Marguerite Patten (1915 – 2015) was an English home economist and food writer whose career spanned many decades. She came to prominence in the 1940s during the Second World War, but continued working until 2011.
British Food
Marmalade
Marmalade © Denzil Green Marmalade is a clear fruit jelly with citrus rind suspended in it. Ideally, the taste combination should be a combination of sweet and sharp bitterness. Though variations now exist which range from carrot to pineapple to Rangpur Lime marmalade, purists insist only three ingredients are present in proper marmalade: water, sugar…
Marmite Spread
Marmite is a thick, brown paste with a strong, salty flavour. It is the original yeast spread, made from yeast extract, salt, vegetable extract, and spices. It is sold in distinctive, bulb-shaped glasses with yellow lids. A French stock pot called a “marmite” is pictured on the label. It now comes in squeezable plastic jars…
Marrow
Marrow are very large members of the summer squash family. They are often served stuffed and baked, or peeled, seeded and cooked in a sauce. Some wags describe their culinary interest as otherwise “elusive.”
Marsh York Cure
Marsh York Cure hams are made from the breed of pig called the “Large White.” The hams are hung to air-cure for 2 to 3 months. They are often lightly smoked with oak smoke, though you can easily get unsmoked versions. The taste is salty, and can be mild or sharp, depending on who made…
Melba Toast
Melba Toast is a piece of bread toasted, then cut in half and toasted again so that it is very thin, brittle and crisp. Commercial Melba Toast is rectangular. Melba Wafers Melba Wafers were biscuits made in Australia by Swallow & Ariell in Melbourne Australia. They may no longer be in production. Cooking Tips To…
Melton Hunt Cake
Melton Hunt Cake is a moist fruit cake made in the town of Melton Mowbray, Leicestershire, England, where Stilton cheese and Melton Mowbray pies are also made. It contains dried fruit, almonds, butter, eggs, and rum, and is decorated on top with whole almonds and glazed fruit. Melton Hunt Cake has been made by Dickinson…
Melton Mowbray Pork Pies
A Melton Mowbray Pork Pie is a raised, cylinder-shaped pork pie. They are available in sizes from a few inches (5 cm) to several inches (several dm) tall. They are made in Melton Mowbray, Leicestershire, in what is called the “pork pie belt” of England. The pie filling is diced pork flavoured with sage, and…
Milk Chocolate
Chocolate liquor to which milk solids, cocoa butter, sweetening and flavouring is added. Under American law, Milk Chocolate must be at least 10 per cent chocolate liquor. In the UK, it will have in it between 20 to 40% cocoa solids. This is why British chocolate tastes better than North American. British Milk Chocolate contains…
Milk Toast
Milk toast is pieces of toasted with bread in a bowl with warmed milk poured over it. It is often prescribed for people who are ill, particularly with ulcers. To peak their interest in what is admittedly quite bland food: some would put butter, cinnamon and sugar on the toast; some would sprinkle chopped parsley…
Mincemeat
Mincemeat © Denzil Green Mincemeat is a mixture of dried and candied fruit, raisins, currants, sugar, suet, apples, brandy, spices, and nuts. Many variations are possible and available, including vegetarian versions, alcohol-free versions that use North American soft apple cider, and nut-free. It is used as a filling for pies and tarts, especially at Christmas…
National Margarine
Special Margarine. April 1943 United States Office of War Information, Overseas Picture Division. National Margarine was a national margarine commissioned by the British Ministry of Food during World War Two. There were actually two kinds of National Margarine: Special, and Standard. Both came in waxed-paper wrapped blocks. The Special cost more, 9d a pound, compared…
Nigel Slater: English food writer
Nigel Slater (1958 – ) is a food commentator. He lives in Highbury, near Islington in London, England. He has written for various magazines, hosted TV series on foods, and written many books about food.
Nigella Lawson
Life and Times Nigella Lawson is a celebrity TV cook and cookbook author. Not a professional cook by training, she emphasizes enjoyment rather than achievement in cooking. She is not a purist; she is not afraid to reach for frozen vegetables or powdered stock. Her shows show her actually eating her own food, sitting on…
Norfolk Biffin Cakes
Norfolk Biffin Cakes were in fact not cakes as we think of “cakes”, but rather baked Norfolk Beefing apples, sold cold. These were slowly cooked whole, then cored, then rubbed with sugar. You would eat them cold or room temperature. To eat, you would peel off the tough skin, and garnish with more sugar and…
OXO
OXO © Randal Oulton OXO is a cooking ingredient condiment used as a flavour boost to gravies, stocks and stews. It is available in chicken and beef flavours, as well as vegetable and lamb, Beef is the most well known. It has been sold for most of its product lifespan in small cubes wrapped in…
Oxtail Brawn
Oxtail Brawn is made the same way as pork brawn, but by using a cow’s tail instead. It is considered tastier than pork brawn by brawn aficionados. It has traditionally been made instead of pork brawn in Suffolk, England.
Parnsips
Parsnips © Denzil Green Parsnips are related to parsley, carrots and celery. They seem to rate with turnips in many people’s books, which is that you either love them a lot, or hate them even more. They are one of the few vegetables that you don’t want to harvest before a frost: they need a…
Parsley Sauce
A parsley sauce is a white sauce to which some fresh, finely chopped parsley has been added for colour and flavour. It’s a very old sauce in terms of English cooking. English cookery had many green sauces up until the end of the Middle Ages. Parsley sauce, along with mint sauce, may perhaps be the…
Parson’s Nose
Parson’s Nose is the cooked tail end of a chicken, turkey or other fowl. History Notes No one is really certain how the expression originated.
Peach Melba
Peach Melba is a peach and ice cream dessert, with a raspberry sauce. Classically, it can be topped with spun sugar, and with fresh almonds if they are in season.
Pease Porridge
Pease Porridge is dried peas cooked to a purée. They may be seasoned simply with salt and pepper. Sometimes additional flavouring of butter and onion, and / or a piece of bacon, is added. It can be served as is, or further cooked by baking in an oven in mounds. When cold, it gets quite…
Peek Freans
Peek Freans was a famous Victorian brand of cookies and biscuits that were originally English but became a familiar sight in shops around the world.
Perry
Perry is an alcoholic beverage very similar to apple cider, but made from pears, particularly the variety of pears actually called “Perry Pears.” It is made in the UK and to a small extent in America as well. To make Perry, the pears are first picked. They are never, however, used straight off the tree:…