Jellied eels– this classic was sold in the steet markets in the East End of London and are still a delicacy in the Cockney community.
Pie & mash – when this became popular in the 18th century, the pies were filled with eels caught in the Thames, topped with mashed potato and spoonfuls of juices from the water used to boil the eels and some parsley. Whitebait – this was the most traditional meal in south London, especially in Greenwich during Victorian times.
Bubble & sqeak – this traditional fry-up became popular after the Second World War and consisted of leftover cabbage and potato. Sadly it is a rarity on menus today.
Pease pudding – this East End dish was made of dried split peas, which were soaked, boiled with butter, mashed by squeezing through a sieve and served with pork or ham. It didn’t look very appertising, and thus the Cockney rhyming slang of ‘pease pudding hot’ means snot!
Image source: JanesDaddy