martedì 10 ottobre 2017

What Jane Austen ate - Typical dishes for Regency meals.



A maid taking soup from a pot, painting by Pehr Hilleström
 (1732 - 1816)



Just think that the 'French cuisine' enjoyed prestigious fame already at the end of the 17th century, which caused a large proportion of wealthy families to conduct their own cooks to learn this art directly in France, but perhaps if they had some patience, history itself would have satisfied them since the French Revolution had as a result a massive popular migration to the north of the British Isles.
It was 1747 when Hannah Glasse wrote her The Art of Cooking Made Plain and Easy,


for sure the most famous book of cooking published in the 1700s just because it was beginning to consider, besides classic English recipes, recipes taken from the French gastronomic repertoire, and we may consider even more modern the publication of Sarah Philliphs, entitled The Ladies Handmaid, in which she suggests to cooks to use minimal amounts of liquid and limited cooking time for vegetables, which seems a completely modern concept. French beans, cucumbers and artichokes were already popular, at the time, but for anyone holding a land in which to cultivate a kitchen garden, the French Company Vilmorin-Andrieux & Cie, Parisian merchants, already provided freely the first copy of  the catalog of the seedlings for vegetables, salads, legumes and even flowers and garden bulbs they sold.



Many landowners therefore had a strong interest in maintaining large walled kitchen gardens and orchards. In the second half of the XVIIIth century the use of canals to transport water to irrigate made it even simpler and so did the growing development of the road network that facilitated the trade and transport of those goods that coming from abroad.
As we may say for today, bread was already considered a key element of life, and for the greater it was white bread rather than black one, that's why farmers will use their time to produce more wheat in order to meet the growing demand due to the increment of the population, but when the bad weather struck Great Britain in the second half of the century, wheat was imported and white flour for making bread was replaced with flour made with other cereals such as barley and rye, but the bread produced with such flour was seen as a disease and bad even for peasants (how times have changed!)


Natura morta con Pane, 1750, by Giacomo Ceruti (1698 - 1767)



But let's begin to talk about meals, starting from BREAKFAST, for which the most well-to-do people didn't deprive themselves of spicy bread or sweets enriched with fruit, small loaf lightly flavored with caraway seeds served hot and spread with butter. Muffins were already known in the northern areas as early as 1770. There were those who prefer simple white bread, and then it could be spread not only with butter, but also with honey, jam and marmelade made with raspberries, apples and cherries.
It wasn't unusual that 'kippers' would be served for breakfast - they were namely herring or small pieces of salmon, cleaned, boned, washed, dried and dusted with salt and pepper, then smoked and served hot; the dish called 'gruel' made with oat flour boiled with butter could be served at breakfast with cream, but it was considered a suitable dish for dinner too.
And finally, hot chocolate, which was said to be mainly useful to make women fertile, was with tea the favorite drink to accompany breakfast meals.


* * *


As for all other meals, soups, stews with meat and vegetables or just roast meat were on the agenda if the family could afford them.
The white soup which Jane Austen so loved contained veal, cream and almonds, and sometimes it was topped with breadcrumbs or rice, while on the streets of London vendors contended with the clientele by selling both pea soup and 'pease pudding', a pudding made of various vegetables.

But what was the main dish of every DINNER?
Being those who lived during the Georgian and Regency periods decisively carnivores, they could not live without eating mutton and beef meat that, in fact, represented the most rewarding portions of all the main meals. As we can imagine, given the high demand of livestock, it wasn't easy to find meat of good quality, livestock farms were extensive, so the aristocrats who could afford it had their herds to graze in their land.
Greedy of meat they consumed practically every type of it during each meal: from the pigeon to the chicken, hare or wild rabbit one, from ham to bacon, from deer meat, to mutton to beef, from ducks to beers, from veal to turkeys.
If the family lived in a coastal and fishy area, the fish also appeared on the table: the lobster was particularly present, very cheap because it was widespread, so as it were oysters, molluscs, tuna and salmon.


* * *


For SUPPER the ideal was a bit of cold meat accompanied by stewed vegetables and a piece of cheese.
Regency British were already proud of their 'puddings' both sweet and salty ... and how about drinks?
Tea was already the national drink, but it was definitely expensive. A good wine could easily accompany a rich man's meal while people were content by drinking ale. Even 'punches' were already popular, both cold and heated and often spiced, and the 'syllabub', a sweet drink containing cider or sweetened white wine with the addition of nutmeg, milk and cream, was very much appreciated and accompanied mostly desserts.

And as for desserts, there were already a lot of them, partly borrowed partly from French cuisine and partly from the Italian one, that's why I'd love to deal with this so wide topic in another post.



Happy and grateful more and more to welcome you in my little corner on the web,
I hug you with all my heart
and I sincerely thank you for visiting


see you soon 💕











Cosa mangiava Jane Austen. Piatti tipici dell'epoca Regency.




- immagine 1 - A maid taking soup from a pot, fine XVIII sec., olio su tela di Pehr Hilleström
 (1732 - 1816)




Pensate che la cucina francese godeva di prestigiosa fama già con il finire del XVII° secolo, cosa che induceva buona parte delle famiglie abbienti a condurre le proprie cuoche ad imparare l'arte direttamente in Francia, ma forse, avendo avuto un po' di pazienza, la storia stessa sarebbe loro venuta incontro, dato che la Rivoluzione Francese ebbe come conseguenza una massicia migrazione popolare nel nord delle isole britanniche.
Era infatti il 1747 quando Hannah Glasse scrisse il suo The Art of Cooking Made Plain and Easy,



- immagine 2



per certo il più famoso libro di cucina pubblicato in tutto il 1700 proprio perché cominciava con il prendere in considerazione, accanto a ricette classiche inglesi, ricette tratte dal repertorio gastronomico francese, ed ancor più moderna possiamo considerare la pubblicazione di Sarah Philliphsdal titolo The Ladies Handmaid, nella quale ella suggerisce alle cuoche di utilizzare minime quantità di liquidi e tempi di cottura limitati per le verdure, il che sembra una concezione del tutto moderna. Fagioli francesi, cetrioli e carciofi erano già popolari, ma per chiunque possedesse un terreno in cui coltivare un orto, la ditta francese Vilmorin-Andrieux & Ciecommercianti parigini, già con il 1766 provvedeva a recapitare gratuitamente la prima copia del suo catalogo di sementi per orti, da quelli per insalate a quelli per legumi e persino per fiori e bulbi da giardino.



- immagine 3



Molti proprietari terrieri avevano perciò fondati interessi nel mantenere ampi orti e frutteti. Nella seconda metà del XVIII secolo l'utilizzo di canali per il trasporto dell'acqua irrigua rese il tutto ancor più semplice e così fece il crescente sviluppo della rete viaria stradale che agevolò il commercio ed il trasporto di quelle vettovaglie che provenivano dall'estero.
Come oggi, già allora il pane era considerato un elemento di sostentamento fondamentale e per la maggiore andava il pane bianco piuttosto che quello nero, motivo per cui gli agricoltori con il tempo si adopereranno per produrre sempre più grano al fine di soddisfarne la crescente domanda dovuta all'incremento della popolazione, ma quando il maltempo colpì la Gran Bretagna nella seconda metà del secolo, il grano venne importato e alla farina bianca andò perloppiù sostituendosi quella fatta con altri cereali, quali l'orzo e la segale, ma il pane prodotto con tali farine veniva visto di malocchio e considerato deteriore anche persino dai contadini (pensate a come sono cambiati i tempi !)



- immagine 4 - Natura morta con Pane1750, olio su tela di Giacomo Ceruti (1698 - 1767)



Ma veniamo ai pasti, partendo dalla COLAZIONE, per la quale i più abbienti non si privavano di pane o dolci speziati arricchito con frutta, panini leggermente aromatizzati con semi di cumino serviti caldi e spalmati di burro. I 'muffins' erano conosciuti nelle zone più settentrionali già con il 1770. Vi era chi preferiva solo pane, ed allora vi poteva spalmare sopra burro, miele, marmellate e composte ottenute da vari frutti, quali lamponi, mele e ciliegie.
Non era insolite che per colazione fossero serviti i 'kippers', ossia aringhe o piccoli pezzi di salmone, puliti, diliscati, asciugati e strofinati con sale e pepe, poi affumicati e serviti caldi; il piatto chiamato 'gruel', fatto con farina d'avena bollita con burro poteva essere servito a colazione insieme con della panna, ma veniva portato in tavola anche la sera.
Ed infine la cioccolata calda, concepita, si diceva, principalmente per rendere fertili le donne, era, con il tè, la bevanda prediletta da accompagnare ai piatti della colazione.


* * *


Per quanto concerne tutti gli altri pasti, le zuppe, gli stufati con carne e verdure o semplicemente carni arrosto erano all'ordine del giorno, se la famiglia se lo poteva permettere.
La zuppa bianca conteneva carni di vitello, panna e mandorle e talvolta per addensarla venivano utilizzati riso o pangrattato, mentre per le strade di Londra, i venditori si contendevano la clientela vendendo sia zuppa di piselli che il 'pease pudding', un pudding composto di verdure varie.

Ma quale era la portata principale di ogni PRANZO?
Essendo coloro che vissero durante il periodo Georgiano e Regency decisamente carnivori, non potevano fare a meno della carne di montone e di quella di manzo che, anzi, rappresentavano le portate più riguardevoli di tutti i pasti principali. Come ben possiamo immaginare, data l'elevata domanda di capi di bestiame, non tutti erano di buona qualità, gli allevamenti erano spessi estensivi, per cui gli aristocratici che potevano permetterselo avevano le proprie mandrie al pascolo nei propri terreni.
Ghiotti com'erano di carne, ne consumavano praticamente di ogni tipo durante ogni pasto: da quella di piccione a quella di pollo, lepre o coniglio selvatico, dal prosciutto alla pancetta, dal cervo, al montone alla lombata di manzo, dalle anatre alle pernici, dalle costolette di vitello ai tacchini.
Se ci si trovava in una zona costiera e pescosa, anche il pesce faceva la sua comparsa in tavola: particolarmente presente era l'aragosta, molto economica perché molto diffusa, amate erano anche le ostriche, i molluschi, il tonno ed il salmone.



* * *

Per CENA l'ideale era un po' di carne fredda accompagnata da verdure stufate e da un pezzo di formaggio.
Già allora gli inglesi erano orgogliosi dei loro 'puddings' sia dolci che salati ... e quanto a bevande ?
Il tè era già la bevanda nazionale, ma era decisamente costoso. Il vino poteva facilmente accompagnare la cena di un ricco facoltoso, mentre il popolo si accontentava di pasteggiare bevendo 'ale'. Anche i 'punches' erano già popolari, sia freddi che riscaldati e spesso speziati ed il 'syllabub', una bevanda dolce contenente sidro o vino bianco dolcificato con l'aggiunta di noce moscata, latte e panna, era al tempo molto apprezzato ed accompagnava perloppiù i desserts.

E a proposito di desserts, ve ne erano già di tantissimi, in parte mutuati dalla cucina francese ed in parte persino da quella italiana, perciò a questo argomento così vasto preferisco dedicare un post a parte !



Lieta e grata sempre più di accogliervi nel mio piccolo angolo sul web, 
vi abbraccio forte con tutto il cuore 
e vi ringrazio sinceramente per essere passati a trovarmi


a presto 💕

91 commenti:

  1. Hello, what an interesting post. The menus and the style of cooking does not seem to have changed very much. But, the food itself may have changed with all the things that are added to food so it can be sold nowadays. I like the old cookbook photo. Thanks for sharing, have a happy day and week ahead.

    RispondiElimina
    Risposte
    1. @ eileeninmd
      I heartily thank you for blessing my blog today, I'm always far delighted to welcome you here, dear, precios friend of mine !

      Very pleased by your words of interest and enjoyment,
      I'm sending all my love to you,
      thanking you once again ♡❤♡

      Elimina
  2. We vegetarians would have had a diffuclt time then. Thank you for the interesting look at how meals have and have not changed.

    RispondiElimina
    Risposte
    1. @ messymimi
      you're right, Dearie, at that time vegetables were used only for preparing soups or to accompany dishes of meat which, together with bread, was the main nourisment ...on our tables dishes have changed a little, as lots of customs and habits, since then .. actually we're talking about so many years ago !

      May your day be filled with Love ♥∗✿*✿∗♥

      Elimina
  3. How interesting. What a wonderful diet if you ask me. I would love it just as she did.

    Have a fabulous day, Dany. ♥

    RispondiElimina
    Risposte
    1. @ Sandee
      I thank you wholeheartedly for gracing my blog today, your words both of enthusiasm and appreciation fill my heart, Sweetie !

      Sending blessings across the many miles,
      with sincere gratitude ❥

      Elimina
  4. Dearest Daniela, this is such a fascinating post and I learned a lot. I didn't know all that about bread. Love the images, too, thank you so much for sharing. :)

    RispondiElimina
    Risposte
    1. @ Linda
      darling friend, I'm so, so glad to have pleased you with the topic of this post, blessed be !

      Always thinking of you with sincere and deep love,
      I'm sending hugs and smiles on your day ಌ❀ಌ

      Elimina
  5. My dearest Dany,
    what a wonderful post, full of "inspirazione", even for a food loving person like me. Do you know the book "Dinner with Mr. Darcy"?
    I´ve got it as a christmas present from my husband a few years ago and it combines two passions of mine, cooking an the romantic world of Jane Austin. Now it´s the right time, while outside rain showers rolling over the country, taking place in front of the fire, watching a romantic Jane Austin movie and having some soul food. Life can be so wonderful.

    Hugs and all the best from Barbara

    RispondiElimina
    Risposte
    1. @ Barbara
      I feel so blessed by having you here, darling, cherished friend !
      I don't know this book but I've already heard of it and I want to read it, I'm sure I'll love it for the same reasons it won your heart, dearie !

      In the hope that here too Autumn will paint its atmosphere quite soon,
      - I really need its perfumes, sounds, rythms -
      I'm sending my dearest love to you,
      thank you for finding the time to visit ~ My little old world ~ today,
      you've truly filled my heart *•♥♥•*

      Elimina
    2. My dear Dany,
      it would be a great pleasure for me, to give you the book as a gift from my heart.
      So if you like, you can transmit me your address via e-mail country-lovers-cottage@gmx.de
      PS: The book is in English not German.

      Have a wonderful day, luv Barbara

      Elimina
    3. @ Barbara
      you're such a goodhearted Lady, I'd be honored to receive such a precious gift, I will treasure it for ever !!!
      I'm sending you an e-mail with my address ... I have no words which to thank you with, Dearie ...

      *♥* Much love to you too *♥*

      Elimina
  6. Risposte
    1. @ Regine Karpel
      you're so welcome, dearest friend, God Bless you too !

      ╰⊰✿ MUCH LOVE ✿⊱╮

      Elimina
  7. Risposte
    1. @ Annie
      I heartily thank you, sweet friend, your words mean so much o me !

      Sending blessings on your day,
      wherever you are ಌ•❤•ಌ

      Elimina
  8. So good to see you posting again, very interesting what they ate back then, I just can't imagine the cooks in those days having to prepare such grand meals for the families, sad to say I am not real fond of cooking so I tend to do very easy meals with not many steps involved :(

    RispondiElimina
    Risposte
    1. @ Conniecrafter
      none of us can be fond of everything and capable in every kind of art, you're such a talented artist creating cards for every occasion and person, you're so very gifted, sweetest friend of mine !

      Hope you're having a beautiful week so far,
      I'm sending hugs and ever much love to you ♡ஐ♡

      Elimina
  9. Quanto sto bene qui da te, carissima Daniela!
    Ogni argomento che ci proponi mi coinvolge e mi rapisce.
    Ma se poi mi parli della Austen, di antiche ricette, di usi e costumi dell'epoca io...vado in brodo di giuggiole, cara amica.
    Grazie di cuore
    Susanna

    RispondiElimina
    Risposte
    1. @ Susanna
      mia cara, non immagini quale gioia mi 'avvolge' letteralmente quando leggo le tue parole, mi sento avvinta come in un caldo abbraccio e te ne sono talmente grata !

      Grazie a te, mia dolce,
      dal profondo del cuore ⊰♥⊱

      Elimina
  10. grazie per questo post... è sempre interessante leggere certe cose!

    RispondiElimina
    Risposte
    1. @ Luisa Napolitano
      grazie a te carissima, averti qui è sempre una gioia !

      Ti auguro una piacevole, lieta serata d'autunno,
      ringraziandoti ancora di tutto cuore ༺❀༻

      Elimina
  11. Un post curioso ed interessante che ho letto con tanto interesse. Ora aspetto curiosa di sapere quali erano i dessert!
    Bacioni Alessandra

    RispondiElimina
    Risposte
    1. @ Alessandra
      mia cara, sono davvero felice che anche questo post abbia incontrato il tuo gusto e ti abbia incuriosita ! Quanto ai desserts, credimi, non sarà facile riassumere l'enorme quantità che ne esisteva, al tempo probabilmente erano davvero golosissimi di dolci!

      Ti abbraccio con tanta gioia ringraziandoti ancora
      per l'entusiasmo che sempre instilli nel mio cuore ❥

      Elimina
  12. Oh Dany, how fascinating! Now I have to go have a cup of hot chocolate! I never knew about the French migration but of course it makes a lot of sense!

    RispondiElimina
    Risposte
    1. @ Jeanie
      I'm sincerely glad to read that this post has pleased you so, Dearie !

      Hope you're having a wonderful week so far,
      I'm sending my dearest love to you ✿*≼♥≽*✿

      Elimina
  13. Oooooo, I am definitely looking forward to your desserts post, Dany!! My favorite part of any meal!! :-)
    As always, such a wonderful post, sweet friend, and I thank you.
    Sending you hugs from across the ocean.
    xo.

    RispondiElimina
    Risposte
    1. @ Lisa
      I must admit that too me to desserts are the part of any meal I do prefer :) !!!

      With so much heartfelt gratitude, dearest friend,
      - your enthusiasm feeds my passion and fill my heart with gladness -
      I'm sending hugs and ever much, oh so much love to you •♥•♥•♥•

      Elimina
  14. Nothing has changed. This is a typical American meal plan for a day too!
    I love coming to read your posts. They make me so happy.
    Many hugs...

    RispondiElimina
    Risposte
    1. @ annie
      and it makes me so, so happy to welcome you here and read your beautiful words, Dearie, I'm sincerely grateful to you !

      Sending blessings across the Ocean,
      always thinking of you with love ♡❤♡

      Elimina
  15. This is a very interesting post.. history of food habits..

    RispondiElimina
    Risposte
    1. @ krishna
      you cannot even imagine the joy which you fill my heart with with your so lovely words, sweetest friend of mine !

      I'm praying your day is a joy-filled one,
      with utmost gratitude ✿⊱╮

      Elimina
  16. Wow! Its quite interesting! Fascinating to know what it was like then through pictures of paintings!

    RispondiElimina
    Risposte
    1. @ keerthi vydyula
      you're heartily welcome, thank you !

      Wishing you a most lovely weekend,
      thanks for popping by ~ My little old world ~ ♥♡♥

      Elimina
  17. I'm for some reason always interested in what people of other times ate. Great post, I totally enjoyed your information!

    RispondiElimina
    Risposte
    1. @ Cecilia
      I welcome you with a big hug, thank you for your words of appreciation, I'm sincerely pleased and glad after reading your comment !

      Wishing you a most lovely new week,
      with utmost gratitude for visiting and enjoying this article ❥

      Elimina
  18. Scopro oggi questo blog, che tornerò a leggere con grande piacere. Vi si respira un'atmosfera delicata e accogliente! Bellissimo post, molto interessante. Da oggi sappiamo di più su un argomento così curioso e poco trattato.
    Baci

    RispondiElimina
    Risposte
    1. @ Carmen
      benvenuta mia cara, nuova amica e grazie per le dolci parole con cui descrivi il mio Blog, sono davvero felicissima che tu vi abbia trovato un'atmosfera piacevole tanto da indurti a tornare, così come mi allieta leggere l'interesse che ha suscitato in te questo mio ultimo post, grazie di vero cuore, quando tornerai sarò qui ad attenderti con gioia !

      Ti abbraccio augurandoti un a piacevole settimana d'autunno *•♥♥•*

      Elimina
  19. olá querida Daniela:
    muito interessante o post.
    imagino que na época a alimentação , embora seja muito semelhante à de hoje, era muito mais natural.
    não havia a indústria para colocar tantos aditivos em nossas mesas !!
    feliz de ver seu post !
    grande abraço.
    :o)

    RispondiElimina
    Risposte
    1. @ Kr.Eliane
      olà mui querida amiga !!!
      I'm always far delighted to welcome you here, you're such a bright light to me !

      So glad for your words of appreciation,
      I'm sending blessings across the many miles ♥¸¸.•¨¯`• ♥

      Elimina
  20. It is so interesting to read about the meals of this era, my dear Dany. It seems that not much has really changed! Wonderful images and interesting to hear about the French influence due to the revolution. I always learn something new each time I visit your beautiful blog. Sending hugs and love xo Karen

    RispondiElimina
    Risposte
    1. @ Karen
      I heartily thank you for gracing my blog today, both with your so lovely presence here, and for the beautiful words which you describe your enthusiasm for this article with, you've filled my heart with joy !

      May your new week be blessed with joy, Dearie ✿*✿

      Elimina
  21. cara dany
    mi parli di jane e mi accendo di interesse e curiosità come sempre...bello questo post dedicato ai piatti tipici della sua epoca..
    approfitto per augurarti una serena domenica

    RispondiElimina
    Risposte
    1. @ infuso di riso
      il tuo interesse accende e motiva il mio, mia dolce Daniela, sono davvero felice di averti incuriosita ed allietata con la lettura di questo ultimo post di ~ My little old world ~ !

      Nella speranza che anche la tua domenica sia trascorsa in serenità,
      ti abbraccio caramente
      e ti auguro una deliziosa nuova settimana d'autunno *•♥♥•*

      Elimina
  22. The behind the scenes details are so interesting! Thank you for this, Dany. Have a blessed week, my dear friend.

    RispondiElimina
    Risposte
    1. @ June
      it is I who thank you, wonderful friend of mine, thank you for gracing my blog today both with your so lovely presence here and your so beautiful words of enjoyment, you really fill my heart and make my day !

      Hope you're having a blessed week so far,
      I'm sending my dearest love on your coming days ಌ•❤•ಌ

      Elimina
  23. Oh, so lovely! And, the details are amazing! Have a beautiful week. Hugs.

    RispondiElimina
    Risposte
    1. @ Annie
      I'm sincerely grateful to you, to read that you loved it bless this evening of mine !

      Wishing you a most wonderful remainder of your week,
      with sincere thankfulness, sweet friend ༺♡❀♡༻

      Elimina
  24. Very interesting article. The extensive types of foods that America used in the early 1800's is quite interesting. Even then, French cuisine was also on the fine tables in the states. Banquet menus were extensive with many courses and wines with each course. Menus were only restrained by what was available in a particular region. Wild game was used extensively in the inns and hotels. I occasionally try a dish--from one of the books, such as bear---which was stewed much like you would treat venison and it was delicious. Thanks for your information posted in such a lovely way. Sandi

    RispondiElimina
    Risposte
    1. @ Sandi
      it is I who thank you, darling friend, first of all for being here, it's always such a delight to welcome you, and than for your words of interest and appreciation, you've truly put me in such high spirits, blessed be !

      May your day be filled with joy and smiles, Dearie,
      thank you once again ❀≼♥≽❀

      Elimina
  25. Very Interesting post

    have a nice Monday

    Awesome photos

    have a nice Monday

    Mine

    much love...

    RispondiElimina
    Risposte
    1. @ Gillena Cox
      thanks for commenting, sweetest friend of mine, I'm so glad you enjoyed it !!!

      Praying your week is a blessed ones,
      I'm sending hugs and ever much love to you ✻ღღ✻

      Elimina
  26. Our middle daughter loves Jane too! Lovely share. Thank you and enjoy a beautiful week. HUGS

    RispondiElimina
    Risposte
    1. @ Annesphamily
      may your week to be as Beauty-ful as you, lovely friend of mine, thank you !

      ⊰✿ Sending blessings of joy on your coming days ✿⊱

      Elimina
  27. Risposte
    1. @ Luisa
      grazie tesoro, spero che anche per te la settimana sia cominciata nel migliore dei modi !

      Ti invio un fortissimo abbraccio e ti prometto,
      passo a salutarti al più presto ❥

      Elimina
  28. lovely images- especially the still life. Have a great week!

    RispondiElimina
    Risposte
    1. @ Kathe W.
      I wish the same to you, wonderful friend of mine, thank you !

      *♥* HUGS *♥*

      Elimina
  29. This was very interesting as your posts always are, Dany. I like to look through old cookbooks to see how recipes and favorite meals have changed over time. I never knew what "pease pudding" was, and now I know, and I can explain that to my granddaughter as she likes the old English nursery rhyme of "Pease pudding hot, pease pudding cold, pease pudding in the post nine days old" when I sing it to her. I assumed it was pea soup.
    Have a wonderful week!

    RispondiElimina
    Risposte
    1. @ Pat
      I'm so so glad, indeed, overjoyed by your presence here, Dearie, as always, and even more after reading your words, I'm sincerely honored to have done something useful even to understand an ancient rhyme, hooray !

      Kiss your daughter for me, Dearie,
      I always think of you with much love ♡❤♡

      Elimina
  30. This is such an interesting post, I love learning about the everyday details of past times and the regency is one of my favorite periods. Their diet is quite different from ours, isn't it?
    Amalia
    xo

    RispondiElimina
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    1. @ Amalia
      my Dearest, so many years have passed and so many things have changed, on our everyday tables too, you're right !
      Let me say that I'm sincerely glad to have pleased you with the topic of this article, sweet friend, I just love your comments, you always seem to make my day a bit brighter !

      May your day be filled with smiles
      sending much love to you ಌ❀ಌ

      Elimina
  31. Dear Danny,
    I'm so happy to be visiting you this morning. I've had my head in books this past month and suddenly realized that I've been missing my blog friends. It is wonderful to be able to lost oneself in great books.
    It is so interesting to read about people eat or used to eat. I myself, would not mind at all if I were served hot chocolate for breakfast. As it is, I do try to limit my sugar and I just love teas of all sorts.
    I hope you are well, sending you love,
    Andrea

    RispondiElimina
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    1. @ Andrea
      maybe I'm even happier than you, your presence here always makes my day, Dearie !

      During the last month I also was absent since I was submerged by such a great deal of work, and I couldn't manage with the blog and blog-friends too, so I took a break, and I'm back since the beginning of October.

      Anyway, don't worry, dearest friend of mine, to loose oneself into books is always such a wonderful experience enriching one's soul and spirit, I do perfectly understand what you mean :)

      Wishing you a most lovely end of your week ahead,
      I'm sending blessings of joy to you ♥∗✿∗♥

      Elimina
  32. I can't imagine having to wear a voluminous dress like that in the kitchen! Thanks for linking to Blue Monday.

    RispondiElimina
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    1. @ Magical Mystycal Teacher
      such voluminous dresses were as much beautiful as dangerous, expecially beside the fire, you're right, my friend, probably once they were suited and were much more careful than how could we be today !

      Sending blessings on your weekend ahead,
      with sincere thankfulness ಌ•❤•ಌ

      Elimina
  33. how fascinating that there were cookbooks already being written in the 1700s! imagine how many cookbooks have been written over the centuries? it boggles the mind. i love your pictures and your history and am so grateful to you for what you post and for your kind visits to my blog. sending love and joy your way dear Dany! xo

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    1. @ Michele
      I'm sincerely grateful for your so precious friendship, darling friend, your so beautiful words of enthusiasm always feed my passion !

      May your day be filled with many little things which to be glad for,
      thank you once again ❥

      Elimina
  34. Hello! I am new to your blog and it is just BEAUTIFUL!!
    I am truly enjoying looking at all of it.
    God bless
    Mrs.O

    RispondiElimina
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    1. @ Mrs.O
      you're heartily welcome, new friend of mine, thank you for your so lovely words !

      ♥♡♥ Sending hugs and blessings to you too ♥♡♥

      Elimina
  35. Dearest Dani, what a wonderful insight into this period and their culinary habits! I am a foodie at heart, so I adore this information. As for Hot chocolate and fertility..well...who knew, right? Lol! Mimi xxx

    RispondiElimina
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    1. @ Mimi
      you put a smile on my face with your words about the properties they once believed chocolate had, of course it's untrue, today we can say it safely, but at the same age they believed that coffeè was able to increase virility in men, since it was a stirring drink :)

      Medicine has developed such a lot since than, fortunately !

      With sincere thankfulness,
      I'm sending blessings of joy on your weekend to come ❀≼♥≽❀

      Elimina
  36. Dear Daniela I was really really busy with my festivals. Just relaxing after some busy days. Thank you for stopping by to post a comment for me. Sweet of you. Just gone thru your posts. As usuall they are wonderful. Lots of love to you. Sujatha:)

    RispondiElimina
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    1. @ Sujatha
      thank you for gracing my blog this morning, both with your so lovely presence here and your so beautiful words, you're truly adorable, my friend !

      May your Saturday be filled with joy and wonder,
      I'm sending my dearest love to you ♡❤♡

      Elimina
  37. The food sounds delicious ... but so much of it. How people ate in the good old days!! They obviously worked harder than we do so they needed more calories. I love reading this kind of thing.

    RispondiElimina
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    1. @ Sallie
      I do agree with you, darling friend, they definitely ate so, so much for me too during the Regency period, I'm used to eat so much less then them !

      Wishing you a beautiful remainder of your week
      always thinking of you with much love ✿⊱╮

      Elimina
  38. I was really interested to see the section about bread. As you say, how times have changed! I find that bread is one of the most interesting foods imaginable and every nation has a way of making it unique. When I travel I always make it a point to seek out good local bread. In many ways it provides an insight into the culture itself. I was recently in Slovenia and enjoyed a dense local bread with home cured meats and local cheeses. it was quite wonderful.

    RispondiElimina
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    1. @ David Gascoigne
      you're welcome, thank you for taking the time both for visiting and for commenting, your so lovely words sound so interesting to me !
      You're right, since ever bread talks us about the culture of an age and of a place ... honestly I have never tried bread from Slovenia, but I think it to be so tasty :) !

      Trusting you're having the best of weeks,
      I'm sending my dearest hugs to you,
      with sincere gratitude ღ❀ღ

      Elimina
  39. very interesting, the food sounds delicious! Thanks for coming by Thursday Favorite Things each week!

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    1. @ Angelina
      thank you for gracing my blog today both with your so lovely presence here and with your words, it's my pleasure and delight, belive me, sweet friend !

      Wishing you a joy-filled day,
      I'm sending blessings across the many miles ♥¸¸.•¨¯`• ♥

      Elimina
  40. You have me salivating, it all sounds so good! I'd love to have a potager garden like the French...maybe someday! Thanks for sharing at Vintage Charm:) xo Kathleen|Our Hopeful Home

    RispondiElimina
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    1. @ Kathleen,
      I'm so grateful to you, dearest friend, to welcome you here is always such a deep joy to me !

      Glad you liked the article,
      I'm sending my dearest love to you ❀≼♥≽❀

      Elimina
  41. Great post! You have a nice blog!
    Would you like to follow each other? Follow me and I'll follow you back!
    Have a great day!
    http://elenabienvenido.blogspot.com.es/

    RispondiElimina
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    1. @ Elena M
      I'm just coming back from your so lovely blog and I'm the most recent folllower of yours :)

      May your day be filled with love,
      thank you new friend of mine *•♥♥•*

      Elimina
  42. I was completely drawn in by the title of your post...being a life long Jane Austen fan and a huge lover of all things food! Such a fascinating post. As much Jane Austen as I have studied over the years in various academic situations, the cuisine was never touched upon. It was a pleasure learning more about this today! Thank you so much for sharing!

    Shelbee
    www.shelbeeontheedge.com

    RispondiElimina
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    1. @ Shelbee
      you're so welcome, it is I who thank you, wholeheartedly !

      Wishing you a wonderful month of November,
      I'm sending my dearest hugs to you,
      and, promise, I'm coming and visit you as soon as I can ❥

      Elimina
  43. Hello Dany, I am always amazed at how you find such beautiful paintings to pair with your posts! It's interesting to study what women wore back two/three hundred years ago, how the painter interpreted each of their subjects, and today's post surely shares these subjects! Look at the maid's feet ~ soooo small! Thank you for sharing a little of what people ate back during the time of Jane Austen. <3

    xoxo Barb :)

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    1. @ Barb
      Dearest One !
      I'm so glad to have you here today, you always put me in such high spirits both with your visits and with your words of interest and enjoyment, you truly bless my heart !

      With lots of love, blessings and hugs ... ♡❤♡

      Elimina
  44. When I think of the modern day conveniences we have for cooking it amazes me that they created such beautiful meals! thanks for sharing with SYC.
    hugs,
    Jann

    RispondiElimina
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    1. @ Jann
      it is I who thank you with all my heart, wondrous lady, youre such a good-hearted friend and hostess !

      Sending blessings of joy on your weekend,
      with sincere gratitude ♡ஐ♡

      Elimina

I WHOLEHEARTEDLY THANK YOU FOR YOUR THOUGHTS AND WORDS, SO PRECIOUS TO ME.