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Apricot Ice Cream

Apricot Ice Cream

Ice Cream, as we know it, was a relatively new invention in Jane Austen’s day. Enjoyed in Italy and France in the 17th c, the first recorded English recipe was published in 1718.

Recipes featuring fruit not available until early summer were, no doubt, a treat reserved for the wealthy, who could afford to buy their ice and keep it cool in ice houses, until wanted. If you did not have access to ice in the summer, you could always visit the local Pastry Cook for a variety of sweets, including ice cream. Molland’s, in Bath, was one such establishment.

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In Jane Austen’s, The Beautiful Cassandra, her heroine “…then proceeded to a Pastry-cook’s, where she devoured six ices, refused to pay for them, knocked down the Pastry Cook & walked away.” Slapstick comedy does seem to have been the name of the game in Austen’s early work. Mr. Punch would be proud. The following recipe for Apricot Ice Cream is taken from Cooking with Jane Austen and Friends, and is based on one first printed by Hannah Glasse in her Art of Cookery Made Plain and Easy, 1755.

Apricot Ice Cream

To Make Ice-Cream
Pare and stone twelve ripe apricots, and scald them, beat them fine in a mortar, add to them six ounces of double refined sugar, and a pint of scalding cream, (more…)

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Fines Herbes in April: Adding Flavor to your Pot

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One of the joys of April is the appearance of green and growing gardens after the chill of winter. In her quintessential guide to English cooking, The Art of Cookery Made Plain and Easy, Hannah Glasse offers a round of up all the dainties one might expect to harvest this month. She does not offer hopes that one has a garden or tips for growing the garden– these are already assumed– she merely states what might be found in the garden. Estates and even cottages relied on their gardens for fresh produce throughout the year and the lack of a garden was one annoyance of city living.

In her book, The Art of Cookery Made Plain and Easy, Hannah Glasse offers an overview of the kitchen garden, month by month.
In her book, The Art of Cookery Made Plain and Easy, Hannah Glasse offers an overview of the kitchen garden, month by month.

Continue reading Fines Herbes in April: Adding Flavor to your Pot

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A Tansey for Lent

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As a plant, Tansy has a distinguished history of medical use dating back to ancient Greece. Used in the 8th century by Swiss Benedictine Monks to treat everything from fevers, digestive issues, worms and rheumatism, it is still listed in the United States Pharmacopeia as an acceptable treatment for fevers and jaundice.

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According to some sources, “In the 15th century, Christians began serving tansy with Lenten meals to commemorate the bitter herbs eaten by the Israelites. Tansy was thought to have the added Lenten benefits of controlling flatulence brought on by days of eating fish and pulses and of preventing the intestinal worms believed to be caused by eating fish during Lent.”*

Lent is, of course, the period of fasting (either wholesale or from certain foods and activities) observed by many branches of Christianity during the forty days prior to Easter, allowing the participant an opportunity to focus more deeply on pious thoughts and deeds. As the daughter of an Anglican clergyman, Jane Austen would have participated in this ritual in some way.

In her book, Food and Cooking in Victorian England: A History, Andrea Broomfield reiterates this line of thinking and relates how “tansy cake”, which was more commonly called simply “a tansy” served health and medicinal purposes, with deep ties to England’s Catholic heritage. She writes,

“Tansy was a bitter herb whose stalks were juiced and then mixed…with a pint or less of the juice of green wheat, spinach (more…)

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Blanc-Manger: A dainty dish, fit for Kings

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Blancmange , from French blanc-manger, is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavored with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, vanilla pudding (in US usage), panna cotta, the Turkish muhallebi, and haupia.

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Image from freeimages.com, Photo by Nathalie Dulex.

The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.

The true origin of the blancmange is obscure, but it is believed by some that it was a result of the Arab introduction of rice and almonds in early medieval Europe. However, there is no evidence of the existence of any similar Arab dishes from that period; though the Arabic mahallabīyah is similar, its origins are uncertain. Several other names for related or similar dishes existed in Europe, such as the 13th-century Danish hwit moos (“white mush”), and the Anglo-Norman blanc desirree (“white Syrian dish”); Dutch calijs (from Latin colare, “to strain”) was known in (more…)

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Yorkshire Christmas Pie: The Georgian “Turducken”

Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey. The word. turducken is a portmanteau of turkey, duck, and chicken. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another.

The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Continue reading Yorkshire Christmas Pie: The Georgian “Turducken”

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Mrs. Bates’ Baked Apples

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The bake house at Chawton cottage shows the types of ovens used by the Austen family. The bake house was quite often a detached building as an added measure of safety against fire and to preserve the house from the heat of year round baking.

Inside the bakehouse at Jane Austen's Chawton home.
Inside the bakehouse at Jane Austen’s Chawton home.

“There is nothing she likes so well as these baked apples, and they are extremely wholesome, for I took the opportunity the other day of asking Mr Perry…” Miss Bates rattles on to Emma about Jane Fairfax’s enjoyment the apples sent by Mr. Knightley. As the Bates’ had no bake house, they were obliged to rely on Mrs. Wallis to bake their apples, though in reality, they are a simple dish to prepare. You may wish to pair this dish with sweetened whipped cream or vanilla ice cream and cookies.

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To Bake Apples Whole
Put your apples into an earthen pan, with a few cloves, a little lemon-peel, some coarse sugar, a glass of red wine: put them into a quick oven, and they will take an hour baking.
Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747

  • 4 Medium sized Apples
  • 12 Cloves
  • 1 ½ tsp Lemon Peel
  • 57 g / 2 oz / ¼ cup Brown Sugar
  • 240 ml / 8 fl oz/ 1cup Red Wine or Apple Juice, divided

Preheat your oven to 177° C / 350° F.
Continue reading Mrs. Bates’ Baked Apples

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Rendering Lard, the Regency Crisco

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While researching Cooking with Jane Austen and Friends, I found many recipes that called for lard or suet (the beef alternative). It was often not immediately clear whether or not the authors were talking about straight, diced lard (like the kind used for adding fat and flavor to drier cuts of meat, as in “larding your roast”) or rendered lard, however a trip the local living history museum helped put my questions to rest. A basic rule of thumb when looking at period recipes, if it goes into the food (larding your meat, dicing it for mincemeat, etc.) you are talking about lard straight off the meat, often with tiny bits of meat still attached. If you are using it for frying or in pie crust, basically anywhere you might substitute modern Crisco or solid shortening, use rendered lard.

800px-HomelardAccording to Wikipedia, “Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.

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Hannah Glasse’s Jugged Hare

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The well appointed Georgian table relied heavily on a variety of meats served at each course of every meal. This included not only your run of the mill beef, mutton and poultry, but also game such as venison and hare.  In her letters, Jane Austen mentions receiving gifts of meat, such as the “a pheasant and hare the other day from the Mr. Grays of Alton” in 1809 and the “hare and four rabbits from G[odmersham] yesterday”, claiming that they are now “stocked for nearly a week.” (November 26, 1815). Perhaps the most famous recipe for Hare is, of course, Jugged Hare.

Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In French, such a stew of a game animal thickened with the animal’s blood is known as a civet.

One common traditional dish that involves jugging is Jugged Hare (known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with the hare’s blood (or the blood is added right at the very end of the cooking process) and port wine. Continue reading Hannah Glasse’s Jugged Hare