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A taste of Christmas past festive British food traditions

In the north, spiced roast beef was the most popular dish. Queen Victoria is known to have enjoyed roast swan, and Avis Crocombe - the cook at Audley End during the 1880s - includes a recipe for swan in her manuscript recipe book. Other Victorian Christmas favourites included frumenty, oyster soup and roasted ham with stuffing.

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Step Two: Whip up some Puff Paste, rolling into 1/4 inch chunks. Place with some small plain or fancy-patty-pans, topping each off with a teaspoonful of mincemeat. Depending on the size of pastry, add a decent portion for taste.

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Christmas Recipes (Demorest, 1880) A "plain family dinner" includes roast turkey with oyster dressing, cranberry sauce, celery, mashed potatoes, stewed tomatoes and boiled onions, chicken fricassee, salad, plum pudding with sauce, followed by nuts, apples, oranges and coffee. A fancier dinner might add pumpkin pie and apple meringue to the.

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Victorian Christmas side dish: Mushroom patties (1892) Have the patty shells of rich puff paste ready and fill with the mixture of mushrooms, made as follows: Put some canned mushrooms (drained and washed) into a stew pan with a teaspoonful of butter and a little rich cream.

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Press the edges well together; if a plain cutter has been used knock up the edges. Brush the tops with water and sprinkle with sugar. Make a hole or 2 small cuts in the top of each. Bake in a hot oven (450°-425° F., Gas 8-7) depending on the type of pastry, for 25-30 min. Dredge tops with castor sugar.

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Victorian Recipes. The kitchens of houses like Audley End House, Brodsworth Hall or Witley Court would have been a hive of activity in Victorian England, as the cooks and staff busily prepared the food for their illustrious employers.. Those with a taste for the past can explore the life and times of Mrs Avis Crocombe, head cook at Audley End House in the 1880s, in our new cookery book, or.

Upperclass Victorian Era Cooking Dinner Courses, Meals, Foods

Victorian trifles were a very elaborate affair based on a clever way to use up sponge cake and custard. In those days the filling was a layer of jam and candied fruit, doused in brandy and sherry. A thick syllabub-style cream was spooned on top, and decorated with crushed nuts or crystallized flowers. 21 of 22.

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directions. Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly. Work in the breadcrumbs, sugar and softened butter, mixing well. Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping.

American Victorian Era Christmas Celebrations Kristin Holt

add a quarter of a pound of flour, or finely crumbled bread, three ounces of sugar, one ounce and a half of grated lemon zest, a blade of mace, half a small nutmeg, one teaspoonful of ginger, half a dozen eggs well beaten; work it well together, put it into a cloth, tie it firmly, allowing room to swell, boil not less than five hours.

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In a large bowl, beat the eggs, then beat in the sugar until thick and well-mixed. Add the flour, spices, and salt to the breadcrumbs, stir briefly, then add the egg mixture, the fruit mixture, the zests, and the citrus juices. Stir until well combined, then place in prepared molds, filling each about 2/3 full.

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Prepare a traditional Victorian Christmas dinner from oysters to pate, from turkey to quail, with punch, fancy cakes and coffee. Menu from Godey's Lady's Book, December 1890 CHRISTMAS DINNER MENU

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A Victorian Christmas dinner: One of the most important features of the day. Christine Terhune Herrick gives some timely directions as to how the dining room should be decked and how the dishes should be prepared and served. A varied and delicious array of good things to eat. The dinner is one of the most important features of Christmas day.

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A Christmas Classic. Creating Sugar Plum Magic. Ingredients for Victorian Sugar Plums: Optional Coatings: Step 1: Preparing the Fruits and Nuts. Step 2: Mixing the Ingredients. Step 3: Shaping the Sugar Plums. Step 4: Set and Serve. Savoring the Timeless Flavor.

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A 19th century Christmas feast would not be complete without a Christmas pudding. Comprised of dried fruit, suet, egg, flour, and other basic ingredients, it was a popular holiday dish in both the Regency and Victorian eras. Naturally, there are many historical recipes available for such an old favorite, but when looking for the simplest, and.

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3 qts. boiling water. 1 tsp. nutmeg. Rub the sugar [if cubed] over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch bowl. Pour in the boiling water, stirring well. Add the rum, brandy and nutmeg, mix again, and the punch will be ready to serve.

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Roast goose: Roast goose was a common main dish for Christmas dinners during the 19th century. It was often stuffed with a mixture of breadcrumbs, herbs, apples, and onions before being roasted to perfection. 5. Mince pies: Mince pies were a staple Christmas dessert in the 19th century.