Jane Austens Negus Recipes

JANE AUSTEN'S NEGUS

Jane Austen's Negus image

Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)

Provided by Luschka

Categories Low Protein

Time 10m

Yield 7 cups

Number Of Ingredients 5

Ingredients

575 ml port wine
1 lemon
12 tablespoons sugar
1100 ml boiling water
grated nutmeg

Steps:

Pour the port into a large, heatproof jug.
Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
Mix the sugar and lemon juice with the port, and add the boiling water.
Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.

Nutrition Facts : Calories 217.8, Fat 0.1, Sodium 10.9, Carbohydrate 34.5, Fiber 0.7, Sugar 27.9, Protein 0.3

NEGUS

Negus image

Categories Alcoholic Christmas Lemon Port Winter Cinnamon Clove Christmas Eve Nutmeg Simmer Gourmet Drink

Yield Makes 16 four-ounce servings.

Number Of Ingredients 9

Ingredients

1 quart Port
1 tablespoon sugar
Juice of 2 lemons
Grated rind of 1 lemon
1/4 teaspoon ground cinnamon
Ground nutmeg, to taste
Whole cloves, to taste
1 quart boiling water
Garnish: grated lemon rind

Steps:

Heat Port but do not let it boil. Stir in the sugar, lemon juice, grated lemon rind, cinnamon, nutmeg, and cloves. Let the mixture stand in a warm place for about 15 minutes. Pour boiling water into the warm wine and serve immediately. Garnish with grated lemon rind, if desired.

REGENCY QUEEN CAKES FOR JANE AUSTEN'S AFTERNOON TEA PARTY

Regency Queen Cakes for Jane Austen's Afternoon Tea Party image

A wonderful and very well known Regency recipe for individual cakes studded with fruit and flavoured with rosewater and almonds; I am sure Jane Austen would have served these for afternoon tea on dainty plates with her bone china cups and saucers! I remember making these with my Mum when I was little, and of course licking the wooden spoon and scraping out the mixing bowl! They are easy to make and are delicious with an afternoon cuppa or for a lunch box treat. I have not found out the true meaning behind their name yet - but maybe they were aptly named as they were "fit for a Queen" to eat! The use of rosewater and almonds is a lingering memory left over from our Medieval cooking days and was still very much in evidence throughout the Regency period. This recipe makes about 24 to 30 Queen cakes - depending on the size of your tins, but the quantities can be cut back with ease. However, they DO freeze very well, so maybe making a full batch is a good idea - as long as they make it to the freezer!

Provided by French Tart

Categories Dessert

Time 45m

Yield 24-30 Queen Cakes, 12 serving(s)

Number Of Ingredients 9

Ingredients

450 g self raising flour
450 g sugar
450 g butter
225 g currants
110 g almonds, ground
6 eggs
1 -2 tablespoon rose water
1/4 teaspoon mace
paper, cases

Steps:

Pre-heat oven to 190C/374F/gas mark 5.
Sift the flour and mace together.
Beat the eggs.
Melt the butter and allow to cool slightly.
Beat the eggs, rose water and melted butter together.
Make a well in the centre of the flour mixture.
Add the liquid mixture and mix thoroughly.
Add the currants, sugar and the ground almonds and mix well.
Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
Bake for 15 to 25 minutes, until well risen, firm and golden brown.
You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!

Nutrition Facts : Calories 734, Fat 38.5, SaturatedFat 20.4, Cholesterol 173.1, Sodium 339.8, Carbohydrate 89.6, Fiber 3.7, Sugar 50.8, Protein 11.3

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