MALTON Museum is celebrating the launch of its new recipe book with dishes dating back to the 16th century.

Malton Goes to Market. The Recipes, includes handwritten recipes sourced from local people following a public appeal.

Edited by Peter Brears, one of the UK’s leading food historians, it explores the history of food in the area and recognises Malton’s role through time as a food town.

Claire Sawdon, development officer at Malton Museum, said: “Recipes featured date from 1751 to the 1960s, transporting you back in time and awakening your taste buds.

“A selection of the traditional recipes were then tested by the Malton Cookery School, before been included in the book.” Claire said the recipe book contains a variety of recipes from the unusual to some familiar favourites, and is divided into nine sections, from starters to puddings.

She said: “With more than 70 recipes there is something for everyone. Can you be tempted by a rather quirky spotted donkey, a currant-based pudding? Or ‘tally ho’, a cake which continued the old country house tradition of yeast-raised fruit cake.

“A firm favourite, however, has to be the ‘crispy piglet’ a combination of sausage meat and crisps.”

The book also includes the suet roll recipe, which Year 9 students from Malton School adapted as part of their Student bake-off project. The finale, held as part of Malton Food Festival, was judged by Pru Leith, now appearing on the Great British Bake Off. The competition was won by student Jack Robinson.

Malton Goes to Market. The Recipes was funded by a grant from the Heritage Lottery Fund, Friends of Malton Museum and donors. Copies are available from Malton Museum in Yorkersgate, priced £8.99.

The museum is open from 10am to 4pm, Thursday to Saturday, until the Saturday, October 28.