8 Bridgerton-Inspired Dishes That Royal Ladies Would Approve Of
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From time to time, there comes a series  or movie that sweeps us off our feet and instantly transports us to a seemingly scandalous but irresistible world. Bridgerton recently released its latest season and to say it is addictive to watch would be an understatement. 

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While people are drawing inspiration from the love life of leads, their clothes, makeup, and other such things, one thing that can't be ignored is food. Food is and has always been the pivot of the life of royals. It's time to now brush up on your exquisite crockery and get ready to cook some delicious Regency-style royal dishes that all the gentlemen and gorgeous ladies from Bridgerton would approve of.

Here are some must-try dishes that you can try.

* Kidney Soup

Kidney soup used to be the go-to dinner meal for royal parties during the Regency period. The dish is made from pork. Other ingredients that are used to make this dish include turnips, carrots, celery, potatoes, and lemon peel. Generally, this soup was served as the first thing in the parties. All these ingredients are boiled with some subtle herbs and topped with grated lemon peel as the finishing touch. It is served warm and minimally spiced. 

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* Ratafia Biscuits 

Ratafia biscuits have both English and French origins as they were popular in both these countries. During the Regency period, these biscuits were colloquially referred to as something edible made from toasted cheese. Also back in the day, people used to exchange the word cakes for biscuits as these were used interchangeably. One would need ground almonds, egg whites, caster sugar, almond extract, and flour to make these simple yet luxurious biscuits. 

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* White Soup

White soup was a popular supper meal enjoyed by people during the Regency period. It's like meat stock made with heavy cream and almonds. The soup was prevalent not just in England but also in France. One can find the reference and mention of this very soup in multiple writings of the Regency period. A large serving of the soup is seasoned with fillets, peppercorn, carrots, onions, and other ingredients such as rice, celery, and pieces of gammon. The soup is light, hearty and very fulfilling. For people looking for a perfect appetiser to start the party, this can be a great option.

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* Cherry Water

Cherry water is an amalgamation of various citrusy flavours like blackberry, dried violets, aniseeds, spearmint, balm, and marigold. The first step in making this drink is to take the cherries and cut them softly before adding them with other ingredients such as spearmint, balm, and marigolds. Simultaneously a person can start chopping aniseeds and fennel seeds that are sweet. Let all these ingredients get chilled before mixing them with water.

* Queen Cakes

Queen cakes were a popular dessert inAmerica and England during the Regency period. Although they are very similar to modern-day cakes, it's the classic currant filling that makes them different from conventional cakes. To make these mini cakes one would need all-purpose flour, butter, sugar and rose water. Other important ingredients required to make these cakes include nutmeg, current for filling and rose water. The batter is made from flour, sugar, yolks, and rose water. The currants are added in the last just before baking the mini cakes.  

* Vegetable Pie

Vegetable pies back in the Regency period were not the way we know today. Vegetable pies were a simple mixture of ingredients such as carrots, onions, and turnips stuffed inside a shortcrust pastry. The concoction of all these ingredients was stuffed inside the oven until it became properly crispy and came from the inside. The conventional way of eating vegetable pie was to simply serve it with a white sauce that is cheesy and creamy. 

* Pica Lilla

Pica lilla were a kind of pickles that were eaten during the Regency period as a side dish to spice up a rather bland meal. People liked to immerse seasonal vegetables in a mixture of vinegar, sugar, spices, ginger powder, garlic powder, and some mustard seeds. Lots of turmeric was also added to the pickle mixture to give the vegetables a distinctively yellow colour that made them look more spice-like.