Today is our first Tuesday of Downton Downtime 2013, at least for those who have watched all episodes up to Season 3. For the rest of you who have just discovered Downton, enjoy the ride and watch out for spoilers.
Each Tuesday I dish on Downton Abbey and other topical issues one might discuss at tea, served up with a recipe with an interesting history. You may find my Online Guide to Afternoon Tea helpful in understanding traditions and recipes to help you host your own tea party with family and friends.
Today’s treat is Manchester Pudding, perfect for paying homage to Matthew’s hometown.
- Music to our Ears: Why we love the Downton theme song so much
- But Why? Julian Fellowes Explains Season 3: his interview with New York Times
- She is just drawn that way: Jessica Fellowes provides her take on the S3 Finale and insight into O’Brien.
- Mrs. Patmore: Interview with Lesley Nicol in Vulture Magazine
- Fun Video Collage Clip: What Makes you Beautiful by One Direction
- Season 4 Casting News: for inquiring minds only
- Dame Maggie Smith’s Interview on 60 Minutes
- 60 Minutes Overtime: Interview clips didn’t see on TV
Abbey Cooks Entertain: Because Food Provides Comfort
With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3. Book sales help offset my costs in food, equipment and time to keep bringing you new dishes each week. You can only get a signed copy here on my site. If you don’ have an eReader I would suggest the PDF version which can be printed if you like.
Be THE Cook in Your Own Abbey
While I am passionate about Downton Abbey, I get really excited when I can inspire others to get into the kitchen to cook real and healthy food, particularly those like Lady Sybil who have no skills, but are eager to learn. Cooking is a labour of love and sharing that love is so important in building/maintaining relationships.
The Crawleys and servants shared most of their meals together. It is a shame our busy lives prevent many of us from sitting down together to eat on a regular basis. Keep sharing your pictures of Downton era foods and I will post here and thank you with a free download of my book.
The Original Receipt
The Manchester tart is based on manchester pudding from the Dowager’s era. This particular version is one of the earliest published versions brought to us in 1861 by the young Mrs. Beeton, my favorite domestic diva of the Victorian Era: Mrs. Beeton’s Book of Household Management. She taught a generation of middle class housewives, like Isobel, how to run an efficient home.
You might be interested to see how a Victorian recipe was laid out. Prior to Mrs. Beeton there was no separation of ingredients and method so you didn’t know what you needed until you read the whole “receipt”. Mrs. Beeton not only included the yield, but when best to prepare the dish and cost.
Original Recipe 1300. INGREDIENTS — 3 oz. of grated bread, 1/2 pint of milk, a strip of lemon—peel, 4 eggs, 2 oz. of butter, sugar to taste, puff—paste, jam, 3 tablespoonfuls of brandy. Mode.–Flavour the milk with lemon—peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie—dish with puff—paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold, with a little sifted sugar sprinkled over. Time.–1 hour. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.