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food history

All posts tagged food history

The Biscuit by Lizzie Collingham (Book Review)

The Biscuit by Lizzie Collingham (Book Review)

by Sam Bilton, February 5, 2021

What is the essence of the book? The Biscuit: The History of a Very...

Seville Orange and Chocolate Tart

Seville Orange and Chocolate Tart

by Sam Bilton, January 15, 2021

Serves 8-10 We all know that Seville oranges make fabulous marmalade but how about...

Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)

Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)

by Sam Bilton, January 4, 2021

What is the essence of the book? As a nation it is doubtful that...

Pumpkin & Onion Tourte

Pumpkin & Onion Tourte

by Sam Bilton, October 28, 2020

Inspired by a recipe from Bartolomeo Scappi’s Opera (1577) Like many recipes of this...

Crab & Cannellini Bean Crostini with Nasturtium and Calendula

Crab & Cannellini Bean Crostini with Nasturtium and Calendula

by Sam Bilton, August 14, 2020

As a child I was mildly fascinated with flowers. Well, OK, I was totally...

Oats in the North, Wheat from the South by Regula Ysewijn

Oats in the North, Wheat from the South by Regula Ysewijn

by Sam Bilton, August 7, 2020

Some of the happiest years of my childhood were spent in the small Aberdeenshire...

Pheasant with Cider & Celery Sauce, Roasted Apples and Sippets

Pheasant with Cider & Celery Sauce, Roasted Apples and Sippets

by Sam Bilton, December 7, 2019

Celery is generally a much overlooked vegetable. In recent times celery enjoyed a brief...

A Proper Plum Pudding

A Proper Plum Pudding

by Sam Bilton, November 22, 2019

As Stir Up Sunday approaches (this year it falls on 24th November) I thought...

Mary Randolph’s ‘Barbecue’ Shote

Mary Randolph’s ‘Barbecue’ Shote

by Sam Bilton, October 25, 2019

Before the barbecue aficionados come thumping on my door armed with their forks and...

Victoria & Albert Biscuits

Victoria & Albert Biscuits

by Sam Bilton, May 3, 2019

When is a cake a biscuit? This question was raised in 1991 regarding the...

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ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

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RECENT POSTS

  • The Biscuit by Lizzie Collingham (Book Review)
  • Seville Orange and Chocolate Tart
  • Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)
  • Roasted Squash Salad with Lentils & Feta
  • Runaway Ginger Cocktail

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  • ‘...we’ve had it drummed into us as children that “vegetables are good for us”. And so we eat them, if at all, as a kind of duty to our physical well being.’ (Peter Pirbright, ‘Off The Beeton Track’, 1946) . The message may be the same 75 years on but I hope most of eat veg now because we enjoy them (I certainly do). . Love these illustrations in this little book. . @thegfw #thegfw2021 #thegfw22 #vegetable #postwarcookbooks #offthebeetontrack #mrsbilton #foodhistory #instagramchallenge
  • Winter veg ‘fritto misto’ inspired by ‘Leaves From A Tuscan Kitchen’ by Janet Ross (1899) . I know I’ve already posted today for the @thegfw #instagramchallenge but I couldn’t resist sharing this. I dipped some of the veg received from @chefs_farms (broccoli, cauliflower, carrots and celeriac) in a light batter then fried them in veg oil. Served alongside is a bowl of #janegrigson Maltese mayonnaise made with blood orange. . #thegfw22 #thegfw2021 #lunch #tellingtales #frittomisto #bloodorange #mrsbilton #foodhistory
  • I did my best to encourage everyone to eat gingerbread rather than banana bread before Christmas so this is my compromise - banana gingerbread and butter pudding. . Loosely based on a @marcuswareing recipe I used slices of pain d’epice (instead of brioche), bananas and a rum spiked custard. Baked in a loaf tin it’s easy to slice when cold and only takes a few minutes to reheat in the oven (a sprinkling of Demerara sugar adds a pleasant crunch). . @thegfw #thegfw2021 #thegfw23 #bananabread #bananabreadday #forgetbananabread #eatgingerbread #paindepice #breadandbutterpudding #bananas
  • I’m afraid I really detest having my picture taken so here is me channeling my inner Giuseppe Arcimboldo for today’s @thegfw #instagramchallenge . The ‘channeling’ may need some work... . #selfportrait #thegfw24 #thegfw2021
  • Posted @withregram • @hattie.e Medium eggs good; large eggs bad. A useful Guild of Food Writers workshop on the chicken and the egg. Hens are given calcium-rich feed to make them lay larger eggs but it’s a welfare issue (you can imagine ladies -oooufff!). The yolk is the same size in both and most recipes will work with either - if in doubt add one more egg (for a sponge I weigh the eggs and use equal sugar, butter and flour). The best standard egg has an 0 (organic) on the shell for more space, smaller flocks and better feed.
  • Twice baked soufflés are much better lunch companions than their freshly baked cousins (if a little more unkempt). They are less apt to lose enthusiasm for the main event remaining puffy and pert as opposed to morose and deflated. . This is a celeriac variety made with @sussexcharmer and @hallgatefarm eggs topped off with a mustardy sauce. . #tellingtales #sussexproduce #sussexfood #localfood
  • I think bread would have to be one of my hero ingredients. It’s so versatile and even stale it has its uses. I made some brown bread ice cream (a Victorian favourite) today with the remnants of the @sodtbakery rye & wheat loaf I had. . Toast 75-100g ‘fresh’ brown bread crumbs at 180C for 10-15 minutes, turning every now and then, until crisp. . Make a custard using 4 egg yolks (any size eggs will do), 100g soft light brown sugar, 1 tsp vanilla bean paste and 300ml whole milk. Allow to cool then refrigerate. (These 2 stages are
  • Here are my lovely egg laying ladies (L-R): Leia, Crystal and Nigella (guess which one I named?!) . I much prefer chicken leg meat over breast (not that we’ll be eating these girls, obvs). It has far more flavour in my opinion. I’m looking forward to my delivery of chicken thighs from @cottenhams_craft_butcher later today destined for a hottentot pie. . @thegfw #thegfw2021 #thegfw26 #legs #chickens #hens #poultrypose

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

RECENT POSTS

  • The Biscuit by Lizzie Collingham (Book Review)
  • Seville Orange and Chocolate Tart
  • Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)

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