We've just been talking about food on one of my Regency elists and I know that a lot of our blog readers are interested in the subject, so I thought I would share this wonderful book, Regency Recipes, with you. I bought my copy from the Brighton Pavilion shop and I've had a lot of fun trying out the recipes for things as different as white soup, spiced beef in red wine and stewed cucumbers.
One of my favourite parts of the book, however, is the recipe for Everlasting syllabub. "The original syllabub consisted of cider flavoured with lemon zest, nutmeg and brandy, into which you actually milked a cow."
It goes on to say, "In the absence of a cow, you poured in warm milk from a teapot held high. This produced a drink with the right frothy topping."
Ah, a kind of Regency cappuccino then!