deciphering recipes

How to make Seed cake (Elizabeth Raffald’s way)

How to make Seed cake (Elizabeth Raffald’s way)

Devoted to Hannah I have been devoted to Hannah Glasse.  She’s helped me through all the fundraising events Dine Like A Servant and Lunch with the Curator at the Regency Town House.  I owe her a great deal.  But this week I decided I had […]

How do you make Fanchonettes (and what are they?)

How do you make Fanchonettes (and what are they?)

Imagine a pastry case filled with almond and lemon custard, topped with meringue. That’s what these delicious tarts are.  They were made famous by the first celebrity chef Antonin Carême, who, cooked for the royalty of Europe in the early nineteenth century.  He even cooked […]

How to make historic Hot Cross Buns

How to make historic Hot Cross Buns

Hot Cross Bun Course (25th, 26th and 28th March) We could have gone out to the shops and bought them.  But where is the fun in that? I think something I found online might help to explain. “Bought, they taste so dull. Modern commerce has […]

What is a peck of flour?

What is a peck of flour?

A peck.  A peck. What could it be? ‘You must take a quarter of a peck of fine flour…’ said Hannah Glasse in her 1805 book. At this point I was cold.  It’s a wintery day in Hove and the kitchen at the Regency Town […]