Strange But True

Strange But True

  • Inexpressibles

    The name given to the tight trousers worn by some Regency gentlemen, such as the notorious Beau Brummell and his ‘dandy’ followers,  as they showed off their leg muscles.

  • What did Victoria do first

    after her coronation in 1837?  Have a parliamentary meeting?  Have tea with all the royal dignitaries?  No – she gave her dog, Dash, a bath.

     

  • Now that’s what we call a cake!

    Victoria and Albert’s wedding cake was a colossal 9 feet wide and weighed 300 pounds.

     

  • Victorian ladies’ knickers had no middle

    Once they got all those big dresses on, they couldn’t reach their knickers to pull them down, so they could stand over a potty to wee with these on instead.

     

  • Would you wee in your dining room?

    Victorian gentlemen did! Some dining rooms (like ours) had a special cupboard to house a chamber pot so all the gentlemen could go for a wee without leaving the table (once the ladies had left the room, of course!).

     

  • The last ducking stool to be used in England

    (in 1809) can still be seen not far from us in the Priory Church, Leominster, Herefordshire. It’s huge.

     

Handy Hints

Handy Hints

  • Keeping your kettle clean

    To prevent teakettles coating with lime – put the shell of an oyster in the teakettle and the lime will adhere to it, instead of coating the sides. 1852

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • To take mildew out of linen

    Take soap and rub it well, then scrape on some fine chalk, rub that also into the linen, lay it on the grass, as it dries, wet it a little, it will come out at twice doing. 1852

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • Antidote against mice

    Gather wild mint, put it where you wish to keep them out, and they will not trouble you. 1852

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • To remove grease from books

    Lay upon the spoon a little magnesium or powdered chalk, and under it the same; set on it a warm flat iron, and as soon as the grease is melted, it will be all absorbed, and leave the paper clean. 1852

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • An insect trap

    Scoop out the inside of a turnip, scallop the edges, and place it downward in the earth. The insects will pass into it as a place of retreat through the holes, and the cucumbers, squashes, melons etc., may soon be clear of them.  1852

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

  • To clean gilt buckles, chains &c.

    Dip a soft brush in water, rub a little soap on it, and brush the article for a minute or two, then wash it clean, wipe it, and place it near the fire till dry, then brush it with burnt bread finely powdered. 1823

     

    As with all our historical handy hints, this is a real tip from a Victorian book. We cannot say that it’ll work and it’s up to you if you want to try!

     

George Pudding

George Pudding

Boil as for rice pudding  four ounces of rice with a roll of lemon-peel. Mix this, when drained dry, with the pulp of a dozen boiled, roasted or baked apples, well beaten. Add the beaten yolks of five or six eggs, sugar to taste, and a little cinnamon, with two ounces of candied orange and citron-peel sliced. Line and butter a basin or mould with paste, (not too thick), and pour the pudding into it; then gently stir in the whites of the eggs beaten to a strong froth. Bake the pudding for more than a half-hour, and serve it with a hot sauce made of wine, sugar, the yolk of an egg, and a bit of butter. Margaret Dods

 

 

 

Recipe Categories

Subscribe to our
newsletter Subscribe