Tonight, we’ll read a selection of recipes from the book English Housewifry by Elizabeth Moxon, published in 1764, starting with a recipe for whipt sillabubs.
Moxon’s book was one of the earliest English cookery books written specifically for middle-class women managing their own households, rather than for professional cooks or the aristocracy. Her recipes are practical but far from plain, offering glimpses into both the culinary expectations and the social rituals of Georgian-era domestic life.
The title page promises recipes that are “useful, substantial and splendid,” and the tone throughout is no-nonsense, with an emphasis on health and frugality—though it’s clear Moxon didn’t shy away from a bit of showiness in presentation. A whipt sillabub, for example, was a frothy dessert drink made of sweetened wine or cider and thickened cream, often served in decorative glasses and topped with foam. It’s the kind of indulgence that would have delighted guests at a genteel supper table, bridging the gap between refreshment and dessert.

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