Hello, darlings!
​
During a brief stay in the USA, I decided to carry out some research regarding “female” cooks and food writers from a bygone era. And to my surprise, I discovered the celebrated American cook – Fannie Merritt Farmer who is, in fact, the perfect “nemesis” to our English culinary marvel – Mrs Isabella Beeton! 
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As an ongoing project, I shall recreate recipes by jolly old Fannie Merritt Farmer, and document the results in my recipe section.  

​Fannie Merritt Farmer

Good folk of the USA! Miss Windsor certainly hopes you’ve heard of your very own culinary goddess from yesteryear – the one and only – Fannie Merritt Farmer – if not, then shame on you!
​
On the 23rd March 1857 in Boston Massachusetts, Fannie entered this world, and coincidently,  just so happens to be a fellow Zodiac Sign of Aries – just like Miss Windsor!

Now, moving swiftly on, Fannie Merritt Farmer is indeed a celebrated culinary expert, teacher, lecturer, advocate of “scientific” cookery and household management, author of six books, and pioneer of the North American measuring cups and spoons – Ooooh, what an inspiration!

You see, Fannie popularised this revolutionary breakthrough, which made recipes easier to follow whether you’re a housewife, novice cook or a budding professional chef! So, whatever your rank in the kitchen, your efforts could stand an equal chance of producing a culinary masterpiece! ​

Darlings, now most shockingly, aged 16 Fannie suffered a Stroke, and as a result, she suffered from a number of physical repercussions’. However, with sheer determination and grit, this did not deter her from reaching her goals and dreams in life.

Thus, in her early 30’s Fannie enrolled in the Boston Cooking School and achieved excellence. Then following her graduation in 1889 Fannie served as assistant director; becoming school principal during the 1890s. ​

During Fannie’s appointment, fellow colleagues, pupils and friends “egged” her on (translation: urged) so to speak! in order to prepare and publish her first book. So in 1896, Fannie rewrote The Boston Cooking-School Cook Book, which was originally written by Mary J. Lincoln. Luckily, Miss Windsor’s a proud owner of the 1909 edition, which she purchased during her brief stay in the USA.

In fact, I had the pleasure of recreating a bit of an oldie, yet classic teatime favourite – Fannie’s GENUINE Sponge Cake. I say, perfect for a summer’s day afternoon tea pageantry of goodies, or to be enjoyed with a cup of tea whilst perched on your veranda as you look over yonder – How pleasant! 

You see, ​Fannie’s GENUINE Sponge Cake is prepared with many eggs, little flour, sugar, lemon juice, and without the aid of a raising agent, “But what makes a sponge cake rise?” you utter!  Well, according to Fannie’s easy to comprehend, scientific explanation, “Is made light by the quantity of air beaten into both yolks and whites of eggs, and the expansion of that air in baking!” – thank you, Fannie! ​

Darlings, there’s one thing I must convey about Fannie’s first book – The Boston Cooking-School Cook Book is that she chose or maybe forgot! to provide cooking temperatures for many of her recipes’ – Oh, dearie me!

​Please see example below for Fannie’s Golden Cake. 

Of course, back in those days Fannie cooked using a “range cooker” or a “gas stove” at some point, and so may have experienced difficulty gauging the exact oven temperatures – who knows! But nevertheless, for each recipe, one would’ve appreciated an indication of some sort – such as a quick, moderate, or hot oven.

​Oh well, but thank goodness for my modern mentor: the jolly old internet, who thankfully, in this instance, offered Miss Windsor a helping hand!

Now, moving on gracefully, in 1902 darling Fannie retired from the Boston Cooking School, and with housewives in mind (never mind professional cooks!) she founded Miss Farmer’s School of Cookery in Boston.

Sadly, my dears, Fannie passed away on January 15th, 1915. But luckily for us, she leaves us with many words of wisdom, and famously quoted:  

​”I certainly feel that the time is not far distant when a knowledge of the principals of diet will be an essential part of one’s education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent”– Miss Windsor couldn’t agree more! 

Without a shadow of a doubt, Fannie’s legacy will certainly live on and on. Therefore, the mastery of her work will be celebrated not only by Miss Windsor but by fellow culinary enthusiasts all over the globe – hear, hear! 

Darlings, if you fancy recreating Fannie’s recipe for GENUINE Sponge Cake, then please do CLICK the LINK for FANNIE MERRITT FARMER’S GENUINE SPONGE CAKE. 

Or, maybe you would like to acquaint yourself with Fannie’s nemesis – Mrs Isabella Beeton? If so, please do CLICK the LINK for THE CULINARY CHRONICLES OF MRS BEETON

Also, if you’d like to read more about darling Fannie, just CLICK on the image below for my rather spiffing article about Fannie Merritt Farmer.

Until next time, ​

Miss Windsor x

The post Fannie Merritt Farmer – The American Culinary Goddess! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Following the joys of Stir-Up Sunday I’ve surprisingly woken up bright and early, but I wonder what you’re up to?

Maybe you’re still in the land of nod, nestled within the warm layers of your soft, brushed, cotton duvet – How blissful! Or possibly I’ve startled you from your sleep and now you’re walking like a zombie towards the kettle – definitely time for a cuppa! Either way, I’m going to tell you all about Mrs Beeton’s Traditional British Christmas Pudding – which I recreated, of course, with a bit of a Miss Windsor twist!

Darlings, but before I proceed, I do wonder if you know what Stir-Up Sunday actually is? “Hmm, please do tell Miss Windsor,” I hear you grunt from deep within your bedclothes!

You see, following a Victorian yet religious tradition one should make their Christmas pudding on the last Sunday before Advent begins. It’s a special time when family gather together and take it in turns to stir the pudding mixture, whilst making a wish for the year ahead. Traditionally charms were added such as a silver coin which represents wealth – now, isn’t that spiffing!

To be honest, darlings, I’m feeling rather exhilarated, yet a touch drowsy following the Stir-Up Sunday kitchen merriment! Therefore, as I sit perched staring at the London skyline, whilst supping on Twining’s Christmas Blend Tea from my favourite dainty teacup, I’m shocked to observe the cruelty of the British weather, which rather dampens the festive spirit – do you agree?

The relentless rain coupled with the blustery wind that swirls angrily between the gangly trees – Oh, what a glorious morning! One can only surmise that Miss Windsor stirred the pudding mixture so vigorously, unaware that she’d actually “cooked up” more than a culinary storm!

So, in a fraught attempt to restore the spirit of Christmas – I have succumbed to the tried and tested method of music. In this case, I will perform a sing-a-long to the high-spirited carol of We Wish You a Merry Christmas! One would say it’s quite an appropriate choice, considering it contains the following line, “Oh, bring us a Figgy pudding and a cup of good cheer!” – well, in Miss Windsor’s case a teacup of Twinings Christmas Blend Tea!
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However, according to my research, some oddly believe that the American term – figgy pudding – is a kind of soufflé or just another name for Christmas pudding. Nevertheless, it’s a steamed, spicy, fruity kinda pudding come cake, that can be made with “figs” or any other dried fruit that has been lavishly drenched in alcohol.

Now, a little bit of history about the world-famous Christmas pudding. It originates from England and began life in the 14th century as a pottage called “frumenty”, which was a kind of broth type soup made with beef/mutton, wine, spice, and fruit. Then it evolved over the years until the Victorians referred to it as plum pudding, or by the common title of Christmas pudding. Please note plums refer to raisins or any kind of dried fruit.
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Darlings, now onto Mrs Beeton’s delightful recipe – made with chopped beef suet, spices, rum or brandy, desiccated coconut, breadcrumbs, mixed peel, milk, and so on, which I merrily recreated with an extra special “twist” – How fancy!

So, I jazzed up my version by roughly chopping the dried fruit, then soaking it for a week (few days will suffice) in dark Lambs Navy Rum. Then I added dark brown sugar – in fact, Mrs Beeton’s recipe called for no sugar at all!

I also opted for brown breadcrumbs instead of white. You see, I believe all these additions actually deepen the colour, and prevents your pudding from looking rather “anaemic”!

Now, before you have a good ol’ go at recreating this heavenly pud, Miss Windsor suggests that you make two generous sized puddings, instead of an extra-large one – as previously recommended by Mrs Beeton – which would certainly feed a family of ten!

Therefore, serve one this year, then having spoon-fed your second pud with dark rum or brandy all year round, it will have matured by intensifying the flavours, thus improving the texture in readiness for your next festive knees-up!

Darlings, here’s the link to my version of Mrs Beeton’s Traditional British Christmas Pudding! 
​Or why not tune in to Miss Windsor’s YouTube channel for a chucklesome “one-to-one” tutorial, and learn how to make your very own Christmas pudding from scratch!

Enjoy with a drop or two of brandy butter, thick cream or custard!

Miss Windsor x

The post The History of Stir-Up Sunday & The Christmas Pudding! appeared first on Miss Windsor's Delectables.

Hello, darlings!

In 1861, during the reign of our sovereign Queen Victoria (curtsy please!), Mrs Isabella Beeton’s most treasured creation, Beeton’s Book of Household Management, was first published. And as nature intended, she flourished into the worlds-greatest teacher of all things “domestic and culinary”.

In fact, Mrs Beeton’s been hailed as the “grandmother of the modern-day domestic goddess” – but frankly my dears, I beg to differ! As clearly, due to her untimely farewell via the Pearly Gates, the honourable title of godmother is a far more suitable fit – concur? Nevertheless, as my most favoured mentor, and wizard of all things household management, I wholeheartedly appreciate Mrs Beeton’s most welcome counsel when fulfilling my duties as the mistress, housekeeper, or cook of the Miss Windsor household – I do indeed, wear many hats!

So, darlings, let’s dash off to memory lane, where together we’ll embrace the brilliance of this avant-garde, and highly acclaimed woman of Victorian society – How spiffing! 

Isabella Mary Mayson was born at 24 Milk Street, Cripplegate, Cheapside, London on 14th March 1836. 

Sadly, whilst merely a nipper, Isabella’s father Benjamin died when he was just 39 years old.  Leaving a number of children, her mother, Elizabeth, eventually married a widower – Mr Henry Dorling – a bookseller and printer from Epsom, Surrey. Together with Henry’s four children, they increased their brood into an astounding gaggle of seventeen (or possibly twenty-one!) – “Cor blimey”, I hear you utter! Incredibly, this swollen menage apparently lived in rooms under the Epsom Downs grandstand.

Isabella’s step-father, Henry, was quite a generous old chap who packed her off to finishing school in Heidelberg, Germany to study music and languages.  Presumably, there she dabbled in the basics of home economics, including the art of pastry making.

Thus, upon her return home to Epsom, Isabella toddled off to her local high street and received further pastry lessons from the exquisite Barnard establishment – and some folk believe she may have actually worked there for a scanty while. Owned by William Barnard, a confectioner, who in 1860 advertised his services as the “Fancy Bread and Biscuit Baker” – Oh, I say!

​”Extra! Extra! Read All About it!”

On the 10th July 1856, Isabella married a rather dashing young chap – publisher and magazine editor, Mr Samuel Orchart Beeton. ​

Once settled into married life, Mrs Beeton started her career writing articles for her husband’s monthly publication – The Englishwoman’s Domestic Magazine – about housekeeping tips, cookery items, and fashion. Samuel started this magazine in 1852, and by 1856 he was selling around 50,000 copies a year. And through Isabella’s work, she became well-known as a journalist, editor, and writer – the positions of which, may I add, were quite an anomaly during such era.  

At 21 years old, and just a slip of a girl, Mrs Beeton commenced work on her first culinary triumph, which was published in 1859 as twenty-four monthly instalments. Then in 1861, the year my great great grandmother Georgina was born, the instalments evolved into a book. Furnished with the grand title of Beeton’s Book of Household Management, which was published by S.O Beeton Publishing, 248 Strand, London, and sold 60,000 copies in its first year.

By Jove, darlings! Thank goodness, I was lucky enough to get my hands on a copy – the 1906 edition – sporting the slightly altered title of  Mrs Beeton’s Book of Household Management.

I must say, yet somewhat eccentric in her ways, I find Mrs Beeton’s writing witty and informative, and in parts, emanates an extraordinary comedic flare. An intelligently written masterpiece, and in Miss Windsor’s opinion, long may she reign as QUEEN of the cookery writers’ industry.

Amazingly, double the size of the original, my 1906 version exceeds 2056 pages – a stonker of a book! In fact, its best described as some kind of culinary reference book, encyclopedia or bible.

​Followed by a catalogue of adverts for British household favourites – Fry’s Cocoa (Five Boys Milk Chocolate), Cadbury’s Cocoa, McDougall’s Flour, Jeyes’ Disinfectants, Harrods, Sainsbury’s, and Atora Beef Suet – most of whom are still going strong today, and are, in fact, some of Miss Windsor’s pantry favourites!

Moving swiftly on, in 1861 Mrs Beeton and darling Samuel founded The Queen, the Ladies Newspaper, a weekly publication that offered easy to read amusements for its patrons. However, in 1862 they sold their literary creation to William Cox but little did they know, it would transpire to be one of the longest-serving English magazines dedicated to women and fashion. Then in 1968 it was sold again and relaunched as Harpers & Queen, now known as Harpers Bazaar.   

Darlings, Beeton’s Book of Household Management was first published during a time when newly-wed middle-class women were often separated from their mother’s apron strings by miles upon miles, so to speak. So, as the mistress of the house, and in need of direction, the pressure quickly mounted to oversee that all household duties were carried out correctly, including their own. Therefore, droves of ladies called upon Mrs Beeton’s counsel for help and advice – good call, darlings! 

Attention please: as Mrs Beeton proclaims to the mistress of the house, “She ought always to remember that she rules the household; and by her conduct, its whole internal policy is regulated. She is, therefore, a person of far-reaching importance!” – I say, Miss Windsor couldn’t agree more! 

Luckily, Mrs Beeton’s book covered everything, such as advice for the mistress and housewife, hospitality, good temper, dress, fashion, wages of servants, parties, and so on.

Mrs Beeton wishes to add, “When a mistress is an early riser, it is almost certain that her house will be orderly and well managed. On the contrary, if she remains in bed till a late hour, then servants, who, as we observed, invariably acquire some of their mistress’s characteristics, are likely to become sluggards” – well said, Mrs Beeton!

In addition, Mrs Beeton details the duties and responsibilities of the cook, kitchen maids, and housekeeper, and warns all cooks, “If you are told to prepare anything you’re not certain about, have the courage to say so and ask your mistresses advice. How many dishes and dinners have been spoilt because cooks have been too proud to confess ignorance!” – cooks, please do take heed!

Followed by information on how to run a kitchen, utensils and appliances, wages of servants, menu making, the butler’s pantry, nursing and homoeopathic medicine, the doctor, invalid furniture, and legal memoranda.

I say, darlings, the real gem of this book, is the extensive portfolio of recipes, together with colourful lithographic art illustrations, and photographic reproductions, which are included in the later versions – like Miss Windsor’s 1906 copy.  

I must confess, during an afternoon tea break, I often take comfort in Mrs Beeton’s book, and aimlessly flick through the brown-tinged, frayed pages on some kind of educational quest.

​Although, a trifle amused, albeit a pinch shocked by some of the recipes one just so happens to cast an eye on! I am, indeed, delighted when I stumble across fascinating, yet peculiar cuisine from a bygone era such as Turtle Soup, Stewed Pigeons, Blackbird Pie, Brain Fritters, Peptonized Gruel, Parrot Pie, followed by a sweet treat of Porcupine Pudding.   

The recipe on page 165 for Good Woman’s Soup (potage a la bonne femme – Ooh, la, la!) certainly makes me chuckle! I wonder, darlings, could it be possible to create a “good woman” from white-heart lettuce and a thick slice of cucumber? Answers on a postcard, please!

Also, buried deep within my 1906 version, you’ll find recipe categories for General Observations on The Common Hog, Recipes for Cooking Hare & Rabbit, Invalid Cookery, Jewish Cookery, Indian Cookery – to name, but a few! Oh, and not forgetting recipes for the Use of Butler, Footman, Coachman, Groom, Valet, Lady’s Maid, Man-Servant, Parlour-Maid, House-Maid, and Laundry-Maid. 

Darlings, many say that Mrs Beeton was quite ahead of her time in the sphere of recipe writing; observed as a stickler for thriftiness and one for tightening the purse strings, as it goes! And where possible, she suggests an alternative, budget-friendly, satisfying recipe, instead of the version that requires pricey ingredients.

​Of course, although the economical recipe endeavours to save money and often time, Mrs Beeton advises, “Economy and frugality must never, however, be allowed to degenerate into meanness” – yes mistress!  

Although contemporary in style, Mrs Beeton wrote easy to follow detailed instructions, which include a list of ingredients at the start of the recipe, cooking times, cost of the recipe, along with antiquated “imperial” measurements, such as ounce, pound, stone, drachm, quarter, hundredwt, ton, fluid drachm, pint, gallon, peck, bushel, sack, chaldron, load – including the trusty old “teacup”!

More wise words from Mrs Beeton: “The young housekeeper, cook, or whoever may be engaged in the important task of ‘getting ready’ the dinner or other meal, to follow precisely the order in which the recipes are given. Thus, let them first place on their table all the ingredients necessary; then their method of preparation will quickly and easily be managed” – thank you, Mrs Beeton.

But rumour has it, she snaffled a fair few recipes from other famous cooks such as Eliza Acton, who in 1845 published Modern Cookery for Private Families – slapped wrist, Mrs Beeton! She also included recipes that were created by her readers and first showcased in her monthly column. Apparently, her half-sister Lucy Smiles, recalled that Baroness de Tessier of Epsom gave her a recipe for Baroness Pudding, made of suet and raisins.  

Darlings, but as I delved deeper into Mrs Beeton’s life, I stumbled across Kathryn Hughes (historian & author) who’s been exposed as a touch obsessed with Mrs Beeton, and apparently remortgaged her home to be the proud owner of an assemblage of Mrs Beeton’s letters. Miss Hughes also spent a number of years researching Mrs Beeton’s culinary wrongdoings, thus proved many of her recipes were copied word for word from other food writers of her day, and beyond.  

Hmmm just thinking out loud here: to be brutally honest darlings, and in today’s modern world, if such whispers proved correct I’m sure Mrs Beeton would be known as a damn right plagiarist! However, I’m certain that without her unfettered efforts, many households would’ve erupted into an almighty mass of chaos, therefore, one must express gratitude for the laborious works of our beloved Mrs Beeton.

My research revealed that Mrs Beeton, along with her cook and kitchen-maid would test one recipe per day in her kitchen in Hatch End, Pinner, London. I dare say, but what a load of old cobblers! I doubt she had time to participate in any extra culinary activities, as she was a wife, mother, mistress of the house, and a career woman!

Then apparently, if a success, and deemed worthy of Mrs Beeton’s book, she would rewrite the recipe in accordance with her new recipe format. And as confirmed by Kathryn Hughes, Mrs Beeton’s ONLY additions were a list of ingredients at the start of the recipe, including cooking times, and as for the rest of the content, she copied from many notable female cooks.

An obvious example of Mrs Beeton’s plagiaristic exploits is that the type of measurements noted in her writing seems to differ from one recipe to another – where one says pounds and ounces, another states teacups! I say, darlings, due to her recipe content which clearly lacks uniformity: one wonders how many recipes Mrs Beeton actually did rewrite? But nevertheless, Kathryn Hughes proudly declared to The Guardian newspaper, “Mrs Beeton was an extraordinary innovator” – of course, Miss Windsor couldn’t agree more! 

Now, would you Adam and Eve it! nestled amongst hundreds of recipes in my 1906 version of Mrs Beeton’s masterpiece, apparently, lies, her ONE and ONLY recipe to be of her own creation – Benevolent Soup! Originally known as Useful Soup for Benevolent Purposes. 

You see, the history books dictate, that in 1858 England endured a terribly harsh and deathly cold winter. So much so, our charitable, selfless, and kindly Mrs Beeton set up a soup kitchen from her home and served a hearty, meat-based, chunky vegetable, and liquor-laced concoction – namely half a pint of beer, although, my 1906 version calls for water ONLY! Mrs Beeton served her creation to the hungry, homeless, and destitute folk of Hatch End, Pinner – Mrs Beeton a pillar of her community!

Now darlings, what I’m about to announce brings a trickle of a tear to my eye – at the tender age of 28 years old, Mrs Beeton passed away on the 6th February 1865 and was buried at Norwood Cemetery, London. Tragically, following the birth of her fourth child, she died from peritonitis and puerperal fever. But according to various sources, darling Samuel had possibly infected her with syphilis, which one presumes caused the death of two of their sons.

There, there, don’t bleat my little lambs! Following Mrs Beeton’s early departure, Samuel made her name into a global brand – What a wonderful way to commemorate her work! And according to one of Miss Windsor’s mentors: the jolly old internet, Mrs Beeton bequeathed to the arena of all things domestic and culinary, her final offering, which she completed just a few weeks before her death – Mrs Beeton’s Dictionary of Every-Day Cookery, published in 1865 by S.O Beeton, 248 Strand, London. 

However, in 1866, Mr Samuel Orchart Beeton was swamped in debt – one wonders if this was due to the expense of two court cases he was embroiled in? Therefore, to avoid bankruptcy he sold the rights to his business, along with Mrs Beeton’s book (or books?) to Ward Lock & Co. Limited. Fortunately, they allowed him to continue running the business, and using Mrs Beeton’s well-established name, published updated versions of Beeton’sBook of Household Management – again and again.

Sadly, the poor old chap died on the 6th June 1877 of pulmonary consumption and was laid to rest next to his sweetheart in Norwood Cemetery. 

Unfortunately, many years later the Beeton’s home in Pinner was bombed during the Blitz of 1940. However, as a touching mark of remembrance, I discovered that a road in Hatch End, Pinner had been lovingly furnished with the grand title of Beeton Close – isn’t that lovely!

Darlings, before Miss Windsor retires to the comfort of her boudoir, she hereby affirms that Mrs Beeton, a truly inspiring lady, who for nearly hundred and sixty years merely with written words and illustrations, provided help and guidance in the realm of household management, to the aspiring mistress, housekeeper, or cook.

Therefore, I undoubtedly believe, Mrs Beeton’s legacy will trickle down into today’s modern-day society and her valuable teachings will be cherished and practised by generations to come. 

As part of my work in “Bringing food history alive”, it is my wish to live on in Mrs Beeton’s name: to revive and recreate recipes from my 1906 edition of Mrs Beeton’sBook of Household Management – with a Miss Windsor twist, of course! Which will serve as the perfect opportunity to pay homage, and to celebrate the mastery of our illustrious, English culinary marvel Mrs Isabella Beeton.

“Bringing food history alive,
and theatre to your table”

Darlings, hush please, whilst Mrs Beeton says a few words:

“I must frankly own that, if I had known beforehand the labour which this book has entailed, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought about by household mismanagement” – Miss Windsor, couldn’t agree more!

ISABELLA BEETON
248, Strand. 1861 

Darlings – if you fancy stepping back in time and recreating one of Mrs Beeton’s mouth-watering cakes, then please do CLICK THE LINK BELOW for Miss Windsor’s Seriously Scrumptious Lemon & Coconut Cake:

miss-windsors-seriously-scrumptious-lemon-coconut-cake.html

Miss Windsor x

ALL RECIPES, ILLUSTRATIONS & ADVERTS ARE TAKEN FROM 1861 EDITION OF BEETON’S BOOK OF HOUSEHOLD MANAGEMENT & 1906 EDITION OF MRS BEETON’S BOOK OF HOUSEHOLD MANAGEMENT.

The post The Culinary Chronicles of Mrs Beeton! appeared first on Miss Windsor's Delectables.

​Hello, darlings!

I excitedly present Whimsical Winnie – round of applause, please!

Known by Winnie or Wynette, but you may address her by Your Majesty – curtsey please – is immensely charismatic, and bursting with buoyancy!

Blessed with magical “green fingers” – just one teeny-weeny touch of a seed, and hey presto it’s blossomed into an abundance of fruit or vegetables! Of course, I’m always chuffed to receive a hamper of Winnie’s harvest from her bountiful allotment at Fulham Palace Meadows where she’s been a plot holder since 1996.

​In fact, 2016 marked the 100th year anniversary of Fulham Palace Meadows; Winnie’s 75th birthday; and 20 glorious years tending her allotment. I say, this extra special triple celebration took place in the main hut, where allotmenteers joined the gaiety and chumbled away on cake and raised a teacup to Winnie – The Queen of Fulham Palace Meadows!

Before you ask – nosey! In 1962 Winnie toddled over to the chilly isle of England from the sun-kissed island of Jamaica (How spiffing!). Where eventually she was given the cheeky title of Whimsical Winnie because of her saucy sense of humour, lively nature, and well, I must add she is a bit of a “hoot” – He, he, he! 

Darlings, now Miss Windsor requires your undivided attention, as she proceeds to fortify your mind with some exceedingly interesting titbits about Fulham Palace Meadows – I say, what a beautiful name for a congregation of allotments.

This splendorous snippet of London is located next to the River Thames, which is comfortably nestled within the London Borough of Hammersmith and Fulham (abbreviated as LBHF). You’ll be flabbergasted to discover that the meadows boast, drum roll please….406 allotments, “Cor blimey!” I hear you shriek – plus it’s the largest allotment site in the whole of London. 

Now let’s roll back to ancient times: apparently those notorious Romans actually settled on the meadows from AD43 to AD410. Thereafter, the land was used by Anglo Saxon farmers, and in a way, with the exception of cattle, is still being farmed today by the residents of Fulham.

You see, back in the olden days, well, 1916 to be exact! there was a generous old chap known as Bishop Winnington-Ingram who granted the land to the good folks of Fulham for food production and as part of an early WWI “Dig for Victory” campaign. I say, this news excited me greatly, as I’ve just been gifted a delightful cookery book – Eating for Victory – by the lovely lady of Fortune PR (www.fortunepr.co.uk).

PHOTO CREDIT – CLICK HERE

Now, I feel utterly compelled to mention that during the retro years of the 1970s, and according to The Fulham Palace Meadows Allotment Association “The first female plot holder arrived in 1970, hitherto permitted tenants were male, although from 20th February 1955 only married men or widowers could take a plot”.

​Well, I beg to differ darlings – the male species may have had their name on a plot, but remember who worked the land whilst the boys went to war……….

Now your history lesson is over, you may join Miss Windsor for fun and frolics along the rather green, yet earthy, meandering pathway to Winnie’s most precious allotment, where you lucky devils will witness the “fruits of her labour”.

You see, as I approached Winnie’s thriving plot, I was completely mesmerised by the rippled green cascades of unripe cherry tomatoes, followed by the odd plum or beef type – in fact, just one whiff of that unique herbal-like aroma and I was instantly catapulted back to my childhood, where I spent many sultry days in Grandpa Larry’s greenhouse. My goodness, how I adore the smell of those furry, yet pointy tomato leaves, especially when it lingers on one’s fingers!

As my mind returned to the present day, I recall scanning over the rest of Winnie’s allotment whilst I absorbed her green-fingered greatness. I say it was bursting at the seams with all sorts – kohlrabi, cabbage, turnip, carrots, cucumber, broccoli, sweet potato, spinach, gooseberries, runner beans, French beans, bolita beans, beetroot, onions, garlic, and sweetcorn.  

Oh, dear “No sweetcorn this year,” Winnie piped up from across her empire “They were eaten by naughty squirrels,” she then instantly filled the air with her soprano-esque cackle! 

Darlings and one mustn’t forget to mention Winnie’s ravishing raspberries and sexy strawberries. You see, Winnie chummed up with one of her allotment neighbours and together they developed a type of “liqueur” which they created in their respective abodes.

​Apparently, it’s an easy recipe, just combine the fruit with vodka or white rum, add sugar, then with the aid of the hot sizzling sun (for about three months on a windowsill) – voila – you’ve created a terribly nice tipple! 

But to Winnie’s dismay the original recipe included mint, and so proclaimed, “I didn’t like it at all, it tasted like toothpaste!” Nevertheless, Winnie enjoys her luscious liqueur on special occasions such as Christmas and birthdays and invites friends and neighbours over to enjoy a quaff or two.   

​You’ll be pleased to hear that Whimsical Winnie is an extremely keen cook, who merely “watched and learned” from her parents in Jamaica, and so enthused to Miss Windsor “I believe in cooking every day from fresh. NO TAKEAWAYS!”

​Winnie is very fond of Caribbean cuisine, and so using her allotment grown goodies whips up: chunky vegetable and chicken soups with dumplings, rice and peas, salads, carrot and beetroot juice – you name it, Winnie can make it! Oh, and when asked what her favourite meal is, Winnie expressed with joy, “Rice and peas and chicken!” followed by her captivating chortle! 

​Moving swiftly on, Miss Windsor was eager to explore every nook and cranny of Winnie’s delightful “glebe”, and so proceeded to amble around this, well one would say, a gardener’s paradise.

It was bustling with vegetation, with the honorary flower here and there, such as a striking yellow daisy which stood proudly next to Winnie’s bolita beans, and a rather cute row of marigolds which I found snuggled up next to Winnie’s greenhouse (How cosy!). Apparently, these little cuties assist Winnie with her snail patrol duties, because of their natural ability to repel any unwanted critters.

In fact, I was utterly thrilled when I stumbled upon Winnie’s, let’s say, “home from home”, which was almost camouflaged by a giant beanstalk; that appeared slightly obscured whilst playing hide and seek behind her greenhouse.

​Nevertheless, as I sauntered towards this rather charming russet brown coloured erection (Oh, I say!) I spied a cottage-like window sporting a dainty net curtain. I must admit, although the door was somewhat ajar, I felt compelled to pop in and have a good ol’ nose around Winnie’s estate.

And what a frightfully fabulous experience it was, I felt I’d walked straight into a fully equipped kitchen-diner – albeit the stove was a portable type perched on a foldaway table, huddled next to a deck chair where one presumes Winnie rests her green fingers and toes.

​Oh, and this tiddly abode has many functions, as it’s occasionally used as Winnie’s dressing room, hence her powder-pink smock hanging from the rafter.

Not only does Winnie enjoy a tea break within the comfort of her luxurious surroundings, but she also prepares slap-up meals on her portable stove of beef steak accompanied by her allotment grown veggies; and on occasion, a hearty breakfast of bacon and eggs.

Before I scurry off with my hamper of Winnie’s allotment harvest, which one shall use to recreate a recipe or two from my Eating for Victory cookery book. I must divulge that darling Winnie is an extremely snappy dresser and so is also known by the title of Waistcoat Winnie! Simply because of her love for tailored waistcoats – especially the leather sort (Oh, I say!). 

Miss Windsor must pop off now, as the war effort is calling for her culinary assistance. But before we part ways, please do CLICK on the LINK below for Miss Windsor’s Beetroot & Green Bean Fritters – ration book friendly, exceptionally healthy, and a delicious product of Winnie’s allotment harvest.

Here’s the LINK:
MISS WINDSOR’S BEETROOT & GREEN BEAN FRITTERS! 

​Cheerio for now, 

ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT FOR WINNIE, GRANDPA LARRY & BISHOP WINNINGTON-INGRAM.

The post Whimsical Winnie – The Queen of Fulham Palace Meadows (Allotments!) appeared first on Miss Windsor's Delectables.

Hello, darlings!​

I say, it feels like an age since our last culinary rendezvous!

But fear not my dears, Miss Windsor’s here to flurry you with her delineation of an extraordinary, Georgian, handwritten cookbook unearthed a few years ago by Monks at Downside Abbey, Stratton-on-the-Fosse (Radstock, Somerset). Now darlings, for the sake of those fanatics, it’s not quite Downton Abbey, but it’s awfully close!

This culinary masterpiece, bestowed the title of the Begbrook Kitchen Library, dates from 1793 and originates from Begbrook House (Frenchay) Bristol, England. Now I know what you’re thinking darlings, “How on earth did this cookbook end up retiring at Downside Abbey?” Read on and all will be revealed……..and whilst here, please do enjoy some excerpts from my interview with the delightful Father Christopher Calascione!

Before I proceed any further, I must tickle your palate with a titbit of information about a common dish enjoyed by many throughout the globe. Well, according to the local and national press, this remarkable slice of Bristol’s culinary past could possibly contain the oldest recipe for an English CHICKEN CURRY (How fascinating!).

Darlings, many years ago, well not that long ago, Downside Abbey was granted money from the Lottery Heritage Fund to open up their archive’s and to restore the library (How spiffing!).

And whilst scouring through layers upon layers of papers and objects from the days of yore, monks found this frightfully important piece of culinary history on top of a “slave ship journal”. I say it doesn’t take a clever mind to conclude that this journal is undoubtedly linked to Bristol’s sordid past with the transatlantic slave trade (what a disgrace).

​And for many years it waited patiently, covered in dust, perched behind a box of paperwork concerning excavations at Glastonbury Abbey in Somerset.

It is true that the Begbrook Kitchen Library resided on top of that journal for years drenched in mystery, and although I cannot praise the monks enough for discovering this culinary marvel, my first port of call was to contact the Frenchay Village Museum.

The kindly volunteer informed me that Begbrook House was built during the late 1700s by Thomas Graeme whose family owned Oldbury Court. And having thoroughly researched this subject, one presumes Thomas rented Begbrook House to Dr Robert Lovell who was born in Barbados and came to Bristol in 1792. Dr Lovell was elected Physician to the Royal Infirmary, known today as the Bristol Royal Infirmary.

In 1793, one year following Dr Lovell’s arrival, one believes that this suitably employed piece of kitchenalia set sail from Bristol on its long and mysterious culinary journey until it was disinterred by monks!

The housekeeper, or possibly the lady of Begbrook House, no doubt, forgathered many of the 142 recipes which were initially written with a “goose quill”, then later with a “steel pen”, such as Fricassee of Pigs Feet & Ears, Calves Head Turtle Fashion, Stew Knuckle of Veal, Stew Pigeons, Parsnip Pudding, Almond Faggots, Sally Luns, and of course CHICKEN CURRY!

Over the years, Begbrook House changed ownership many times. One of Begbrook’s residents, Daniel Parsons, a Catholic convert resided at Begbrook House with his wife (author Gertrude Parsons) from 1852 until they moved in 1855 to Stuart’s Lodge, Little Malvern in Worcestershire.

​According to Downside Abbey’s very own culinary enthusiast and local TV personality, Father Christopher Calascione, “This was originally the hunting lodge for the Duke of Beaufort.”

In fact, by sheer coincidence, Father Christopher spent ten years looking after the parish of Little Malvern, and Stuart’s Lodge just so happened to be located next to his church.
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Father Christopher revealed, “This is when I started to cook for myself. The monastery (Downside Abbey) was pleased, as I managed to reduce the house-keeping costs!” – good on you, Father Christopher!

During the late 1800s, Daniel Parsons bequeathed the cookbook, along with other family papers and memorabilia to Downside Abbey – Steven Parsons (Downside Abbey Outreach Officer) informed Miss Windsor, “He left Stuart’s Lodge to the Downside Monks of Little Malvern”.

To one’s amazement, Daniel must have been quite attached to this leather-bound culinary antiquity, which unsurprisingly aroused oodles of interest from far and beyond following its 21st century discovery!

The thing is, when dearest Daniel moved to Stuart’s Lodge, taking with him the wondrous Begrook Kitchen Library, he had no inkling of a clue what would become of this gem of a book. Luckily for us, it provides an insight into Georgian dining enjoyed by the residents (and their guests) who resided at one of Bristol’s grandest abodes. I say Miss Windsor is most grateful for Daniel’s amassment of curios, and for his role in preserving such a savoured slice of Bristol’s food history.

Sadly, my dears, Begbrook House no longer stands as it was completely gutted by fire in 1913 by Suffragettes (well, according to the tale it was!).

“Miss Windsor, what about that darn Chicken Curry!” you utter. Well, I was absolutely fascinated when I learnt that the Begbrook Kitchen Library could possibly contain the oldest recipe for an English Chicken Curry, which consists of veal gravy, pounded rice, and curry powder.

​Of course, I carried out extensive research into such statement and found it to be sensationalised by the local and national press.

To soothe one’s curious mind, I delved deep into the history of Chicken Curry, and I reveal that the most renowned and earliest published recipe first appeared in an English cookery book written by Hannah Glasse in 1747, The Art of Cookery made Plain & Easy.
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Now darlings, surprisingly the illustrious Hannah Glasse has a rival! Held by the Wellcome Library (London, England) is an anonymous manuscript from 1675, which contains an English recipe for a Vindaloo Flavoured Roast – a roast what, I wonder?

You see Hannah’s recipe from 1747 calls for spice such as pepper and coriander seeds, then in 1751 (4th edition), she introduced ginger and turmeric.

Fast forward a few decades to the Bristolian version that requires a “ready-made” ground substance known as curry powder, and one can easily surmise that many Bristolians’ may have been a trifle lackadaisical in the cookery department! After all, well according to my resources, curry powder is an 18th century English invention (although, some folks may disagree), made purely for convenience.

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One of the earliest adverts on record for the commercial sale of curry powder is from the 1780s and could be purchased from Sorlie’s Perfumery Warehouse, No.23, Piccadilly, near Air Street, London. The advert reassures the reader, It is exceedingly pleasant and healthful – renders the stomach active in digestion.

Now, how did Bristol get its mitts on curry powder during the late 1700s?. To solve this mystery I contacted Bristol Museum and was advised by Sue Giles the Senior Curator World Cultures:
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The East India Company held the monopoly of trade with India and the spice islands. But, grocers in Bristol would have bought Asian spices, including perhaps curry powder from wholesalers in London, as well as spices imported directly to Bristol from the Caribbean.

Darlings, luckily Downside Abbey decided to share their treasured artefact with the outside community, and in 2017 published the Bristol Georgian Cookbook, which can be purchased from Amazon, or via their website: www.downside.co.uk

I say darlings, Miss Windsor must pop off now to indulge in a tipple or two of Harvey’s Bristol Cream. Oh, and before our next culinary rendezvous, I invite you to click on the image below and read my delightful interview with Father Christopher.

Cheerio for now,

Miss Windsor x

The post Handwritten Georgian Cookbook Discovered by Monks at Downside Abbey! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Since our last culinary rendezvous, and by a sheer stroke of serendipity, I discovered Patricia Matthews of Bolton, Greater Manchester, England via social media (How spiffing!).

At the grand age of 67, Patricia became an author of her first cookery book (bestowed the title of Grandma’s Antique Recipes), a YouTube sensation, and a local celebrity.

Suffice to say, Patricia and I have many things in common, one being we’re extremely gung-ho at reviving recipes and cooking practices from a bygone era. Therefore, I relished the opportunity to interview Patricia, which has been featured in my monthly column – The Whidbey Weekly. And purely for your delectation, I have included a few excerpts here from my interview with Patricia.
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Now, here’s a little insight into this magnificent lady. Patricia entered this world in 1946 and grew up in Bolton, which during such time was considered part of Lancashire. Along with a plethora of siblings, she was raised in a red brick, two up two down terraced house, which one would lovingly describe as a “bijou” residence.

Patricia being a strong-minded kinda lass managed to avoid the cotton mill. She eventually worked for William Walker & Sons leather factory, where at the tender age of 20 years old Patricia met her husband to be – the handsome Ronnie.

You see darlings, during those glorious days of courting (American translation: dating), Ronnie introduced his sweetheart to his legendary Grandmother Sarah, who was born in Salford, Lancashire during the reign of Queen Victoria (curtsey please!). Patricia affectionately described Grandmother Sarah as, “Strait-laced, but with a wicked sense of humour!”

Grandmother Sarah was an excellent cook, who whipped-up an abundance of culinary delights in her 1950s style kitchen. In fact, Grandmother Sarah handwrote a gem of a book which comprises of 160 recipes for cakes, cures, medicines, furniture polishes, and handy hints.

This book was bequeathed to Patricia in Grandmother Sarah’s Will, along with her wedding ring, trifle dishes, rolling pin, and weighing scales.

Darlings, for 40 years this book laid safely tucked away within the comfortable surroundings of Patricia’s most impregnable drawers (Oh, I say!). It stayed there until plans were made to revive Grandmother Sarah’s handwritten legacy, and Patricia enthused, “It gives an insight into the lives of women from Grandmother Sarah’s era.”

Patricia recalled many fond memories, including her favourite kitchen maxim (kitchen rule of conduct) that Grandmother Sarah would often trumpet when trotting around her 1950s kitchen.

Patricia giggled a little before she recited, “Oh no, no, no, no, here it goes again, the biggest hurry, the least speed!” She then explained to Miss Windsor, “If you rush and splutter, mistakes will be made, then you have to start all over again” – of course, one couldn’t agree more.

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During the revival of Grandmother Sarah’s gem of a book, together with Patricia’s husband, and an SLR camera in hand, they set about filming a YouTube Channel called Grandma’s Antique Recipes.

Funny thing is, Ronnie had no idea how to edit the footage, therefore, he patiently reshot each episode until his darling wife got it right – apparently, the outtakes are absolutely hilarious! Darlings, I can’t help but wonder if we’ll be treated next to a comedy outtake series of Patricia’s blunders……watch this space!

Following Patricia’s enormous success, her local radio station, Bolton FM, invited her to guest star in their Community Corner show where she talked about all things “old-fashioned” (How spiffing!). She also appeared on the Mel & Sue Show at Princess TV in London, where fellow guests Jack Whitehall and his father absolutely adored Patricia’s Corned Beef Hash Pie.

Darlings, please click on the image below for Miss Windsor’s spiffing article and interview – Memories of a Lancashire Lass. 

Also, why not purchase Patricia’s book, Grandma’s Antique Recipes via Amazon. All proceeds go to charity.

​Cheerio for now,

Miss Windsor x

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