Most roses are edible. Roses are not the only flowers that can be used to add a delicious and exotic taste to all types of dishes. The flavor of roses, however, is distinct and immediately recognizable, and it looks as wonderful as it tastes.
If you are looking to make your Valentine bouquet last just a bit longer, try this recipe, from Hannah Glasse’s 1747 cookbook, The Art of Cookery made Plain and Easy. Below it, you’ll find an updated adaptation. Of course, if you prefer to try the jam without any effort, several companies do sell their own, ready made versions, as well.
Conserve of Roses, boiled
In order to conserve roses, take red roses, take off all the whites at the bottom, or elsewhere, take three times the weight of them in sugar, put to a pint of roses a pint of water, skim it well, shred your roses a little before you put them into water, cover them, and boil the leaves tender in the water, and when they are tender put in your sugar; keep them stirring, lest they burn when they are tender, and the syrup be consumed. Put them up, and so keep them for your use. Continue reading Conserve of Roses, boiled
The soup, ladled from a large tureen, was nameless and savourless, but Miss Gateshead and Mr. Cranbrook, busily engaged in disclosing to one another their circumstances, family histories, tastes, dislikes, and aspirations, drank it without complaint…The mutton, which followed the soup was underdone and tough, and the side dish of Broccoli would have been improved by straining…
Night at the Inn, Pistols for Two (1960)
by Georgette Heyer
Georgette Heyer is acknowledged as one of the most respected Regency historians in the world of fiction authors. Her novels are as full of Regency customs and cant as they are daring sword fights, flights to Gretna Green and comic turns of phrase. Her collection of short stories, Pistols for Two, is no exception.
Amused by the description of the poor inn fare served in Night at the Inn, I was curious enough to search for a period recipe. I finally found one in one of my favorite Regency Era cookbooks, A New System of Domestic Cookery, by Eliza Kettelby Rundell (1806).
Despite my children’s protestations that Broccoli is not a “real” food at all, rather a product of scientific gene mutation and not intended by God for the table, the truth is that it is an ancient vegetable, perfected (some may say) by the Romans and eventually introduced to England in the mid-18th century by Peter Scheemakers; which is why I decided to “dress Broccoli.”
We drank tea again yesterday with the Tilsons, and met the Smiths. I find all these little parties very pleasant. -Jane Austen to Cassandra April 18, 1811 If you are traveling to the Jane Austen Festival in Bath this year, you simply must stop by the Jane Austen Centre’s Award Winning Tea Room to sample their amazing selection of Regency delights. Just reading over the menu will have your mouth watering, but what selection will you choose? Will it be Tea with Mr. Darcy or the Austen’s? Perhaps you prefer Lady Catherine’s Proper Tea. Whatever you desire, be it sweet or savoury, you are sure to find it delicious and satisfying! King Arthur Flour’s Crumpets with Apricot Jam One delightfully English offering is “Crawford’s Crumpets” (served with butter, honey and your choice of tea) According to An A to Z of Food & Drink (2002) by John Ayto, “The origins of the crumpet are mysterious. As early as 1382, Johy Wycliffe, in his translation of the Bible, mentioned crompid cake, whose name may be the precursor of the modern term, but the actual ‘cake’ itself does not bear much resemblance to the present-day crumpet. It seems to have been a thin cake cooked on a hot griddle, so that the edges curled up (crompid goes back to Old English crump, crumb, ‘crooked’, and is related to the modern English crumple). The inspiration behind its naming thus seems to be very familiar to that of crepe, which literally means ‘curled’. (more…)
Have you any tomatas? Fanny and I regale on them every day…” Jane Austen to Cassandra October 11, 1813 Tomatoes The first tomatoes are beginning to come in from my garden now, and if the green fruit on my vines is any indication of the bounty to come, my family will, like Jane, be “regaling on them every day”. I can’t wait! This is the first year we’ve actually had a successful crop (possibly due to my new raised beds next to the house that actually get watered!!) We’ve also tried a topsy-turvy planter– which looks odd, but seems to be thriving as well. This, at least keeps the cherry tomatoes away from the Early Girls so that we are finally getting large and small versions this year– instead of the cross pollinated medium sized fruits from years past. Of course, tomato season also brings the onset of canning season. In the past we’ve canned peach and strawberry jam, apple sauce, pepper jam, pickles, beets and relish– this year though, I have high hopes of enough fruit to finally can tomatoes. To that end I’ve been reading up on recipes and found a fascinating one in Maria Eliza Ketelby Rundell’s “New System of Domestic Cookery” (originally published in 1806) Ms. Rundell actually boasts recipes for Tomato Sauce à la française (2), à l’italienne (2), Tomato Ketchup (2), Marmalade, Preserves, Stewed Tomatoes, and Preserved Tomatoes for Soup. What makes this list so impressive is that “tomatoes were not grown in England until (more…)
Lavender has been traced back to ancient times, and while it was known by many names (including the Biblical “Spikenard”) it was the Romans, who used the flower to scent their baths, who first called it “Lavender” from the Roman (Italian) word lavare, which means, “to wash”. Used in jellies and other foods, as a perfume, aphrodisiac (Cleopatra is said to have used its scent in seducing both Caesar and Mark Anthony) and insect repellent, it is a plant that traveled with the most civilized societies, from the Egyptians, to the Romans to the French and English, eventually finding it’s way to the new world. Today most commonly associated with southern France (i.e. Herbes de Provence) and English country gardens, its sweet fragrance evokes a sunny summer day in a simpler time. When cooking with lavender it’s important to use only organically grown herbs, or those purchased specifically for cooking, from a reputable market or health food store. Find Kelley Epstein’s recipe for these gorgeous shortbread cookies on her blog, www.mountainmamacooks.com Kelly Epstein writes for the food blog, www.mountainmamacooks.com. Click the link below to find her fabulous Lemon and Lavender Shortbread recipe: Printable Lavender Shortbread Recipe Enjoy these delicious cookies with a cup of tea or glass of milk…or pair them with our Lavender Marmalades and Jams. (more…)
Alas! I must leave undescribed the gibier, The salmi, the consommé, the purée, All which I use to make my rhymes run glibber Than could roast beef in our rough John Bull way: I must not introduce even a spare rib here, “Bubble and squeak” would spoil my liquid lay: But I have dined, and must forego, Alas! The chaste description even of a “bécasse;” Lord Byron, Don Juan, Canto XV Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potatoes or crushed roast potatoes until the mixture is well-cooked and brown on the sides. It is often served with cold meat from the Sunday roast, and pickles. The meat was traditionally added to the bubble and squeak itself, although nowadays it is more commonly made without meat. The name comes from the bubble and squeak sounds made as it cooks. The earliest printed recipe can be found in Mrs. Maria Eliza Ketelby Rundell’s 1806 edition of, A New System of Domestic Cookery: Founded up Principles of Economy; and Adapted to the Use of Private Families. A New System of Domestic Cookery was the most popular English cookbook of the first half of the nineteenth century; it is often referred to simply as “Mrs. Rundell”. (more…)
Having now cleared away my smaller articles of news, I come to a communication of some weight; no less than that my uncle and aunt are going to allow James 100£. a year. We hear of it through Steventon. Mary sent us the other day an extract from my aunt’s letter on the subject, in which the donation is made with the greatest kindness… The hundred a year begins next Lady-day. Jane Austen to Cassandra December 9, 1808 In the western Liturgical year, Lady Day is the traditional name of the Feast of the Annunciation of the Blessed Virgin Mary. The term derives from Middle English, when some nouns lost their genitive inflections. “Lady” would later gain an -s genitive ending, and therefore the name means “Lady’s day.” The Annunciation by Leonardo da Vinci (1472-1475) Uffizi Gallery. In England, Lady Day was New Year’s Day up to 1752 when, following the move from the Julian Calendar to the Gregorian Calendar, 1 January became the start of the year. As a year-end and quarter day that conveniently did not fall within or between the seasons for ploughing and harvesting, Lady Day was a traditional day on which year-long contracts between landowners and tenant farmers would begin and end in England and nearby lands (although there were regional variations). In Swedish, the word våffla is attested since 1642 and derives from the German Waffel but is possibly associated by ancestors with Vår Fru (The Virgin Mary). Waffles are served, even today, (more…)
A Scotch egg consists of a hard-boiled egg (with its shell removed) wrapped in a sausage meat mixture, coated in breadcrumbs or rolled oats, and deep-fried. The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738,but they may have been inspired by the Moghul dish nargisi kofta (“Narcissus meatballs”).The earliest printed recipe is the 1809 edition of Mrs. Rundell’s A New System of Domestic Cookery. Mrs. Rundell – and later 19th-century authors – served them hot, with gravy Cooks.com offers many recipe variations for this Georgian treat, including the following: 8 hard boiled eggs, peeled Flour 1 lb. bulk pork sausage 3/4 c. bread crumbs 1/2 tsp. sage 1/4 tsp. salt Dash of pepper 2 eggs, well beaten Vegetable oil Roll each hard boiled egg in flour. Form a large, flat patty out of 2 ounces of the sausage. Carefully work the sausage around one of the floured eggs. Repeat with other eggs. In a shallow bowl, mix together the bread crumbs, sage, salt, and pepper. Dip each sausage egg in the beaten egg and roll it in the bread crumb mixture. Heat 1 to 2 inches of vegetable oil in a 3 quart saucepan to 360 degrees. Fry the eggs in the oil 4 to 6 minutes. Serve hot or at room temperature. You can find more Regency Recipes at our online gift shop. Click here. Photo by Sam Breach, Becks & Posh blog (more…)