126:) are excellent ingredients for thickening soups, and for converting veal-broth into delicious white soup. The flavour will be much improved by the addition of lean ham fried. For the convenience of those whom travel or business compels to dine hastily, there are tablets of portable soup to be had of various flavours, which dissolve quickly in hot water, and form an extemporaneous dish of the most nutritious kind.
94:"The proverb most frequently repeated by John Bull is, that 'God sends meat; but the Devil sends cooks'.... There is something uncharitable and indeed unjust in the reflection, for the whole system of English cookery is much inferior in economy, and variety of resources to either the French or the German.... John Bull has any regard to his constitution, physically speaking, repeal some of the statutes of
51:, published in Paris between 1803 and 1812, but the claim seems untrue. In fact, it was pulled together from the notes of Rylance and collaborators as they visited a number of London establishments. Very few of these eateries have continued to the present day, and the book's primary interest is as an early-19th century description of London, its eateries, and its cuisine.
160:, and made dishes in general, as well as for fowls, a great choice of sauces presents itself. We may instance cavice sauce, Hanoverian sauce for game, Quin's sauce, camp sauce, Harvey's sauce, coratch, &c. Several curious flavoured vinegars may be said to belong to this department; such as red and white French
44:
describes some 650 eating establishments in London and its then-surroundings as of 1815. Longman, its publisher, spent nearly £177 to print 750 copies of the first edition, and advertised heavily, but in the end fewer than 300 copies were sold; the remainder were pulped. It was advertised as being
32:
in 1815. Given the poor reception of the initial printing, there was no effort to pull together any later edition. The book was republished by the
British Library in 2013, with extensive commentary by Janet Ing Freeman.
118:
Let us now pass from the subject of culinary apparatus to that of condiments.... As soups generally take the lead at table, we take the liberty of recommending
86:
In the appendices, it is apparent that Ryler's interest is not merely to describe London's eating places, but to improve the quality of
British cuisine. His
102:
Rylance himself was an itinerant author, in and out of mental asylums, apparently due to manic depressive disorder; he died in a private asylum in 1834.
131:
For fish, the next article in succession, a great variety of materials for sauce present themselves: some, in the state of extracts, as essence of
192:, &c., for flavouring soup. These essences are much preferable to the herbs themselves used after the common way in their dried state.
471:
410:
386:
466:
62:
proper, describing shops, pubs, taverns, and dining halls by geographic region, both within and around London of that day.
476:
260:
As of 2012, the following establishments listed in the
Epicure's Almanack still exist in substantially the same form:
114:, pages 272–273, provides detailed documentation of condiments available in Regency-era London "Italian warehouses":
481:
316:
17:
287:
322:
280:
47:
356:
147:, oyster ketchup, and various articles prepared, so as to require only the admixture of melted butter.
270:
300:
233:, dry, green, and preserved; mushrooms and champignons dried or in power; dried artichoke-bottoms,
68:, which identifies new and useful implements for cooking, and which aims to improve British cuisine
377:
Anne
Williams (1991), Harlan Walker (ed.), "Historical Attitudes to Women Eating in Restaurants",
294:
185:
406:
382:
328:
210:
95:
16:
This article is about the guide published in 1815. For other works with a similar title, see
337:
164:, Tarragona, and garlic vinegar, cayenne and Chili vinegar. There are also kept essences of
28:, was a guide to eating establishments in London, written by Ralph Rylance and published by
218:
460:
343:
98:, and commence a fundamental reform in the lower house, commonly called the kitchen."
274:
234:
157:
247:
214:
206:
119:
226:
140:
66:
The Review of
Artists who Administer to Wants and Conveniences of the Table
122:; that from Genoa is esteemed the best. The Anderina and Cagliari pastes (
222:
202:
181:
230:
165:
161:
144:
136:
132:
112:
Review of
Artists who Administer to Wants and Conveniences of the Table
29:
242:
198:
173:
169:
153:
54:
The book is organized into a main body and three shorter appendices:
189:
177:
123:
82:, describing which foods are in season at any given time of year.
238:
403:
The
Epicure's Almanack: Eating and Dining in Regency London
245:
for making haricots; and that highly prized luxury, the
25:
The
Epicure's Almanack; or, Calendar of Good Living
225:, forms, with grated cheese, a fine after-dish.
401:Ralph Rylance (2013), Janet Ing Freeman (ed.),
8:
352:The Hand and Flower, No. 1 Hammersmith Road
290:), Wine Office Court, No. 145 Fleet Street
221:. That delicious and nutritive article,
369:
319:, No. 77 Borough High Street, Southwark
306:The Cock and Woolpack, No. 6 Finch Lane
209:. Of cheeses we have the Parmesan, the
139:, zoobditty mutch, and sauce royale;
7:
379:Oxford Symposium on Food and Cookery
197:Of materials for puddings we notice
143:, lemon-pickle, walnut and mushroom
359:), No. 8 Burlington Lane, Chiswick
14:
325:, No. 32 King Street, Twickenham
334:The King's Arms, Hampton Court
1:
90:begins with a telling quote:
349:The Windmill, Clapham Common
340:, No. 62 Wapping High Street
106:Condiments of Regency London
498:
71:A review of London's best
15:
472:English non-fiction books
217:, and our famous English
256:Surviving establishments
405:, The British Library,
288:Ye Olde Cheshire Cheese
229:, foreign and English,
467:1815 non-fiction books
437:Freeman, Introduction.
283:), No. 96 Fleet Street
48:Almanach des Gourmands
42:The Epicure's Almanack
357:George and Devonshire
286:The Cheshire Cheese (
18:The Epicure's Almanac
355:The George (now the
338:The Town of Ramsgate
80:Alimentary Calendar
477:Books about London
295:George and Vulture
279:The Bell (now the
482:Restaurant guides
346:, Hampstead Heath
96:Elizabeth Raffald
88:Review of Artists
489:
451:
444:
438:
435:
429:
422:
416:
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374:
45:modelled on the
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381:, p. 312,
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110:The Almanack's
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78:And finally an
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331:, Putney Heath
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264:Central London
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344:The Spaniards
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329:The Green Man
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428:, page xxiv.
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311:Outer London
303:, Ball Court
275:Carey Street
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235:curry-powder
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450:, page 277.
271:Seven Stars
248:sauer kraut
461:Categories
364:References
323:The George
317:The George
207:patna rice
120:vermicelli
446:Freeman,
424:Freeman,
301:Simpson's
273:, No. 53
215:chapsigre
141:Japan soy
137:anchovies
448:op. cit.
426:op. cit.
281:Old Bell
231:truffles
223:macaroni
203:semolina
182:marjoram
145:ketchups
60:Almanack
37:The Book
243:lentils
227:Morells
219:Stilton
211:gruyère
166:parsley
162:vinegar
154:ragouts
133:lobster
73:Markets
30:Longman
409:
385:
213:, the
199:millet
170:celery
158:hashes
124:pastas
239:beans
190:onion
178:thyme
135:, of
407:ISBN
383:ISBN
293:The
269:The
251:....
241:and
186:sage
174:mint
152:For
58:The
463::
237:,
205:,
201:,
188:,
184:,
180:,
176:,
172:,
168:,
156:,
75:.
20:.
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