PlayA Taste of History - The Georgian era
Published: Tuesday, 27 November 2007, 4:21PM
Phil travelled back to the 18th century to visit Wordsworth House in Cockermouth; childhood home of renowned poet William Wordsworth, to experience life in Georgian England.
Owned and restored by the National Trust, Wordsworth house offers the unique opportunity to step back in time and experience life as it was in this family home as well as discovering the hard work of the servants who looked after it.
The kitchen at Wordsworth House is used everyday and visitors can see period interpreters dressed in Georgian costume, cook following traditional 18th Century recipes. If you would like more information about Wordsworth House or other National Trust properties please visit www.wordsworthhouse.org.uk or www.nationaltrust.org.uk
Cockermouth is steeped in history and in recognition the town hosts a Georgian Fair to celebrate the magnificence of this period. To find out more about the next fair please visit www.cockermouth.org.uk/georgianfair or visit www.belfagan.org.uk
Inspired by a recipe from the popular Georgian cookery writer Hannah Glasse, Phil made an early version of the much loved dessert, Trifle. Decorated with edible crystallised flowers kindly supplied by Squires Kitchen www.squires-shop.com
Phil was also joined by Food Historian Ivan Day, who demonstrated how Georgians were master cooks and confectioners, by making fresh strawberry Ice cream using the original 18th Century method. If you would like to find out more about Ivan and his historical cookery courses please visit www.historicfood.com
Why not try out Phil’s modern day Trifle recipe below.
Trifle
1 bowl suitable for 6-8 persons
Preparation time: 20 minutes
Cooking time: 15 minutes
3 Large eggs
75g Castor sugar
75g Soft plain flour, sieved
6 tbspns seedless raspberry jam
1 Pint of Bird’s custard, made from the powder and slightly thicker than normal
1 x 410g Tinned cling peach slices
225g Lightly whipped double cream
Sweet sherry, optional
Chocolate shavings
Toasted almonds
Glace cherries
- Pre heat the oven to 220c, Gas 7
- Place the eggs and sugar into a bowl and whisk until thick and foamy. This will take about 10 - minutes. The mixture must hold its own weight
- Carefully fold in the sieved flour and mix well. Pour into a greased Victoria sandwich cake tin and cook for about 15 minutes, or until firm to the touch
- Remove from the oven and cool
- When cool, slice in half carefully and spread with the raspberry jam, then cut the sponge into neat cubes. Place in the bottom of a nice deep glass bowl
- Sprinkle over a little sweet sherry (optional) and top with the peach slices
- Pour over the hot custard and tap the side of the bowl so it sets nice and evenly, cool and chill well
- Pile on the whipped cream, and decorate with glace cherries, a little dark chocolate flakes and toasted almonds. Serve straight away
Copyright Phil Vickery
November 2001
