HiI am posting today to say that I received my new
issue of The Regency Plume yesterday and found an article
that may be of interest to anyone who posts on this board
who likes to cook and would like some authentic Regency era
receipts as they were referred to then.They were included in
an article written by Marilyn Clay the editor.The article
was on the inovations in the Regency era kitchen such as:
the Rumford stove.Ms.Clay included five recipes in her arti-
cle.I have decided to post some of these here today.I have
chosen two.
Sally Lunns
1/2oz.(1 pkg.)yeast 3oz.(1/3 cup)sugar
4 Tbls.(1/4 cup)lkwrm water 3eggs
1Lb(41/2 cups)flour 1/4pint(1/2cup)milk
40z(1/2cup)butter softened
Dissolve the yeast in the lukewarm water.Mix the flour,
sugar,and salt in a bowl;make a well in the centre and add
the eggs,butter,milk and yeast.Blend thoroughly.Beat mixture
well(if using an electric mixer,use high speed for 2 mins).
Stir in more flour as necessary to make a stiff dough.Cover
and set in a warm place to rise for aprox.1 hour.When dough
has doubled in size,punch down and knead until satiny smooth
Shape into small round buns and place a few inches apart on
a greased baking sheet Set aside and allow to rise again for
1 hour,or until buns have again doubled in size.Bake at 325
degrees for 20-25 minutes.ENJOY
This post was longer than I thought it would be.I know
I said I was posting two recipes but on reflection maybe I
should post just one now and post more later.
Thanks and have fun in the kitchen,
Mary Collette List
