General

Frugal Or Perhaps Not

4786d69012ebe86981e88208cea20d03If you are following my progress on the Historic Food and Feasting course, you’ll know that I am now up to Week 4 on this blog. We’ve looked at the sort of foods eaten during the reigns of Henry VIII, Elizabeth I and George I, the latter including the introduction and rise of chocolate. This week is the turn of George III. Yes, the mad one 🙂

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Black Magic

chocolateI know you’ve been waiting in breathless, drooling anticipation for this post about…chocolate!

As part of the Historic Food and Feasting course, we covered the arrival and subsequent popularity of chocolate, imported to Britain from the newly opened up New World in the early 18th century. We are not talking about the bars of confectionary that we think of as chocolate today, however. Until the 19th century, chocolate was drunk, much like tea and coffee. Indeed, there are many similarities with coffee in particular, insofar as it is made from ground roasted beans.

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All The Sweet Things

1942Thus, racing through Week 2, we come to Week 3 covering the early Georgians, specifically George I and focusing heavily on sweet things and…chocolate. Don’t get too excited just yet – I’m saving my experiments with that for the next post 😀

Britain’s love affair with sugar was well-established by this time. From the early luxury of Persian imports in Henry VIII’s day, through Elizabeth I’s reign when sugar became much more readily available and therefore cheaper via Europe (pre-EU). By George I’s day, the New World had been opened up and sugar was being grown and imported from there, further increasing availability and blackening the nation’s teeth.

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More Tudor Food

Sánchez_Coello_Royal_feastAfter a busy few weeks, I’ve been playing catch up on my Historic Food and Feasting course. Last week, I wrote up my efforts at making Tarte Owt Lent from Week 1. This week will be a bit of a veritable treat of recipes from weeks 1 and 2, with week 3 hot on their heels.

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Off With Her Quiche!

Kenilworth

Kenilworth Castle

A while ago I mentioned that I had signed up for a short course on Historic Food and that began a couple of weeks ago. Unfortunately, I’ve been off trading at Kenilworth Castle and then the Chalke Valley History Festival, respectively, for the last two weekends and frantically trying to finish my Victorian outfit for the latter in between the two.  I promised you an update once I’d started and here it is.

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Fit for A King

Sánchez_Coello_Royal_feastAs you may know, I have something of an interest in historic food. I’ve made dishes from Richard II’s cook’s book A Forme of Cury, early editions of Mrs Beeton’s Household Management, recipes from the two World Wars, Medieval Poland, and a whole host of others across several centuries. Some I have taken from copies of the original texts, others have been aided by the research of the likes of  Clarissa Dickson Wright, Dorothy Hartley and a whole host of historians throughout the ages, professional and amateur. You’ll find some of my efforts on the virtual pages of this very blog.

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Bean Feast

BeansIt’s been a while since I wrote about anything other than Tarot*, and since it is Vegetarian Week, I thought I’d share a veggie recipe with you. 😀

Yes, alright, it has nothing whatsoever to do with Veggie Week and everything to do with having a temperamental fridge freezer that needs to be emptied and defrosted, and no food in the house. There, I admit it! Happy? Anyway, the fact remains, I have a recipe of sorts for you. That it is born of the dregs of my freezer contents is neither here nor there.

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