Category Archives: Viands

Aspects of Food and Food Service

Mayonnaise In the Regency:   A Luxury Sauce

Despite some apocryphal tales to the contrary, most food scholars agree that the version of this creamy sauce which we enjoy today originated in the early years of the nineteenth century, probably in France. There were also multiple versions of … Continue reading

Posted in Viands | Tagged , | 8 Comments

Kickshaw:   Tasty Treat or Tawdry Toy?

By the Regency, the term had come to mean both. However, the word had its origins in the Tudor period as a small specialty dish which was interspersed with more substantial dishes on the dinner table during a grand meal. … Continue reading

Posted in Viands | Tagged , | 2 Comments

Hollandaise Sauce in the Regency

Eggs Benedict is one of my favorite breakfast dishes of all time. Sadly, Regency characters cannot enjoy that delicious dish, since it was not invented until the 1860s, in New York City. Or can they? As far as I am … Continue reading

Posted in Viands | Tagged , | 17 Comments

Some Pudding Cloth Lore

Puddings, in their wonderfully various forms, were a uniquely English culinary invention, as was the cloth in which they eventually came to be cooked. In particular, by the Regency, most families enjoyed a Christmas pudding during their holiday meal, and … Continue reading

Posted in Viands | Tagged , | 5 Comments

That "Wicked and Pernicious Weed"

For such was one of the common condemnations of hops in early sixteenth century England. The hop plant was also considered to be an "unwholesome weed that promoted melancholy." Yet, within the next three centuries, not only were hops no … Continue reading

Posted in Viands | Tagged , , , , | 8 Comments

Gooseberry Clubs in Regency Britain

Gooseberry clubs, or societies, were first formed in England in the mid-eighteenth century, but they reached their peak of popularity during the Regency, along with the national craze for gooseberries. Yet few people today are aware of that craze, or … Continue reading

Posted in Viands | Tagged , , , | 9 Comments

Syllabub:   The Head Wins

It has been so terribly hot and humid here in Boston for the past few weeks that I have found myself longing for things that are cool and creamy, even for the topic of a blog article. And so, I … Continue reading

Posted in Viands | Tagged , | 8 Comments