In Jane Austen’s day, weddings were often held first thing in the morning, after which the bridal couple and their guests returned home to celebrate with a wedding breakfast like that served to Anna Austen and Benjamin Lefroy in 1814: “The breakfast was such as best breakfasts then were. Some variety of bread, hot rolls, buttered toast, tongue, ham and eggs. The addition of chocolate at one end of the table and the wedding-cake in the middle marked the speciality of the day.” Though rich fruit and nut cakes had been used for centuries, in 1786 Elizabeth Raffald was the first to publish a recipe for a cake specifically for weddings. The cake was served not only at the wedding breakfast, but also shared with the household servants and sent in pieces to friends and relatives who had not attended the ceremony. These wedding cakes were single tiered, double frosted confections, though by no means small. Queen Victoria’s 1840 wedding cake measured 9 feet around and weighed 300 pounds, although it was only 14 inches high. A period depiction of Queen Victoria’s wedding cake. This recipe makes an enormous cake. I have quartered the ingredients and it fit nicely into my 12 ½cm/ 5in deep, 25cm /10in springform pan. To Make a Bride Cake Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar, pound and sift fine a quarter of an ounce of mace the same of nutmegs, to every pound (more…)
This Christmas I was given a copy of Hollie Keith’s book, So Jane: Crafts and Recipes for an Austen-Inspired Life. This little book is filled with projects, recipes and gift item ideas to fill every aspect of your home and life. While most of the projects are not Austen-era reproductions, they are modern interpretations which keep an eye on the past. Whimsical and romantic in nature, there are crafts and recipes for every age and skill level, along with a myriad of mediums to choose from. Hand stitched, novel themed placemats share pages with dainty, appliqued egg cosies. I ♥ Darcy pillows and rose scented soaps share space with lacy aprons, wreaths and book marks. Vintage treasures, rejuventated “in a style entirely new” and new-on-the-market finds are combined with traditional craft supplies so that each project can be tailored to your personal whims and comfort level. Patterns and templates provided in the back of the book take the guesswork out of each set of instructions, while step by step photographs guide you through any difficulty. The recipes in this book were curated by Jennifer Adams, no Austen newcomer herself. Jennifer is the author of Remarkably Jane: Notable Quotations on Jane Austen as well as the Little Miss Austen Baby Lit board books, published by the same company (Gibbs-Smith). Here, her 32 recipes, inspired by Jane Austen’s novels and time period, are broken into chapters with corresponding crafts and include breakfast, teatime, dinner, picnic, ball and cottage inspired meals. The photographs (more…)
Boiled eggs have been a mealtime staple probably since boiling anything was invented. In fact, egg cups (you know what these are: those adorable little cups perfect for holding hard or soft boiled eggs) have been found during archaeological explorations of Crete dating to as early as the 18th century BC. An early silver version from 74 BC was even found in the ruins at Pompeii. Soft boiled eggs were, by Jane Austen’s time, not only served at breakfast, as the broken egg shells on the table at Mansfield Park suggest, but also served throughout the day, as a healthy, plain food for children and invalids. In Emma, they are one of the few foods that even invalid Mr. Woodhouse can recommend with grace: “Mrs Bates, let me propose your venturing on one of these eggs. An egg boiled very soft is not unwholesome. Serle understands boiling an egg better than any body. I would not recommend an egg boiled by any body else; but you need not be afraid, they are very small, you see — one of our small eggs will not hurt you.” Soft boiled eggs in adorable cups, with, perhaps, little hats or “cosies” on top are a favorite childhood memory for many. Paired with hot, buttered toast “soldiers” (narrow strips of toast for dunking in the runny yolk) they can make the most important meal of the day a comfort food feast. This silver egg service for 6 dates to 1820 and was recently sold (more…)
For some people, Christmas is all about the foods, for others, a single piece of candy cane or the scent of pine can bring them back to their childhood holidays. It is no stretch to suggest that the Candy Cane is one of the most Christmasized of all candies– probably because it was created for the season and is fraught with meaning for those who choose to look for it. According to legend, they have a German history, but given the German origins of the British monarchy during Jane Austen’s life, it’s not a stretch to think that the treat might have been brought over to England, along with the Christmas tree and other, older traditions, like the Yule Log. Did Jane enjoy stick candy or candy canes? We may never know. “According to folklore, in 1670, in Cologne, Germany, the choirmaster at Cologne Cathedral, wishing to remedy the noise caused by children in his church during the Living Crèche tradition of Christmas Eve, asked a local candy maker for some sweet sticks for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who paid visit to infant Jesus. In addition, he used the white colour of the converted sticks to teach children about the Christian belief in the sinless life of Jesus. From Germany, the candy canes spread to other (more…)
A Sally Lunn is a large bun or teacake made with a yeast dough including cream, eggs, and spice, similar to the sweet brioche breads of France. Served warm and sliced, with butter, it was first recorded in 1780 in the spa town of Bath in southwest England, though it is not the same as Dr. Oliver’s Bath Bun. A selection of Sally Lunn buns on display. The origins of the Sally Lunn are shrouded in myth – one theory is that it is an anglicisation of “Sol et lune” (French for “sun and moon”), representing the golden crust and white base/interior. The Sally Lunn Eating House claims that the recipe was brought to Bath in the 1680s by a Huguenot refugee called Solange Luyon, who became known as Sally Lunn, but there is no evidence to support this theory. There is a passing mention of “Sally Lunn and saffron cake” in a 1776 poem about Dublin by the Irish poet William Preston. The first recorded mention of the bun in Somerset is as part of a detox regime in Philip Thicknesse’ 1780 guidebook to taking the waters at Bath. Thicknesse describes how he would daily see visitors drinking 2-3 pints of Bath water and then “sit down to a meal of Sally Lunns or hot spungy rolls, made high by burnt butter!”. He recommends against the practice as his brother died after this kind of breakfast- “Such a meal, few young men in full health can get over without feeling (more…)
Many food items are named according to their birthplace, such as Bath Buns or Yorkshire Pudding. Banbury was a market town which also gave it’s name to the phrase, “A Banbury story of a cock and a bull”. Made famous in Regency circles by Georgette Heyer, it dates to at least the 1600’s and is mentioned in the 1811 Dictionary of the Vulgar Tongue by Francis Gros. Its most common meaning is “A far-fetched and fanciful story or tale of highly dubious validity“. It is also sometimes shortened to “a Banbury tale” or simply “a Banbury” and most often “a cock and bull story”. A Banbury cake is a spiced, currant-filled, flat pastry cake similar to an Eccles cake, although it is more oval in shape. Once made and sold exclusively in Banbury, England, Banbury cakes have been made in the region to secret recipes since 1586 or earlier and are still made there today, although not in such quantity. The cakes were once sent as far afield as Australia, India and America. Banbury cakes were first made by Edward Welchman, whose shop was on Parsons Street. Documented recipes were published by Gervase Markham and others during the 17th century. These recipes generally differ largely to the modern idea of a Banbury cake, in terms of their size, the nature of the pastry, and how the cake is made. In the late 19th century, the notorious refreshment rooms at Swindon railway station sold “Banbury cakes and pork pies (obviously stale)”. (more…)
Dinner with Mr. Darcy: A review by Laurel Ann Nattress Imagine eating white soup with Mr. Darcy, roast pork with Miss Bates, or scones with Mr. Collins! Just thinking of those dishes transports me back into the scenes in Jane Austen’s novels and makes me smile. In Dinner with Mr. Darcy, food historian Pen Vogler examines Austen’s use of food in her writing, researches ancient Georgian recipes, converting them for the modern cook. Even though Austen is not known for her descriptive writing, food is an important theme in her stories, speaking for her if you know how to listen. Every time we dine with characters, or food is mentioned, it relays an important fact that Austen wants us to note: wealth and station, poverty and charity, and of course comedy. While poor Mr. Woodhouse frets over wedding cake in Emma, Mr. Bingley offers white soup to his guests at Netherfield Park in Pride and Prejudice, and Aunt Norris lifts the supernumerary jellies after the ball in Mansfield Park, we are offered insights into their characters and their social station. In Austen’s letter she writes to her sister Cassandra about many domestic matters: clothes, social gatherings and food. When she mentions orange wine, apple pie and sponge cake we know it is of importance to her. “I hope you had not a disagreeable evening with Miss Austen and her niece. You know how interesting the purchase of a sponge-cake is to me.” – Jane Austen in a letter to her (more…)
The following recipe is shared, courtesy of the Pen Vogler, from her recent book, Dinner with Mr. Darcy, via our online Bookshop. Check out this amazing cookbook (with it’s mouthwatering photographs!) for many more Regency era recipes.