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Singing Hinny
A singing hinny or singin' hinny is a type of bannock, griddle cake or scone, made in the north of England, especially Northumberland and the coal-mining areas of the North East. In Scotland, they are known as fatty cutties. ''Hinny'' is a term of endearment in the dialects of the Newcastle area. The ''singing'' refers to the sounds of the sizzling of the lard or butter in the rich dough as it is cooked on a hot plate or griddle. Recipe The ingredients typically include flour, baking powder, lard or butter, currants, milk or buttermilk and salt and/or sugar to taste. A dough is made which is rich in fat. This is then rolled into a round flat cake, which is then cooked on a flat griddle or in a skillet. See also * Fat rascal * Lardy cake * Welsh cake Welsh cakes ( cy, picau ar y maen, pice bach, cacennau cri or '), also bakestones or pics, are a traditional list of sweet breads , sweet bread in Wales. They have been popular since the late 19th century with the addition o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
England
England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe by the North Sea to the east and the English Channel to the south. The country covers five-eighths of the island of Great Britain, which lies in the North Atlantic, and includes over 100 smaller islands, such as the Isles of Scilly and the Isle of Wight. The area now called England was first inhabited by modern humans during the Upper Paleolithic period, but takes its name from the Angles, a Germanic tribe deriving its name from the Anglia peninsula, who settled during the 5th and 6th centuries. England became a unified state in the 10th century and has had a significant cultural and legal impact on the wider world since the Age of Discovery, which began during the 15th century. The English language, the Anglican Church, and Engli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books by decree in 1586, it is the second oldest university press after Cambridge University Press. It is a department of the University of Oxford and is governed by a group of 15 academics known as the Delegates of the Press, who are appointed by the vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, opposite Somerville College, in the inner suburb of Jericho. For the last 500 years, OUP has primarily focused on the publication of pedagogical texts and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northumberland Cuisine
Northumberland () is a county in Northern England, one of two counties in England which border with Scotland. Notable landmarks in the county include Alnwick Castle, Bamburgh Castle, Hadrian's Wall and Hexham Abbey. It is bordered by land on three sides; by the Scottish Borders region to the north, County Durham and Tyne and Wear to the south, and Cumbria to the west. The fourth side is the North Sea, with a stretch of coastline to the east. A predominantly rural county with a landscape of moorland and farmland, a large area is part of Northumberland National Park. The area has been the site of a number of historic battles with Scotland. Name The name of Northumberland is recorded as ''norð hẏmbra land'' in the Anglo-Saxon Chronicle, meaning "the land north of the Humber". The name of the kingdom of ''Northumbria'' derives from the Old English meaning "the people or province north of the Humber", as opposed to the people south of the Humber Estuary. History ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Cake
Welsh cakes ( cy, picau ar y maen, pice bach, cacennau cri or '), also bakestones or pics, are a traditional list of sweet breads , sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle. The cakes are also known as griddle cakes or bakestones within Wales because they are traditionally cooked on a bakestone ( cy, maen, lit=stone or ), a cast-iron griddle about ½" (1.5 cm) or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as Griddle scone, griddle scones. Welsh cakes are made from flour, butter or lard, currants, eggs, milk, and spices such as cinnamon and nutmeg. They are roughly circular, a few inches (7–8 cm) in diameter and about half an inch (1–1.5 cm) thick. Welsh cakes are served hot or cold, sometimes dusted with caster sugar. Unlike scones, they are not usually eaten with an acc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardy Cake
Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake, is a traditional rich spiced form of bread found in several southern counties of England, each claiming to provide the original recipe. It remains a popular weekend tea cake in the southern counties of England, including Sussex, Surrey, Hampshire, Berkshire, Wiltshire, Dorset and Gloucestershire. Description The main ingredients are freshly rendered lard, flour, sugar, spices, currants and raisins. Lardy Cake is a traditional English tea bread popular in country areas in England. It is made from plain bread dough which is enriched with sticky sweet lard and sugar and as well as dried fruit and mixed spices. The dough is rolled and folded several times, in a similar way to puff pastry, which gives a layered texture. History Lardy cakes were cakes for special celebrations. They were made at harvest days or for family festivals. They were, like gingerbread, also sold at local fairs. Elizabeth David ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fat Rascal
A fat rascal, closely related to the historical turf cake, is a type of cake, similar to a scone or rock cake in both taste and ingredients. It originated in Yorkshire at least as early as the 19th century. History Fat rascals were known in the Yorkshire region in the nineteenth century as a form of tea cake containing butter and cream. An 1859 Charles Dickens story identifies the fat rascal with the singing hinny of Northumberland. A fat rascal could also be baked as a turf cake, a buttery, flat cake baked in a covered pan among the ashes of a peat fire, and the terms ''fat rascal'' and ''turf cake'' are sometimes used interchangeably. A Yorkshire cookery book of 1973 had plain flour, baking powder, butter and currants as the ingredients. A 1980 Yorkshire cookbook described fat rascals as a means of using leftover pastry, typically consisting of scraps of shortcrust pastry, sugared, sprinkled with currants and rolled into thick flat cakes before baking. Fat rascals, whatever th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Notes And Queries
''Notes and Queries'', also styled ''Notes & Queries'', is a long-running quarterly scholarly journal that publishes short articles related to " English language and literature, lexicography, history, and scholarly antiquarianism".From the inner sleeve of all modern issues of ''Notes and Queries''. Its emphasis is on "the factual rather than the speculative". The journal has a long history, having been established in 1849 in London;''Notes and Queries'', Series 1, Volume 1, Nov 1849 - May 1850 via it is now published by |
Petits Propos Culinaires
''Petits Propos Culinaires'' (PPC) is a journal covering the history of food and cookery. History and content Founded by Jane and Alan Davidson in 1979 and first published in 1980, ''Petits Propos Culinaires'' is edited by Tom Jaine and published by Prospect Books. The frequency of publication, three times a year, has not varied; nor has the format. Davidson was editor of the ''Oxford Companion to Food'', which frequently cites PPC. The journal has its origins in the writings of the food author Richard Olney. In 1979 he was engaged in compiling a huge multi-part cookery book which the publisher insisted must not include any recipes that had not already been published.Davidson and Saberi, p. 437 and dust-jacket note As Olney had some original, unpublished recipes that he was determined to include, he agreed with Davidson and the latter's wife, Jane – also a food writer – to contribute recipes pseudonymously to a new journal that they would launch. They secured the help of Brit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Griddle
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop. A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries a griddle is most commonly a flat metal plate. A griddle can have both residential and commercial applications, and can be heated directly or indirectly. The heating can be supplied either by a flame fuelled by wood, coal, or gas; or by electrical elements. Commercial griddles run on electricity, natural gas or propane. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Listener (magazine)
''The Listener'' was a weekly magazine established by the BBC in January 1929 which ceased publication in 1991. The entire digitised archive was made available for purchase online to libraries, educational and research institutions in 2011. It was first published on 16 January 1929, under the editorship of Richard S. Lambert, and was developed as a medium of record for the reproduction of broadcast talks. It also previewed major literary and musical broadcasts, reviewed new books, and printed a selected list of the more intellectual broadcasts for the coming week. Its published aim was to be "a medium for intelligent reception of broadcast programmes by way of amplification and explanation of those features which cannot now be dealt with in the editorial columns of the ''Radio Times''". The title reflected the fact that at the time the BBC broadcast via radio only. (The BBC version of ''The Listener'' was preceded by another magazine with the same title which was the ''Journ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North East England
North East England is one of nine official regions of England at the first level of ITL for statistical purposes. The region has three current administrative levels below the region level in the region; combined authority, unitary authority or metropolitan district and civil parishes. They are also multiple divisions without administrative functions; ceremonial county, emergency services ( fire-and-rescue and police), built-up areas and historic county. The most populous places in the region are Newcastle upon Tyne (city), Middlesbrough, Sunderland (city), Gateshead, Darlington and Hartlepool. Durham also has city status. History The region's historic importance is displayed by Northumberland's ancient castles, the two World Heritage Sites of Durham Cathedral and Durham Castle, and Hadrian's Wall, one of the frontiers of the Roman Empire. In fact, Roman archaeology can be found widely across the region and a special exhibition based around the Roman Fort of Segedunum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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