1700: Scenes from London Life by Maureen Waller

Author:Maureen Waller [Waller, Maureen]
Language: eng
Format: epub
Publisher: CB Creative Books
Published: 2016-09-05T07:00:00+00:00

To Make a Whipt Sillibub

Take half a pint of Rhenish wine, or white wine, put it into a pint of cream, with the whites of three eggs, season it with sugar, and beat it as you do snow-cream, with birchen rods, and take off froth as it ariseth, and put it into your pot; so do till it be beaten to a froth, let it stand two or three hours till it do settle, and then it will eat finely.

To Make Thick Cream

Take sweet cream, a little flower finely searced, large mace, a stick of cinnamon, sugar and rosewater, let all these boil together till it be thick, then put into it thick cream, the yolks of eggs beaten, then let it seethe but a little while for fear of turning, then pour it out, and when it is cold serve it.

In more prosperous households the table would be covered with a white linen cloth and diners might wipe lips and fingers on fringed linen napkins supplied by Thomas D’Oyly of Henrietta Street, Covent Garden. Apart from pewter plates, knives, forks and spoons, and of course candles, there was no other table ornamentation. Wine or beer was kept on the cupboard, from where it could be fetched by the glass or tankard.

‘When everyone has done eating, the table is cleared, the cloth even being removed, and a bottle of wine with a glass for each guest is placed on the table.’ The clearing of the table after dinner was the signal for the drinking to begin. ‘All our empty plates and dishes were, in an instant, changed into full quarts of purple nectar and unsullied glasses,’ Ward marvelled. This was the moment to toast the king’s health and as many others’ as could be devised, a good excuse for a prolonged drinking bout. Misson regarded this English custom as rather quaint, as it had long gone out of fashion in France:

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