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Regency Recipes

Orgeat

Orgeat (1808) Orgeat is a sweet almond-based beverage, which was served at countless Regency gatherings.  This  recipe is from Mrs. Rundell's New System of Domestic Cookery, 1808. These days orgeat is most often used as a mixer in cocktails such as the 'Little Mummy' and the 'Mai Tai.' Orgeat Almond-based cordial from a recipe by Mrs. Rundell, 1808. 12 oz blanched almonds30 count bitter almonds1 cup sugar2 tbsp orange water1 cup brandy3 pints milk3 pints water Make a coarse almond paste in the blender, using the blanched and bitter almonds with 1 tbsp water.Bring to a simmer [...]

By |September 18th, 2022|Categories: Dining and Food, Regency Recipes|Tags: , |

Fish Sauce à la Craster

Fish Sauce à la Craster (1808) Fish courses were a standard feature of Regency dining. This  sauce, from Mrs. Rundell's New System of Domestic Cookery  complements cod, swordfish, and other fleshy white fish. On a Regency table it was probably served with pike or turbot. Fish Sauce à la Craster From Mrs. Rundell (1808) this rich béchamel-base sauce is suited to fleshy, mild white fish. ¼ lb unsalted butter2 tbsp white all-purpose flour1 lb fresh anchovies OR: 10 anchovy fillets in oil1 medium onion coarsely chopped6 blades fresh mace pounded OR: 1/4 tsp powdered mace10 whole cloves2 tsp [...]

By |September 16th, 2022|Categories: Dining and Food, Regency Recipes|Tags: , |

Currant Sauce

Currant Sauce (1808) Game courses were a standard feature of Regency dining. This currant sauce, from Mrs. Rundell's New System of Domestic Cookery  complements venison. Currant Sauce Complement your next haunch of venison with this easy Regency era sauce from A New System of Domestic Cookery (1808) by Mrs. Rundell, the Martha Stewart of her time. 1 oz dried currants6 dried cloves1 cup white breadcrumbs1 tbsp unsalted butter½ pint cold water6 oz port wine Boil the dried currants gently in the water for 3-4 minutes.Add the breadcrumbs, cloves, port wine and butter. Stir till smooth and set [...]

By |September 16th, 2022|Categories: Dining and Food, Regency Recipes|Tags: , |

Other Interesting Posts

Outsiders Within – Romani in the Regency

By the time 'Gypsies' appeared on the pages of Jane Austen, Sir Walter Scott and Maria Edgeworth, Romani people had been in England for centuries. Sidebar: Believing the copper-skinned migrants to hail from Egypt, the Europeans had coined the term "Gypsies" for these migrants. Some consider [...]

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