Publisher's Synopsis
With the discovery of a Victorian-era personal archive from her great-great grandmother, Caroline Suter, a cook at Arundel Castle, the author embarks on a culinary journey using her great-great grandmother's personal recipes and notes plus her vast collection of clippings from a popular period weekly newspaper, The Table by Mrs. A. B. Marshall, considered as indispensable to English housewives and cooks as Mrs. Beeton. Author Amelia Horne takes up where her great-great grandmother left off in bringing modern readers a fascinating compilation about the seasonal workings and sensory delights of the Victorian kitchen and guides us on how to adapt and modify Victorian culinary know-how for the 21st century.
This book combines the best of vintage reproduction and newly written material, exploring culinary time periods which will elicit fond memories of comforting bygone eras, and pique the curiosity of foodies. Seasons are arranged by month with vintage articles, modern commentary, updated recipes (using standard imperial measurements), and new and vintage photographs.
Victorian-age articles include: Food for Cold Weather, Don'ts for Housemaids, Feeding the Fastidious Child, Royal Foods, Cookery in Germany, Chinese National Dishes, and a prediction of Food in the Year 2000.
