Olivia Bascombe
Assistant Learning Producer at Historic Royal Palaces. On-hand to answer questions or queries.
Location London, UK
Activity
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Hi Maureen, look out for our videos examining and discussing restoration in later weeks!
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Hi Mark, here are some dates and times for when the kitchens will be alive with Georgian cooking: http://www.hrp.org.uk/kew-palace/whats-on/georgian-cookery/#gs.U2XX2U8
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Olivia Bascombe replied to Antonia Cretney
Hi Antonia, it would have come from the cane at this stage. It wasn't until much later on that sugar began to be manufactured from beet in the UK.
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Olivia Bascombe replied to Dale Sharpe
We're glad you enjoyed it Dale!
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Olivia Bascombe replied to Joy Davis
Hi George, all of the imagery in the print show the miserliness of the king and queen. In this retelling of the fall of manna (a biblical reference), Gilray has shown manna as pieces of gold falling from heaven to emphasise royalty's 'hoarding' of money and unwillingness to spend it. If you're interested in finding out more, there is an excellent book...
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This sound amazing Traci! Do you have any images to share on the Padlet wall?
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Olivia Bascombe replied to Carrie Hartley
We unfortunately know very little about these suppliers, beyond what is recorded in the ledgers (and in the case of Elizabeth Whetten that is just the quantity of lemons being brought in).
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Yes! Indian food was very much on the menu. This is from step 5.17: Curry was seen in English recipe books from as early as 1747, but Victoria was the monarch who showed a real love of curry. In her later years she kept a mostly Indian staff and, it is said that curry was on the menu most days.
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Ask people in Britain and about half would refer to tea as their evening meal. It's also 'afternoon' tea', referring to pots of tea, sandwiches and scones and such which you have in fancy hotels now, and of course the drink...
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There's a conversation below which might help! https://www.futurelearn.com/courses/royal-food/2/comments/18274931
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Annie answers part of this below: https://www.futurelearn.com/courses/royal-food/2/comments/18273817
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Olivia Bascombe replied to Lore Myrick-Olson
Here's a note from Vicki Cooke on tomatoes: William and Mary’s arrival in England, with their advanced Dutch knowledge of tomatoes, helped to bring the fruit onto the plate. At first it was eaten more by the poor than the rich, chiefly because the rich ate off pewter plates which would react with the acid in the fruit and poison the diner. Poor people used...
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Olivia Bascombe replied to Joanne Griffin
There's an interesting blog post from our gardeners about growing peaches and apricots before the introduction of hothouses:http://blog.hrp.org.uk/gardeners/apricotsin-april/
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Olivia Bascombe replied to Jenny A
Hi Jenny, sorry to hear you've been having problems. Follow the link to the Padlet wall in step 5.17, this should take you straight to the Padlet wall https://www.futurelearn.com/courses/royal-food/2/steps/122334. Here's a link with some tips for how to use it: https://about.futurelearn.com/about/faq/social-media-tips/#padlet.
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Hi Ann, we've provided a Christmas recipe at the end of each weeks' Christmas step. The first week's recipe was Brawn: https://ugc.futurelearn.com/uploads/files/a3/fc/a3fcf1b2-e7d8-4e55-8a91-e701c00abadb/brawn.pdf
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Olivia Bascombe replied to Andrew Wolstenholme
Thanks for sharing this Andrew, really insightful!
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Olivia Bascombe replied to susan burton
Hi Susan, Annie has an answer to this great question: https://www.futurelearn.com/courses/royal-food/2/comments/18038517
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Olivia Bascombe replied to Sue Burton
Hi Sue, your fellow Learner Elise has a good answer for this! https://www.futurelearn.com/courses/royal-food/2/comments/17995200
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Olivia Bascombe replied to Anne Brown
We appreciate all your feedback so thank you for sharing your thoughts.
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Thanks for your wonderful feedback Andrew and John!
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Hi Andrew, the grandeur of the setting could be artistic licence as the painting was intended to be a formal portrait of the royal family with elements of a conversation piece. You can find out more about the painting here: https://www.royalcollection.org.uk/collection/400501/george-iii-1738-1820-queen-charlotte-1744-1818-and-their-six-eldest-children
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Olivia Bascombe replied to Rosemarie Dacosta
Hi Rosemarie, Elise has a really insightful answer to this! https://www.futurelearn.com/courses/royal-food/2/comments/17996775
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Olivia Bascombe replied to Jill D
Hi Sue, great question! Sugar from sugar beets wasn't produced in the UK, certainly on a commercial scale, until the 20th century, but it was being used earlier elsewhere in Europe, particularly in France during the Napoleonic wars.
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Olivia Bascombe replied to Gillian Dent
They would have used lots of vinegar Gillian! Often mixed with ashes, sand or other types of abrasive materials for scouring.
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Hi Michael, we have recreated 1 acre of walled garden at Hampton Court. The original garden consisted of six 1 acre walled areas.
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Here's a note from Vicki Cooke on these orange carrots... "The Dutch did a lot of work breeding carrots in the 16th and 17th century and bred strains of orange carrot, though this was probably before the formation of the Dutch Royal House of Orange. It is probable that orange forms of carrot already existed prior to this and that it was only popularised by the...
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Hello! Vicki Cooke has shed some more light on Georgian attitudes to healthy eating: "There were a couple of notable authors from the late 1600s who adopted vegetarian diets and wrote about the health benefit of vegetables. Thomas Tryon (1634-1703) wrote a book entitled ‘The Way to Health’ which dealt with the ethical and spiritual arguments against meat and...
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Here's a note from Vicki Cooke about protecting the gardens. "Crops were netted from birds and butterflies. Also the boys and apprentices would have been tasked with bird scaring, snail picking, caterpillar squashing etc. Smoke was often used as a fumigant and the poisonous effects of tobacco were becoming known. It was a hit and miss affair regarding cause...
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Hello! Here is a message from Vicki Cooke about hartshorn: Hartshorn is the name used in the 18th century gardening books but it has many others! AKA ‘Buck’s Horn Plantain’ – this is the English wildflower name or ‘Minutina’ or ‘Erbe Stella’ – this is the name of the vegetable that the Italians use or in Latin it is ‘Plantago coronopus’.
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Olivia Bascombe replied to Dawn Wade
It is Dawn! You'll find out more about the kitchen garden later on!
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Yes quite right! He quotes a diarist from 1555, rather than being one himself! Thanks for flagging.
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You can find out more later on in the steps this week Rosemarie!
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Olivia Bascombe replied to John Chapman
Hi John, it is indeed meant to refer to a banquet taking place after a feast. These could be huge and very elaborate. There are some great examples from James I's reign where riots seemed to have taken place at the Banqueting House at Whitehall (confusingly not actually designed for banquets but for entertainment). 'At the King's Table' by Susanne Groom has...
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Yes it is a quince preserve (well found Janet!) similar to a quiddany: http://www.theoldfoodie.com/2008/12/to-make-quiddany.html
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Hi Ani! In Week 2 we've included a recipe for a Twelfth Cake, alongside some information on how Christmas changed between Henry and Elizabeth's reigns.
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Thanks for sharing that Larkworthy, it gives a good idea of how Ralegh would have been feeling.
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Olivia Bascombe replied to Elise Fleming
And if anyone is still looking for the 'Eggs of Almonds' recipe it is #93
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Olivia Bascombe replied to Elise Fleming
We can definitely point out the different spellings! Thank you for being so eagle-eyed :)
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Hi Sasha, Mary Queen of Scots' imprisonment and execution didn't take place at the Tower of London but at various castles in central England, the final being Fotheringhay Castle in Northamptonshire.
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Thanks for all your answers to Susan's question. A pudding to us Brits is a both the dish and the course that comes after the main course (dessert), but it can also mean a sweet or savoury steamed dish made with suet and flour. This defintion is quite helpful: https://en.oxforddictionaries.com/definition/pudding
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Great to hear you're keeping the tradition up Duncan! It's more likely a cross-over of function as you say, both the term and practice of Wassailing varied enormously regionally so it fulfilled many roles, gentry and peasants alike! Either way it is a cheers to good health!
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We love a good pomander too Elizabeth, especially at Christmas! Elizabethan courtiers would often have carried them around with them.
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Olivia Bascombe replied to Barb Anderson
Nutmeg & cinnamon jumbles sound delicious Barb! Don't forget to share them with us on the Padlet Wall: https://padlet.com/Rdgonlinecourse/qj7g9zv6p8za
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Olivia Bascombe replied to Alysa Blackwood
Thanks Alysa and Elise for sharing your findings on nutmeg and its effects.
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Olivia Bascombe replied to [Learner left FutureLearn]
What a lovely nursery ryhme, thanks for sharing that Robin as not everyone will know it!
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There are some great examples in the following step Daniela.
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You'll be able to find out about the wonders of Elizabethan sweets in the next steps for this week Julie, enjoy!
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You've hit the nail on the head there Jan! Banquets were very lavish events and a great way to display who the wealthy were.
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We'd definitely be up for that as well Danielle, you can find out more on banqueting trenchers in the next step, enjoy!
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Olivia Bascombe replied to Elise Fleming
Hi Elise, the Archimagirus Anglo-Gallicus uses the spelling 'leech' to refer to jellied milk in its recipe for Eggs of Almonds. I've put the link to the book here:...
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Olivia Bascombe replied to Elin Woods
What a great idea Elin!
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Olivia Bascombe replied to Barbey Meyers
Hi Barbey, they certainly would have know how time consuming these sweet treats were to create; time meant money and a single comfit was a huge display of wealth to a partaker at an Elizabethan banquet.
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Olivia Bascombe replied to Alicia Pearson
You have Elizabethan tastes and you didn't know it! Maybe the recipes later on in the course will prove it!
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Katie is quite right! One of our learners Elise has a good explanation for you Diana: https://www.futurelearn.com/courses/royal-food/2/comments/17536472
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It is. For some reason (don't ask me why!) brawn is also known as Head Cheese and so this is a literal translation. You can find out more from our good friend Wikipedia: https://en.wikipedia.org/wiki/Head_cheese
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Olivia Bascombe made a comment
I am starting to feel very sorry for brawn! Even though I am not sure about it either, I wonder why it was so desired in the royal Christmas and so might have to make it and share my experiences with you all!
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You'll find out more about Twelfth Cake in week 2, and have a chance to make your own!
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That's a shame Melinda but you can post your questions for him on this page any time before then!
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Olivia Bascombe replied to Cady Luck Leedy
Hi Cady, the fountains at Hampton Court did flow with water, but the one you're referring to is the Wine Fountain in Base Court. These were used during special occasions (during the coronation of Anne Boleyn a number of these popped up through the streets of London). You can read a bit more about wine fountains here:...
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Hi Angela, now you're signed up you'll be able to return to the materials from the course at any time.
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Olivia Bascombe replied to Bernice Rubenstein
Thanks for flagging that Catherine!
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Olivia Bascombe replied to Stephanie Milani
I responded to this below, hopes it helps! https://www.futurelearn.com/courses/royal-food/1/comments/14039636
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Olivia Bascombe replied to Julie Hinsley
I responded to this below, hopes it helps! https://www.futurelearn.com/courses/royal-food/1/comments/14039636
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I responded to this below, hopes it helps! https://www.futurelearn.com/courses/royal-food/1/comments/14039636
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Olivia Bascombe replied to carol braun
I responded to this below, hopes it helps! https://www.futurelearn.com/courses/royal-food/1/comments/14039636
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Thanks for the feedback Dauntsey.
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As many dishes were laid out at the same time, we don't actually know how much Elizabeth ate, or of what. Even though there were large quantities of lavish food available, we do not know that she actually overindulged.
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Olivia Bascombe replied to Elise Fleming
Thanks Elise for sharing this interesting link. This article is being amended and should be refreshed on Monday with the correct distinction between courses and removes.
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Olivia Bascombe replied to Loren West
Hi Lorena, this is indeed being changed.
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Olivia Bascombe replied to Andrew Day
Hi Andrew, the tradition around leftovers continued from Henry VIII's day. They would be given as alms, but also many would be reused for the next day's meals.
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Olivia Bascombe replied to Carol Jean
Hi Carol, I've responded to some of these here: https://www.futurelearn.com/courses/royal-food/1/comments/14043220
You've hopefully seen the spritzen recipe in the additional recipes step?
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Olivia Bascombe replied to Andrew Day
I think we would describe it as thick and hearty, whereas on George's table it would be considered a light dish (once alongside the huge amounts of meat cooked in a multitude of ways).
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Olivia Bascombe replied to Carol Jean
Hi Carol,
Here is a recipe from Patrick Lamb’s Royal Cookery (1719) is typical of recipes variously called Salmic ,salme or salmi (although on the menu of 1736 it is a salmic of duck, not woodcock).
Take two woodcocks halfroasted, cut them up neatly, and let the trimmings with the entrails be pounded in a marble mortar ; then put them into a stewpan, add...
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Olivia Bascombe replied to Andrew Day
It's light in contrast to everything else on the table!
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Marc explains a bit more about what the trenchers were made from here: https://www.futurelearn.com/courses/royal-food/1/comments/14145780
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The trencher that Marc is describing was for banquets, but there were also trenchers used for the main dinner. He explains here: https://www.futurelearn.com/courses/royal-food/1/comments/14145780
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Unfortunately there are none at HRP, but Marc thinks there are some at the British Museum and the Museum of London. He explains a bit more about trenchers here: https://www.futurelearn.com/courses/royal-food/1/comments/14145780
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Marc describes the material trenchers were made from here: https://www.futurelearn.com/courses/royal-food/1/comments/14145780
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If you'd like to know a bit more, Marc has answered a few trencher questions here: https://www.futurelearn.com/courses/royal-food/1/comments/14145780
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Marc has answered this question here: https://www.futurelearn.com/courses/royal-food/1/comments/14145780
Hope it helps!
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Olivia Bascombe replied to Bernice Rubenstein
You're right that tins as we know them today came later (as you'll see in week 5) but metal boxes were available, and that's what is being referenced here. You can see an image of one similar to what was available at this time at the bottom of this webpage (and also read a bit more about the roots themselves if you're interested):...
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There is a padlet wall for each week, where we'd love to see your chocolate pot! You can find it here: https://www.futurelearn.com/courses/royal-food/1/steps/81141
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Olivia Bascombe replied to Ann Hetherington
Thank you for spotting that rather embarrassing error Ann! We'll get that amended.
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Olivia Bascombe replied to Margaret Jacobs
You can see a bit more about how long the sculptures might last from Marc here: https://www.futurelearn.com/courses/royal-food/1/comments/14099865
Marc further says:
Most subtleties seem to have been made of edible materials; firstly cast sugar, then sugar and marzipan and sugar that has been harden with gum resin. There are accounts of some being made...
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Olivia Bascombe replied to Hannah Parsons
Hi Hannah, this comment provides a bit more information around men working in the kitchens: https://www.futurelearn.com/courses/royal-food/1/comments/14071449
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Olivia Bascombe replied to john adams
Here is a response from Marc Meltonville about food tasters: https://www.futurelearn.com/courses/royal-food/1/comments/14069467
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Olivia Bascombe replied to C A
Here is a response from Marc Meltonville about testing for poison: https://www.futurelearn.com/courses/royal-food/1/comments/14069467
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Olivia Bascombe replied to Richard Yoast
This comment from Marc might help answer your question: https://www.futurelearn.com/courses/royal-food/1/comments/14071164
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One from Marc Meltonville on this: Everyone eats at mealtimes (a dinner mid morning and a supper late afternoon), often in two sittings to allow for those who are working to make one meal happen, sit down at the next sitting and have those who have just eaten serve them. The concept of ‘snacking’ is a difficult one. Certainly, on cold days, those in jobs that...
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Olivia Bascombe replied to Kath C
From Marc Meltonville: Everyone eats at mealtimes, often in two sittings to allow for those who are working to make one meal happen, sit down at the next sitting and have those who have just eaten serve them. The concept of ‘snacking’ is a difficult one. Certainly, on cold days, those in jobs that get them up early might grab some bread, cheese and beer, or...
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Olivia Bascombe replied to Mark Zimmerman
One from Marc Meltonville here: All the staff and court slept within the Palace. Our modern concept is that rooms have a single use; a bed room and dining room etc. In the past this was far less defined. It was a room. You might use it as an office in the day and sleep in it at night. Many servants might sleep outside the rooms of their master, in the...
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Olivia Bascombe replied to Sandra Lawrence
Memelos and all other versions of the word that becomes Marmalade in English start as a dish made with quinces.
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Olivia Bascombe replied to Karen Bergquist
Hi Karen, Marc Meltonville passed on this response:
The suggestion is that these are Tudor versions of modern ‘Ice sculptures’ very expensive and good for one use. For the New years day of year 2000 we [the Historic Kitchens Team] made a 6’ x 4’ (2m x 1m) model of Hampton Court Palace. Within two days it was looking very sad and dusty.
Hope that helps!
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Olivia Bascombe replied to john adams
Some further information on these book(s)! The Good Huswife's Jewell (which is indeed in two parts, but usually sold as one – hence the confusion on which part these recipes came from) is what was referenced here but if you’d prefer a book in a more updated style then Peter Brears, 'Tudor Cookery' is your best bet. The British Library has a link to some...
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Olivia Bascombe replied to Edward Yemin
A learner has posted a link above on this: https://www.futurelearn.com/courses/royal-food/1/comments/14047800
Certainly until the 19th century it was seen to be linked to miscarriage, but modern medicine is less certain.
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Olivia Bascombe replied to Kath C
It would have been put into a wine spirit base. Marc is holding a still in the video, which was used to create these spirits.
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Olivia Bascombe replied to Louise Rex
Hi Louise, it's just a page and a half. Nothing missing, just odd formatting with a spare page! Thanks for spotting.
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Thanks Barbara, I'll pass this on for the next run of the course.
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Olivia Bascombe replied to john adams
Thanks Elise - I'll look into this for you.
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Thanks Judy, we've noted this as something to look into (it is a lovely map!).
