Dear Readers, Living in Portugal for a year now - it would be highly inappropriate to not acquaint you with one of Portugal's most loved pastry the Pastel de Nata. Over 300 years ago it was baked in the ovens of the Jeronimo Monestry in Belem, which is today a UNESCO World Heritage Site. The …
Category: Recipe
English Carrot Soup
Hi all, The Carrot soup, as simple and common as it may sound has a facinating history behind it too. This soup was eaten by the English annually on 26th August to commemorate the Battle of Crécy, in Crécy, France in 1346. History says that after the victory of the English soldiers they were served …
Chocolate Pudding, the Victorian way
Hi all, As promised I have brought to you another recipe from our fabulous Mrs. Avis Crocombe herself. Today's recipe is for all the chocolate lovers out there - it's the Steamed Chocolate Pudding. Yet another recipe freshly steamed from the kitchen of the 17th century prodigy house the Audley End by Mrs. Avis Crocombe. …
How to make a classic Victoria Sandwich
Hey all, In this post I will share with you a perfect afternoon tea speciality the famous Victoria Sandwich. But since my blog is not only about food and recipe but also the story behind them, here I bring to you how and when the afternoon tea and our favourite Victoria Sandwich happened. Now, the …
Soup – a Victorian soup for the poor
Hey all, How many of you like soup? I think it's really fun to make one. You can add anything you want, make it however you please. And nothing can beat a hot pot of soup on a cold winter night. While there are plenty of recipes out there, I have found you all a …
Looking back at a Victorian kitchen
Hey all, I will share a series of Victorian recipes dating back to the 1800's. These recipes are unique because they were used on a day to day basis for Lord and Lady Braybrooke at the Audley End House in Essex, England. The real hero behind the inspiration is Mrs. Avis Crocombe the Cook at …
History can be delightful if served right!!!!!!
Georgian Recipe
Look back in time 