English cuisine
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English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly hist
Internationally recognised: afternoon tea in traditional English style in Philadelphia, Pennsylvania
Recipes from The Forme of Cury for "drepee", parboiled birds with almonds and fried onions, and "mawmenee", a sweet stew of capon or pheasant with cinnamon, ginger, cloves, dates, and pine nuts, coloured with sandalwood, c.1390
Thomas Dawson's The Good Huswifes Jewell was first published in 1585.
Pies have been an important part of English cooking from Tudor times to the present day.
Jellied eels
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Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool
English cuisine
…stalwarts of the British diet", from Cornish pasties, crumpets, and Yorkshire pudding to shortbread, Lancashire hotpot, steak and kidney pudding, jellied eels, clotted cream and fish and chips. Panayi noted that Harben began with contradictions and unsupported claims, naming Britain's supposed reputation for…
A plate of jellied eels
Traditional pie, mash, and eel shop, Walworth, South East London
M.Manze pie and mash shop in Peckham
A bowl of eels set in jelly