The first of an eight-part series taking the produce grown in the Victorian garden into the kitchen to re-create the world of Victorian cooking.
Ruth Mott , who started her working life as a 14-year-old scullery maid in 1930, is joined by Harry Dodson , who grows the ingredients she needs in the walled garden at
Chilton in Berkshire, In a kitchen carefully restored to Victorian standards and equipped with all the utensils it would have had 100 years ago, Mott tackles a simple early Victorian recipe for rhubarb soup. Without modern gadgets it takes three days to prepare. Presented by Peter Thoday. Producer Keith Sheather (R)
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