"According to the best cookbooks of the day, teatime during the Regency period included such delights as Seed Cake Blanc'mange, Bath Cakes, Ratafia Biscuits, Quaking Pudding, and Naples Biscuits. You might think you recognize some of these delights, but in the days before raising agents and standard recipe terms..., you might not get what you were expecting."
this is the first paragraph of their description of a (cozy corner) murder mystery novel.
"...new leaves of the tea plant emerge as tapered emerald-green buds. These buds appeal to hungry insects that nibble on the tender shoots. Consequently, the tea bush protects the baby leaves by by pumping a large amount of alkaline into those infantile buds. An unsuspecting grasshopper takes on small bite and is deterred by the bitter taste, the functional marker, or secondary metabolite, we know as caffeine."
I love this 1811 china pattern design book and I ALSO love that in the caption they say "buyers, including Jane Austen, could order tableware..."
'Traditionally, clotted cream was created by straining fresh cow's milk, letting it stand in a shallow pan in a cool place for several hours to allow the cream to rise to the surface, and then heating it either over hot cinders or in a water bath before a slow cooling. The clots that formed on the top were then skimmed off with a long-handled cream-skimmer, known in Devon as a "reamer" or "raimer."'
Now you know
'By the mid-1930s, the traditional way of using milk brought straight from the dairy was becoming a rarity in Devon, because using a cream separator actively separates the cream from the milk, a process that produced far more clotted cream... from the same amount of milk. As a farmer's wife in Poundsgate once said, "The separator saves a whole cow!"'
those farmer's wives in poundsgate!
@tripofmice Additionally, he married his Wedgewood cousin. Development of the theory of evolution was funded by good china patterns
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