|
|
 (Or Cokeles) Cockles are small saltwater clams of the Cardiidae. They are usually plain boiled. Known at least since Langland's Piers Plowman of 1393; "A ferthyng-worth of muscles..oþer so fele Cockes", the name appears to be applied to any bivalve mollusc in documents before about 1550. Image: Unknown Cockles are collected along sandy coasts, most notably Morecambe Bay and East Anglia, currently at a rate of some 11,000 tons per year. See: Amblet of Cockles Cockle Cakes Cockle Ketchup Cockle Soup Cockles Cockles and Bacon Mutton with Cockles Pickled Cockles Stiffkey Blues  2015  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |
