Goose has always been one of the larger wild fowl, trapped for food since early pre-
Now Pastry is a mainstay of our dessert tables, but when it first appeared in our kitchens it was just a coarse paste of rough flour and water.
Made by hand into a thick standing 'coffyn' and used as a container to cook and serve stews and fish.
It was not eaten but discarded after the meal.
…. Read More
By the 18th Century, while the middle class Georgian wedding was not as an elaborate affair as the Victorians were to make it, their ceremonies were still only for family and close friends. But after the church service a much more formal meal was planned before the happy couple departed on honeymoon.
Silver has a universal appeal, lustrous, gleaming, durable, pure without taint, anti-
The London Season in its very simple, original form started around the last two decades of the 18th Century. The hunting season having ended in March, London saw an influx of the landed gentry and court officials up from their country estates for a little gaiety, gossip and social networking, lasting from April or May to the end of July, aristocratic families saw it also as a way to introduce their young unmarried daughters to eligible men of their own class with a view to marriage, so taking them off their hands … Read More
We have started in the 17th Century, as before that, although there were cookery writings and recipes in books dating from the 13th Century, they were either transcripts of Royal Feasts or dishes from the Royal Kitchens, written more as propaganda for the wealth of the monarch or personage and certainly outside the reach of the average person. … Read More
Aileen has written many articles, which we hope to add here in the fullness of time. Read about our fascinating social history and gather ideas for miniature projects.
The peasantry and lower classes ate little more than bread and pottage, which is a stew of vegetables and herbs cooked in one pot. Sometimes with a little meat of some kind added, if available, which wasn't often… Read More
By the 18th Century cooking in wealthier households had become more sophisticated. While the bulk of dishes were still cooked on open fires or spit roasted, the introduction of the metal grate, and later in the century metal hobs, which were built into fireplaces, made boiling and stewing easier. … Read More
When the 19th Century dawned only the very poorest were still cooking over open fires, although these did have a grate and a hob.
After Victoria came to the throne, the terraces of small houses being built for the
influx of workers from the country into the factories, all had a small black cast-
From Medieval or Tudor through to Georgian times, there was no packaging for any food bought and no shops as such.
You bought in bulk in either sacks, baskets, barrels or crates , from merchants, warehouses, markets or fairs.
In a town, day to day supplies were bought from markets and you had to supply your own containers and wrappings, e.g. jugs, bowls, baskets and cloth, while large leaves were often used for butter, soft cheese etc. Read More