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!”

How to Pickle a Peach

The Regency Town house was full of Italian artists when I made this recipe for the first time. It was a warm summer’s evening and the kitchen window was wide open. There was an Anglo-Italian exhibition launch in the drawing room two floors above. Although the basement kitchen is far away from the rest of … Continue reading “How to Pickle a Peach”

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 enough of Hanna.  I wanted to try out Elizabeth.  That’s … Continue reading “How to make Seed cake (Elizabeth Raffald’s way)”

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 an incredible feast for Brighton and Hove’s own Prince Regent … Continue reading “How do you make Fanchonettes (and what are they?)”

Fennel Pickle and Pickled Grapes

The first thing visitor notice, as they enter the housekeeper’s room at 10 Brunswick Square are the cupboards.  Cupboards everywhere and all of them have locks. Locked away in the housekeeper’s room were many things that servants could steal and sell.  Porcelain, the finest table napkins, china and candles. And there were pickles.  Hannah Glasse, … Continue reading “Fennel Pickle and Pickled Grapes”

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 taken them over, and, in the interests of cheapness, reduced … Continue reading “How to make historic Hot Cross Buns”

How to convert an historical recipe

Historical recipes aren’t easy to decipher. You may struggle with strange terms, odd ingredients and confusing spelling.  Here are some tips to get you started. What about all these F words? It’s the f and s. It really helps to remember to read the f as an s.  It can be odd, it can even … Continue reading “How to convert an historical recipe”