Austen-era Recipes

November 4, 2011 at 3:30 pm (entertainment, history, research, travel) (, , , , , )


Austen-Era Recipes

Or, as they would have called them, RECEIPTS.

You might care to share some fairly Authentic dish that you’ve adapted and find quite tasty — or that really-wacky-and-off-the-wall something served in the late 18th/early-19th century. English and American dishes, or other countries even (translations, please).

Martha Lloyd, the Austen’s friend and eventually sister-in-law to Cassandra when, in the late 1820s, Frank Austen married her, kept a receipt book that still exists.

A friend, who just returned from England spent some “quality time” at Ruthin Castle – all very atmospheric, from the sounds of it — including the food! I had lunch at a lovely Welsh Castle when I visited North Wales in 2005, with my father. Treated to a typical menu of the time period, it was different…

Here’s a dish (picture) from a prior post!


  1. Sabine said,

    Dear Kelly,
    I do love to try old receipts (especially desserts). Recently I’ve prepared syllabub, which is easy and quite tasty. It was common from the 17th century to the 19th century.
    1 lemon (grated zest and juice)
    125ml white wine
    4 spoons of sugar
    250 ml whipping cream
    Add the lemon juice, zest, the white wine and the sugar in a bowl and mix it thouroughly, then put it aside for an hour. Then fill the ingredients through a sieve into another bowl, add the cream and whip until it begins to thicken. Cover the mixture and chill until serving time. Garnish with a dash of nutmeg.
    There are lovely recipes on Jenni’s blog “Living with Jane” – I recently tried her “White Pot” and the “Onion Pye”, both very delicious.
    There’s also a funny video about Regency Cookery, which I enjoyed, though it’s more for entertainment:


    • Janeite Kelly said,

      Thanks for the info, Sabine. I agree – desserts are often the way to go. Can’t wait to visit the websites you recommend!

      I did have a syllabub once; at Hyde Park (in Vermont), we had a Jane Austen Weekend, at which one guest brought this for dessert; she was cagey about giving away the recipe….


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