Best 3 Jane Austens Negus Recipes
Jane Austen, the beloved author of such classic novels as Pride and Prejudice and Sense and Sensibility, was also a fan of a good negus. Negus is a warm, spiced wine drink that was popular in England during the 18th and 19th centuries. It is made with red wine, sugar, spices, and sometimes citrus fruits. Austen herself is known to have enjoyed negus, and she even included a recipe for it in her novel Mansfield Park. If you are looking for a delicious and authentic recipe for Jane Austen's negus, there are a few things you will need to keep in mind. First, be sure to use a good quality red wine. A full-bodied red wine, such as a Cabernet Sauvignon or a Merlot, will work well. Second, use fresh spices. Whole spices, such as cloves, cinnamon sticks, and nutmeg, will give your negus the best flavor. Finally, don't be afraid to experiment with different flavors. You can add citrus fruits, such as oranges or lemons, to your negus, or you can even add a splash of brandy or rum.
Let's cook with our recipes!
JANE AUSTEN'S NEGUS
Extremely popular party drink throughout Georgian and early Victorian times. This version comes from Mary Norwak's extensive library. (The Jane Austen Cookbook, Maggie Black & Deirdre Le Faye)
Provided by Luschka
Categories Low Protein
Time 10m
Yield 7 cups
Number Of Ingredients 5
Steps:
- Pour the port into a large, heatproof jug.
- Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
- Mix the sugar and lemon juice with the port, and add the boiling water.
- Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.
Nutrition Facts : Calories 217.8, Fat 0.1, Sodium 10.9, Carbohydrate 34.5, Fiber 0.7, Sugar 27.9, Protein 0.3
NEGUS
Steps:
- Heat Port but do not let it boil. Stir in the sugar, lemon juice, grated lemon rind, cinnamon, nutmeg, and cloves. Let the mixture stand in a warm place for about 15 minutes. Pour boiling water into the warm wine and serve immediately. Garnish with grated lemon rind, if desired.
REGENCY QUEEN CAKES FOR JANE AUSTEN'S AFTERNOON TEA PARTY
A wonderful and very well known Regency recipe for individual cakes studded with fruit and flavoured with rosewater and almonds; I am sure Jane Austen would have served these for afternoon tea on dainty plates with her bone china cups and saucers! I remember making these with my Mum when I was little, and of course licking the wooden spoon and scraping out the mixing bowl! They are easy to make and are delicious with an afternoon cuppa or for a lunch box treat. I have not found out the true meaning behind their name yet - but maybe they were aptly named as they were "fit for a Queen" to eat! The use of rosewater and almonds is a lingering memory left over from our Medieval cooking days and was still very much in evidence throughout the Regency period. This recipe makes about 24 to 30 Queen cakes - depending on the size of your tins, but the quantities can be cut back with ease. However, they DO freeze very well, so maybe making a full batch is a good idea - as long as they make it to the freezer!
Provided by French Tart
Categories Dessert
Time 45m
Yield 24-30 Queen Cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 190C/374F/gas mark 5.
- Sift the flour and mace together.
- Beat the eggs.
- Melt the butter and allow to cool slightly.
- Beat the eggs, rose water and melted butter together.
- Make a well in the centre of the flour mixture.
- Add the liquid mixture and mix thoroughly.
- Add the currants, sugar and the ground almonds and mix well.
- Put a heaped spoon of the cake mixture in to the paper cases, or a well buttered patty or muffin tin.
- Bake for 15 to 25 minutes, until well risen, firm and golden brown.
- You can ice them if you wish, using a thin mixture applied with a brush, more like a glaze.
- Serve with elegant china and some freshly drawn English tea in the drawing room or the parlour!
Nutrition Facts : Calories 734, Fat 38.5, SaturatedFat 20.4, Cholesterol 173.1, Sodium 339.8, Carbohydrate 89.6, Fiber 3.7, Sugar 50.8, Protein 11.3
Tips:
- Choose good quality wine: Use a medium-bodied red wine that is not too sweet or dry. A good option is a Cabernet Sauvignon or a Merlot.
- Use fresh spices: The spices in this recipe are essential for the flavor, so be sure to use fresh ones. You can substitute ground spices, but the flavor will not be as good.
- Don't boil the wine: Bring the wine and sugar mixture to a simmer, but do not boil it. Boiling the wine will cause the alcohol to evaporate and the flavor will be lost.
- Let the negus steep: After you have added the spices, let the negus steep for at least 15 minutes. This will allow the flavors to meld together.
- Serve warm: Negus is best served warm, but you can also chill it and serve it cold.
Conclusion:
Negus is a delicious and easy-to-make winter drink that is perfect for a cold night. It is also a great way to use up leftover wine. With its warm and inviting flavors, negus is sure to please everyone at your next gathering.
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