of foodstuffs eaten in Penelope Fitzgerald’s The Blue Flower. I skimmed back through to compose this list, so I might have missed some, as I remember there being more when I first read the book; still, I managed to catch a few gems, such as cow udder soup (how much would you have to get paid to try that?)
Coffee
White rolls
baked goose
cabbage soup
“a nice smoked eel”
Zwieback
soup made of beer, sugar and eggs
another made of rose hips and onions
another one of bread and cabbage water
another of cows’ udders flavored with nutmeg
dough mixed with beech-nut oil
pickled herring and goose with treacle sauce
hard-boiled eggs
dumplings
boiled potatoes
pickled raspberries
200 oysters
the ears snout and strips of fat from the pig’s neck boiled in peppermint schnapps
arrack
pickled goose legs
black ham
fruit liqueurs
sweet cakes
Stewed pigs’ feet
plum conserve
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