Old name for "The blackest and coarsest Bread". Not thought to be directly related to the bread-based Brown George Pudding
Known at least since Randle Holme's 'The academy of armory; or, A storehouse of armory and blazon' of 1688, and in Laurence Echard's translation of Plautus's comedies (1694); "This Monarch here must dine to Day with a Brown George, and only Salt & Vinegar Sawce." (OED)
Sir Thomas Urquhart's translation of Rabelais has; "Why at night both my gentlemen had kibed heels, a tetter in the chin, a churchyard cough in the lungs, a catarrh in the throat, a swingeing boil at the rump, and the devil of one musty crust of a brown george the poor dogs had to scour their grinders with."
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY