Category: Food

Familiar Foods From the Eighteenth Century

Updated on January 24, 2023 by Isobel Carr

Today’s post is going to be short and sweet (pun intended). I’ve been coming up blank all week about a topic to post about (nothing was grabbing me). So last night I pulled out my copy of Hannah Glasse’s The Art of Cookery, Made Plain and Easy with the intention of finding the strangest, most unfamiliar recipes I could. Instead, I immediately stumbled across apple fritters. APPLE FRITTERS!!! How on earth aren’t our characters living on these?

Apple Fritter Recipe

So now I’m looking for other familiar stuff … and what do I spot but Pain Perdu. FRENCH TOAST!!! Fricken French toast is period. Why aren’t my characters eating this constantly? Also, now I want French toast.

Sure looks like French Toast to me!

Ok, this last one I’m not at all sure about: Flour, powdered sugar, egg whites, butter, cream, and blanched almond flour. It’s not a macaroon, but it’s definitely some kind of almond cookie. Historical cooking sites show me things that seem like shortbread or a drop cookie. They appear to have been around since the Middle Ages, and I’ve never heard of them! So these are now on my list of things to make and taste.

What is a Jumballs?

Any familiar foods you’ve been shocked to discover were period for the characters you were writing or reading about?

Posted in Anything but writing, Food, Frivolity, History, Isobel Carr, Research | 2 Replies

Dining Out while Female

Updated on January 24, 2023 by Isobel Carr

London was overflowing with places for men to eat or procure cooked meals (taverns, clubs, coffee houses, supper clubs, chip houses, pubs). Many of these same options were available working class women (as were the plethora of street vendors selling pies, bread and cheese, and other portable foostuffs).

But what was a lady to do when she found herself peckish while on a shopping spree or after a long day touring the British Museum? Obviously if she were ravenous, she could have her footman fetch her a pie, but what if she’d just attended a lecture with a gentleman? Where could they go?

The answer, as far as I can tell, is a fashionable pastry shop (as anyone who’s read or seen Persuasion already knows). Anyone who reads Regency-set romances is familiar with the famous Gunter’s of Berkeley Square. But there were any other options.

For starters, there was Perry’s:

Then there’s Farrance’s:

And you could always make up your own (which is honestly one of my favorite options). I’ll be adding these and other locations to the Regency Places map for future reference.

Posted in Food, History, Isobel Carr, Places, Regency, Research | 4 Replies

Books Every Georgian/Regency Author Should Read

Updated on January 24, 2023 by Isobel Carr

I recently found out that the blog I’d posted this on (Popular Romance Project) has been wiped from the internet, causing a dead link on my website. So I’m reposting it here to preserve it.

One of the topics that comes up a lot among historical writers is what research books are essential. If you ask your top ten favorite authors, you’d probably end up with a pretty impressive research library (and I’d LOVE to see other authors tell us about their Must Have Books in the comments). Here are mine. I think these books are must reads for anyone wanting to create an authentic Georgian/Regency world, and I’m going to talk a little bit about why.

The Rise of the Egalitarian Family: Aristocratic Kinship and Domestic Relations in Eighteenth-Century England by Randolph Trumbach (1978; ISBN 0127012508; OOP, used ~$40).

When writing a love story, you need to understand the mores of the times. One of the many, many useful things that Trumbach does in this book is discuss the evolution of the love match as a social ideal in the Georgian period. It’s all bound up with the Enlightenment and the Hardwicke Marriage Act and the slow descent of the nobility’s dependence on land for their fortunes. By the Regency period, Trumbach maintains that the love match had ousted the arranged marriage entirely and was well on its way to trumping matches based on social advantage and monetary considerations. So if you want to have that tension between generations, this book is a great resource for understanding where everyone might be coming from in their viewpoint of what would be ideal.

This book is also the main source for basic information that we use in every book, such as the time periods for mourning, marriage settlements, consanguinity. And it features tons of information about basic domestic issues such as the role of wives in the family and the raising of children. Really, it’s just an all-round great book for getting a solid understanding of what was going on inside people’s everyday lives.

The Regency Companion by Sharon Laudermilk and Teresa Hamlin (1989; ISBN 0824022491; OOP, used ~$200, use interlibrary loan).

This is just an all-round brilliant book. It contains a wealth of information about everything from the Season and courtship among the ton to basics about how people lived such as the clubs men frequented, the theatres, roles of servants, etc. I just don’t know any other book that provides the information this one contains. It’s essentially foundational.

20,000 Years of Fashion by Francois Boucher (1973; ISBN 0810900564: OOP, used ~$12).

I simply don’t know a better survey book for fashion. While I’m obsessed with clothing, I don’t think everyone else needs to be, nor do I think it’s a wise place to spend your time considering, “With a small bit of effort, he undid her gown and it fell to the floor” suffices to get you where you need to be. But I do think every writer needs to know enough not to make any glaring errors, and Boucher’s summaries and careful selection of images are perfect for providing that little bit of knowledge you need (and since it covers pretty much all of European history, you don’t need to buy a new book if you decide you’d rather write Victorian settings, or Medievals.

The Family, Sex, and Marriage in England 1500-1800 by Lawrence Stone (1983; ISBN 0061319791: OOP, used ~$1).

Stone not only delves into the basic makeup of the English family (and he mostly talks about the upper class, “Barons and up” as he labels them), but he has great charts that provide vital information regarding the average ages at which people in this class married, how many times they were married, under what circumstances they were likely–and unlikely–to remarry, etc. This book provides a sort of grounding for the history of your characters’ families and a general understanding of how the most basic building block of society evolved and functioned. I would also suggest his Road To Divorce to anyone who wants to write about characters with broken marriages.

The British Aristocracy by Mark Bence-Jones (1979; ISBN 0094617805; OOP, used ~$10).

I love this book! It’s extremely insightful about how the aristocracy think of themselves, what matters to them, and what the origins of those feelings are. Bence-Jones is an insider who lays it all out for us. I found the section on “The Concept of the Gentleman” extremely enlightening and also highly recommend it for the chapter on “The Aristocratic Character.”

The Art of cookery Made Plain and Easy by Hannah Glasse (1774; free on Google Books)

Though you might throw food in with the unimportant minutia, I think that’s a mistake. The devil of historic world building really is in the details, and nothing throws a well-informed reader like potatoes in a Medieval setting or iced tea in a Regency (or indeed in any book set in England, including a contemporary!). And this isn’t something you have to spend years studying to get a handle on. Glasse’s historic cookbook is free on Google Books and contains hundreds of period recipes. Plus, it adds depth to get little things like this right, and it’s fun to have you characters eat Maids of Honor rather than just lemon cheesecakes (and it’s good to know that period “cheesecake” is pretty much a modern cheese Danish too).

Peerage Law in England by Sir Francis Beaufort Palmer (1907; free on Google Books)

This is a basic guide to how peerages are inherited, disputed, and granted, with many examples laid out so you can really understand it. This knowledge is ESSENTIAL if you want to deal with tricky inheritances. Yes, it’s a very dry book, but you really can’t hope to just muddle your way though these issues. Basic questions that this book answers come up on my historical writers’ loop all the time (the most common one is usually about a peer losing his title if it’s proven that he’s illegitimate, which simply can’t happen; all challenges have to be made BEFORE the title is granted, during the review of the claim).

Posted in Clothing, Food, History, Isobel Carr, Reading, Regency, Research, Writing | 1 Reply

HISTORICAL BAKING: ROUT CAKES

Updated on January 24, 2023 by Isobel Carr

While everyone is baking sourdough bread for the apocalypse, I thought I’d share something else historical you could bake if all that kneading and proofing isn’t your thing. Out of all the period recipes I’ve tried, the one everyone likes the most, and the one I make pretty regularly, is Rout Cakes.

When I did my original research for these, I found plenty of period references to them (dating from 1807 onward), but no recipes before 1824. Even the recipe in Tea With Jane Austen is from 1840. The recipes I did find bear very little resemblance to one another, especially as there are “drop” versions and versions that sound more like a thin cake batter (which call for icing), some call for currants, some don’t. It seems to be no different from modern recipes, e.g. some chocolate chip recipes call for nuts, some don’t (mine calls for a packet of pistachio pudding mix, but I bet most of yours don’t). Seeing as there’s no one way to make them, I don’t feel an ounce of guild about taking a small bit of creative license here and there.

A New System of Domestic Cookery (1824):

The Cook and Housewife’s Manual (1827):

This 1827 recipe for Kent Drop-Cakes looks remarkable similar to the 1824 one for Rout Drop-Cakes:

So, once again I was left to tinker. I liked the idea of sweet wine (I went with sherry) and brandy. And I think currants are starting to grow on me . . . I couldn’t find orange blossom water on short notice, so I used a bit of zest. The dough came out at the constancy of Nestle Tollhouse cookie dough, and when baked, the finished product was similar to a modern currant scone (or at least it’s similar to the ones they sell at Peet’s Coffee and Tea here in the Bay Area).

1 cup butter (softened)
¾ cup sugar
2 egg yolks
2 tsp vanilla
2 tsp sherry
2 tsp brandy
Zest of one orange
OR 2 tsp orange blossom water (if you can find it)
OR 2 tsp orange liqueur (Cointreau, Gran Marnier, etc.)
3 ¾ cups flour
½ cup currants

Preheat oven to 350º

Cream butter and sugar. Add egg yolks and beat. Add vanilla, sherry, brandy and zest or orange water/liqueur and mix. Add in flour 1 cup at a time. Add currants with last ¾ cup of flour.

Dough will be cookie-like. Make rounded balls the size of walnuts and bake on a parchment paper or Silpat 20-25 min (until golden). They puff up a bit, but don’t spread so you can put them relatively close together.

My friends’ reactions:

My sister ate the ones I left her and texted “Cookies. Yum!”. Amie thought they were “Medieval, but tasty”. Issa loved them (he’s easy to please). Kristie and I thought they were perfect with a glass of sherry, and would be wonderful with tea. We all agreed that they’d be exceptional with a little orange icing/glaze (orange juice mixed with powdered sugar). Liza’s daughter (who’s just starting to eat real food) ate two (ok, she ate one and crumbled one on the floor for the dogs, who begged for more). Children and pets clearly approve.

Posted in Food, History, Isobel Carr, Jane Austen, Regency, Research | Leave a reply

Best Wishes for 2016!

Updated on January 24, 2023 by Gail Eastwood

I suspect that on New Year’s Day, you have better things to do than reading a blogpost at the Risky Regencies! All the same, I’m here, so whenever you are reading this, I want to say thank you for reading during this past year, and I wish you a new year filled with joy, health, luck and prosperity!

I hope you ate food on New Year’s Eve that might be thought to bring those in the coming year. My guests last night dined on:

Shrimp: symbolizing long life (Japan)

Cheeses: gold colored foods symbolize prosperity and good fortune (Asia & South America)

Soup: sweet potato and pumpkin bisque (sweet and also gold colored, both considered “lucky” for New Year’s)

Pork Tenderloin: pork, and pigs, symbolize both prosperity and moving forward in the new year (Western World)

Sliced carrots with waterchestnuts: foods that resemble money –coins for instance –are lucky

Parmesan potatoes: gold, again (we added a bit of food coloring), and besides, yummy!

Poppyseed muffins: poppyseeds are considered lucky in Poland.

Bread & butter pickles: coin-shaped, more or less!

For dessert we had plum pudding (with hard sauce) just because we hadn’t used all of it at Christmas, but that fits the tradition of “finishing up old matters” before the year ends.

We toasted the new year with champagne, of course. Then just after midnight we each had twelve grapes meant to signify how sweet or sour our 12 months of the year are going to be (Spain, and Spanish influenced countries). I don’t have a clock that strikes (you’re supposed to eat them on the strokes), and we figured we had a better chance of tasting a sweet year if we ate them after the tart champagne!

Mind you, these aren’t Regency customs and beliefs, just ones culled from all over the world. But the universality of some kind of traditions to bring in the new year is quite consistent. In Regency England, country people would be the most likely to observe quaint practices like opening the back door to let the old year pass out at the first strokes of midnight, and then opening the front door as the strokes ended to let the new year in. Or to make a big production over who the “first-footer” (first visitor to set foot in the house) after midnight on New Year’s Eve would be. Or to make certain nothing of substance should leave the house during New Year’s Day –in some locales, housekeepers even retained the dust sweepings and food scraps from the day until January 2!

How did you ring in the new year? Will you do anything special today? Are there old customs or traditions your family observes? However you celebrate, or even if you don’t, I wish you a year full of delightful reading and discovery of many new books and authors for your pleasure! Stay tuned here at the Riskies and we’ll try to help you with that.