Regency Dish: Herbs, Spices and the Market Gardens

The kitchen garden was a common thing for many households in England with a bit o’ land, particularly after the medieval era made them popular for physic uses.  By the Regency era, the use of herbs and spices for their culinary properties would have been common practice, particularly as Imperialist expansion saw the import and … Continue reading →

Regency Dish: Biscuits

Travelling through Britain as a child, I always thought the term “digestive” before biscuit was hilarious. But today it got me thinking.  What exactly is the history of the biscuit?  The etymology of the word is a combination of bis (twice) coquere (cooked).  Originally, biscuits were first baked and then slow cooked in an oven.  … Continue reading →

Regency Dish: Recommendations for a Fast

The Art of Cookery is so wonderful, Glasse has even including a menu “For Lent, or a fast dinner”. Here are some of her recommendations: A green pea soup Onion soup Eel soup Crawfish soup Rice pot Apple fritters Ms. Glasse recommends spices, butter and fat for most of her dishes.  Nutmeg is featured prominently … Continue reading →