Explore the fascinating world of the Victorian judges at this award-winning historic house.

Apples in the kitchen

Victorian Food Recipes

Here at The Judge's Lodging we love Victorian food and cooking. Occasionally we even hold large Georgian & Victorian 5 course dinners, with around fifty dishes in each.  Don't get the Curator talking about Victorian jellies - she's made loads and collects moulds. We're going to give our old ice-cream maker a go some time too (we're afraid we usually cheat by using a freezer). So, we love it so much we thought we'd share some of our favourite recipes with you. All of these are ones we have made ourselves. You'll also find some more recipes in our learning resource The Great Victorian Picnic.

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Best of luck with your creations...



<< back to Jelly & Ice cream recipes

Orange Cream

Ingredients - 1 oz isinglass, 6 large oranges, 1 lemon, sugar to taste, water, ½ pint of good cream.

Mode -  Squeeze the juice from the oranges and lemon; strain it and put it into a saucepan with the isinglass, and sufficient water to make in all 1 ½ pint.  Rub the sugar on the orange and lemon rind, add it to the other ingredients, and boil all together for about ten minutes.  Strain through a muslin bag, and, when cold, beat up with it ½ pint of thick cream.  Wet a mould, or soak it in cold water; pour in the cream, and put it in a cold place to set.  Mrs Beeton


JL note - if you want to be really authentic with this, isinglass is still available (but expensive) from some chemists. However, as it was the precurser to gelatine, we use powedered geliatine you can buy from any supermarket - one packet will set one pint - 6 oranges squeezed make about ½ pint.



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Strange But True

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    These were special dog tongs used for removing badly behaved dogs from church during services.  There is still a pair in St Beuno's Church, Clynnog Fawr, North Wales


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