Late Middle Ages, England
Macrows
A Forme of Cury dish of thin dough boiled and layered with cheese and butter. The work of about 1390 is distinguished from the 1780 edition, and not equated with tubular macaroni.
Region
#England
Browse 2 published historical recipes tagged with "England" (Region). Explore primary sources and modern kitchen adaptations.
Published recipes2 recipes
England, 18th century (1774 edition)
Yorkshire Pudding (Hannah Glasse, The Art of Cookery, 1774 edition)
Based on "A Yorkshire pudding" in Hannah Glasse's 18th-century English cookbook The Art of Cookery Made Plain and Easy (1774 edition), this article covers a batter of milk, eggs, flour and salt baked in meat dripping. It separates the documented method from the quantities and times set for a modern oven.