Paul Couchman - Regency Cookさんのイラストまとめ

It is 1815 and 8 o'clock in the evening.

Let me take you to the Wheatsheaf in London's Hand Court where Irish fruit is ripe & ready to be served up.

Feast on fine kidney potatoes roasted in a stove & served with butter for threepence each.

Will you be joining me?

Another fresh course from Sarah Tobias and me. And I just think you might enjoy the topic.

Early bird tickets are available now:
https://t.co/8qI8WHwbux

And do please retweet to your most esteemed and worthy friends.

Cherry Sauce

"A pot of black currant jelly into a stew-pan with dried cherries, cinnamon, cloves. Moisten with wine. Set to simmer. Take out cinnamon & cloves. Send to table.
Well adapted to roast hare & roast venison."

Francatelli 1846.

Sound good?

Apple Pie from 1708 - Philadelphia Shoebridge's Booke

Take 2 lbs of Pippens, 1 1lb of currants, 3/4 lb of beef suet, 1 lb sugar, 2 pennyworth of Cinnamon; shred your pippens very small with your suet & so make little Pies of them.

They must be eaten warm.

Sound good?

Vanilla is the 2nd most expensive spice after saffron.

Due to how labour-intensive growing vanilla is, means that in November 2022 vanilla pods cost £236.11 per kilo, that's around half the price of silver?

Interesting to know?

Would you eat Parsnip Pie?

Boiled mashed parsnip with honey, ginger, lemon and egg yolks. Eat open or with a lattice top. Decorate with primroses (when available).

From literary sources back to 1810, via Dorothy Hartley & @FoodsOfEngland.

But would YOU try it?

Twelfth Night? A night to take the decorations down and forget about Christmas OR a night to celebrate?

I propose looking differently at Twelfth Night, through its history and food.
You are invited ;)

https://t.co/qADOCdicwW

Fancy a more historic Christmas this year?

Discover food & customs from Christmas with historian Sarah Tobias & me, The Regency Cook. Join live for 2 sessions & catch up the other 2.

Details here: https://t.co/lXeJq0gXOQ

Rasp, with a 1/4 pound of sugar, the rind of a very fine juicy lemon, reduce it to powder, & pour on it the strained juice of the fruit. Press the mixture into a jar, & when wanted for use dissolve a tablespoonful of it in a glass of water.

Eliza Acton 1845

Yes?

Hot weather. Try it?

"Two dozen lemons must be pared & pressed. Juice poured onto the peels, & remain on them all night, in the morning add two pounds of loaf sugar, a 1/4 of wine, 3/4 boiling water. Blend. Strain through jelly bag until clear."

Elizabeth Rundell 1830s.