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”