Christmas pudding originated as a 14th century porridge called ‘frumenty’ , made of beef and mutton with raisins, currants, prunes, wines and spices. Often more like soup, it was eaten as a fasting meal in preparation for Christmas festivities. By 1595, frumenty changed into a plum pudding thickened with eggs, breadcrumbs, dried fruit and flavoured with beer and spirits. It became the customary Christmas dessert around 1650, but in 1664 the Puritans banned it as a bad custom. In 1714, King George I re-established it as part of the Christmas meal, having tasted and enjoyed Plum Pudding.
“In December, the principal household duty lies in preparing for the creature comforts of those near and dear to us, so as to meet old Christmas with a happy face, a contented mind, and a full larder; and in stoning the plums, washing the currants, cutting the citron, beating the eggs, and mixing the pudding, a housewife is not unworthily greeting the genial season of all good things.” Via 1861 Beeton’s Book of Household Management.
The Sunday closest to St. Andrew’s Day was Stirring-up Sunday, and the day to prepare the family’s Christmas pudding. The eldest member of the household or a visitor would give the first stir and charms were stirred into the pudding. A ring meant a coming marriage, a button was bachelorhood, a thimble meant spinsterhood, and a sixpence was good luck. Puddings were steamed in a pudding bag and stored in a cool place until Christmas Day.
19th Century Typical Meals and Table Settings for the Family and For Guests. This is typical of the food that would have been served at Jane Austen’s meal times. Historic food from 1860s Mrs. Beeton’s Household Management.
1800spical Modern Table Settings.1800s Typical China For Serving Dinner and Dessert. Dinner Plates, Soup Tureen, Covered Cheese Dish, Jug, Dessert plates and Serving Dish. From: 1860s Mrs. Beeton’s Book of Household Management. via Google Books (PD-150)RL_5_D2D_RetailerBuyLink_RL_5_
https://books2read.com/suziloveOLD
What did ladies do and wear in Jane Austen’s time, or early 1800s? #Regency #History #nonfiction Books 4 and 5 Regency Life Series. Young Lady’s Day and Older Lady’s Day in Books 4 and 5 in the Regency Life Series. These books depict the often-frivolous life and fashions of ladies in the early 1800’s, or during the lifetime of Jane Austen, but also gives a glimpse into the more serious occupations ladies may undertake. Through historic images, historical information, and funny anecdotes, they show how a lady fills her day, where she is permitted to go, and who she spends time with. These light-hearted looks at the longer Regency years are an easy to read overview of what people did and wore, and where they worked and played. There is plenty of information to interest history buffs, and lots of pictures to help readers and writers of historical fiction visualize the people and places from the last years of the 18th Century until Queen Victoria took the throne. Young Lady’s Day ~ Older Lady’s Day
1800s Typical Breakfast and Tea China, England. Tea cups, Bread and Butter plates, Teapot, Butter Dish, Coffee Cups, Tea Set, Milk Jug, Water Jug, Bread Dish, Sardine Dish, Bacon Dish, Marmalade Jar and Breakfast Cups. From: 1860 Mrs. Isabella Beeton’s Book of Household Management. These are the sort of salads that Jane Austen’s family would have eaten to accompany main dishes during the early 1800s, or Regency Era.
Travel and Luggage By Suzi Love History Notes Book 10. How did people travel in Jane Austen’s times. In past centuries? What did they take with them to make their long journeys easier? Travel by road, ship, canal, or railway all took a long time and had dangers so people learned to prepare. And then, in the nineteenth century, road improvements, inventions, and scientific developments made travel more pleasurable. books2read.com/SuziLoveTravel
What salads were served in Jane Austen and the Bridgerton households? Salads “Persons in health, who feel a craving for salad, may indulge in the enjoyment of it to a great extent with perfect impunity, if not with positive benefit. Oil, when mixed in salad, appears to render the raw vegetables and herbs more digestible. Vinegar likewise promotes the digestion of lettuce, celery, and beet-root.
“Endive is very wholesome, strengthening, and easy of digestion; but when strong seasoning is added to it, it becomes an epicurean sauce. — Mayo.”
Recipe for a Winter Salad, by the late Rev. Sydney Smith. Two large potatoes, passed through kitchen sieve, Unwonted softness to the salad give, Of mordent mustard add a single spoon; To add a double quantity of salt; Three times the spoon with oil of Lucca crown, And once with vinegar, procured from town. True flavor needs it, and your poet begs The pounded yellow of two well-boiled eggs. Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole; And, lastly, on the flavored compound toss A magic teaspoon of anchovy sauce. Then, though green turtle fail, though venison’s tough, And ham and turkey are not boiled enough, Serenely full the Epicure may say,- Fate cannot harm me—I have dined to-day!
The Spanish proverb says four persons are wanted to make a good salad: a spendthrift for oil, a miser for vinegar, a counsellor for salt, and a madman to stir all up.
1859 Hints for the Table by John Timbs.
1800s Typical Salads: Cucumber, Beetroot and Potato, Macedone Salad, Tomato Salad, Jellied Russian and Italian Salads, Prawn Salad, Egg and Lettuce, Lobster Salad and Salad Dumas. From: Mrs. Beeton’s Book of Household Management. via Google Books (PD-150)
Travel and Luggage By Suzi Love History Notes Book 10. How did people travel in Bridgerton’s and Jane Austen’s times? What did they take with them to make their long journeys easier? Travel by road, ship, canal, or railway all took a long time and had dangers so people learned to prepare. And then, in the nineteenth century, road improvements, inventions, and scientific developments made travel more pleasurable. books2read.com/SuziLoveTravel
1800 Un salon, or public Room, at Frascati, Paris. This plate depicts a group of people at Frascati’s. The man in the foreground is plainly dressed in dark colors while pastels are favored by the women. From: Illustrations by Francois Courboin from Octave Uzanne’s Les Modes de Paris. (PD-Art) Although this is in Paris, there were similar places in England where Jane Austen and her contemporaries would meet to eat, drink and play games.
Frascati’s was a cafe in Paris, described by the text as “‘A stream of human beauty’, as the expression of the period has it, was still to be seen flowing through the galleries of Greek and Roman antiquities, spreading through the porticos, into the saloons, and smaller chambers, pouring and winding along the garden alleys, and disappearing at last into the kiosks where it was lost to sight. The great mirror at the end of the garden reflected, as in a wonderful prismatic vision, the surging crowd of veiled or turbaned heads of ever-changing couples, each whispering and fondly clasped. While farther off seated at tables in the open air, thirsty nymphs called for creams and tutti frutti and all the various iced compounds then so eagerly consumed.”
1800 Un Salon, or Public Room, at Frascati, Paris. Frascati’s was a popular cafe in Paris where people walked through the galleries of Greek and Roman antiquities, past the porticos, into saloons and smaller chambers, winding along the garden alleys and disappearing into kiosks. The man wears darker clothing while the women are in colorful dresses. via Suzi Love ~ suzilove.com
& Illustrations by François Courboin, French librarian (1865-1926)
From Octave Uzanne’s ‘Les Modes de Paris, or Fashion in Paris,’ the various phases of feminine taste and aesthetics from 1797 to 1897.
(PD-Art) via Brown University Library, U.S.A.
From the finish of the 18th century until 1820, men’s fashions in European and European-influenced countries moved away from the formal wear of brocades, lace, wigs and powder to more informal and relaxed styles. Focus was on undress rather than formal dress. Typical menswear in the early 1800s included a tailcoat, a vest or waistcoat, either breeches, pants, or the newer trousers, stockings, shoes or boots, all worn with an overcoat and hat. This basic ensemble was accessorized with some form of neckcloth or cravat, gloves, walking stick, cane or riding crop, handkerchief, fobs, watch and perhaps a quizzing glass or eye glass.
Skirted coats were replaced with short-fronted, or cutaway, tailcoats worn over fitted waistcoats and plain, white linen shirts. Knee breeches were gradually replaced by tight-fitting pantaloons and later trousers, decorative shoes with buckles were replaced with a variety of boot styles, and fussy and ruffled neckwear gave way to intricately tied, white linen neck cloths. A Regency Era, or early 1800s, gentleman was outfitted in more practical fabrics, such as wool, cotton and buckskin rather than the fussy brocades and silks of the late 1700s.
