Old and Traditional Recipes of Lancashire, England

by Veronica

The traditional food eaten by people in the North West of England was shaped by poverty and an Irish influence from across the water.

When the Industrial Revolution forced country cottagers into the towns of North West England for work, they were obliged to set a basic meal cooking so they could eat when they got home. Irish workers escaping the famine and looking for work came in their thousands to the North West of England and brought their influence to local food.

I have a huge respect for how people all over the world have done their best to feed themselves and their families with what was around them and survived against the odds with their own ingenuity. They used economical ingredients and nothing was wasted.

With a world recession like we have had in recent years, maybe it is time to go back to the old traditional foods that kept people going centuries ago.

I have chosen a few traditional foods from Lancashire, my birth location.

The foods had to be very warming because of our climate in North West England. In a nutshell, warming, tasty foods developed out of poverty and climate.

Lancashire hotpot NIgel Haworth
Lancashire hotpot NIgel Haworth
Butter Pie
Butter Pie
Google image

Lancashire

 Butter Pie ( eaten mainly in North Lancashire )

 Pastry

225g/8oz Plain flour

50g/2oz Butter,

50g/2oz Lard,( Shortening )

Ice cold water

filling

3 Large potatoes 

1 Large onion

50g/2oz Butter

Method

1. Make the pastry blending the ingredients together, add the water and chill the pastry I the ridge for 20 minutes before using

2.  Peel the potatoes and onion, cut the potato into thick slices, Boil the potatoes for 8-10 minutes. Cook the onions,, in the butter until soft, .


3. Line a pie dish with pastry and put in the potatoes, onions and butter flakes, season with salt and white pepper and top off with the rolled remains of the pastry


 4. Bake at 180 degrees for about half an until golden, and serve immediately.

 

Lancashire Rag Pudding  (so called because it was eaten by raggedy people  in East Lancashire )

 

Ingredients

 

1lb mince beef

1 onion finely chopped

Beef stock

Dessert spoon cornflour

Seasoning to taste

Pastry

8 ozs self raising flour

4ozs  beef suet

Cold water

Leave to rest in the fridge for 1/2 hour

 

Method

1. Put the onion and  mince in a pan and  fry for a few minutes, add stock and seasoning . Cook for 1 hour slowly add the cornflour mixed with water then add to the meat to thicken slightly cook another 10 minutes.

2. Place the flour, suet and salt in a bowl bind it with enough water to form a dough, rest for half hour in the fridge.

3. Roll out the pastry and make a square pie full of minced (ground ) beef mixture. Top with pastry.
4. Bake for 30 minutes in the oven on 180C degrees  
Lancashire Hot Pot  ( All Lancashire )
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven on a very low heat in a heavy pot and so became a " hotpot "
1 lbs mutton or lamb chops
3 lbs potatoes in slices
1 onion
seasoning
water to cover the meat
optional ( 2 table spoons of pearl barley )
Brown the meat and onions and layer in a dish, add barley if using.Place slices of potatoes on top and pour over the seasoned water and leave it to cook for over 3 hours on a very low heat about 140C.
Eccles Cakes ( all over Lancashire )
1lb flaky/ puff pastry
1 oz butter
8 ozs currants
4 ozs sugar
spice to taste
Roll out the pastry
Melt butter and sugar in pan
add currants
Cut out circles in the pastry and pout a spoonful of mixture in each one . Fold over to cover.
slash the top to let steam escape. Sprinkle top with sugar .
Glaze with beaten egg and cook for 15 to 20 mins on high , about 200C
Lancashire Favourites
Cheeses.
Lancashire Cheeses are my favourite cheeses. There are many local cheese farms making such individual cheeses as Parlick Fell, Inglewhites. The larger cheesemakers include Garstang Blue , Lancashire Cheese in 3 types Creamy, tasty Crumbly. Lancashire Cheese even features in Robert Louis Stevenson's classic Treasure Island where Ben Gunn who has been marooned on an island has craved for a Leigh Toaster, the traditional name for Toasted Lancashire Cheese.
Bury Black Pudding
This is a type of blood sausage filled with oatmeal, barley, suet and meat. Bury in Lancashire is home to the best Black Pudding . In Lancashire it would be boiled.
Egg dropped in cheese
And for the very poor in South Lancashire, because nothing could be wasted, when the bits of cheese had gone hard and unusable, they would be chopped and slightly melted in a little milk with an egg dropped in and poached in the cheese mixture. This Lancashire cheese mix would be eaten in a bowl.

 

 

 

Eccles cakes
Eccles cakes
BBC.co.uk/food

Lancashire Pan Hagerty

Pan Hagertys are from across the mountains in Northumberland but this is a Lancashire version .

 

  • Minced beef - suitable quantity for number of people you are feeding
  • Onions
  • Beef stock -
  • herbs of choice
  • Salt and pepper
  • White potatoes - peeled and finely sliced
  • crumbled Lancashire cheese

Heat he oven to 180C

Fry off the mince and onions in a pan, add the stock and simmer for 10 minutes

Slice the potatoes finely and layer on the bottom of an ovenproof dish , layer the beef mixture on top and finish with a layer of potatoes.

Crumble the cheese over the top

cover with foil and bake in the oven for 45 minutes.

 

Pan Hagerty
Pan Hagerty
lancashire-food.blogspot.co.uk

Chorley cakes

These little dried fruit pastries are traditionally eaten with a piece of Lancashire cheese to accompany them.

 

Chorley Cakes

4 oz self raising )wholemeal flour 
 4 oz self raising  flour
  5 oz butter
  1 oz light muscovado sugar 
finely grated rind of 1 small orange
finely grated rind of 1 lemon
1 tsp Mixed Spice 
4 oz  currants, 
1  beaten egg white
method
1. Lightly grease two baking sheets  

2. Put the flours into a bowl and rub in half of  the butter .

3. Add enough cold water to make a stiff dough.

4. Cream the remaining butter  with 1 oz sugar.

5. MIx in the grated citrus rinds and spice, then add the currants.

6. Divide the dough into 10 balls and roll each into a circle about 4 inches across.

7. Put a heaped teaspoon of the currant and spice filling in the centre of each circle.

8. Bring the edges together over the filling and seal them by pinching firmly together.

9. Turn the pastry rounds over and roll out to a round about 3 inches across.

10. Place on the baking sheets and score the top of each cake with a knife. Brush with egg white and sprinkle with some extra sugar.

11. Bake at 200°C / mark 6 for 20 minutes. Eat when cold .

Morecambe Bay Potted Shrimps

This is an 18th Century Lancashire recipe. Shrimps have been fished off the Lancashire coast for centuries.

Morecambe Bay Potted Shrimps

1 lb shelled shrimps

6 ozs butter

salt and pepper  to taste

 

Oven Gas 3 or Elec 325 F

Cut the shrimps in half

Melt the butter in a pan with seasoning

Put the shrimps in an ovenproof dish dish and cover with the butter mixture. Put a lid over the dish. Cook for 15 minutes.

Put the shrimps in warmed jars and pour butter over them.

Melt another 2 ozs of butter and pour over the shrimps to seal them.

Put a lid on and refrigerate.

Serve these with fingers of toast.  

 

Lancashire Foots

These are pastries which were popular with the field workers and miners. They are filled with savouries and were taken to work and eaten cold. They are always eaten in twos and are never called " Lancashire Feet " it is always Lancashire Foots.

 

Lancashire Foots

1lb shortcrust pastry

6 ozs Lancashire cheese

6 ozs cooked ham or bacon

1 onion finely chopped

seasoning of choice

egg/milk glaze

 

Pre heat the oven to 375F or Gas 5

Roll out the pastry and cut in to two equal pieces but leave one end of each piece unrolled out to be the heel of the foot

Mix the bacon, cheese and onion and divide equally between the two foots.

Turn the sides  of the pastry up and gather at the top.

Brush with egg or milk and bake for 25 mins until Foots are golden

Eat hot or cold.

 

Wet Nelly

Wet Nelly
Wet Nelly

Wet Nelly Recipe

Today I had a day out and saw this old Lancashire recipe for Wet Nelly. It is a moist tea bread and as with everything in old Lancashire was borne out poverty and not wasting anything at all. Wet Nelly hails from Liverpool, the land of The Beatles. Wet Nelly is a moist poor man's version of Nelson Cake hence it is called Wet Nelly. It is made from left over bread and pastry and soaked overnight to make it moist.

 

Wet Nelly

1 loaf of old bread cut into chunks

3 ozs butter  of butter

5 ozs brown sugar

1.5 pints of milk

1lb dried fruit

3 eggs

cinnamon to taste

 

Soak the bread and fruit in warmed milk for at least 4 hours or overnight.

When soaked add the other ingredients and mix together.

Pour into a greased deep sided tin.

Bake Gas Mark 3 Elec 160C for 75 minutes until cooked.

 

Lancashire Harcake ( Soul-mas cake )

A Halloween treat

Here is a treat for welcoming the deceased souls, remembered at this time of year. Halloween. This was traditionally a ginger cake eaten on Hallowe'en. It is like a Parkin.

 

Harcake  ( Soul-mas cake )

2 ozs soft butter

1lb fine oatmeal

12 ozs golden syrup

1 oz ground ginger

1 large egg beaten

a little milk to bind

Bake on Elec 350F or Gas 4

 

Grease a tin 10 by 8 inches

Rub butter into oatmeal and add syrup and ginger. Mix well

Add the egg and then add just enough milk to make a smooth mixture and put it all in the tin .

Cover the top with paper and bake for 90 mins.

Store for 5 days before eating to allow time to mature.

 

Updated: 10/24/2016, Veronica
 
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Veronica on 10/25/2016

ty

frankbeswick on 10/25/2016

For the benefit of non-Catholics, All Hallows Day is the first of November, and it celebrates all the saints in heaven. All Soul's day is second of November and remembers those souls in Purgatory, the transitional state for those still not ready to be in heaven yet not doomed to Hell. On this day Catholics pray for those still in Purgatory. Why there was a specific Soul-mas cake I know not, for I have not heard of the custom before in any other place. I suppose that some meals and recipes just become traditional in a place.

Veronica on 10/25/2016

That's very interesting especially as it is a Soul-mas cake for All Souls as opposed to a specific Halowe'en cake

frankbeswick on 10/25/2016

Recipes for traditional feast days are rooted in Catholicism, as Protestantism did not celebrate these days. Thus the recipes are definitely mediaeval in origin.

Veronica on 10/24/2016

Especially for Halowe'en

I have found a traditional recipe which combines this time of year with Lancashire, the home of the so called Pendle witches.

Above I present Lancashire Harcake or Soul-mas cake as it is sometimes called. It is like a traditional English Parkin ( oatmeal cake)

Veronica on 10/05/2016

This page gets so many viewers that I feel it is a privilege to find as many of Lancashire recipes when I can.

Thank you. My stick- thin husband ate a large slice of this today.

frankbeswick on 10/05/2016

Your research is commendable. You have unearthed a recipe that very few people, even those in Lancashire, have ever heard of. I know that I have never heard of it before.

Veronica on 10/05/2016

Wet Nelly ( another recipe above )

I found this old Lancashire recipe today called Wet Nelly. It is a moist tea-bread borne out of poverty and a necessity to waste nothing.

Enjoy

Veronica on 09/10/2016

Lancashire Foots

I have added a recipe for Lancashire Foots to the page above.

Thank to all for you continued support and interest in this page.

frankbeswick on 09/01/2016

We are in agreement on this matter.


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