Black butter was another traditional Christmastide treat. Jane Austen mentioned black butter in a letter to her sister. One might infer that she liked it on the whole, but was rather unimpressed with this particular batch of it. December 27, 1808:The widgeon (a kind of duck) and the preserved ginger were as delicious as one could wish. But as to our black butter, do not decoy anybody to Southampton by such a lure, for it … Continue reading →
I have often said the more things change the more they stay the same. Perusing period cookbooks brings this to mind all the time. Between just finishing up to Christmas novella, where the Christmas feast features prominently and getting ready for Thanksgiving ourselves, I’ve had my nose in a number of cookbooks, both historical and modern, and came across this gem recently. I don’t know if you’ve ever heard of the modern Tur-duck-en, a turkey … Continue reading →
Mince pie was a Twelfth Night staple, often made from the leftovers from Christmas dinner. Making Mince Pie Read more about syllabub and other holiday foods here. Read more about mince pie here. If you enjoyed this post you might also enjoy:
Continue reading →What was it like to prepare traditional English Christmas foods in a Georgian kitchen? Any why we’re wondering, just how long would it have taken? Traditional English Christmas foods Read more about plum pudding here. Read more about mince pies here. Read more about Yorkshire pie here. Read more about the Christmas feast here. If you enjoyed this post you might also enjoy:
Continue reading →Traditional foods are always an important part of any celebration. Every family and every culture has certain dishes that speak of holidays and festivities would be incomplete without them. This was as true in the Regency era as it is today. Mince pie was a dish that helped define the season. During the Regency, most also considered mince meat pies, also known as Christmas or Twelfth Night pies staples for a Christmas feast and the … Continue reading →
