You could argue that Raclette isn’t really a dish though - it’s just melted cheese.
Personally I much prefer well made Welsh Rarebit over raclette.
@gaburko: Welsh Rarebit is a sauce made of melted cheese and including mustard and beer. Spread on toast and then grilled.
Pease porridge hot, pease porridge cold,
Pease porridge in the pot nine days old. (c. 1760)
I know that as Pease pudding hot, pease pudding cold,
Pease pudding in the pot nine days old. (c. 1760)
But in pictures it looks a lot like yellowish porridge.
No one’s mentioned Spotted Dick yet !
I think my parents came from the 1700s.
We used to have a lot of steamed puddings (savoury and sweet) which originally came about as people cooked over a fire as ovens were a luxury.
The only on of these still commonly eaten is Christmas pudding unless I am mistaken.
Does anyone cook suet puddings any more? Dead man’s leg was a gory favourite.
Pease porridge or pudding was made of yellow split peas.
Fondue originated in Fribourg, Raclette in the Valais. I suspect both from the French speaking areas.
Rösti comes from a ditch I think and Muesli is Austrian, I think.
Thanks, for me those names had a French ring to them which is why I doubted Swiss -German
I had a helping of Spotted Dick at my family-away-from-family in the '60s. It was truly awful. Suet pudding served with Bird’s custard from a packet. Blech.
Reminds me of school dinners. Suet pudding: blech but the sponge pudding with treacle topping was a fight to the serving hatch for a second helping. 
The term “fondue” derives from the French verb fondre, meaning "to melt” while the name “Raclette” originates from the French word racler, meaning “to scrape.”
Nahhh…I remember pink sludge with chocolate concrete:
All these awful memories flooded back, remember toad in the hole? Sausages in some brick-hard pastry with a liquid optimistically called gravy.
Happy memories of the local chip shop where for one penny you got a small piece of newspaper filled with cooked scraps, don’t remember what they were called anymore.
“Scraps”.
Yes!!
glad you two talked about it
Müesli was developed in the 1900s by Dr Bircher, a Swiss physician, for his patients.
Banana sandwich isn’t really a culinary specialty. It’s just what poor people did to keep kids from feeling too hungry.
OMG…memories I tried to suppress. Jam roly-poly, gooseberry fool, haggis, blanc mange, floury baps.
anyone still have a (blackbird) pie bird?
There’s a lot of pickled herring over there though and it’s quite edible.
A mushy peas thread. How could I have missed it?
Having said that, you are in the presence of someone who (I was very young in them days) was presented with Guacamole, dolloped a slash of HP sauce to everybodys horror and dug in expecting the majesty of a mushy pea delight and getting something that was terribly not mushy peas.
I am going to order from Amazon a bag of Kapuzinererbsen and make my own and as a nice touch I think I will serve it with Labskaus…
All that is missing are the diced carrots but it should be a good match.
