Domesticities and Summer Yum

I am engaged in domestic matters, with a kitchen remodel, and I have some valuable advice for you all:

1. Do not wait 15 years to clean your vinyl blind.
2. If you do, do not clean them outside when there’s a heat index of 105.
3. If you want to have a truly depressing aesthetic experience, shop for light fixtures and dining chair pads.

On a more cheerful note, since it’s so hot here–and I was one of the lucky ones, I got my power back after only 36 hours, and while it was off had a long trip to Ikea and went to a performance of Mahler 3, as well as enjoyable clothing-optional-with-a-book moments at home–let’s all scream for ice cream and cooling summer drinks. This is an amended post recycled from a few years ago about the joys (for the rich) of Regency summer living:

Ice cream certainly wasn’t invented in the Regency, but it was very popular among those who could afford it–visit historicfood.com to check out recipes for this gorgeous collection of ice creams and water ices: in the back, royal cream ice, chocolate cream ice, burnt filbert cream ice and parmesan cream ice; in front, bergamot water ice and punch water ice. I’m guessing that the parmesan cream ice (and some of the others, too) must have been served as a savory accompaniment, to be expected when each remove would include items that nowadays we’d consider being strictly dessert.

Were ice cream cones used in the Regency? According to this illustration from 1807, and article at historicfood.com, they were.

The great houses made sure they would have plenty of ice by constructing an ice house–this is the interior of a brick-built Georgian ice house at Parlington Hall, Yorkshire, which measures a mighty 16 ft. in diameter and around 20 ft. deep.

Ice would be cut from local lakes or imported from countries such as Norway, and insulated with straw. The actual igloo-like design of the ice house, and its position in a shady spot on the grounds would aid in keeping the ice cool.

As for cool drinks, spruce beer was always a favorite. Made from spruce buds, its flavor could cover a whole range from citrus to pine–or possibly not. A reviewer I found the first time around bravely tested a modern brand and came to this conclusion:

If ever offered a bottle, save yourself the trouble and drink some paint thinner. It will taste the same, but you can wash your brushes with the remaining thinner you don’t drink. Spruce Beer would probably melt the bristles off. But it’s not all bad …there is a sweet buffer that does keep you from projectile vomiting.

Lemon barley water was a favorite, too, first manufactured by Robinson and Belville in 1823 in powder form, to be mixed with water to cure kidney complaints and fevers. It also aids in lactation, should you have the need, and Robinson’s lemon barley water is still the official drink of Wimbledon for players (although presumably not for that reason). Here’s a modern recipe from cuisine.com.

As for lemonade itself, here is a recipe from the seventeenth century from coquinaria.nl, and an experiment using Mrs. Beetons’ at vintagecookbooktrials.

I also looked around for some ginger beer recipes–ginger was readily available as it was a subsidiary crop in the sugar-producing islands and found this one at allrecipes.com which claims to date back to the Tudor era. One thing I love about it is that although the preparation time is relatively quick, the recipe is ready in 14 days and 30 minutes. Don’t forget those crucial 30 minutes!

What are your favorite summer drinks or ice cream flavors and do you make any yourself? I love historical food sites almost as much as ice cream and lemonade. Do you have any to recommend?

Posted in Research | Tagged ice cream, Mrs. Beeton, summer drinks | 8 Replies

Austen, ice cream and summer

by Janet Mullany

Inspired (somewhat) by Carolyn’s post yesterday I’ve been over at History Hoydens today talking about eels and thought I’d talk today about summer and summer foods.

First, here’s a great link to some recipes from the online newsletter from the Jane Austen Centre in Bath, including the delectable Anne Elliott’s Apricot Ice Cream.

The modern recipe you’ll find there is based on one in Hannah Glasse’s The Art of Housekeeping Made Plain and Easy (1756):

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, and work it through a sieve; put it in a tin with a close cover, and set it in a tub of ice broke small, with four handfuls of salt mixed among the ice. When you see your cream grows thick round the edges of your tin, stir it well and put it in again till it is quite thick; when the cream is all froze up, take it out of the tin, and put it into the mould you intend to turn it out of; put on the lid and have another tub of salt and ice ready as before; put the mould in the middle, and lay the ice under and over it; let it stand for four hours, and never turn it out till the moment you want it, then dip the mould in cold spring water, and turn it into a plate. You may do any sort of fruit the same way.

Another delicious morsel you might have missed was Jonathan Yardley’s article in the Washington Post, Pride. Prejudice. Perfection, one in a series of rereading favorite books. His article is a lovely tribute to his mother, a lifelong admirer of Austen, who, like Mr. Bennett, with a book in her hand was “regardless of time.”

Oh, wait. Summer. A great time for reading and re-reading, for eating delicious seasonal foods (peaches, anyone?). I have finally read Naomi Novik’s latest, such a sad book, but with some phenomenal battle scenes, and writing (although not nearly enough) and not getting nearly enough ice cream.

What have you been doing?

Posted in Jane Austen | Tagged apricots, ice cream, Jane Austen, Jane Austen Centre, Jonathan Yardley | 6 Replies

Summer Yum

by Janet Mullany

I blogged yesterday over at The Spiced Tea Party about dealing with the heat. I live near Washington DC where every year, when the temperatures spike into the upper, and very humid, 90s we assure each other, and unlucky visitors, that it never normally does this here. Right.

So I thought I’d talk today about the joys of Regency summer living. Ice cream certainly wasn’t invented in the Regency, but it was very popular among those who could afford it–visit historicfood.com to check out recipes for this gorgeous collection of ice creams and water ices: in the back, royal cream ice, chocolate cream ice, burnt filbert cream ice and parmesan cream ice; in front, bergamot water ice and punch water ice. I’m guessing that the parmesan cream ice (and some of the others, too) must have been served as a savory accompaniment, to be expected when each remove would include items that nowadays we’d consider being strictly dessert.

Big question–were ice cream cones used in the Regency? According to this illustration from 1807, and article at historicfood.com, they were.

The great houses made sure they would have plenty of ice by constructing an ice house–this is the interior of a brick-built Georgian ice house at Parlington Hall, Yorkshire, which measures a mighty 16 ft. in diameter and around 20 ft. deep.

Ice would be cut from local lakes or imported from countries such as Norway, and insulated with straw. The actual igloo-like design of the ice house, and its position in a shady spot on the grounds would aid in keeping the ice cool.

As for cool drinks, spruce beer was always a favorite. Made from spruce buds, its flavor could cover a whole range from citrus to pine–or possibly not. exoticsoda.com bravely tested a modern brand and came to this conclusion:

If ever offered a bottle, save yourself the trouble and drink some paint thinner. It will taste the same, but you can wash your brushes with the remaining thinner you don’t drink. Spruce Beer would probably melt the bristles off. But it’s not all bad …there is a sweet buffer that does keep you from projectile vomiting.

Lemon barley water was a favorite, too, first manufactured by Robinson and Belville in 1823 in powder form, to be mixed with water to cure kidney complaints and fevers. It also aids in lactation, should you have the need, and Robinson’s lemon barley water is still the official drink of Wimbledon for players (although presumably not for that reason). Here’s a modern recipe from cuisine.com.

As for lemonade itself, here is a recipe from the seventeenth century from coquinaria.nl, and Mrs. Beetons’, from the 1830s, at thefoody.com.

I also looked around for some ginger beer recipes–ginger was readily available as it was a subsidiary crop in the sugar-producing islands and found this one at allrecipes.com which claims to date back to the Tudor era.

What are your favorite summer drinks or ice cream flavors? Have you ever made any yourself? Do you have any favorite historic food sites?