jaine Soups, Broths and Pottages, by Eileen White The Rise and Fall of the Herring, by Ann Rycraft Blancmange: A Tale of Seven Centuries, by C. Anne Wilson A Tale of Two Dishes: Olios and Fricassees, by Gilly Lehmann Boiled Puddings through the Ages, by Laura Mason A History of Baked Puddings, by Fiona Lucraft Index

About the Author

EILEEN WHITE began researching in the cookery collection at the Brotherton Library after becoming interested in recreating old recipes for period suppers at Bolling Hall Museum in Bradford. She has contributed several papers to the 'Food and Society' series, and compiled the volume Soup for the Prospect series on the English kitchen.