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

Random Page
Magic Menu
Really English?
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
About ...

Search more than 5,000 pages of Foods of England...



In Eaton 1822 a thin biscuit of flour, butter, currants, sugar and egg with lemon peel. The term has also been used for small cakes of dried yeast-and-flour, used as a raising agent in bread-making.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

TURNPIKES. Mix together a quarter of a pound each of flour, butter, currants, and lump sugar powdered. Beat up four eggs with two of the whites, make the whole into a stiff paste, with the addition of a little lemon peel. Roll the paste out thin, and cut it into shapes with a wine glass. The addition of a few carraway seeds will be an improvement.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018