giovedì 25 gennaio 2018

Regency desserts recipes for your tea with Jane Austen.

“But indeed I would rather have nothing but tea.” 

Jane Austen ~ Mansfield Park

Precious in the Regency period because still much sought-after, rare, and imported with parsimony from the colonies because heavily taxed, tea was already loved by the British even if the afternoon tea will be consolidated as an invaluable rite among the well-to-do Ladies only during the Victorian period.

At the time of our beloved Jane tea was drunk for breakfast and especially after the evening meal and she did not fail to let us know with how much love she dedicated to this ceremony, the preparation of which she took care of herself, taking the precious leaves of the infuse jealously kept in their box as jealously kept was the sugar in the cupboard to the left of the fireplace along with the Chinese transferware, and enjoyed sip by sip, as she does not fail to remember us in every novel of hers, in each of which the style of that time life and that of the characters reflected her own and that of her family, indeed, that of an entire era.

Dining Room at Chawton Cottage

Of course, that of tea, especially in the morning, was a sort of small meal, since the sweet and savory dishes, especially desserts, cooked in advance and kept for the occasion, were served together with it.

Here I'm presenting you some recipe of them: they are not chosen by chance, they belong to the vast repertoire of the Regency period, and are all recipes that Jane really knew, or because we found them written in her letters, or in her novels or in the recipe book of Martha Lloyd because, as a good housewife, she loved to collect them.

Give me a little digression: for those of you who still doesn't know her, Martha Lloyd was Jane Austen's best friend, after her sister Cassandra - this seems almost useless to underline - who lost her mother in 1805, shortly after the death of Reverend Austen: with this last loss of hersshe remained alone, being already an orphan of her father and having her younger sister Mary married James Austen when his first wife died.
So it was that in 1809, when Mrs.Austen, together with her two daughters, decided to accept the invitation of her son Edward to move to his property in Chawton, she thought it to be a good thing to bring also poor, dear Martha; and it really was, since not only she did become useful in the houseworks, but she became like a second sister to Jane, remaining by her side until her death (1817) and beyond, even after Jane's death she remained at Chawton with the two Austen who survived until Frank, become a widower, asked her in marriage: it was 1828 and Martha was 62 years old !

But here we are interested in still being able to taste the delicacies whose recipes she carefully collected in her household book which is still kept by the Jane Austen Memorial Trust and which also depicts us a precious and completely unpublished painting of the domestic life of that time:


Jane wrote to Cassandra about a "good dinner" she had at Devizes while traveling: "amongst other things we had asparagus and a lobster, which made me wish for you, and some cheescakes..." ( Letter, May 17 1799.)
Georgian and Regency recipes for cheesecakes often contained no cheese; these are little egg custards enriched with almonds. 1

Take ½ lb of almonds, blanch'd in cold water, let stand all night,

beat fine with orange flower water. Take ½ lb of fine sugar.

Then take the peel of two lemons, paired very thin, boil it in water

till they are very tender and not bitter; then beat it very fine in a 

mortar with the sugar, then mix it with the almonds.

Take eight eggs (leaving out half the whites); take ¼ lb of butter,

melted, and let it be cold, then mix altogether.

Bake it in a fine paste in small patty pans, put some sugar

on your paste.



Mr. Woodhouse comments on Emma passing the muffins to her guests an overattentive (and indigestive) twice. Muffins were also served in after-dinner tea in Pride and Prejudice and in The Watsons. Traditionally they were toasted front and back (not in the middle) and pulled (not cut) apart around the waist and, of course, laden with butter.

Mix two pounds of flour with two eggs,

two ounces of butter melted in a pint of milk

and four or five spoonfuls of yeast; beat it thoroughly, and set it to 

rise two or three hours. Bake on a hot hearth, in flat cakes. 

When done on one side turn them.

A New System of Domestic Cookery, 1806 


Today Ratafia is a liquor made with some fruits, but, during the Regency, its name was used to indicate a whatever alcoholic drink flavored ( water orange, lemon, almonds, and so on )

Take 8 oz of apricot kernels, if they cannot be had bitter almonds

will do as well. Blanch them and beat them very fine

with a little orange flower water, mix them with the whites of 

three eggs well beaten and put to them 2 lbs of 

single refined sugar finely beaten and sifted.

Work all together and it will be like a paste,

then lay it in little round bits on tin plates flour'd.

Set them in an oven which is not very hot 

and they will be puff up and soon be baked.



The Oxford English Dictionary notes that the first recorded use of the word "sponge-cake" is by Jane, writing to Cassandra, ( June 15 1808). "You know how interesting the purchase of a sponge cake is to me." Its other name, "pound cake", referred to the quantity of each ingredient, an easy way to remember the recipe when many cooks couldn't read. 6 

Take a lb of fine flour well dried.

Then take a lb of butter and work it very well with

your hands till it is soft. Then work into it half a pound of sugar.

Then take 12 eggs putting away half the whites,

then work them also into your butter and sugar.

Then strew your flour into your butter, sugar and eggs, by little 

and little, till all be in, then strew in 2 oz of caraway seeds.

Butter your pan and bake it in a quite oven,

- an hour and a half will bake it.



Put ¼ lb of butter into 2 lbs of flour, a 1/4 lb of sugar,

a handful of currants, two spoonfuls of good yeast. Set it to rise

before the fire. Add the yokes of two eggs and about a pint of warm 

milk, mix into a limp paste and make it into forty buns. 



Emma Woodhouse, waiting for Harriet Smith in Highbury, notices the homely details of High Street, including "a string of dawdling children round the baker's little bow-window eyeing the gingerbread." 9

Take four pints of flour rub into it 3quarters of a pd of butter 

2 oz of Ginger a Nutmeg, one oz of Carraway seeds a quarter

of a pint of Brandy, 2 pd of treacle, mix it altogether; 

let it lay till it grows stiff then roll it out, cut it into cakes, 

you may add what sweetmeats you please.


In the hope that you enjoyed this journey back in the Regency era, 
perfumed with sweet aromas and spices, and, indeed, that it inspires you and suggests you to make with your hands the cakes Jane Austen loved,
I hug you wholeheartedly to express my deepest gratitude.

See you soon 💕


Jane Austen Online Magazine

Maggie Black, The Jane Austen Cookbook, McClelland & Stewart, 2002;

Peggy Hickman, A Jane Austen Household Book With Martha Lloyd's Recipes, David & Charles, 1977;

Pen Volger, Tea With Jane Austen: Recipes Inspired by Her Novels and Letters, Cico Books, 2016;

Kim Wilson, At Home with Jane Austen, Abbeville Press, 2014;

Kim Wilson, Tea With Jane Austen, Frances Lincoln Ltd, 2011.


1 - Pen Volger, Tea With Jane Austen: Recipes Inspired by Her Novels and Letters, Cico Books, 2016, pag. 33;

2 - Pen Volger, Tea With Jane Austen: Recipes Inspired by Her Novels and Letters, op.cit., pag.34;

3 - Ibidem, pag.11;

4 -  Ibid., pag.13;

5 -  Ibid., pag.25;

6 -  Ibid., pag.28;

7 -  Ibid., pag.29;

8 -  Ibid., pag.17;

9 -  Ibid., pag.30;

10 - Ibid., pag.32.

“Ma davvero, non vorrei altro che un po' di tè.” 

Jane Austen ~ Mansfield Park

- immagine 1 

Preziosissimo in epoca Regency perché ancora ricercato, raro, ed importato con parsimonia dalle colonie perché gravato da una pesante imposta, il tè era già amato dagli inglesi anche se quello dell'afternoon tea andrà consolidandosi come un rito inestimabile presso i più facoltosi solamente durante il periodo Vittoriano. 

All'epoca della nostra amata Jane il tè veniva consumato a colazione e soprattutto dopo il pasto serale ed ella non manca di farci avvertire con quanto amore si dedicava a questo cerimoniale, della preparazione del quale si occupava di persona, prendendo le preziose foglie dell'infuso custodite gelosamente nella loro scatola così come gelosamente era custodito lo zucchero che teneva sottochiave nella credenza alla sinistra del focolare insieme con le ceramiche cinesi, e gustandolo sorso a sorso, come non manca di ricordarci in ogni suo romanzo, in ognuno dei quali lo stile dei vita dei personaggi rispecchiava quello suo personale e quello della sua famiglia e soprattutto quello di un'intera epoca.

- immagine 2 - La sala da pranzo di Chawton Cottage con la credenza a muro sulla sinistra del camino

Ovviamente quello del tè, soprattutto il mattino, era una sorta di piccolo pasto, poiché all'ambito infuso andavano accompagnati manicaretti dolci e salati, soprattutto dolci, cucinati con anticipo e conservati per l'occasione.

Qui di seguito ve ne presento alcuni: non sono scelti a caso, ma appartengono al vastissimo repertorio del periodo Regency, sono tutte ricette che realmente Jane conosceva, o perché trovate scritte nelle sue lettere, o nei suoi romanzi od ancora trovati nel libro di ricette di Martha Lloyd poiché, da buona donna di casa, amava collezionarle.

Concedetemi una piccola digressione: per chi tra di voi ancora non lo sapesse, Martha Lloyd era la migliore amica di Jane Austen, dopo sua sorella Cassandra - questo mi sembra quasi inutile sottolinearlo - la quale perse la madre nel 1805, poco dopo la morte del reverendo Austen: era così rimasta sola, essendo già orfana del padre ed avendo la sorella minore Mary sposato James Austen quando la sua prima moglie morì.
Fu così che nel 1809, quando Mrs.Austen, insieme con sue due figliole, decise di accettare l'invito del figlio Edward di trasferirsi nella sua proprietà a Chawton, pensò fosse buona cosa recare  con  sé anche la cara Martha, rimasta ormai sola; e lo fu davvero, poiché non solo ella si rese utile nelle faccende di casa, ma divenne come una seconda sorella per Jane, rimanendo al suo fianco fino al suo decesso (1817) e non solo, anche dopo la morte di Jane rimase a Chawton  con le due Austen che erano sopravvissute fino a quando Frank, rimasto vedovo, la chiese in moglie: era il 1828 e Martha aveva 62 anni !

Ma a noi qui interessa poter gustare ancora le delizie le cui ricette ella con cura e diletto collezionava nel suo libro di conduzione della casa che è tutt'oggi custodito dal Jane Austen Memorial Trust e che ci presenta, inoltre, un quadro prezioso e del tutto inedito della vita domestica di quel tempo:


Jane scrisse a Cassandra a proposito di una "buona cena" che ebbe occasione di gustare a Devizes durante il viaggio: "tra le altre cose abbiamo mangiato asparagi e un'aragosta, che mi ha fatto pensare a te, e alcuni cheescakes ..." (Lettera, 17 maggio 1799.)

I cheesecakes appartenenti al periodo Regency spesso non contenevano formaggio, ma erano piccole paste fatte di frolla all'uovo arricchite con crema di mandorle.

Prendere gr.225 di mandorle scottate in acqua fredda e lasciate

riposare tutta la notte, tritare bene con acqua di fiori di arancio. 

Prendere quindi gr.225 di zucchero fine, la buccia di due limoni,

tagliarla molto sottile e lessarla finché diviene tenera e non amara;

poi batterela molto bene in un mortaio con lo zucchero,

quindi mescolare con le mandorle. Prendere otto uova

lasciando da parte metà dei bianchi); prendere gr.225 di burro,

scioglierlo e lasciarlo raffreddare, quindi mescolare il tutto insieme.

Cuocere come ripieno in una pasta frolla semplice,

spolverata con dello zucchero, dentro a piccole formine per paste. 



Mr.Woodhouse commenta che Emma sta passando i muffins ai suoi ospiti per due volte dimostrandosi soprapensiero e sottoponendoli a qualcosa di indigesto. I muffins venivano anche serviti in tè serale in Pride and Prejudice e in The Watsons. Tradizionalmente venivano tostati sopra e sotto (non nel mezzo) e schiacciati (non tagliati) prima di essere, ovviamente, spalmati abbondantemente con burro. 3

Mescolare gr.900 di farina con due uova,

gr.560 di burro sciolto in mezzo litro di latte

e quattro o cinque cucchiaiate di lievito; sbattere bene ed impostare

e lasciare riposare due o tre ore. Cuocere su di un focolare caldo,

in teglie piatte. Quando sono cotti da un lato, girarli dall'altro.

A New System of Domestic Cookery, 1806


Oggi il Ratafià è un liquore aromatizzato con alcuni frutti - diverse sono le ricette a seconda del luogo di provenienza - ma, durante il periodo Regency il suo nome era esteso ad indicare una qualsiasi bevanda alcolica aromatizzata (poteva trattarsi di fiori d'arancio, di limone, di mandorle e così via).

Prendere Kg.2,240 di noccioli di albicocca, se non si riescono 

a trovare anche le mandorle amare vanno bene.

Sbollentarli e batterli molto bene con un po 'd'acqua di fiori 

d'arancio, mescolarli con i bianchi di 3 uova ben sbattuti ed 

aggiungervi gr.900 di zucchero raffinato e setacciato.

Lavorare tutti gli ingredienti insieme fino ad ottenere un impasto,

poi adagiarlo in piccole porzioni tondeggianti

su teglie di latta infarinate.

Metterli in un forno tiepido,

presto gonfieranno e saranno quindi cotti.



L'Oxford English Dictionary ci fa notare che il primo uso registrato della parola "sponge-cake" risale  proprio a Jane, che scriveva a Cassandra, (15 giugno 1808) "Sai quanto è interessante l'acquisto di un sponge-cake per me." L'altro nome con cui è conosciuto, "pound cake", si riferiva alla quantità di ciascun ingrediente, un modo semplice per 
ricordare la ricetta quando molti cuochi non sapevano ancora leggere.

Prendere gr.450 di farina fine ben asciutta
Quindi prendere altrettanto burro e lavoralo molto bene con

le mani fino a quando non è morbido.

Quindi lavorarvi gr.450 di zucchero.

Prendere allora 12 uova mettendo daparte metà dei bianchi,

quindi lavorare anche loro nel composto di burro e zucchero.

Poi spargervi sopra a poco a poco la farina,

ed unirvi quindi gr.560di semi di cumino.

Imburrare una teglia e cuocere in un forno tiepido,

- Un'ora e mezza di tempo li cuocerà.



Mettere gr.110 di burro in gr.900 di farina
gr,110 di zucchero, una manciata di uvetta sultanina,

due cucchiaiate di buon lievito.

Impostare e porre a lievitare davanti al fuoco.

Aggiungere i tuorli di due uova e circa 1/2 lt. di latte caldo,

mescolare fino ad ottenere una pasta morbida e

dividerla in quaranta panetti.



Emma Woodhouse, in attesa di Harriet Smith, nota i dettagli casalinghi in High Street, tra cui "una fila di bambini che bighellonano intorno al bow-window del fornaio osservando il Gingerbread esposto".

Prendere Kg.2 di farina ed unire gr.340 di burro,

gr.560 di zenzero, una noce moscata grattugiata, gr.280

di semi di cumino, 1 bicchiere di Brandy, gr.900 di melassa,

mescolare il tutto; lasciare riposare finché non indurisce,

quindi stenderlo e tagliarlo in modo da ottenere tanti biscotti.

Potete aggiungere le guarnizioni che gradite.


Nella speranza che questo viaggio nell'epoca Regency, profumato di aromi dolci e spezie, vi sia risultato gradito, e che, anzi, vi ispiri e vi suggerisca di fare con le vostre mani i dolci che Jane Austen amava, 
vi abbraccio con tutto il cuore per esprimervi la mia più sentita gratitudine.

 A presto 💕


Jane Austen Online Magazine

Maggie Black, The Jane Austen Cookbook, McClelland & Stewart, 2002;

Peggy Hickman, A Jane Austen Household Book With Martha Lloyd's Recipes, David & Charles, 1977;

Pen Volger, Tea With Jane Austen: Recipes Inspired by Her Novels and Letters, Cico Books, 2016;

Kim Wilson, At Home with Jane Austen, Abbeville Press, 2014;

Kim Wilson, Tea With Jane Austen, Frances Lincoln Ltd, 2011.


1 - Pen Volger, Tea With Jane Austen: Recipes Inspired by Her Novels and Letters, Cico Books, 2016, pag. 33;

2 - Pen Volger, Tea With Jane Austen: Recipes Inspired by Her Novels and Letters, op.cit., pag.34;

3 - Ibidem, pag.11;

4 -  Ibid., pag.13;

5 -  Ibid., pag.25;

6 -  Ibid., pag.28;

7 -  Ibid., pag.29;

8 -  Ibid., pag.17;

9 -  Ibid., pag.30;

10 - Ibid., pag.32.



69 commenti:

  1. Lovely to have a good peek into the things Jane Austen would have eaten with tea. Thank you for providing the recipes.

    1. @ Joyful
      it is I who thank you for your so nice and kind words of appreciation, Dearie!

      Wishing you a most lovely weekend ahead,
      sending blessings on your way •♥✿ڿڰۣ✿♥•

  2. We don't make a whole lot of desserts any more and try to stay away from them and their exorbitant calories. My wife makes dessert sometimes when we have friends over for dinner, but best of all she makes blueberry muffins which we have with our morning coffee - not tea!

    1. @ David Gascoigne
      blueberry muffins are delightful and truly such a wonderful way to start one's day!

      Enjoy your day with gladness, sweet friend of mine,
      thank you ♡❤♡

  3. wonderful post! thank you for the recipes

    1. @ susan hemann
      you're heartily welcome!

      I'm coming and visit you as soon as I can
      to thank you on your blog too,
      *♥* CHEERS *♥*

  4. Lovely. All those recipes from many moons ago. Excellent.

    Have a fabulous day, Dany. ♥

    1. @ Sandee
      your words of praise bless my day, thank you cherished friend!

      May your day too be filled with joy and smiles ❀≼♥≽❀

  5. Dany, of course I *love* this post, being such a fan of Jane Austen, tea and old English recipes! Thank you so much for all the research you do and share so beautifully with all of us.

    1. @ Jean|
      it's always such a delight to welcome you here, thank you for gracing my blog today, your so beautiful words fill my heart, Dearie!

      Wishing you a beautiful end of your week to come,
      always thinking of you with love and gratitude ❥

  6. These recipes so remind me of the late 1800 recipe's I have of my great-great grandmother's. I know when I was in Denmark, my great-aunt had a compote? of sorts in the pantry. A large crock filled with peels, dried fruits, nuts all soaking in brandy and red sweet wine. Periodically they would drain the juice off, use it for sauce, baking, or as cordial. Then they would add more fruits and the liquor again, and start over. The almonds were particularly delicious and landed on sweet apple cakes on top and arranged as petals around fruit centers. Lovely post!

    1. @ BarberryLane Designs
      you've such a precious treasure both in your so ancient book of recipes and in your loving memories, darling friend, I'm sure you preserve it all with such a love!

      With all my love,
      I'm sending my dearest and warmest hug across the many miles,
      enjoy your weekend ahead, Sweetie •♥•♥•♥•

  7. adoro il rito dell afternoon tea...grazie per queste preziose chicche cara dany... non conoscevo l origine del dolce cheesecake.. molto bello davvero questo post, molto bello che ci parli di jane austen...
    ti auguro una dolce serata, mi accingo a cenare e a gustare un infuso di frutta prima della nanna...

    1. @ daniela
      leggo con piacere che anche tu ami tisane e decotti ... oltre il tè, che metto in assoluto al primo posto, in questo periodo dell'anno mi è particolarmente gradito l'infuso fatto con la radice di zenzero, almeno una volta al giorno non riesco a farne a meno ... e quando non sono a casa, il dovermene privare quasi mi mette di malumore :) !

      Ti abbraccio tanto caramente
      ringraziandoti di tutto cuore,
      le tue visite sono sempre motivo di gioia per me ∗༺♡❀♡༻∗

  8. Risposte
    1. @ krishna
      I'm so glad you loved it and appreciated I shared the recipes, thank you!

      Thanking you for being so supporting too,
      I'm sending hugs and more hugs to you ✿⊱╮

  9. Dear Dany: Oh how I love these Jane Austen type recipes and I hope you will come share them at my blog party!! So perfect for a Jane Austen tea time!

    1. @ Bernideen
      for sure I'll do, I'm looking forward to your nex week party!

      Sending Gratitude hugs across the Ocean ಌ•❤•ಌ

  10. What an interesting little tidbit about Martha! Almost a romance altogether in itself! Those lemon cheesecakes sound delightful!
    As do most of the other delicacies, I confess! It was a good thing Lizzy was so fond of walking. I can't think how anyone kept a trim waist! Blessings on your week, my dearest!

    1. @ June Caedmon
      blessings of joy are sent on your way too, Dearest friend, you always put me in such high spirits when you come and visit me here, I heartily thank you!

      Enjoy your day with gladness,
      and thank you once again ⊰✽*Ƹ̴Ӂ̴Ʒ*✽⊱

  11. Yummmm! Now i want to try to make pound cake myself.

    1. @ messymimi
      I'm sure you'll succeed wonderfully, sweetest friend of mine!

      Trusting you're having the best of weeks,
      I'm sending hugs and ever much love to you *•¸♥♥¸•*

  12. Oh my how delicious these recipes sound! Thank you!

    1. @ Cathy Keller
      I welcome you with a big hug, I'm so, so glad you enjoyed this article of mine!

      Wishing you all my best ✿*✿

  13. very interesting that they called it cheesecake when there was none in it. What I did notice is that it would be good in those times to have some chickens with all the eggs they had to use in the recipes :) So neat that sponge cake was first used by her per the dictionary. I have never heard of Ratafia cakes, so I have learned something new. I have not had an english muffin in some time and that sounds very good :)
    Hope you are having a great week!

    1. @ Conniecrafter
      as you rightly noticed Regency desserts and food in general was so substantial, not for chance during this age History recorded the fattest men ever knew!

      Enjoy the remainder of your week,
      and thank you for your beautiful words of enjoyment,
      you're such a bright light to me ღ❀ღ

  14. Oh carissima amica, che ricette intriganti ci hai proposto: grazie di cuore!
    Ti auguro un sereno fine settimana

    1. @ Susanna
      mia cara, leggere le tue parole è sempre una tale gioia per me, sono sempre così felice per l'entusiasmo che mi comunichi!

      Lieta anhce oggi di averti fatta cosa gradita con questo ultimo post,
      ti invio il mio più forte ed affettuoso abbraccio,
      e che il tuo weekend sia colmo di letizia e di sorrisi ♥♡♥

  15. Ho letto tanti libri di Jane Austen eppure non mi ero MSI soffermata sulle ricette. Grazie a te ne ho scoperte alcune davvero deliziose. Amo il tea time...chissà che non riesca a fare qualche dolcetto "stile Jane Austen"!!!

    1. @ Alessandra
      sono così felice di leggere che dal post hai tratto suggerimenti interessanti, mia dolce, grazie, grazie di cuore!

      Trascorri una lieta serata,
      e che il weekend possa donarti soddisfazioni e gioia ❥

  16. Such a fascinating look into the tea etiquette of the Regency period. Love reading all those recipes from old. The mixing a mortar of sugar etc did make me smile. Glad to know that all through the ages the art of tea drinking has never lost its favour. There is always time for a cuppa. =)

    1. @ Kim
      Dearest One, I'm heartily glad to read that you enjoyed it and that you also still love to have your cup of tea, actually, I'm tea-addicted :)!

      With utmost gratitude for gracing my blog today,
      I'm sending blessings on your way,
      may the remainder of your week be joy-filled
      and as bright as you ✿⋰⋱✿

  17. Hello, it is interesting reading what Jane Austen would be having with her tea. The recipes sounds delicious. We try making desserts only for special occasions. Enjoy your day and weekend.

    1. @ eileeninmd
      your words always put me in high spirits, thank you for this visit of yours!

      Wishing you a beautiful day, today,
      and lovely days to come ♡❤♡

  18. They all look so interesting, Dany, though I wouldn't have a clue as to how hot to bake them or for how long! It's fun to read how recipes differ from then to now -- and of course Jane! Oh, she was such a treasure but I didn't know of her friend. It's wonderful these were saved.

    1. @ Jeanie
      precious friend of mine, you're right, it's wonderful they're saved, and you may find it together with household suggestion in a book which is on sale ... it's quite expensive, bat it's worth buying it, it's such a treasure!

      With lots of love, blessings and hugs,
      I'm wishing you a wonderful remainder of your week ❀≼♥≽❀

  19. This is so interesting to me, dear Dany.
    The recipes are so different than what we are used to seeing now.
    However, each one looks like it would be delicious!
    Thank you for sharing, sweet friend.
    I wish you a wonderful week ahead.
    Sending you hugs from across the ocean.

    1. @ Lisa Gordon
      I just love your comments, Dearie, you always seem to make my day a bit brighter given you fill my heart to overflowing!

      Sending blessings across the many miles •♥✿ڿڰۣ✿♥•

  20. Oh my goodness Dani -- I would like to sample some of those recipes, but I cannot imagine trying to cook from them -- too many things left to the imagination and .... way way too much work (we are quite spoiled nowadays!) But it was such fun reading them.

    1. @ Sallie (FullTime-Life)
      I thank you for your words of enjoyment, you're right, you have to be used to bake cakes, there are quite little details about cooking ... probably Martha was really very capable!

      Sending much love to you,
      cherished friend,
      with sincere gratitude ಌ•❤•ಌ

  21. They all sound delicious Dani! Especially the lemon and butter ones. :) Thanks for sharing with SYC.

    1. @ Jann
      it is I who thank you, dearest friend, your party is lovely and isnpiring more and more!

      Sending blessings on the remainder of your week,
      may it be filled with joy and wonder ♡ஐ♡

  22. This is a very useful post, Dani, as having tea with Jane is at the top of my list.

    1. @ Amalia
      your so beautiful words fill my heart and bless my day, Sweetie, I thank you wholeheartedly!

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

  23. Nice recipes, I want to try the English muffins.

    1. @ pilc92 15andmeowing
      you're heartily welcome, thank you for appreciating the recipes I shared with this article!

      Sending you all my best ❥

  24. Oh dear! I cannot eat these treats. Alas!

    1. @ Linda
      I'm so sorry, Dearie!

      Gratitude hugs are coming your way,
      I always so love having you here ♥♡♥

  25. Love making cakes though that sponge sounds like it would be huge with the amount put in it. I'm too used to working in Grams & oz. You might like my post today.

    1. @ Bill Nicholls
      so you also do love making cakes, it sounds really interesting, dear friend!

      I'm coming and visit you soon,
      I suppose you also shared a post about sweet treats :)

      Thanking you so much for taking the time both for visiting and commenting,
      I'm wishing you a beautiful day
      and month of Feabruary ♡❤♡

  26. You have transformed us back in time with your lovely post. I would love to make those lemon cheesecakes!

    1. @ Judee Algazi
      actually to take you back in time is what ~ My little old world ~ heartily wish, thank you for telling me that you felt as being living in this so lovely age for a while!

      Wishing you good work with your cheescakes,
      I'm sending hugs and ever much love to you ༺♡❀♡༻

  27. I love this!! I would be most interested to try the Ratafia cakes!

    1. @ Angelina at Peonies and Orange Blossoms
      how absolutely delightful of you to visit me today!
      And your words of enthusiasm, well, they fill my heart to overflowing, they mean so much to me, I'm sincerely glad you loved this article of mine!

      With heartfelt gratitude,
      I'm sending blessings on your day, today,
      and on your month of February just begun ಌ•❤•ಌ

  28. Dear Dany:
    What wonderful recipes to try and I love that picture that the top. Jane Austen is so wonderful - thank you for sharing and linking.

    1. @ Bernideen,
      Dearets One, it's always a pleasure to welcome you here. The lovely comments you leave always make me smile and I love to link my posts with your so lovely party, but they have to be tea-themed, so I cannot do it every week, alas ... But when I can, I never miss it!

      Wishing you a most lovely day, today,
      and a beautiful weekend to come ✿⊱╮

  29. I love vintage recipes, Dany! I would like to try the gingerbread and lemon cheesecakes.

    1. @ Pat
      I'm so glad to have inspired you with the recipes I've shared here, thank you for gracing my blog today, Dearie!

      Wishing you a wonderful start of your new week,
      I'm sending blessings of joy across the ocean ♡ஐ♡

  30. What a very interesting post!Great recipes!Hugs.

    1. @ Louca por porcelana
      I heartily thank you, dear friend of mine, your kindness bless my day!

      Sending my dearest love to you ♥∗✿∗♥

  31. Cara DAniela, grazie per questo post con le ricette, qualcuna non la conoscevo e ne terro' preziosa traccia, per un'occasione speciale. Torno sempre con gioia sul tuo blog perche' me ne vado sempre arricchita, sempre. Ho apprezzato molto le tue considerazione sulla felicita', un abbraccio.
    Anna Maria

    1. @ Anna Maria
      mia cara, leggo sempre con immenso diletto i tuoi commenti ... mi piace farlo in un momento di calma, per godere appieno delle tue dolci, carezzevoli parole ... grazie, mi dà gioia leggere che tu abbia gradito i miei pensieri, ti sono grata anche per questo!

      Contraccambio il tuo abbraccio per augurarti una serena nuova settimana,
      grazie ancora •♥•♥•♥•

  32. @ Marilyn Lesniak
    as I wrote on your post today, when I first read this comment of yours, I couldn't believe my eyes, I was almost sure I was misunderstanding, it was too beautiful to be true :)

    Sincerely grateful and honored for this feature
    and for having you here today,
    I'm sending you hugs and ever much love,
    with heartfelt gratitude ❥

  33. Sweet post, Danny. Loving the recipes...they must have baked in huge batches in those days. And, I always love Austen. Sandi

    1. Sandi Magle
      'Austen' is for us all something like a password which opens our hearts: our Jane has changed the way to see the world, already at her time, and the way to write novels, depicting characters in such a way that you feel part of what she tells.
      Hope you're having the best of weeks ༺❀༻

  34. You have certainly put a lot of time and research into this list!

    Amazing the detail you’ve included.

    Thanks so much for bringing this to the Homestead Blog Hop last week!

    Ridge Haven Homestead
    Homestead Blog Hop

    1. Laurie Cover,
      I heartily thank you for gracing my Blog today with your so beautiful visit and words of appreciation!
      Actually, I so love writing and taking care of my Blog, and put so much passion in everything I publish here, that I don't realize of the time it takes, even if some posts are truly quite demanding, but are those which are more gratifying to me!
      Blessings of Joy are sent on your way,
      thank you once again, sweet friend ⊰♥Ƹ̴Ӂ̴Ʒ♥⊱

  35. Thanks for sharing on Crafty Creators at! Recipes from the late 17 & 1800's are so interesting! I love the historical details that you shared with us along with the recipes!
    Niki ~ Life as a LEO Wife

    1. Niki,
      I feel so fortunate to have you amongst my new blog-friends, thank you for being so special and for having the same tastes I have!
      Thank-you hugs are sent on your way ✻ღ*✷*ღ✻