Saffron-scented buns, breads and cakes used to be enjoyed right across England from at least the 17th century. Today, however, they are typically found in bun form and are associated with Cornwall …| British Food: A History
Cornish splits are soft and pillowy enriched bread rolls and were the original cakey element of the Cornish cream tea. Bread rolls such as these were – and indeed are– eaten all around the country.…| British Food: A History
There’s nothing more Cornish than a good blob of clotted cream on a lovely cream tea. Unless you are from Devon of course, then there’s nothing more Devonian than a good blob of clotted cream on a …| British Food: A History
It is an exciting time for those that grow their own onions because onion season is in mid-flow. It was probably a while ago that the onions themselves were picked, but they generally grow through …| British Food: A History
A while ago, I discovered a recipe for a 19th century British curry (see here for the original post). The recipe required me to prepare both a curry powder and a curry paste. It made a very good, s…| British Food: A History
2 posts published by buttery77 during May 2025| British Food: A History
You know what it’s like; you go to the home baking aisle of the supermarket and pick up a bag of flour, thinking ‘I’m sure I’m running low’, buy a bag, only to find there is, in fact, a large bag s…| British Food: A History