The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Custard Sauce

Sauces - Pouring

Much, probably most, of the custard consumed in England today is not the traditional form made with eggs, but is one of various proprietary brands supplied as powders, usually based on cornflour, to be cooked with milk.

For the earlier forms, see: Egg Custard Sauce, Egg Custard and Custard

The founder of the most famous brand, Alfred Bird, was born in Digbeth, Birmingham, in 1811, trained as a pharmacist and began his own research business in Bull Street in 1837. It was his love for his wife, Elizabeth Ragg, who was allergic to yeast and eggs, which prompted him to create two of the most important inventions in the whole history of culinary science - baking powder and custard sauce mix. His company's large Birmingham factory building survives as an arts centre called 'The Custard Factory'.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats