Bringing together recipes, dialect, social history, and technology, this compilation is an intriguing insight into how North East kitchen skills, tools, and diet options have developed. From the griddle on an open fire and the beehive oven to the widely used, much loved, and polished kitchen range as well as the modern-day microwave oven, this is a journey through cooking history. Changing tastesaand suppliesaof meat, fish, and grain and the traditions of oatcakes, broth, and bread are detailed with fond personal accounts from across the region with stories, poems, and humor throughout.Caramel toffee (claggum) 6 oz butter / 6 oz sugar / 8 oz syrup / 1 tin condensed milk. ... Add syrup and vinegar; boil for about 20 minutes or until a small amount dropped in cup of cold water turns hard. Pour toffee into a greased flat tin to set, or make toffee apples using eating apples and some narrow pieces of wood ( lollipopanbsp;...
|Title||:||Stotty 'n' Spice Cake|
|Publisher||:||Northumbria University Press - 2006-08-01|