5 Things I Learned about Regency Cooking
Diane Morris | Thursday, April 23rd, 2015 | Regency Food and Meals | No Comments
My husband and I hosted a Regency dinner party for friends on March 28th. Earlier this month I described the menu or Bill of Fare, as cookbook author John Mollard would call it, and posted photos of the final dishes. In this post I list the five things I learned about cooking a Regency meal using […]
Read More »March Folly: Food Served at My Regency Dinner Party
Diane Morris | Thursday, April 16th, 2015 | Regency Food and Meals | No Comments
Previously I described the menu for my March Folly Regency dinner party held March 28th. Today’s post shows more photos of the cooked dishes I chose from John Mollard’s 1802 cookbook, The Art of Cookery Made Easy and Refined, Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, […]
Read More »March Folly: Menu for a Regency Dinner Party
Diane Morris | Thursday, April 9th, 2015 | Regency Food and Meals | No Comments
It’s time for a break from writing about Regency midwifery practices (a topic I’ll return to later). Today I want to share with you my March Folly—the Regency dinner party my big-hearted husband and I hosted for a few close friends. I began planning for it by reading John Mollard’s 1802 cookbook: The Art of […]
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