- Coffee-Milk: The Regency Café au lait “A very fine breakfast”
- Arthur Parker’s Fortifying Cocoa “Then I will help myself,” said he. “A large dish of rather weak cocoa every evening agrees with me better than anything.” It struck her, however, as he poured out this rather weak cocoa, that it came forth in a very fine, dark-colored stream…” -Sanditon Cocoa, or Chocolate, as it was often referred to (chocolate as a ...
- Spruce Beer A tasty home brew
- Steep a Perfect Cup of Tea Step by step instructions
- Small Beer How to make Olde England’s favorite softdrink, Ginger Beer.
- Eggnog The quintessential Christmas Drink
- Negus A punch served at Regency Balls
- Lemonade A period recipe for a delightful summertime treat
- Orange and Raspberry Shrub A refreshing Regency drink– in Raspberry, Orange or Lemon
- The Regent’s or George the Fourth’s Punch Prinny’s own recipe for a delightfully refreshing punch.
- A Proper Cup of Coffee The history of and detailed instructions for…
- Ginger Tea An easy to make and delicious drink
- Lemon Acid In an age dominated by “instant” and ready made food, it is amusing to find advertisements, like the following, from the May, 1814 issue of Ackerman’s Repository, for early forms of “fast food”. In this case, the product is Lemon Acid, more commonly known as citric acid. Citric acid was first isolated in 1784 by the ...
- Raspberry Vinegar Great in drinks or on salad!
- A Passion for Hot Chocolate A short history of Cocoa in the 18th century.
- Here We Come A Wassailing Christmas in the novels and a recipe for Wassail.