Hello, darlings! 

I’m a theatrical food writer, culinary storyteller, recipe developer, keen baker, and a budding food historian, who's here to whisk you away on a culinary jaunt bursting with nostalgia! Where you'll bump into my beloved grandmother Josie, great great grandmother Georgina, and various ancestors through the connection of food glorious food and vintage/antique kitchenalia!  

So, darlings, as I passionately stir the caldron of food history, you will learn how to recreate a plethora of old-fashioned and historical recipes. In particular, British food from the Victorian era, a dabble or two with Georgian cuisine, plus a few honorary British wartime recipes from WWII. 

Also, one is frightfully fanatical about our Victorian English culinary marvel Mrs Beeton and her American rival Fannie Merritt Farmer. Therefore, I've recreated oodles of recipes from Mrs Beeton's Book of Household Management (first published 1861) and a handful from The Boston Cooking-School Cook Book (first published 1896) - all of which you'll find here! 

Miss Windsor's Services........
I'm a dab hand at recipe development and recipe writing, collaborations, baking for events, food judging, guest speaker and appearances, and so on! Also, I employ my elaborate style of writing to compose magazine articles, restaurant/afternoon tea and product reviews for the media, which are pertinent to my particular interests in food history. 

Oh, and if you're looking for something delightfully different for your publication, radio show, or TV production, then I'm your woman! And of course, I’d love to hear from you if fancy promoting your product on my website.
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Handpicked from my great great grandmother’s 1903 edition of Mrs Beeton’s One Shilling Cookery Book.
 
Darlings, take heed!
 
  1. There’s no work like early work.
  2. Clear as you go: muddle makes more muddle.
  3. Water boils when it gallops, oil when it is still.
  4. A stew boiled is a stew spoiled.
  5. One egg well beaten is worth two not beaten.
  6. Thrust an oniony knife into the earth to take away the smell.
  7. Wash well a saucepan, but clean a frying pan with a piece of bread.
  8. Salt or cold water makes scrum to rise.
  9. Only dry frying can be done without plenty of fat.​
  10. Make mint sauce two hours before serving it.

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Miss Windsor's Delectables