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



Fenland Eels

Fish
Historic

Fenland Eels were formerly highly prized, being caught in large numbers in the many drainage ditches of the flatlands around Cambridge and Ely.

The Domesday Survey lists many of the towns and villages in the area in terms of how-many eels-per-year they could provide, the largest being Doddington and the lands of the Abbot of Ely yielding 27,150 eels. Eels were almost a currency in the area, the stone for the cathedrals at Ely and Peterborough being bought with them.

For eel dishes see:
Chilli Vinegar
Collared Eels
Cornish Eels
Crustard of Flessh
Eel Pie
Eel Soup
Eel with Cider
Elvers
Fenland Eels
Fish Pudding
Frians
Greenwich Souchy
Izaak Walton's Eel
Jellied Eels
Lampreys or Lamper-Eels
Lumber Pie or Lombard Pie
Pulborough Eels
Richmond Eel
Sand-Lance or Sand-Eel
Sedgemoor Eel Stew
Spitchcock (or Pichcock) Eels
Water-Souchy
Worcester Lampreys
Elver Cakes
Keynsham Cakes




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


  BUILT WITH WHIMBERRY  

matrixstats