Market Foods Market Foods

Goose has always been one of the larger wild fowl, trapped for food since early pre-historic times and by the Iron Age around 800 BC, it started being tamed as a domestic bird. Kept in small flocks as a great mainstay in the everyday diet of both secular and monastic life, especially in winter when animal meat was in short supply by the Middle Ages, catchers of wild fowl were supplying town poulterers with geese for sale to customers who could not rear their own and cook shops sold these roasted for an extra penny… Read More


Now Pastry is a mainstay of our dessert tables, but when it first appeared in our kitchens it was just a coarse paste of rough flour and water.

Made by hand into a thick standing 'coffyn'  and used as a container to cook and serve stews and fish.

It was not eaten but discarded after the meal.

…. Read More

Tudor Era

By the 18th Century, while the middle class Georgian wedding was not as an elaborate affair as the Victorians were to make it, their ceremonies were still only for family and close friends. But after the church service a much more formal meal was planned before the happy couple departed on honeymoon.

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Silver has a universal appeal, lustrous, gleaming, durable, pure without taint, anti-bacterial, capable of being fashioned into exquisite pieces for use or show, it conveyed the wealth and prestige of the owner while still being instantly convertible to coin if necessary for the vale was in the metal rather than the workmanship.  Silver was the principal basis for all European coinage throughout the Middle Ages and beyond.

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Tudor Era

The Bird of Choice

A  Word About Pastry

The Icing On The Cake

The London Season in its very simple, original form started around the last two decades of the 18th Century. The hunting season having ended in March, London saw an influx of the landed gentry and court officials up from their country estates for a little gaiety, gossip and social networking, lasting from April or May to the end of July, aristocratic families saw it also as a way to introduce their young unmarried daughters to eligible men of their own class with a view to marriage, so taking them off their hands … Read More

Market Foods

We have started in the 17th Century, as before that, although there were cookery writings and recipes in books dating from the 13th Century, they were either transcripts of Royal Feasts or dishes from the Royal Kitchens, written more as propaganda for the wealth of the monarch or personage and certainly outside the reach of the average person. … Read More

Dolls House Articles

Aileen has written many articles, which we hope to add here in the fullness of time.   Read about our fascinating social history  and gather ideas for miniature projects.

Bird of Choice A Word About Pastry Icing On The Cake Silver Coming Out Famous Chefs Market Foods

Tudor Dolls House Food and Information

Circa 1485 - 1603

Tudor Era

The peasantry and lower classes ate little more than bread and pottage, which is a stew of vegetables and herbs cooked in one pot. Sometimes with a little meat of some kind added, if available, which wasn't often… Read More

Market Foods

Georgian  Dolls House Food and Information

Circa 1714 - 1830

By the 18th Century cooking in wealthier households had become more sophisticated. While the bulk of dishes were still cooked on open fires or spit roasted, the introduction of the metal grate, and later in the century metal hobs, which were built into fireplaces, made boiling and stewing easier. … Read More

Georgian Era Market Foods

Victorian  Dolls House Food and Information

Circa 1837 - 1901

When the 19th Century dawned only the very poorest were still cooking over open fires, although these did have a grate and a hob.

After Victoria came to the throne, the terraces of small houses being built for the influx of workers from the country into the factories, all had a small black cast-iron kitchen range as standard…. Read More

Victorian Era Market Foods

Market Food and Information

Circa 1480 - 1900

From Medieval or Tudor through to Georgian times, there was no packaging for any food bought and no shops as such.

You bought in bulk in either sacks, baskets, barrels or crates , from merchants, warehouses, markets or fairs.

In a town, day to day supplies were bought from markets and you had to supply your own containers and wrappings, e.g. jugs, bowls, baskets and cloth, while large leaves were often used for butter, soft cheese etc.   Read More

Market Foods Market Foods

Time Lines - Dates and Periods

Social History Booklets to buy from our web store.