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Heather Moll's Blog
Excessively Diverted
Regency cooking: syllabub
I returned to the Jane Austen Cookbook to make that well-known dessert favorite syllabub. Or, at least well known if you’re a Georgian-era super fan. Syllabub is mix of alcohol and dairy, and sugar, depending on how sweet your alcohol is. Variations of this English dessert go back to the 16th century. There’s a mention in a 1537 play ‘A New Interlude Called Thersites’, which states: “You and I… Muste walke to him and eate a solybubbe.” The word syllabub possibly comes from
Feb 15
On the way: A Most Natural Consequence
In March, I'm bringing out a forced marriage but-they-already-kinda-like-each-other book! In A Most Natural Consequence , Mrs. Bennet takes Elizabeth, Kitty, and Lydia to Ramsgate in the summer of 1811 and while there, the girls befriend lonely Georgiana Darcy and amiable George Wickham. All goes awry when Darcy visits and Wickham pursues Lydia. She’s protecting her family from disgrace. He’s shielding his from slander. Trapped in a compromising situation, can they find a pat
Feb 9
Regency Indian curry
I’ve been meaning to make this recipe since I first saw it in Jane Austen's Cookbook, especially since it was from Martha Lloyd’s...
Jan 4
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