Historic baking – Little almond cakes

Like most people I like baking and cooking, so when Lauren (our Searchroom Archivist) set the challenge to try some historic recipes from the archives, I jumped at the chance to have a go. One thing I noticed when going through the recipe books held at the Record Office was that over the centuries, there…

Historic baking – Spanish puffs

On hearing about Lauren’s idea for a blog series based on trying out historical recipes, I was keen to sign up – as a lover of both history (which rather comes with the territory as an archivist…) and, well, food in general it seemed right up my street. After a week or two of procrastination…

Historic Baking – Date and Walnut Cake

I decided to try the recipe from a pamphlet entitled ‘20th Century Cookery – how to cook by electricity’. As a recent convert at home from gas to electricity I was keen to give it a try. However the instructions were rather vague when it came to the temperature settings, referring to the initial oven…

Shippam’s filling room, c.1954 (Shippams 4/9/2)

Chosen by Ellen Butler (nee Reed), former Shippam's employee Shippam’s is perhaps West Sussex’s most famous business. Established in 1751 as provision merchants, by the 1850s the company was known internationally for its sausages and cured meats, all produced in-house. Advances in technology saw the company move into the preserved goods market at the end…