Heather Moll's Blog 
Excessively Diverted 

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

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...

Adventures in regency cooking continue as I tackle more recipes from the Jane Austen Cookbook. I chose this one because it sounded...

Okay, usually my kid helps me with these Georgian-era recipes. He had no interest in salmon. Not in cooking it, not in eating it, not...

After my young helper didn't care for the last regency thing we baked (Georgian Chocolate Tart) because it wasn't sweet enough, I thought...

If you've ever looked at Georgian-era cookbooks, there aren't a ton of chocolate desserts. Lots of things with fruits, almonds, honey,...

In Nine Ladies, our regency time traveler to 2011 has to navigate a strange world with strange customs, and one of them is grocery...