Image: vagueonthehow from Tadcaster, York, England · CC BY 2.0
Good Things in England
- Year
- 1932
- Era
- 20th century
- Origin
- England · Europe
- Language
- English
- Category
- English 20th C
Good Things in England, compiled by Florence White and first published in 1932, gathers several hundred traditional regional recipes drawn from manuscript sources, family papers, and contributors across the country. Issued through the English Folk Cookery Association, which White founded, the collection sought to rescue indigenous dishes from neglect and laid much of the groundwork for the later twentieth-century revival of interest in native English cooking pursued by Elizabeth David, Jane Grigson, and others.
Cooking from this book
Hindle Wakes
Signature dishA signature dish that exemplifies Florence White's mission of rescuing regional English cookery is Hindle Wakes, a Lancashire celebration dish of cold boiled fowl stuffed with prunes and dressed with a sharp lemon sauce. Its medieval roots, Flemish weaver associations and striking sweet-sour character made it precisely the sort of forgotten provincial speciality White sought to record before it vanished, and it has become emblematic of the book's pioneering revivalist spirit.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
