cookingdramawithmrsbennet

[cookingdramawithmrsbennet]

Cooking White Soup with Mrs.Bennet

Ingredients:

1 whole chicken or veal knuckle (about 3–4 lbs)

2 quarts water

1 cup blanched almonds

1 cup cream

4 egg yolks

2 slices of white bread (crusts removed)

1 onion, peeled and halved

2–3 cloves

1 bay leaf

A pinch of mace or nutmeg

Salt and pepper to taste

Before we get to the delightful business of today’s instructions, I must unburden myself of the most vexing news! Upon hearing of Mr. Darcy’s interference in my dear Jane’s happiness with Mr. Bingley, I am quite beside myself with indignation. Wicked, wicked man! He is, without a doubt, the most disagreeable man that ever was born. Why, he has no consideration for the feelings of others! To think he would come between such a perfect match, it is truly beyond endurance.

But let us set aside this dreadful business for the moment and turn our attention to something far more agreeable. Now, here is how you prepare…

Instructions:

Prepare the Stock: Place the chicken or veal in a large pot with the water, onion (studded with cloves), bay leaf, and a pinch of salt. Bring to a boil, then reduce to a simmer. Skim off any foam and cook gently for 2–3 hours until the meat is tender and the broth is flavorful.

Strain the Stock: Remove the meat and aromatics. Strain the broth through a fine sieve or muslin cloth to ensure it’s clear. Return the strained stock to the pot.

Prepare the Almond Paste: Grind the blanched almonds into a fine paste using a mortar and pestle or food processor. Add a little of the hot stock to thin it, then stir it back into the pot.

Thicken the Soup: Tear the bread into small pieces and soak it in a little hot stock. Once softened, mash or blend it into a smooth paste, then stir into the soup to thicken.

Enrich the Soup: In a bowl, whisk together the egg yolks and cream. Temper the mixture by slowly adding a ladle of hot stock while whisking, then stir it into the pot. Be careful not to let the soup boil, as this will curdle the eggs.

Season and Serve: Add a pinch of mace or nutmeg, then season to taste with salt and pepper. Warm gently, stirring until thickened. Serve immediately in bowls or cups for an authentic Regency touch.

Did You Know?

White Soup was a popular dish in 18th-century and early 19th-century England, especially among the upper class. Originating from French culinary traditions, it was made with veal or chicken stock, breadcrumbs or almonds, cream, and egg yolks, with a touch of spice like nutmeg or mace. Its pale, creamy appearance made it a symbol of elegance, often served at balls and formal events.

Famously mentioned in Jane Austen’s Pride and Prejudice, it highlights the sophistication of Regency society. Though it fell out of favor in the Victorian era, White Soup remains a hallmark of historical English cuisine.

[cookingdramawithmrsbennet]

Baking Shrewsbury Cakes with Mrs.Bennet

Ingredients:

2 cups all-purpose flour

1/2 cup sugar

1/2 cup unsalted butter, softened

1 egg, beaten

1/2 tsp ground nutmeg

1/4 tsp cinnamon

1 tsp rose water

Before we get to my delightful instructions, let me share a most shocking affront that has quite set my nerves on edge! That vexing Mr. Darcy had the audacity, the audacity, I say, to insult MY Elizabeth! He dared to call her "only tolerable" and refused to dance with her at the Meryton assembly. My Elizabeth! The most charming, beautiful, and accomplished girl in all of Hertfordshire! Who, in their right mind, could look at her and find her only tolerable? Such arrogance, such conceit, I am nearly faint with indignation!

But no matter! Back to baking you go, for there is no use dwelling on such disagreeable men when we have cakes to prepare and happier matters to attend to.

Instructions:

Preheat your oven to a moderate heat .

Cream the butter and sugar together until smooth.

Mix in the egg and rose water.

Sift the flour, nutmeg, and cinnamon, then gradually combine with the wet ingredients to form a dough.

Roll the dough on a floured surface to about 1/4-inch thickness. Cut into rounds or shapes of your choice.

Place on the baking sheet and bake for 10–12 minutes until lightly golden. Let cool before serving.

Did You Know?

Shrewsbury Cakes are traditional English biscuits from Shrewsbury, Shropshire, dating back to the 16th century. Believed to be created by baker Edward Burton, they became popular during the Elizabethan era. Made with butter, sugar, flour, eggs, and spices like nutmeg or cinnamon, they’re firm, crumbly, and often flavored with rosewater or lemon zest.

By the 17th century, they were a favorite travel snack and renowned across England. Today, they remain a beloved symbol of English baking heritage, cherished for their simple yet elegant taste and historical charm.