Category Archives: Cookery & Housecare

Finding Good Servants

During the eighteenth century, the lady of the house faced a constant problem in employing good servants. Whether you ran a town household or a country one, servants were becoming hard to find. They were also difficult to keep. Alternative … Continue reading

Posted in Cookery & Housecare, Georgian Society, Uncategorized | 2 Comments

Keeping Food for Winter

In the days before refrigeration and canning, different means for keeping foodstuffs edible over the winter were an essential part of every household’s routine. If you didn’t pay attention to this, much of your harvest would go to waste. Besides, … Continue reading

Posted in Cookery & Housecare | 8 Comments

Eighteenth-century ‘Packet Soup’

Browsing through the cookbook of Katherine Windham, wife of the squire of Felbrigg Hall in the late-seventeenth and early eighteenth centuries, I came across the recipe above for “Solid Soup”. What on earth might that have been? As you can see, … Continue reading

Posted in Cookery & Housecare | 5 Comments

Making Georgian Bacon

I noted in an earlier post how autumn was the time for preserving fruits and vegetables against the winter months to come. It was also essential to be able to build up stocks of meat. A high proportion of farm animals … Continue reading

Posted in Cookery & Housecare | 2 Comments

The Georgian Washing Day

As I noted in a recent posting, one of the myths that goes the rounds is that everyone in the past was always dirty. It isn’t true. The wealthy weren’t, the poor almost certainly were. As I pointed out there, … Continue reading

Posted in Cookery & Housecare | 4 Comments

The Cost of 18th-century Lighting

This is by way of being an addendum to my last post about lighting in Georgian times. That explained how dim Georgian lighting must have been, compared to the levels of illumination we take for granted today. I also need … Continue reading

Posted in Cookery & Housecare, Georgian Society | 6 Comments

‘Receipts’ for Preserving Fruit in the 18th Century

Taken from Katherine Wyndham’s Book of Preserving c. 1718 In the absence of refrigeration or freezing, most fruit eaten during the winter months had to be preserved by other means. Although some grand houses possessed an Ice House – in … Continue reading

Posted in Cookery & Housecare | 1 Comment