Mincemeat and Mince Pies – History, Recipes and More . . . It would appear that mincemeat has its origins in the Middle East. Returning Crusaders brought back the idea that meat, dried fruit and…
A Recipe from The Victorian Kitchen for St Catherine's Day 25th November is St. Catherine’s Day and she is the patron saint of lacemakers. On this day special rituals happened and special food was cooked.…
Christmas Puddings from The Victorian Kitchen for Stir-Up Sunday There’s still time . . . . .. . . . It’s not too late . . . . . . . . . . .…
This recipe has a very long history. Many authorities state that Jumbles came from the Middle East and were brought back to Europe by returning Crusaders, OR some say they originated in Italy or France…
A Recipe from the Victorian Kitchen Many of the recipes (or to be correctly English, I should call these receipts, because the word recipe is French) on offer in the kitchen have been gleaned from…
This is something I would never have envisaged doing but it was the research into the history of Shortbread which started me on this culinary experience. It is an experience I don’t regret at all.…
Sometimes when deciding what the next ‘Taste of History’ is to be, it is easy to overlook some of our traditional items. After all, how many of us have not moved the humble Shortbread to…
Mrs Bird's VE Day Memories and Recipes Homemade Beef Roll 8oz (250g) minced beef 4oz (125g) ham or bacon - very finely chopped or minced 3oz (75g) fresh breadcrumbs 1 egg Seasoning Mix all the…
A Wartime Recipe from The Victorian Kitchen VE Day 1945 was a time of national celebration; it was seen as a time of togetherness. So, it does seem rather ironic that 75 years on, the…
Our visitors to the museum for Steaming Sunday this month will have the opportunity to sample a real favourite of the Victorian times. Caraway Seed Cake. This was a must on most tea tables. And…
January’s Recipe from the Victorian Kitchen Celebrates Australia Day with Anzac Biscuits It seemed appropriate to start 2020 by widening our net of Victorian recipes to include one from the Commonwealth, particularly as January 26th…
The Victorian Kitchen Celebrates – The Chinese New Year Visitors to the museum this Saturday were able to celebrate “The Year of the Rat” by taking part in a Tea Tasting. Some even had a…
October’s Recipe from the Victorian Kitchen When researching recipes each month, Eliza Acton’s and Isabella Beeton’s books, along with several others, are trawled for possible “Tastes of History”. The choices available are both many and…
September’s Recipe from the Victorian Kitchen Many of the recipes (or to be correctly English, I should call these receipts, because the word recipe is French) on offer in the kitchen on Steaming Sundays have…
August in the Victorian Kitchen So far, all the dishes produced for each Steaming Sunday have been made from recipes common in the early years of Victoria’s reign. This month is different, and its name…
July in the Victorian Kitchen July’s Recipe from The Victorian Kitchen This month’s Steaming Sunday’s ‘A Taste of History’ is called by Eliza Acton – Geneva buns, and by Isabella Beeton – Plain buns (she…
June in the Victorian Kitchen Steaming Sunday this month coincided with our fabulous Steampunk Extravaganza weekend. So, the Victorian Kitchen had as a ‘Taste of History’ samples of all the recipes on offer so far…
Acton Gingerbread This month’s Steaming Sunday recipe contained a very Victorian product - Treacle. It comes in many different forms ranging from light through to very dark. And it is this ingredient which has caused…
As April’s Steaming Sunday came hard on the heels of the Bank Holiday, I thought I would continue the Easter theme for this month’s recipe. These Somerset Easter Cakes or Sedgemoor Easter Cakes are “homely”…
Easter Cakes (or if you prefer) Easter Biscuits! Question – When is a cake not a cake? Answer – When it’s a biscuit! Intrigued? . . . Read on . . . Visitors to the…
Before the general use of ‘chemical’ raising agents - Bicarbonate of Soda and Baking Powder - there were only two ways of making flour mixtures light. Either beating eggs for over an hour to trap…
