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Wigs (alternatively wiggs or whigs) were small rich buns, often spiced. They appear to have been introduced into Britain from the Low Countries in the fourteenth century, for the name is a borrowing of Middle Dutch wigge (which etymologically means wedge-shaped cake'), and they were eaten particularly during Lent (Samuel Pepys records, on 8 April 1664, ‘then home to the only Lenten supper I have had of wiggs and ale’). They seem to have gone gradually out of fashion during the eighteenth century, but continued to be made in country areas into the twentieth century.

Subjects: Cookery, Food, and Drink.

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