Pat here:
I’m currently working on a new Malcolm/Ives book set in 1830. In hunting for a food that small boys might relish at a village fair, I went on a google expedition. The internet boasts a plethora of material that I would have given my right hand to own back when I first started writing. Now, instead of procrastinating— researching—by getting lost in my library, I hunt through Wikipedia, jump to Google Books, dig deep into newspaper archives, or just generally wallow in the wealth of Regency blogs and websites available with the click of a mouse.
I can’t say I was particularly successful in my search for small boy food (Bath Buns? Pudding sausages? What, no deep-fried donuts with ice cream filling?) but I did run across brilliant sites packed with disgusting recipes for old-fashioned “puddings” that mostly consisted of fat and hog intestines. Yummy. Those Regency types sure knew how to…uh…eat high on the hog?
Reading through some of these sites, one must wonder if vegetables were a twentieth 
century invention, although the painting on the right proves otherwise. I understand that only the wealthy had hothouses for fruit in winter, but looking at this grocery list from 1784, it doesn’t appear as if they ordered anything resembling vegetables. So one assumes they only ate homegrown root vegetables preserved for winter just like the poor?
Byron’s Don Juan goes on with verses of exotic dishes, most of which involved venison, ham, pork, and sauces, none of which had anything to do with healthy. Of course, Byron was reported to be anorexic and bulimic, surviving on one meal a day and ingesting vinegar and magnesia to keep his boyish figure—so perhaps Don Juan’s Canto XV was a hallucination about food.
Digging further into the lovely Jane Austen website, I see that fruits were considered dangerous until sailors learned to eat citrus to prevent scurvy, and vegetables were 
usually served with fat and flour—sauces. Presumably most of today's seasonings were unavailable and/or too expensive for most households.
The vegetables might not be much, but the array of desserts was beyond staggering! They actually set out dessert tables! Oh merciful heaven, could we skip the venison (which was only for the wealthy who owned large parks) and go straight to death-by-chocolate?
How on earth did our ancestors survive with that kind of diet? Perhaps peasants and the middling sorts walked everywhere, as Jane Austen’s characters often did. Our Regency heroes might occasionally frequent Gentleman Jackson’s gym in the city, or go for bruising rides when they were in the country, but honestly, does anyone think they wouldn’t be round butterballs by the age of 35? And drop dead of cholesterol poisoning by 50 or die painfully from diabetes by 60?
I had to leave many of my research books behind when I moved, so I can’t find legitimate resources for statistics like mortality rates in the Regency—but if this blog’s numbers are correct, I’m not very far off in my guess of a short life expectancy!
And no, of course this blog has nothing to do with New Years’ resolutions about dieting. Anyone have any diet-proof dessert recipes out there? Or we could hold a virtual Regency dessert party.
I’ll bring the bread and butter pudding!
Oh, and does anyone have an opinion on how to spell "fair" as in festival for the Regency era? I want to say "fair food" but that just comes off wrong. Am I being pretentious by describing "fayre food"? (fayre fare?!)
And just as a reminder for those who don't get my Facebook posts, my two English/American Revolution books with Scotsmen and pirates and derring-do are at a special pre-order price with a February 3 release date. Excerpts and buy links on my website.
Ooh, I’ll go for the Regency dessert party – jam tarts perhaps from me?
Ooh, I’ll go for the Regency dessert party – jam tarts perhaps from me?
Ooh, I’ll go for the Regency dessert party – jam tarts perhaps from me?
Ooh, I’ll go for the Regency dessert party – jam tarts perhaps from me?
Ooh, I’ll go for the Regency dessert party – jam tarts perhaps from me?
scones, with Devonshire cream and jam!
scones, with Devonshire cream and jam!
scones, with Devonshire cream and jam!
scones, with Devonshire cream and jam!
scones, with Devonshire cream and jam!
Pat, I notice the lack of veggies, too. They did turn up in side dishes, but as you say, usually in sauces. However, they did relish the best seasonal veggies, like fresh peas and asparagus.
However, a housewifery book I have lists many veggies in season. For June it lists carrots, celery, cabbage, asparagus, beans, peas, artichokes, cucumber, radishes. In July she adds cauliflowers, lettuce, endives, spinach and sweet herbs. Also onions, garlic, salsify, and red beet, plus tomato, which she says deserves to be brought into universal practice, so it probably wasn’t much used.
So really, as I said in another comment somewhere, it’s odd that our manly heroes are rarely seen to be eating their veggies as the best ones in season were probably the prize dish on the table. 🙂
Pat, I notice the lack of veggies, too. They did turn up in side dishes, but as you say, usually in sauces. However, they did relish the best seasonal veggies, like fresh peas and asparagus.
However, a housewifery book I have lists many veggies in season. For June it lists carrots, celery, cabbage, asparagus, beans, peas, artichokes, cucumber, radishes. In July she adds cauliflowers, lettuce, endives, spinach and sweet herbs. Also onions, garlic, salsify, and red beet, plus tomato, which she says deserves to be brought into universal practice, so it probably wasn’t much used.
So really, as I said in another comment somewhere, it’s odd that our manly heroes are rarely seen to be eating their veggies as the best ones in season were probably the prize dish on the table. 🙂
Pat, I notice the lack of veggies, too. They did turn up in side dishes, but as you say, usually in sauces. However, they did relish the best seasonal veggies, like fresh peas and asparagus.
However, a housewifery book I have lists many veggies in season. For June it lists carrots, celery, cabbage, asparagus, beans, peas, artichokes, cucumber, radishes. In July she adds cauliflowers, lettuce, endives, spinach and sweet herbs. Also onions, garlic, salsify, and red beet, plus tomato, which she says deserves to be brought into universal practice, so it probably wasn’t much used.
So really, as I said in another comment somewhere, it’s odd that our manly heroes are rarely seen to be eating their veggies as the best ones in season were probably the prize dish on the table. 🙂
Pat, I notice the lack of veggies, too. They did turn up in side dishes, but as you say, usually in sauces. However, they did relish the best seasonal veggies, like fresh peas and asparagus.
However, a housewifery book I have lists many veggies in season. For June it lists carrots, celery, cabbage, asparagus, beans, peas, artichokes, cucumber, radishes. In July she adds cauliflowers, lettuce, endives, spinach and sweet herbs. Also onions, garlic, salsify, and red beet, plus tomato, which she says deserves to be brought into universal practice, so it probably wasn’t much used.
So really, as I said in another comment somewhere, it’s odd that our manly heroes are rarely seen to be eating their veggies as the best ones in season were probably the prize dish on the table. 🙂
Pat, I notice the lack of veggies, too. They did turn up in side dishes, but as you say, usually in sauces. However, they did relish the best seasonal veggies, like fresh peas and asparagus.
However, a housewifery book I have lists many veggies in season. For June it lists carrots, celery, cabbage, asparagus, beans, peas, artichokes, cucumber, radishes. In July she adds cauliflowers, lettuce, endives, spinach and sweet herbs. Also onions, garlic, salsify, and red beet, plus tomato, which she says deserves to be brought into universal practice, so it probably wasn’t much used.
So really, as I said in another comment somewhere, it’s odd that our manly heroes are rarely seen to be eating their veggies as the best ones in season were probably the prize dish on the table. 🙂
tomatoes were regarded as poison for so long that it might take a while to overcome that. And in season, yes, there should be variety. But in winter? (and if males ate then as many do now–it’s all beef and potatoes)
tomatoes were regarded as poison for so long that it might take a while to overcome that. And in season, yes, there should be variety. But in winter? (and if males ate then as many do now–it’s all beef and potatoes)
tomatoes were regarded as poison for so long that it might take a while to overcome that. And in season, yes, there should be variety. But in winter? (and if males ate then as many do now–it’s all beef and potatoes)
tomatoes were regarded as poison for so long that it might take a while to overcome that. And in season, yes, there should be variety. But in winter? (and if males ate then as many do now–it’s all beef and potatoes)
tomatoes were regarded as poison for so long that it might take a while to overcome that. And in season, yes, there should be variety. But in winter? (and if males ate then as many do now–it’s all beef and potatoes)
I still like my veggies in sauces and in season. There’s nothing so good as asparagus cut in the garden that afternoon.
As for diet-dessert. I have a flexible recipe for pudding cookies for diabetics. It allows for substituting equal for sugar and diet pudding for regular instant pudding. It still has sugar, but not quite so bad. My preferred combination (compromise) is diet pudding and regular sugar.
I still like my veggies in sauces and in season. There’s nothing so good as asparagus cut in the garden that afternoon.
As for diet-dessert. I have a flexible recipe for pudding cookies for diabetics. It allows for substituting equal for sugar and diet pudding for regular instant pudding. It still has sugar, but not quite so bad. My preferred combination (compromise) is diet pudding and regular sugar.
I still like my veggies in sauces and in season. There’s nothing so good as asparagus cut in the garden that afternoon.
As for diet-dessert. I have a flexible recipe for pudding cookies for diabetics. It allows for substituting equal for sugar and diet pudding for regular instant pudding. It still has sugar, but not quite so bad. My preferred combination (compromise) is diet pudding and regular sugar.
I still like my veggies in sauces and in season. There’s nothing so good as asparagus cut in the garden that afternoon.
As for diet-dessert. I have a flexible recipe for pudding cookies for diabetics. It allows for substituting equal for sugar and diet pudding for regular instant pudding. It still has sugar, but not quite so bad. My preferred combination (compromise) is diet pudding and regular sugar.
I still like my veggies in sauces and in season. There’s nothing so good as asparagus cut in the garden that afternoon.
As for diet-dessert. I have a flexible recipe for pudding cookies for diabetics. It allows for substituting equal for sugar and diet pudding for regular instant pudding. It still has sugar, but not quite so bad. My preferred combination (compromise) is diet pudding and regular sugar.
Given those recipes, no wonder they dropped dead young. On the other hand, they probably didn’t snack all day as is easily done in modern society, so that might have helped them keep those svelte figures.
Fresh veg in season is delicious, but probably the summer vegetables were only availble for short periods of time. Luckily, root vegetables are heartier. Turnips for tea, anyone?
Given those recipes, no wonder they dropped dead young. On the other hand, they probably didn’t snack all day as is easily done in modern society, so that might have helped them keep those svelte figures.
Fresh veg in season is delicious, but probably the summer vegetables were only availble for short periods of time. Luckily, root vegetables are heartier. Turnips for tea, anyone?
Given those recipes, no wonder they dropped dead young. On the other hand, they probably didn’t snack all day as is easily done in modern society, so that might have helped them keep those svelte figures.
Fresh veg in season is delicious, but probably the summer vegetables were only availble for short periods of time. Luckily, root vegetables are heartier. Turnips for tea, anyone?
Given those recipes, no wonder they dropped dead young. On the other hand, they probably didn’t snack all day as is easily done in modern society, so that might have helped them keep those svelte figures.
Fresh veg in season is delicious, but probably the summer vegetables were only availble for short periods of time. Luckily, root vegetables are heartier. Turnips for tea, anyone?
Given those recipes, no wonder they dropped dead young. On the other hand, they probably didn’t snack all day as is easily done in modern society, so that might have helped them keep those svelte figures.
Fresh veg in season is delicious, but probably the summer vegetables were only availble for short periods of time. Luckily, root vegetables are heartier. Turnips for tea, anyone?
This reminds me of some of the old Australian cookbooks — a fair bit about meat, a few slender pages on vegies — just peel and boil, except for potatoes which had a range of useful cooking methods— almost nothing on salads, fruit was eaten raw , stewed or bottled (In the US you call that ‘canned” I think) and then pages and pages on puddings and desserts and cakes.
By guess is they took fruit and vegies for granted — meat was the big deal, and desserts and cakes were the highlight.
But I have a Georgian-era housewifery book and there are vegetables included as well as ‘sallad’, though not as featured dishes — meat and pies dominate the table. And they cooked lettuce! So again, I think this is focussing on what they considered the highlight food — and maybe the upper classes ate mostly that.
This reminds me of some of the old Australian cookbooks — a fair bit about meat, a few slender pages on vegies — just peel and boil, except for potatoes which had a range of useful cooking methods— almost nothing on salads, fruit was eaten raw , stewed or bottled (In the US you call that ‘canned” I think) and then pages and pages on puddings and desserts and cakes.
By guess is they took fruit and vegies for granted — meat was the big deal, and desserts and cakes were the highlight.
But I have a Georgian-era housewifery book and there are vegetables included as well as ‘sallad’, though not as featured dishes — meat and pies dominate the table. And they cooked lettuce! So again, I think this is focussing on what they considered the highlight food — and maybe the upper classes ate mostly that.
This reminds me of some of the old Australian cookbooks — a fair bit about meat, a few slender pages on vegies — just peel and boil, except for potatoes which had a range of useful cooking methods— almost nothing on salads, fruit was eaten raw , stewed or bottled (In the US you call that ‘canned” I think) and then pages and pages on puddings and desserts and cakes.
By guess is they took fruit and vegies for granted — meat was the big deal, and desserts and cakes were the highlight.
But I have a Georgian-era housewifery book and there are vegetables included as well as ‘sallad’, though not as featured dishes — meat and pies dominate the table. And they cooked lettuce! So again, I think this is focussing on what they considered the highlight food — and maybe the upper classes ate mostly that.
This reminds me of some of the old Australian cookbooks — a fair bit about meat, a few slender pages on vegies — just peel and boil, except for potatoes which had a range of useful cooking methods— almost nothing on salads, fruit was eaten raw , stewed or bottled (In the US you call that ‘canned” I think) and then pages and pages on puddings and desserts and cakes.
By guess is they took fruit and vegies for granted — meat was the big deal, and desserts and cakes were the highlight.
But I have a Georgian-era housewifery book and there are vegetables included as well as ‘sallad’, though not as featured dishes — meat and pies dominate the table. And they cooked lettuce! So again, I think this is focussing on what they considered the highlight food — and maybe the upper classes ate mostly that.
This reminds me of some of the old Australian cookbooks — a fair bit about meat, a few slender pages on vegies — just peel and boil, except for potatoes which had a range of useful cooking methods— almost nothing on salads, fruit was eaten raw , stewed or bottled (In the US you call that ‘canned” I think) and then pages and pages on puddings and desserts and cakes.
By guess is they took fruit and vegies for granted — meat was the big deal, and desserts and cakes were the highlight.
But I have a Georgian-era housewifery book and there are vegetables included as well as ‘sallad’, though not as featured dishes — meat and pies dominate the table. And they cooked lettuce! So again, I think this is focussing on what they considered the highlight food — and maybe the upper classes ate mostly that.
Human nature being what it is–since Regency diners had no notion of nutrition and calories–I suspect most of them went for fancy meat dishes and yummy desserts. There might be a selection of vegetables from the garden, but many of them would have been thrown in the sauces and soups. But a good cook might show off a special veggie recipe or salad dressing and a good guest would try it.
I’m pretty sure we wouldn’t see them gnoshing on celery and carrot sticks though!
Human nature being what it is–since Regency diners had no notion of nutrition and calories–I suspect most of them went for fancy meat dishes and yummy desserts. There might be a selection of vegetables from the garden, but many of them would have been thrown in the sauces and soups. But a good cook might show off a special veggie recipe or salad dressing and a good guest would try it.
I’m pretty sure we wouldn’t see them gnoshing on celery and carrot sticks though!
Human nature being what it is–since Regency diners had no notion of nutrition and calories–I suspect most of them went for fancy meat dishes and yummy desserts. There might be a selection of vegetables from the garden, but many of them would have been thrown in the sauces and soups. But a good cook might show off a special veggie recipe or salad dressing and a good guest would try it.
I’m pretty sure we wouldn’t see them gnoshing on celery and carrot sticks though!
Human nature being what it is–since Regency diners had no notion of nutrition and calories–I suspect most of them went for fancy meat dishes and yummy desserts. There might be a selection of vegetables from the garden, but many of them would have been thrown in the sauces and soups. But a good cook might show off a special veggie recipe or salad dressing and a good guest would try it.
I’m pretty sure we wouldn’t see them gnoshing on celery and carrot sticks though!
Human nature being what it is–since Regency diners had no notion of nutrition and calories–I suspect most of them went for fancy meat dishes and yummy desserts. There might be a selection of vegetables from the garden, but many of them would have been thrown in the sauces and soups. But a good cook might show off a special veggie recipe or salad dressing and a good guest would try it.
I’m pretty sure we wouldn’t see them gnoshing on celery and carrot sticks though!
Historic cookbooks and recipes often concentrate on food items that people did not often prepare rather than food items commonly eaten. This tends to skew the choice of recipes published. It is true that at various periods sugar was very expensive and one way to show off was to load up on candied fruit and other sugar rich items–served on the banquet table separate from the main meal! If you look closely at recipes, you will also notice that often preparation methods are very skimpy because it is assumed that readers have a knowledge base.
Historic cookbooks and recipes often concentrate on food items that people did not often prepare rather than food items commonly eaten. This tends to skew the choice of recipes published. It is true that at various periods sugar was very expensive and one way to show off was to load up on candied fruit and other sugar rich items–served on the banquet table separate from the main meal! If you look closely at recipes, you will also notice that often preparation methods are very skimpy because it is assumed that readers have a knowledge base.
Historic cookbooks and recipes often concentrate on food items that people did not often prepare rather than food items commonly eaten. This tends to skew the choice of recipes published. It is true that at various periods sugar was very expensive and one way to show off was to load up on candied fruit and other sugar rich items–served on the banquet table separate from the main meal! If you look closely at recipes, you will also notice that often preparation methods are very skimpy because it is assumed that readers have a knowledge base.
Historic cookbooks and recipes often concentrate on food items that people did not often prepare rather than food items commonly eaten. This tends to skew the choice of recipes published. It is true that at various periods sugar was very expensive and one way to show off was to load up on candied fruit and other sugar rich items–served on the banquet table separate from the main meal! If you look closely at recipes, you will also notice that often preparation methods are very skimpy because it is assumed that readers have a knowledge base.
Historic cookbooks and recipes often concentrate on food items that people did not often prepare rather than food items commonly eaten. This tends to skew the choice of recipes published. It is true that at various periods sugar was very expensive and one way to show off was to load up on candied fruit and other sugar rich items–served on the banquet table separate from the main meal! If you look closely at recipes, you will also notice that often preparation methods are very skimpy because it is assumed that readers have a knowledge base.
Jackie, that makes perfect sense. No good southern cook would explain how to fix green beans. They wouldn’t even consider it a recipe.
Jackie, that makes perfect sense. No good southern cook would explain how to fix green beans. They wouldn’t even consider it a recipe.
Jackie, that makes perfect sense. No good southern cook would explain how to fix green beans. They wouldn’t even consider it a recipe.
Jackie, that makes perfect sense. No good southern cook would explain how to fix green beans. They wouldn’t even consider it a recipe.
Jackie, that makes perfect sense. No good southern cook would explain how to fix green beans. They wouldn’t even consider it a recipe.
I once went to a dancing and eating event where the food was entirely Elizabethan desserts, except for a savory or two scattered here and there for balance.
It was glorious.
I once went to a dancing and eating event where the food was entirely Elizabethan desserts, except for a savory or two scattered here and there for balance.
It was glorious.
I once went to a dancing and eating event where the food was entirely Elizabethan desserts, except for a savory or two scattered here and there for balance.
It was glorious.
I once went to a dancing and eating event where the food was entirely Elizabethan desserts, except for a savory or two scattered here and there for balance.
It was glorious.
I once went to a dancing and eating event where the food was entirely Elizabethan desserts, except for a savory or two scattered here and there for balance.
It was glorious.
This is how my grandmother cooked. My grandfather kept a huge veg patch, mostly carrots, beetroot, potatoes, onions and beans. I’m guessing these were the most reliable crops – and the easiest to store and preserve. The veg that weren’t subject to ‘peel and boil’ (or put in a pie) for lunch (12pm sharp!), ended up on the table as pickles and chutneys – an essential part of ‘tea’ (5 o’clock meal with bread, jam, cream, stewed fruit, jelly, and cold meats). The other meals throughout day were breakfast (tea and toast), morning tea (tea and biscuits/cookies and cake), afternoon tea (tea and biscuits and cake), and supper (cold tea, biscuits and cake!).
The menu was, I think, in part dictated by the logistics and economics of cooking with a wood burning stove.
This is how my grandmother cooked. My grandfather kept a huge veg patch, mostly carrots, beetroot, potatoes, onions and beans. I’m guessing these were the most reliable crops – and the easiest to store and preserve. The veg that weren’t subject to ‘peel and boil’ (or put in a pie) for lunch (12pm sharp!), ended up on the table as pickles and chutneys – an essential part of ‘tea’ (5 o’clock meal with bread, jam, cream, stewed fruit, jelly, and cold meats). The other meals throughout day were breakfast (tea and toast), morning tea (tea and biscuits/cookies and cake), afternoon tea (tea and biscuits and cake), and supper (cold tea, biscuits and cake!).
The menu was, I think, in part dictated by the logistics and economics of cooking with a wood burning stove.
This is how my grandmother cooked. My grandfather kept a huge veg patch, mostly carrots, beetroot, potatoes, onions and beans. I’m guessing these were the most reliable crops – and the easiest to store and preserve. The veg that weren’t subject to ‘peel and boil’ (or put in a pie) for lunch (12pm sharp!), ended up on the table as pickles and chutneys – an essential part of ‘tea’ (5 o’clock meal with bread, jam, cream, stewed fruit, jelly, and cold meats). The other meals throughout day were breakfast (tea and toast), morning tea (tea and biscuits/cookies and cake), afternoon tea (tea and biscuits and cake), and supper (cold tea, biscuits and cake!).
The menu was, I think, in part dictated by the logistics and economics of cooking with a wood burning stove.
This is how my grandmother cooked. My grandfather kept a huge veg patch, mostly carrots, beetroot, potatoes, onions and beans. I’m guessing these were the most reliable crops – and the easiest to store and preserve. The veg that weren’t subject to ‘peel and boil’ (or put in a pie) for lunch (12pm sharp!), ended up on the table as pickles and chutneys – an essential part of ‘tea’ (5 o’clock meal with bread, jam, cream, stewed fruit, jelly, and cold meats). The other meals throughout day were breakfast (tea and toast), morning tea (tea and biscuits/cookies and cake), afternoon tea (tea and biscuits and cake), and supper (cold tea, biscuits and cake!).
The menu was, I think, in part dictated by the logistics and economics of cooking with a wood burning stove.
This is how my grandmother cooked. My grandfather kept a huge veg patch, mostly carrots, beetroot, potatoes, onions and beans. I’m guessing these were the most reliable crops – and the easiest to store and preserve. The veg that weren’t subject to ‘peel and boil’ (or put in a pie) for lunch (12pm sharp!), ended up on the table as pickles and chutneys – an essential part of ‘tea’ (5 o’clock meal with bread, jam, cream, stewed fruit, jelly, and cold meats). The other meals throughout day were breakfast (tea and toast), morning tea (tea and biscuits/cookies and cake), afternoon tea (tea and biscuits and cake), and supper (cold tea, biscuits and cake!).
The menu was, I think, in part dictated by the logistics and economics of cooking with a wood burning stove.
– and limited refrigeration.
– and limited refrigeration.
– and limited refrigeration.
– and limited refrigeration.
– and limited refrigeration.
I’ve found the same can be said of most romance novels! I’ve been “cooking the books” for about nine months now and it’s frankly rare that I find a salad being served on the page in any age. I guess chocolate cake and rich dishes are just more romantic! For the sake of my waistline though, I wouldn’t mind seeing more veggies 😉
I’ve found the same can be said of most romance novels! I’ve been “cooking the books” for about nine months now and it’s frankly rare that I find a salad being served on the page in any age. I guess chocolate cake and rich dishes are just more romantic! For the sake of my waistline though, I wouldn’t mind seeing more veggies 😉
I’ve found the same can be said of most romance novels! I’ve been “cooking the books” for about nine months now and it’s frankly rare that I find a salad being served on the page in any age. I guess chocolate cake and rich dishes are just more romantic! For the sake of my waistline though, I wouldn’t mind seeing more veggies 😉
I’ve found the same can be said of most romance novels! I’ve been “cooking the books” for about nine months now and it’s frankly rare that I find a salad being served on the page in any age. I guess chocolate cake and rich dishes are just more romantic! For the sake of my waistline though, I wouldn’t mind seeing more veggies 😉
I’ve found the same can be said of most romance novels! I’ve been “cooking the books” for about nine months now and it’s frankly rare that I find a salad being served on the page in any age. I guess chocolate cake and rich dishes are just more romantic! For the sake of my waistline though, I wouldn’t mind seeing more veggies 😉
Don’t forget….canning and preserving as we knew it didn’t really exist during the Regency period. Jellies/jams yes but putting up veggies safely, not so much.
This Wikipedia link on canning was very fascinating. I didn’t realize that Napoleon and his need for food for his troops was so essential to the advancement of using cans for canning.
http://en.wikipedia.org/wiki/Canning
Speaking as a gardener, root crops are much easier to preserve and keep going in a fall/winter garden. And to store and use during the winter.
The “big houses” would have room to store canned veggies, etc but I think they didn’t have safe safe canning/preserving methods to use at home yet. And I’m not sure they had the jars to use yet either. Crocks yes, but they aren’t the most air tight container.
Wasn’t glass still a very expensive thing?
Yes to sauerkraut, etc. Yes to salted and dried meats and hams. Those methods had been known for years.
And if you did a lot of salted/dried/sour stuff, I can see why you would sauce them up.
Don’t forget….canning and preserving as we knew it didn’t really exist during the Regency period. Jellies/jams yes but putting up veggies safely, not so much.
This Wikipedia link on canning was very fascinating. I didn’t realize that Napoleon and his need for food for his troops was so essential to the advancement of using cans for canning.
http://en.wikipedia.org/wiki/Canning
Speaking as a gardener, root crops are much easier to preserve and keep going in a fall/winter garden. And to store and use during the winter.
The “big houses” would have room to store canned veggies, etc but I think they didn’t have safe safe canning/preserving methods to use at home yet. And I’m not sure they had the jars to use yet either. Crocks yes, but they aren’t the most air tight container.
Wasn’t glass still a very expensive thing?
Yes to sauerkraut, etc. Yes to salted and dried meats and hams. Those methods had been known for years.
And if you did a lot of salted/dried/sour stuff, I can see why you would sauce them up.
Don’t forget….canning and preserving as we knew it didn’t really exist during the Regency period. Jellies/jams yes but putting up veggies safely, not so much.
This Wikipedia link on canning was very fascinating. I didn’t realize that Napoleon and his need for food for his troops was so essential to the advancement of using cans for canning.
http://en.wikipedia.org/wiki/Canning
Speaking as a gardener, root crops are much easier to preserve and keep going in a fall/winter garden. And to store and use during the winter.
The “big houses” would have room to store canned veggies, etc but I think they didn’t have safe safe canning/preserving methods to use at home yet. And I’m not sure they had the jars to use yet either. Crocks yes, but they aren’t the most air tight container.
Wasn’t glass still a very expensive thing?
Yes to sauerkraut, etc. Yes to salted and dried meats and hams. Those methods had been known for years.
And if you did a lot of salted/dried/sour stuff, I can see why you would sauce them up.
Don’t forget….canning and preserving as we knew it didn’t really exist during the Regency period. Jellies/jams yes but putting up veggies safely, not so much.
This Wikipedia link on canning was very fascinating. I didn’t realize that Napoleon and his need for food for his troops was so essential to the advancement of using cans for canning.
http://en.wikipedia.org/wiki/Canning
Speaking as a gardener, root crops are much easier to preserve and keep going in a fall/winter garden. And to store and use during the winter.
The “big houses” would have room to store canned veggies, etc but I think they didn’t have safe safe canning/preserving methods to use at home yet. And I’m not sure they had the jars to use yet either. Crocks yes, but they aren’t the most air tight container.
Wasn’t glass still a very expensive thing?
Yes to sauerkraut, etc. Yes to salted and dried meats and hams. Those methods had been known for years.
And if you did a lot of salted/dried/sour stuff, I can see why you would sauce them up.
Don’t forget….canning and preserving as we knew it didn’t really exist during the Regency period. Jellies/jams yes but putting up veggies safely, not so much.
This Wikipedia link on canning was very fascinating. I didn’t realize that Napoleon and his need for food for his troops was so essential to the advancement of using cans for canning.
http://en.wikipedia.org/wiki/Canning
Speaking as a gardener, root crops are much easier to preserve and keep going in a fall/winter garden. And to store and use during the winter.
The “big houses” would have room to store canned veggies, etc but I think they didn’t have safe safe canning/preserving methods to use at home yet. And I’m not sure they had the jars to use yet either. Crocks yes, but they aren’t the most air tight container.
Wasn’t glass still a very expensive thing?
Yes to sauerkraut, etc. Yes to salted and dried meats and hams. Those methods had been known for years.
And if you did a lot of salted/dried/sour stuff, I can see why you would sauce them up.
yes, lack of refrigeration and modern grocery stores that could ship in produce from a different hemisphere and weather that only allowed certain crops would all limit the menu. I rather like the idea of meals consisting of tea and cake if only I wasn’t so vain about my girlish figure!
yes, lack of refrigeration and modern grocery stores that could ship in produce from a different hemisphere and weather that only allowed certain crops would all limit the menu. I rather like the idea of meals consisting of tea and cake if only I wasn’t so vain about my girlish figure!
yes, lack of refrigeration and modern grocery stores that could ship in produce from a different hemisphere and weather that only allowed certain crops would all limit the menu. I rather like the idea of meals consisting of tea and cake if only I wasn’t so vain about my girlish figure!
yes, lack of refrigeration and modern grocery stores that could ship in produce from a different hemisphere and weather that only allowed certain crops would all limit the menu. I rather like the idea of meals consisting of tea and cake if only I wasn’t so vain about my girlish figure!
yes, lack of refrigeration and modern grocery stores that could ship in produce from a different hemisphere and weather that only allowed certain crops would all limit the menu. I rather like the idea of meals consisting of tea and cake if only I wasn’t so vain about my girlish figure!
ohhh, that sounds like heaven.
ohhh, that sounds like heaven.
ohhh, that sounds like heaven.
ohhh, that sounds like heaven.
ohhh, that sounds like heaven.
the wenches were having this same discussion behind the scenes. It’s not just romance. Mysteries are littered with people who eat nothing but snacks and think they’re being cool. Although Jayne Krentz blessedly comes down on the sensible side. Really, is it heroic to eat junk?
the wenches were having this same discussion behind the scenes. It’s not just romance. Mysteries are littered with people who eat nothing but snacks and think they’re being cool. Although Jayne Krentz blessedly comes down on the sensible side. Really, is it heroic to eat junk?
the wenches were having this same discussion behind the scenes. It’s not just romance. Mysteries are littered with people who eat nothing but snacks and think they’re being cool. Although Jayne Krentz blessedly comes down on the sensible side. Really, is it heroic to eat junk?
the wenches were having this same discussion behind the scenes. It’s not just romance. Mysteries are littered with people who eat nothing but snacks and think they’re being cool. Although Jayne Krentz blessedly comes down on the sensible side. Really, is it heroic to eat junk?
the wenches were having this same discussion behind the scenes. It’s not just romance. Mysteries are littered with people who eat nothing but snacks and think they’re being cool. Although Jayne Krentz blessedly comes down on the sensible side. Really, is it heroic to eat junk?
yes, I’ve had to study historical canning and our period is sadly lacking in safe methods that anyone could use. I hadn’t though about salted/dried stuff needing sauces, but you’re right. And by the end of the winter, cooks would be desperate to hide all those withered root veggies!
yes, I’ve had to study historical canning and our period is sadly lacking in safe methods that anyone could use. I hadn’t though about salted/dried stuff needing sauces, but you’re right. And by the end of the winter, cooks would be desperate to hide all those withered root veggies!
yes, I’ve had to study historical canning and our period is sadly lacking in safe methods that anyone could use. I hadn’t though about salted/dried stuff needing sauces, but you’re right. And by the end of the winter, cooks would be desperate to hide all those withered root veggies!
yes, I’ve had to study historical canning and our period is sadly lacking in safe methods that anyone could use. I hadn’t though about salted/dried stuff needing sauces, but you’re right. And by the end of the winter, cooks would be desperate to hide all those withered root veggies!
yes, I’ve had to study historical canning and our period is sadly lacking in safe methods that anyone could use. I hadn’t though about salted/dried stuff needing sauces, but you’re right. And by the end of the winter, cooks would be desperate to hide all those withered root veggies!
Agreed about the cooking and canning. When I was 11, 12 years old I started helping my grandmothers aunt preserve her garden produce. Lovely new potatoes and peas in white sauce for lunch those days.
But “Aunt Doll” was a young wife and mother cooking for her husbands’ farm hands in 1915 – well before refrigeration in Iowa. She stored root veggies in burlap lined trays/bins and they had to be turned over and picked through to cook before spoiling. She had lots of shelving with glass jars when I helped her in the early 1970’s but still had apple barrels and cabbage crocks and potato bins in her amazing cellar. She she got a new stove (1960?) she had her old stove moved to the basement/cellar and that was what we used to pickle and preserve – fruits stored in alcohol and sugar, vegetables in dill and vinegar, etc.
I was very fortunate to be able to learn from her and hear her stories of life before electricity, before cars, refrigeration and all the mod cons.
Agreed about the cooking and canning. When I was 11, 12 years old I started helping my grandmothers aunt preserve her garden produce. Lovely new potatoes and peas in white sauce for lunch those days.
But “Aunt Doll” was a young wife and mother cooking for her husbands’ farm hands in 1915 – well before refrigeration in Iowa. She stored root veggies in burlap lined trays/bins and they had to be turned over and picked through to cook before spoiling. She had lots of shelving with glass jars when I helped her in the early 1970’s but still had apple barrels and cabbage crocks and potato bins in her amazing cellar. She she got a new stove (1960?) she had her old stove moved to the basement/cellar and that was what we used to pickle and preserve – fruits stored in alcohol and sugar, vegetables in dill and vinegar, etc.
I was very fortunate to be able to learn from her and hear her stories of life before electricity, before cars, refrigeration and all the mod cons.
Agreed about the cooking and canning. When I was 11, 12 years old I started helping my grandmothers aunt preserve her garden produce. Lovely new potatoes and peas in white sauce for lunch those days.
But “Aunt Doll” was a young wife and mother cooking for her husbands’ farm hands in 1915 – well before refrigeration in Iowa. She stored root veggies in burlap lined trays/bins and they had to be turned over and picked through to cook before spoiling. She had lots of shelving with glass jars when I helped her in the early 1970’s but still had apple barrels and cabbage crocks and potato bins in her amazing cellar. She she got a new stove (1960?) she had her old stove moved to the basement/cellar and that was what we used to pickle and preserve – fruits stored in alcohol and sugar, vegetables in dill and vinegar, etc.
I was very fortunate to be able to learn from her and hear her stories of life before electricity, before cars, refrigeration and all the mod cons.
Agreed about the cooking and canning. When I was 11, 12 years old I started helping my grandmothers aunt preserve her garden produce. Lovely new potatoes and peas in white sauce for lunch those days.
But “Aunt Doll” was a young wife and mother cooking for her husbands’ farm hands in 1915 – well before refrigeration in Iowa. She stored root veggies in burlap lined trays/bins and they had to be turned over and picked through to cook before spoiling. She had lots of shelving with glass jars when I helped her in the early 1970’s but still had apple barrels and cabbage crocks and potato bins in her amazing cellar. She she got a new stove (1960?) she had her old stove moved to the basement/cellar and that was what we used to pickle and preserve – fruits stored in alcohol and sugar, vegetables in dill and vinegar, etc.
I was very fortunate to be able to learn from her and hear her stories of life before electricity, before cars, refrigeration and all the mod cons.
Agreed about the cooking and canning. When I was 11, 12 years old I started helping my grandmothers aunt preserve her garden produce. Lovely new potatoes and peas in white sauce for lunch those days.
But “Aunt Doll” was a young wife and mother cooking for her husbands’ farm hands in 1915 – well before refrigeration in Iowa. She stored root veggies in burlap lined trays/bins and they had to be turned over and picked through to cook before spoiling. She had lots of shelving with glass jars when I helped her in the early 1970’s but still had apple barrels and cabbage crocks and potato bins in her amazing cellar. She she got a new stove (1960?) she had her old stove moved to the basement/cellar and that was what we used to pickle and preserve – fruits stored in alcohol and sugar, vegetables in dill and vinegar, etc.
I was very fortunate to be able to learn from her and hear her stories of life before electricity, before cars, refrigeration and all the mod cons.
Also, a little pig fat, cooked down and strained (lard when cooled and formed into blocks and stored in the cellar when hogs were being butchered) was used for all kinds of things but made the worlds’ best pie crust.
[I barely make pie now and don’t use lard anymore but dang, it was light and delicate for pastry.]
Also, a little pig fat, cooked down and strained (lard when cooled and formed into blocks and stored in the cellar when hogs were being butchered) was used for all kinds of things but made the worlds’ best pie crust.
[I barely make pie now and don’t use lard anymore but dang, it was light and delicate for pastry.]
Also, a little pig fat, cooked down and strained (lard when cooled and formed into blocks and stored in the cellar when hogs were being butchered) was used for all kinds of things but made the worlds’ best pie crust.
[I barely make pie now and don’t use lard anymore but dang, it was light and delicate for pastry.]
Also, a little pig fat, cooked down and strained (lard when cooled and formed into blocks and stored in the cellar when hogs were being butchered) was used for all kinds of things but made the worlds’ best pie crust.
[I barely make pie now and don’t use lard anymore but dang, it was light and delicate for pastry.]
Also, a little pig fat, cooked down and strained (lard when cooled and formed into blocks and stored in the cellar when hogs were being butchered) was used for all kinds of things but made the worlds’ best pie crust.
[I barely make pie now and don’t use lard anymore but dang, it was light and delicate for pastry.]
I learned a great deal of this from my mother-in-law, who grew up in a poor rural KY village. Her pie crusts melted in the mouth. But since we don’t work like farm hands anymore, I guess we don’t deserve those luscious crusts!
I learned a great deal of this from my mother-in-law, who grew up in a poor rural KY village. Her pie crusts melted in the mouth. But since we don’t work like farm hands anymore, I guess we don’t deserve those luscious crusts!
I learned a great deal of this from my mother-in-law, who grew up in a poor rural KY village. Her pie crusts melted in the mouth. But since we don’t work like farm hands anymore, I guess we don’t deserve those luscious crusts!
I learned a great deal of this from my mother-in-law, who grew up in a poor rural KY village. Her pie crusts melted in the mouth. But since we don’t work like farm hands anymore, I guess we don’t deserve those luscious crusts!
I learned a great deal of this from my mother-in-law, who grew up in a poor rural KY village. Her pie crusts melted in the mouth. But since we don’t work like farm hands anymore, I guess we don’t deserve those luscious crusts!
A pudding made of intestines? Yuk! Surely you don’t mean puddings in the way we would refer to dessert today? That’s reallyt quite a horrible idea lol!
A pudding made of intestines? Yuk! Surely you don’t mean puddings in the way we would refer to dessert today? That’s reallyt quite a horrible idea lol!
A pudding made of intestines? Yuk! Surely you don’t mean puddings in the way we would refer to dessert today? That’s reallyt quite a horrible idea lol!
A pudding made of intestines? Yuk! Surely you don’t mean puddings in the way we would refer to dessert today? That’s reallyt quite a horrible idea lol!
A pudding made of intestines? Yuk! Surely you don’t mean puddings in the way we would refer to dessert today? That’s reallyt quite a horrible idea lol!