Paul Couchman - Regency Cook
@TheRegencyCook
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Helping you to understand & enjoy 18th & 19th-century food & history.
Brighton and Hove
Joined September 2019
To Pickle Harttechucks. What would be a 'harttechunk'? . When confused with an eighteenth century recipe try saying the word you are unsure of until you understand what it might mean. Harttenchunks ARE artichokes. Interesting?.(Illustration from British Museum collection)
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Purslain is an herbaceous annual with a red stem and small wedge-shaped dark green leaves. Eat the leaves and shoots in spring.
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An eighteenth-century recipe for 'French Peas Soup' calls for 6 large lettuce, parsley, onions, beet leaves, purloin, sorrel, marigold, of each a handful. Cut & put in a pan with butter, pepper & salt, when half-stewed add a pottle of peas & cook until ready. Tempted?.
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RT @TheRegencyCook: Ship’s biscuits. Flour, salt & water. Bake until rock hard. 5 hours or more. Useful for long sea voyages & conquering t….
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I may have found my favourite flower. Well, at least for today. May I present to you a species gladiolus murielae? . It’s a small gladiolus with an incredible scent. Do you approve?
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RT @TheRegencyCook: "Paul, in the midst of the pervasive ugliness in my country and the world now, your emails never fail to raise my spiri….
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RT @TheRegencyCook: Shall we dine in Spring Gardens, Vauxhall on a summer evening, 1741?. We will take our places in an arbour, or supper b….
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Today’s allotment bounty brings to mind Tobias Smollet’s words:. “…my own garden yields in plenty & perfection; the produce of the natural soil…” in The Expedition of Humphry Clinker 1771. What would you do with this treasure? Do let me know.
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A day of frantic pickling. Preserving these cucumbers for the winter. Could I tempt you with a pickled cucumber?
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A ripe fig breakfast awaits. A green Brunswick. A present from my lovely neighbour at my lovely allotment. Are you a lover of figs too?
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RT @ABRACKENBURY: I have a new Victorian cookery book (with a cutting dated 1859! This cook proudly lists 42 puddings - & has recipes for t….
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Do you feel like eating an eighteenth-century Cabobb?. Often when confused about recipes written in the 1700s (or earlier) I try saying them out aloud a few times. Have a go. And so Cabobb, is a KEBAB, pieces of roast mutton, herbed, spiced & prepared on skewers. Sound tasty?.
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Jam. I’m just getting started. A few of the jars I’ve made so far. Gooseberry & strawberry, red gooseberry and blackcurrant jam. Made with my own fruit. Which one of these would you choose?
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An embarrassment of plums. My plum tree is groaning under the weight of fruit this year. What is your favourite thing to do with plums? Do let me know. As you can see I am in need of many suggestions.
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An informal, homegrown, morning flower display for you this morning. Can you identify them all?
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RT @VenetiaJane: In England’s apple-growing regions, rain on St. Swithin’s Day (15th July) was said to be the saint ‘christening’ the apple….
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Yesterday’s trip to Parham House & gardens was rather special!
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This mornings harvest is green beans. Kohlrabi & a mix of flowers. What would you do with the beans & kohlrabi?
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