regional and historical gems......'
This text refers to the 2007 3rd edition/reprint - `Traditional Teatime Recipes' from the National Trust.
160 high quality matt pages, split over 5 main chapters:-
Breads
Fruited Buns, Scones, Muffins and Splits
Tarts and Flans
Biscuits
Cookies
with an introduction, a section entitled:- `Successful Baking', which includes pastry making and recipes, conversion charts, American equivalents, plus an index.
Simply laid out book.
Each chapter has opening text.
Each recipe has the title, relevant opening - often historical text, list of ingredients, quantity made/number of servings plus a clear method.
A little light on photography, with just 32 full colour plates throughout, but easy to forgive as this is good old British teatime cooking!
Recipes include:-
Boxty Bread
Herb Bread
Buttermilk Oaten Bread
Bara Brith
Barm Brack
Irish Potato Cakes
Suffolk Fourses
Honey Tea Bread
Ripon Christmas Bread
Hot Cross Buns
Chelsea Buns
Scones (inc Eggless)
Shortbread
Sally Lunns
Singin' Hinny
Lancaster Lemon Tart
Cherry Bakewells
Yorkshire Curd Tart
Maids of Honour
Easter Biscuits
Gypsy Creams
Sunday-best Chocolate Cake
Simnel Cake
Light Sponge Cake
American Zucchini Cake
18th Century Pepper Cake
17th Century Honey Cake
Welsh Lardy Cake
Eccles Cakes
Applecake Fingers
Apricot Sesame Slice
Flapjack
Toffee Bars
Date and Apple Slices
and with Christmas just around the corner, at the time of writing:-
Traditional Christmas Cake
Mincemeat Cake
