Regency wassail was usually far more alcoholic than this, and wine based. But this recipe has a lot of the same feel with fruit and spices. We are more the fruit juice and spice punch type people, so I’m not sure we’ll try this particular version, but I’d love to hear about it if any of you do! Make Your Your Own Wassail Punch Read more about syllabub and other holiday foods here. … Continue reading →
This video on making traditional gingerbread really reveals my inner food geek. Ok, talking about this history of chemical leavening might not be your thing, but it’s really fascinating. Even it you’re not into kitchen physics the way I am–hey I live with a bunch of engineers and it has changed me. That’s my excuse and I’m sticking with it, but the way–anyway, watching period baking methods is still pretty fascinating. Given my family’s … Continue reading →
Sweetened heavy cream, half curdled, half whipped, floated on sweetened wine or juice. Watch a syllabub made the old fashioned way. Delicious Whipped Syllabub Read more about syllabub and other holiday foods here. If you enjoyed this post you might also enjoy:
Continue reading →Though the Christmas feast was a high point in the festivities, other balls and parties, especially on Twelfth Night placed many demands on the Regency kitchen. So many guests could require a tremendous amount of food to be kept on hand. All this celebrating could leave a hostess utterly overwhelmed and exasperated by the end of the season. A wide variety of dishes would be prepared, but a few were particularly favored and iconic. Boar’s … Continue reading →
Though today’s video depicts 18th century methods, little changed about making plum pudding during the Regency Era. 18th Century Cooking with Jas Townsend and Son: Plum Pudding Read more about plum pudding here. Read about the Bennet family’s Stir it Up Sunday here. Read more about syllabub and other holiday foods here. If you enjoyed this post you might also enjoy:
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