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Orange Cream

Heat 1 pint of orange juice and 1/2 pint water with sugar to taste and the juice of one lemon. When boiling, add sufficient gelatine to set two pints and stir well. Simmer all together for 5 minutes, stirring and leave to go cold. When cold, beat  ½ pint of cream into the jelly and pour into a lightly greased (use oil) mould. When set, stand the mould in hot water for a few seconds and turn out onto a plate.
Modified from Mrs Beeton

Judge's Lodging note - As long as you keep the quantity of gelatine used in ratio to the liquid, you could try all sorts of jellies and creams - apple juice, chocolate cream (made with hot chocolate). Try adding fruit to jellies, arranged in the bottom of dishes to they make a decoration when turned out (please note that pineapple and kiwi do not allow jelly to set).

Tea Cream Ice

Prepare a teacupful of very strong tea, sweetened with 2 tbsp of sugar and add this to 1 pint of cream or custard and freeze.
Agnes Marshall

Pear Water Ice

Peel 6 good pears and cut in slices, and put them to cook in 1 1/2 pints of water with 6 ounces of sugar, a little lemon peel and cinnamon; add a little carmine (red food colouring) when cooked; pass them through a tammy, and freeze.
Agnes Marshall

1 pint of plain Cream

1 pint of cream sweetened with a quarter of a pound of castor sugar.
Agnes Marshall


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