1816 Inside A Dining Room By Martin Drolling. Bridgerton and Jane Austen household. Via Wikimedia Commons commons.wikimedia.org (PD-ART)
In Jane Austen’s times craftsmen created boxes and containers of precious metals, leather, silks, and decorated them with jewels. Boxes, Cases, Etui, Necessaire and everything else that was used to carry essential items for travel, sewing, medicine, writing, and toiletries. Containers were engraved to make exquisite and expensive items as well as practical carrying cases. books2read.com/suziloveBoxesCases
Craftsmen created containers of precious metals, leather, and silks and decorated them with jewels and engraving. Jane Austen and her contemporaries would have used writing boxes, linen boxes when travelling, boxes to hold their food and drink supplies while traveling by carriage, and decorative boxes to keep letters, ribbons, gloves, hairpins etc. Boxes, Cases, and Necessaires By Suzi Love, History Notes Book 11. books2read.com/suziloveBoxesCases.
Craftsmen created containers of precious metals, leather, and silks and decorated them with jewels and engraving. Jane Austen and her contemporaries would have used writing boxes, linen boxes when travelling, boxes to hold their food and drink supplies while traveling by carriage, and decorative boxes to keep letters, ribbons, gloves, hairpins etc. Boxes, Cases, and Necessaires By Suzi Love, History Notes Book 11. books2read.com/suziloveBoxesCases.
How did people travel in Jane Austen and Bridgerton years? 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. Travel and Luggage By Suzi Love History Notes Book 10 books2read.com/SuziLoveTravel
Horse Power To Steam. Various alternatives to horse power were tested in London’s streets during the 19th century. Steam powered road engines and trams proved too heavy and damaged the roads. Stationary steam engines were used to haul trams attached to a cable but these were only really effective on hills that we too steep for horses. There were also experiments with trams driven gas engines and battery electric power. but was successfully developed. Petrol engines were still primitive and unreliable in the 1890s. In 1900 the reliable horse still dominated the streets of London but new technology was to revolutionize road transport.
1800s Typical Cold Collation Dishes served during the 1800s. These are the sort of dishes Jane Austen’s family would have eaten on a regular basis. Pigeon Pie, Raised Game Pie, Cutlets and Peas, Prawn Bouquet, Creamed Chicken, Plover’s Eggs, Lamb Cutlets, Stuffed Larks, Piped Ham, Boned Capon. From: 1860 Mrs. Isabella Beeton’s Book of Household Management.
1800s Typical Game Bird Dishes Served during the 1800s. These are the sort of dishes Jane Austen’s family would have eaten on a regular basis. Banded Partridges, Roast Partridges, Roast Surrey Fowl, Larded Guinea Fowl, Roast Plovers, Stuffed Capons, Roast Gosling and Roast Pigeons. From: 1850s- 1860s Mrs. Beeton’s Books of Household Management. via Google Books (PD-150)
1800s Typical Meat and Game Meals served during the 1800s. These are the sort of dishes Jane Austen’s family and the Bridgertons would have eaten on a regular basis.
Pig’s Feet and Truffles, Lyons Sausage, Puree of Game and Rice, Pigeon Pie, Brawn, Calf’s Heart, Larks and Potatoes, Lamb Chops and Potatoes, Calf’s Tongue, Scotch Eggs and Forcemeat, Stuffed tomatoes, Hot and Cold Fowl and Jelly, Veal Cutlets and Olives, Veal Cutlets, Filet Of Beef In the Garden, Fillets Of Beef, Lamb Cutlets and Green Peas, Partridges, Garnished Ham, Garnished Tongue, Chicken Fricassée, Chicken Croquettes, Fricandeau Of Veal, Half Calf’s Head, Chartreuse Of Partridge, Timbale Milanese Or Macoroni.
From: 1860s Mrs. Beeton’s Book of Household Management. via Google Books (PD-150)
1815 Typical English Dinner In Jane Austen and Bridgerton Times. Two Courses and a Desert. From- 1815 Journal of Tour of Great Britain by a French Tourist via Google Books (PD-180)
Typical food served during the early 1800s, or Regency Era. ‘Removes‘ were the dishes removed from the table during a meal, usually the soup and fish, and then replaced by other dishes. After all diners have had a chance to eat all the dishes on the table, the table is cleared and another set of dishes put on the table. This is the second course.
Typical Meals Served for the upper classes in the Georgian and Regency Eras. For the Upper classes in the 18th and through to the end of the 19th century, meals were elaborate affairs. and served by well-trained staff anticipated their every need. Women prided themselves on hosting dinners for 50-60 people which often consisted of numerous courses, and all served with the best wines and followed, for the men at least, by expensive port.
An older lady usually controlled the servants and the serving of meals. For more about this, take a look at Older Lady’s Day Regency Life Series Book 5 by Suzi Love. Overview of what an older lady did, wore, and how she lived in the early 19th Century. Information for history buffs and pictures for readers and writers of historical fiction. books2read.com/suziloveOLD
