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 WD Parish’s ‘Dictionary of the Sussex Dialect’ (1875) gives; “An apple-pasty made thin in the shape of a semi-circle, and baked without a dish.” Wright 1857 says simply “a fritter.”  Winchester College John Ray’s ‘A collection of English words, not generally used‘ of 1674 describes ‘Stuckling’ as “an apple pasty”. A form of Stuckling has an association with Winchester College. Henry Cadwallader Adams’ ‘Wykehamica, a history of Winchester college and commoners‘ of 1878 says that Stuckling is “a sort of pudding composed of chopped meat and apple, flavoured with carraway” and as recently as 29th July 1908 ‘The Times‘ reported that “[On Winchester Domum Day] the usual ceremonies of eating stuckling and drinking hough were duly observed.” Robert Mansfield’s; ‘School-life at Winchester college; or, The reminiscences of a Winchester junior under the old regime, 1835-40‘ of 1893 explains more; “The dinner given to them was mutton-pies and “Stuckling.” This latter is a production which, I am happy to say, is peculiar to Winchester, and fortunately only to be found there during two days in Election week. In external appearance and in section it is similar to a mince pie, and in taste it is something like one that has been soaked in vinegar, and then kept till it is mouldy. It is made of chopped beef, currants, suet, apples, and carraway seeds. I have seldom seen anybody taste it a second time.”  |
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