Ice cream in the 1830s

May 19, 2021
Ice cream in the 1830s

Ice cream has been around for over 200 years but our taste buds have changed quite a bit. Paul Couchman, The Regency Chef, tells us about popular ice cream flavours in 1830s Britain.


Paul Couchman: Ice cream thing was massive trend and I love hearing stories about the bizarre flavours they had. One of my favourites of Hannah Glasse recipes where its absolute art.


I think somebody tried to bring back a sort of Parmesan ice cream. Have you had parmesan ice cream before?


Hazel Baker: I haven’t. I've had olive oil ice cream and that was weird. But I think pea ice cream would be lovely and refreshing, but asparagus ice cream, hmmmmm asparagus makes some people’s pee smell doesn't it?! My favourite ice creams are either pistachio and almond.


Paul Couchman: Both of those are really 18th century. Almond is in loads and loads of recipes and pistachio as well because of the colours and the textures and the taste. If you think of macarons in period dramas (we will touch on next time) but it's one of the things you see in all the sets is the macarons.


Hazel Baker: You mentioned before the combination of currants and rose water, I wouldn't have said they went together, but how were they?


Paul Couchman: Delicious. You've got to be careful with the rose water. You don’t want to overpower it cause it can, it tastes like potpourri.


I was talking to a lady this morning. She was from Iran and they use rose water a lot there and in India as well. Their traditions are still calling on and they use it a lot in food, especially those pistachios being and using food. What we were doing in the 18th century is still happening in food all over the world now. So the tastes are still good. It's just, we've got out of the habit of putting them into our own food. We don’t use rose water much nowadays.


Hazel Baker: I do dry my own roses from the garden and my own lavender; great onto lemon biscuits. Lavender and lemon mmmmmmmmmm.


Paul Couchman: I love those flavours. So good in ice cream as well.


You can learn more about Regency food, flavours and fashion in episode 55 of our Podcast: The Regency Chef: londonguidedwalks.co.uk/055-the-regency-cook

 

The Fashion for French Chefs

May 18, 2021

Having a French chef was all the range in Regency Britain. Paul Couchman, The Regency Chef, tells us about the practicalities of having servants in the 1830s.


Paul Couchman: That really began in the 1700s. If you were anyone you'd have a French chef. And of course the most famous French has come in and he works for, I think, three years for the Prince Regent at the Brighton pavilion and make amazing menus. But of course, what the Royals do everyone else wants to copy.


And so French chefs were e...


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1830s Kitchen

May 17, 2021

If people were transported back to a kitchen from the 1830s, what would be the most obvious differences? Paul Couchman, The Regency Chef, has the answer.


Paul Couchman: If we could all go back in time If you went through the kitchen door, I imagine you'd be hit by the heat. Because what you've got is a big old range that used to use and a big sort of cast iron heated box, really, and they'd glow and they'd burn Argas so it would have been absolute boiling hot. So that's the first thing you not...


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The Regency Cook

May 14, 2021

Our latest podcast episode is about Regency food, flavours and fashions with guest Paul Couchman, The Regency Cook.


I asked Paul to tell us a little bit about his backstory and how he became The Regency Cook.

This is what he had to say:


Paul: I started off as a volunteer in something in a lovely project called The Regency Townhouse, it’s a restoration of a very beautiful building. And in that building was this kitchen and I helped to restore the kitchen because the kitchen had to be cooked in ...


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Festival of Britain and its Art Legacy

May 7, 2021

The Festival of Britain was one of the first occasions where many women artists and designers had opportunities to take part. The famous sculptor Barbara Hepworth received two important public commissions; Turning Forms which was a motorised abstract piece, made of reinforced concrete, painted white and 84 inches (just over 2m) in height was commissioned by the Festival of Britain authorities. In 1952 it was moved to Marlborough Science Academy, in St Albans and in October 2020 was moved to a...


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What is left of the Festival Britain in London?

May 7, 2021

Much of what was built for the Festival of Britain was temporary and after the event was dismantled. In both Wales and Scotland, little remains. In London some remarkable examples have survived, which is what I will be sharing with you today...


The Southbank

One could argue that the greatest legacy of the Festival of Britain is the stretch of former industrial riverside near Waterloo we call the South Bank. Since then it has grown to embrace the London Eye, the BFI and the Tate Modern (the most...


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