Some interesting Regency Period Recipes

Baked Bread Pudding

Into a saucepan put 1 pint of milk and 6 almonds, letting them soak for 15 minutes. Bring milk and almonds to a near boil, strain liquid over ½ lbs of breadcrumbs and allow the mix to cool. Then add 4 well-beaten eggs, 4 ounces of butter, 4 ounces of sugar and 1 tablespoon brandy. Beat well and mix thoroughly. Line the bottom of your dish with 2 ounces candied peel sliced thin, cover with bread pudding mixture and bake for 45 minutes. (350 oven temp) .

(Recipe taken from “The Writer’s Guide to Everyday Life in Regency and Victorian England by Kristine Hughes)

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English Toffee

(not sure if made during the Regency period, but it is good)

Ingredients
1 lb butter (must be real butter) 1 c sliced almonds
2 c. sugar 1 c chopped pecans or walnuts
1 tbsp water 1 12oz package semi-sweet chocolate chips (or
½ tsp cinnamon milk chocolate )

Utensils
Wooden spoon and a candy thermometer

In a 4-quart saucepan, melt butter completely and then add sugar, cinnamon and water. (While the butter is melting, lightly butter a 12 x 18 cookie sheet and place in a warm oven) Have the nuts and choc chips ready along with a spreading knife.

Using a candy thermometer, bring the mixture up to 260 degrees over a medium heat. Stir constantly with a wooden spoon. At 260 degrees, add the almonds. Continue to cook and stir until the temp reaches 310 degrees. Remove immediately from the heat and pour into the warm cookie sheet making sure it fills the bottom evenly – work quickly as the candy will start to harden. Sprinkle the chips over the top and let melt and soften. Spread the chocolate evenly then sprinkle with finely chopped nuts. Place in a cool spot and break apart once it is hardened and totally cool.

**Note** do not store in plastic – use a tin (my choice) or box lined with tissue paper or a paper towel. It gets sticky and icky if in plastic.

**Note** keep the tip of the thermometer from touching the bottom of the pan. To ensure even temp- keep the tip up into the mixture.

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