As Winter settles around our shoulders, I like to consider what was considered seasonal fare in the eighteenth century. I’m a big fan of eighteenth century table maps (see my post on Winterthur’s Robert Jocelyn dinner journal here and visit the Winterthur digital interactive feature here). In The British Housewife (1756) I found this table map noting how the dishes for the first course should be laid out, complete with engravings of the food itself. Protein is the order of the day.
mmm. minc’d pies. with suet.
My great-grandmother’s recipe was updated with ground beef – LOL.
My English-side grandmother did that too!!
Did you both see the doc. where they filmed in englansh country houses, where they cooked the meals they made for the visits of queen Victoria??? Maybe you can find it somewhere, it was a journey to all the houses she had vacation since she was young. She invited herself to a nobel family!!! after a visit like this they were bankruped!
I remeber the jelly pudding mixed with pilars of baverois inside!, pudding moldes with different moldes inside, you have to do that on different temp. etc!
The documentary sounds fascinating, An . I will have to look for it. I love culinary history and wish I could go to every foodways lecture/symposium/conference, maar geen tijd, geen geld!
I don’t know. I’d swap the placement of Jellies and Pig. Those just don’t feel right to me.