Regency Rout Desserts – A recipe for small, wealthy fruit muffins, which might have graced any Jane Austen Rout get together or gathering
Rout Desserts for a Regency Impressed Afternoon Tea
Right now’s recipe for Regency Rout Desserts is one I’ve been that means to make for a very long time, most likely after studying Jane Austen novels, though I’ve seen them talked about in Dickens novels too.
I’ve the Tea with Jane Austen guide, and there’s a recipe for Rout Desserts in there. I’ve additionally seen them in Mary-Anne Boermans wonderful Nice British Bakes: Forgotten Treasures for Fashionable Bakers guide too.
Nonetheless, it was Paul’s recipe from the Regency Prepare dinner’s web site that I made a decision to make, as I had all the elements at hand, together with caraway seeds, which I added to the recipe.
These had been actually scrumptious little muffins, nearly like a rock cake (rock bun), however, with a tasty floral style as a result of rose and orange flower water, in addition to a wealthy brandy flavour too.
I served these sprinkled with icing sugar with a glass of white port, though I feel Madeira can be a superb and really quaffable tincture to have with them.
So, what’s a “Rout”? The Oxford English Dictionary describes a rout as “A modern gathering; a big night get together or soirée of a kind trendy within the 18th and early nineteenth centuries”.
I’m sure that in Emma’s world, that may have been the case, however I’ve additionally learn that routs had been usually “a disorderly, disorganised, or unruly group of individuals; a boisterous throng; a crowd”.
Playing cards, a highly regarded Regency pastime, had been usually the centre of routs, and Tobias George Smollett writes in The expedition of Humphry Clinker, (1771) that “She retains a small rout at her personal home, by no means exceeding ten or a dozen card-tables”, which appears fairly giant!
Within the second quantity of Emma, Mrs Elton complains that on the routs she has attended, there was “a poor try at rout muffins, there being no ice within the Highbury card-parties”
By ice, I assume the means icing, and I’m sure she can be very dissatisfied in my fairly plain model of Regency Rout Desserts right now!
I’ve found that rout muffins got here in all styles and sizes, from plain buns to iced biscuit kind muffins, which had been elaborately adorned with intricate icing, and nonpareils, (a whole bunch and 1000’s)
Regardless of the historical past of those little muffins, or buns as I wish to name them, they make a scrumptious wee cake that’s wonderful when taken with a cup of tea, or a glass of port.
I hope you get pleasure from them as a lot as we did – do let me know by leaving a remark beneath, and whether or not it was a cuppa or a glass of the robust stuff that was loved with them. Karen
Unique Historic Recipes for Rout Desserts
Extra Historic Recipes
Regency Rout Desserts Recipe
Regency Rout Desserts
Yield:
14
Prep Time:
20 minutes
Prepare dinner Time:
quarter-hour
Complete Time:
35 minutes
Right now’s recipe for Regency Rout Desserts is one I’ve been that means to make for a very long time, most likely after studying Jane Austen novels, though I’ve seen them talked about in Dickens novels too.
I’ve the Tea with Jane Austen guide, and there’s a recipe for Rout Desserts in there. I’ve additionally seen them in Mary-Anne Boermans wonderful Nice British Bakes: Forgotten Treasures for Fashionable Bakers guide too.
Nonetheless, it was Paul’s recipe from the Regency Prepare dinner’s web site that I made a decision to make, as I had all the elements at hand, together with caraway seeds, which I added to the recipe.
These had been actually scrumptious little muffins, nearly like a rock cake (rock bun), however, with a tasty floral style as a result of rose and orange flower water, in addition to a wealthy brandy flavour too.
I served these sprinkled with icing sugar with a glass of white port, though I feel Madeira can be a superb and really quaffable tincture to have with them.
So, what’s a “Rout”? The Oxford English Dictionary describes a rout as “A modern gathering; a big night get together or soirée of a kind trendy within the 18th and early nineteenth centuries”.
I’m sure that in Emma’s world, that may have been the case, however I’ve additionally learn that routs had been usually “a disorderly, disorganised, or unruly group of individuals; a boisterous throng; a crowd”.
Playing cards had been a highly regarded Regency pastime, which had been usually the centre of routs, in Tobias George Smollett’s “The expedition of Humphry Clinker”, (1771) he notes that the hostess “She retains a small rout at her personal home, by no means exceeding ten or a dozen card-tables”, which appears fairly giant!
Within the second quantity of Emma, Mrs Elton complains that on the routs she has attended, there was “a poor try at rout muffins, there being no ice within the Highbury card-parties”
By ice, I assume the means icing, and I am sure she can be very dissatisfied in my fairly plain model of Regency Rout Desserts right now!
I’ve found that rout muffins got here in all styles and sizes, from plain buns to iced biscuit kind muffins, which had been elaborately adorned with intricate icing, and nonpareils, (a whole bunch and 1000’s)
Regardless of the historical past of those little muffins, or buns as I wish to name them, they make a scrumptious wee cake which is superb when taken with a cup of tea, or a glass of port.
I hope you get pleasure from them as a lot as we did – do let me know by leaving a remark beneath, and whether or not it was a cuppa or a glass of the robust stuff that was loved with them. Karen
Components
- 5ozs (150g) plain flour
- Pinch of salt
- 2ozs (50g) butter at room temperature
- 2ozs (50g) caster sugar
- 1 teaspoon caraway seeds
- 1 x small egg
- 1 teaspoon orange flower water
- 1 teaspoon rose water
- 1 teaspoon cream sherry
- 1 teaspoon brandy
- 2ozs (50g) currants
- Icing sugar
Directions
- Pre-heat oven to 180C/160C fan/350F/gasoline mark 4. Line a big baking tray with baking paper, or grease it nicely.
- Sift the flour and salt collectively in a bowl, and rub within the butter till it resembles nice sand or breadcrumbs. Add the sugar and the caraway seeds.
- Beat the egg with the orange flower water, rose water, sherry and the brandy.
- Combine to a stiff dough with the crushed eggs and flower waters and many others.
- Utilizing a spoon, place in tough heaps on the baking tray and bake for between 10 and quarter-hour, till they’re golden brown
- When they’re chilly, sprinkle with icing sugar.
Notes
Unique recipe:
To make rout drop-cakes, combine two kilos of flour with 1 pound of butter, one pound of sugar, and one pound of currants, cleaned and dried. Moisten it right into a stiff paste with two eggs, a big spoonful of orange-flower water, as a lot rose water, candy wine and brandy. Drop the paste on a tin plate floured, and a short while will bake them.
From the Prepare dinner and Housekeeper’s Dictionary, by Mary Eaton, 1822.
Diet Info
Yield 14
Serving Measurement 1
Quantity Per Serving
Energy 134Complete Fats 4gSaturated Fats 2gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 19mgSodium 54mgCarbohydrates 24gFiber 1gSugar 15gProtein 2g
