A List

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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