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theregencycook.bsky.social
Helping you to discover 18th & 19th century food & history. www.paulcouchman.co.uk
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A tip. Be careful eating Milk Gruel as a servant in 1770. A farmer may have put arsenic in a batch of oatmeal that you may end up eating. Pleased to read that no lives were lost this time but do be careful when time-travelling... Seen in the Chester Courant, 25th Sept. 1770.

submitted 10 days ago • 0 comments

My next online class: How the poor ate frugally and the rich feasted lavishly. From sumptuous suppers to humble pie. Enticing social history and historic food. Tempting? Find out more & join in here: www.eventbrite.co.uk/e/feeding-th...

submitted 10 days ago • 0 comments

It is 1805. Your cook has made the following dishes illustrated below from your new cookery book, The Housekeeper's Domestic Library by Charles Millington. Two courses. Which dishes tickle your fancy? What would you eat? Do let me know.

submitted 14 days ago • 7 comments

You may like to celebrate Valentine’s Day in a historic & cooking kind of way. If so you are warmly invited. Details here. Please share. www.eventbrite.co.uk/e/love-and-l...

submitted 15 days ago • 1 comment

A manuscript cookbook from the 1830s appeared. My mission? To cook recipes from it in a 1830s kitchen. A good idea? Love to hear your thoughts. paulcouchman.co.uk

submitted 16 days ago • 16 comments

If wandering the streets in the 1700s do not be fooled by 'Taverns'. Now associated with dingy, small drinking places from the mid-18th century some taverns were elegant & spacious with banquets & even music. An example is the London Tavern on Bishopsgate, London. Interesting?

submitted 16 days ago • 1 comment

A tavern, a lady and Mr Farley’s cookery book. The connection? All revealed in my newsletter. Are you subscribed? You may do so here: paulcouchman.co.uk

submitted 16 days ago • 0 comments

Every week I sit behind my desk & send off another missive about food & history. You may wish to be entertained by my words. You may subscribe here: paulcouchman.co.uk/newsletter/

submitted 23 days ago • 4 comments

If you find yourself in the eighteenth century do not be confused by the catchup. Although similar in name to ketchup it will be a thin brown liquid, often made with mushrooms, walnuts, oysters or anchovies. Worcestershire sauce could be seen as a catchup. Interesting?

submitted 24 days ago • 17 comments

If wandering the streets in the 1700s do not be fooled by 'Taverns'. Now associated with dingy, small drinking places from the mid-18th century some taverns were elegant & spacious with banquets & even music. An example is the London Tavern on Bishopsgate, London. Interesting?

submitted 24 days ago • 0 comments

My delight at finding a recipe for Lady Leicester's Spanish Pap. It is a rich rice pudding. Boil cream with mace, add rice & cook 'to the thickness of a jelly', add sugar & eat it a shallow dish, cold, with cold cream. Discovered in Elizabeth Price's 1769 book. Tasty?

submitted 29 days ago • 10 comments

Join me for a ramble across the square mile, from the steps of St Paul’s through the narrow alleys and lanes to London Bridge, in search of the wonders and the wickedness of the City of London. thegentleauthorstours.com/p/booking

submitted 40 days ago • 0 comments

NB: while they were often eaten directly, the purpose of biscuit was to extend flour shelf life. So, they would be crumbled into rendered fat for roux sauces, or put into soup for thickening, and similar.

submitted 39 days ago • 2 comments

Are you free to join me on Valentine's Day? www.eventbrite.co.uk/e/love-and-l...

submitted 44 days ago • 1 comment

For Twelfth Night, I made Twelfth Night buns, which were available on the streets of eighteenth-century London for those who could not afford the huge decorated cakes. Could these be a hit in our bakeries today? Please bring back the Twelfth Night bun I say. Who's with me?

submitted 53 days ago • 3 comments

Ship’s biscuits. Flour, salt & water. Bake until rock hard. 5 hours or more. Useful for long sea voyages & conquering the world. In the 15th century activity in the naval bakehouses looked on as a sign of impending military action. Interesting?

submitted 53 days ago • 1 comment

I am so looking forward to this event - it starts in an hour, so there is still time to get your ticket! If you can't go, still follow Paul Couchman - he is all sorts of awesome and his classes are amazing! #regencycooking #twelfthnight #cookingclass

submitted 54 days ago • 1 comment

Behind-the-scenes at my traditional (3rd year) Twelfth Night class. Starting at 7pm. Will you be attending?

submitted 55 days ago • 0 comments

A freezing but glorious visit to my allotment. Dreaming of which plants & flowers I will grow in 2025.

submitted 57 days ago • 0 comments

A short stay in the countryside of South Wales in a rather lovely cottage to start 2025. Happy New Year.

submitted 57 days ago • 1 comment

Today’s post is inspired by the upcoming Curious Descendants club Christmas party, which in time honoured tradition features the culinary delights of the past with @theregencycook.bsky.social. Looking forward to Friday night! #Genealogy #FamilyHistory

submitted 80 days ago • 2 comments

A late-night very much behind the scenes of my preparation for two online presentations tomorrow. I do feel it may be time for bed :)

submitted 78 days ago • 1 comment

In this week's email, I speak of Pepper Cake & a family who are trying to get from London to Whitby onboard a trading brig in time for Christmas. Will they succeed? To find out, join my email list via my website: paulcouchman.co.uk Subscribers. Did you enjoy this week's missive?

submitted 81 days ago • 0 comments