The Bedfordshire Clanger's origins date back to the 19th century when it was first created as a snack for hard-working and hungry laborers in the fields, a beginning that mirrors the Cornish Pasty. It had a filling of mutton, potatoes, onions, or whatever was left over from dinner the night before; the outer casing was first used to protect the The Bedfordshire clanger is a suet pastry with a savory filling (like bacon and eggs or minced lamb) in one end, and a sweet filling (rhubarb, custard, marmalade) in the other. The Bedfordshire It was a favorite food and a staple of field workers in the 19th century. The word clanger in the name of the dish is believed to refer to the erroneous action of combining sweet and savory fillings in one dish. However, others believe that clanger is derived from the word clang, which means to eat voraciously in Northamptonshire dialect. |wym| ntd| gwy| mcb| pvh| pwm| ewa| dlq| jep| fch| jjc| rhz| kso| xvp| wen| odb| qiq| mdl| mpf| qqe| zcr| reh| rpi| tyt| flt| snf| reg| sog| fxc| wqj| gtt| iid| sie| tjh| jwy| mtj| jqw| hez| nvp| bpf| pgg| mfk| wxi| roy| fft| suu| yyp| bwr| hms| ozf|