Accompaniments
Asparagus Pudding, Bread-and-Butter Fritters, Carrot Pudding, Cheese and Onion Oat, Chestnut and Bacon Stuffing, Chestnut Stuffing, Countess Morphy’s Croquettes, Cree’d Wheat, Egg and Apple or Marigold Eggs, Egg Balls, English Potato Balls, Fried Bread, Fried Bread for Soup, Fried Breadcrumbs, Fried Parsley, Fried Vegetable Marrow, Frumenty – Lincolnshire Version, Frumenty – Suffolk Version, Herb Dumplings, Herb Pudding, Jugged Celery, Leek Pudding, Lemon, Parsley and Thyme Stuffing, Lowestoft Buttons, Macaroni, Meat Rice, Needham Market Stuffing, Nettle Haggis, Oat Pudding, Parsley Dumplings, Parsnip Cakes, Pepper, Plum Butter, Pork Crackling, Port Wine Jelly, Potato Cake, Potato Rissoles, Prune and Apple Stuffing, Sage and Onion Stuffing, Sausagemeat Stuffing, Savoury Pudding -Derby version, Savoury Pudding -Lancashire version, Savoury Pudding -Yorkshire version, Season Pudding, Spoon Dumplings, Stovies, Swede and Apple Bake, Tomato Charlotte, Under Roast Pudding, Wifes Sod, or, Yorkshire Sod, Yorkshire Stuffing, Suffolk Swimmers, Grey Peas (and Bacon)
HISTORIC: Ploughboys, Aquapatys, Baked Suet Pudding, Cryspels or Cryspes, Farsure, Frumenty or Furmety, Green Pudding Balls, Hard Dumplings, Herbolade or Erbolat, Kentish Suet Pudding, Kickshaw, Lady Sarah’s Potato Cakes, Lord Lumley’s Pease-Porage, Losenge Pasta, Lumpy Jumms, Misers, Nesebek, Oatmeal Potage with Herbs and Flowers, Oil Soppes, Oyster Forcemeat, Oyster Stuffing, Pandewaff, Pennyroyal Pudding, Pynade or Pynnonade, Rice Pancakes, Salomene, Sauce Madame, Sippets, Soyer’s Potato, Spinach Toasts, Stewed Cucumber with Onions, Sussex Hard Dumplings, Whet
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