How to make a plum cake from the 1820s

A recipe for a Plumb Cake Take four pound of fine flour well dried, four pound of fresh butter, two pound of loaf sugar pound and sift fine, quarter of an ounce of mace, the same of nutmeg, to every pound of flour put eight eggs, wash four pounds of currants pick them well & … Continue reading “How to make a plum cake from the 1820s”

How to make Elizabethan Gingerbread. An easy recipe using breadcrumbs.

An autumn afternoon called for gingerbread so I consulted my recipe books to find something suitable. The first documented trade of gingerbread biscuits was in the sixteenth century, where they were sold in pharmacies, monasteries and town square farmers’ markets. Before that gingerbread was made of honey. A medieval recipe from 1430 in Jane Grigson’s … Continue reading “How to make Elizabethan Gingerbread. An easy recipe using breadcrumbs.”

How to make hunter’s pudding

Hunter’s pudding is a variation of plum pudding. Plum refer to the raisins in the pudding. Plum puddings were often associated with special occasions, served during certain holidays but also during the harvest to sustain hungry farm labourers and their families. The costly ingredients in hunter’s pudding like brandy, nutmeg and candied peel meant that … Continue reading “How to make hunter’s pudding”

The history of Hot Cross Buns (and a sourdough recipe)

Are you interested in the history behind Hot Cross Buns? Do you want to learn more about where they come from and get the ultimate Hot Cross Bun recipe? In this blog post I give a quick history of the Hot Cross bun and give you a wonderful historic recipe which uses sourdough to give … Continue reading “The history of Hot Cross Buns (and a sourdough recipe)”

Shrove Tuesday – 3 unusual things to add to a pancake.

You want to do something different for Pancake Day but don’t know what?  I’ve been searching through my cookery books and I’ve discovered some unusual historical pancake recipes. Ginger, sour cream or even snow. Pancakes with Powdered Ginger These pancakes, which have added ginger powder, make a hearty feast. Ideal, according to Jane Grigson, for … Continue reading “Shrove Tuesday – 3 unusual things to add to a pancake.”

How to make Pumpkin Pie

This recipe is adapted from a recipe of Amelia Simmons in the rather wonderful ‘Great Cooks and their Recipes – From Taillevent to Escoffier’ by Anne Willan. A book I’d highly recommend. It looks at 14 great cooks in 3 countries over 600 years. Amelia Simmons’s book American Cookery appeared in 1796 and it sought … Continue reading “How to make Pumpkin Pie”

How to make Lemon Mince Pies

Have you ever wanted to cook from an old recipe book? Just to find out what something from the past could taste like? I’m lucky enough to be able to use a beautiful, handwritten cookbook that was donated to The Regency Town House. On page 99 this recipe for Lemon Mince Pies appears. It is … Continue reading “How to make Lemon Mince Pies”

How to make a traditional Christmas Pudding in a pudding cloth

The damp fug of a pudding gently boiling in a old kitchen. The rattling of the saucer I put in to let me know all is still good. The air getting colder. To me these are all signs of Christmas coming up and although it might seem early to some, now is the time I … Continue reading “How to make a traditional Christmas Pudding in a pudding cloth”

Chocolate Tart – Hannah Glasse’s way.

This was the first ever historical recipe that I tried. It was a cold February in 2017. I was at home in my kitchen doing food experiments. It was raining outside. I remember the anticipation. I remember being very excited about trying out an old recipe. Hannah Glasses’s book was the first one I tried. … Continue reading “Chocolate Tart – Hannah Glasse’s way.”

How to make Piccalilli – Regency Style!

One of the earliest pickles to become popular in England was piccalilli.  A recipe of 1694 states: ‘To pickle lila, an Indian Pickle’ describes a vinegar and brine sauce which was flavoured with ginger, garlic, pepper, turmeric and mustard seeds. In the sauce was cabbage, cauliflower and other vegetables. The recipe is the rather wonderful … Continue reading “How to make Piccalilli – Regency Style!”