A Georgian beauty secret, shared

A cold cream is a cooling ointment that is applied to the skin as a moisturising cosmetic and cleanser. In the 1920s and 1930s, celebrity endorsements of brands such as Pond’s and Elizabeth Arden led to a huge uptake in commercially-produced emollients, with the verb ‘to cold-cream’ entering common parlance around this time. Cosmetic manufacturers began to market their creams with a liberal sprinkling of glamour: as a Hollywood actress’s beauty secret, or as the preferred cosmetic of European royalty.

Adverts for cold creams were so prevalent in the first half of the 20th century, one would be forgiven for thinking that they were a relatively recent invention. Far from it! Cold creams had already been a staple of women’s cosmetic drawers for centuries, long before mass-production came on the scene.

The ladies who wrote our Georgian Cookbook recorded this recipe for home-made cold cream, which they attribute to an ‘Aunt Preston’. With ingredients including trotter oil and spermaceti, a wax derived from the head cavity of the sperm whale, it’s a far cry from the glamorous image projected by early 20th century cold cream brands. On the other hand, its high fat content should have made it an effective moisturiser, and an effective defence against the harsh winter weather:

"My Aunt Prestons Cold Cream", a Georgian recipe from our Cookbook of Unknown Ladies

“My Aunt Prestons Cold Cream”, a Georgian recipe from our Cookbook of Unknown Ladies

My Aunt Prestons Cold Cream

Half a pint of trotter oyl, 3 ounces of white wax, 3 quarters of an ounce of spermaceti, all put in to a silver vessel till melted. Yn put into an earthen pan & beat up wth water till it grows white & doos not stick to ye pan.

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A Baked Marrow Pudding

Make the most of the chilly February weather with this indulgent Georgian-era pudding. Toasted bread, raisins, bone marrow and creamy ginger-spiced custard are layered up in a dish, topped with a puff pastry lid and baked in the oven for the ultimate in comfort food. Sounds familiar? Substitute the marrow for butter, and you’d have something along the lines of a classic British bread and butter pudding:

This 18th century baked marrow pudding bears more than a passing resemblance to bread and butter pudding, a British classic

This 18th century baked marrow pudding bears more than a passing resemblance to bread and butter pudding, a British classic

A Bak’d Marrow Pudding

Take a pint of cream & boyle in it 2 rase of ginger, a little sugar & let it cool. Put to it 6 eggs, 2 whites, half a spoonfulls of flower. Then have some sippits of bread toasted & some raisons, some lumps of marrow, & butter ye bottom of your dish very well & lay a lairer of sippits & then a layer of raisins & then 6 spoonsfulls of cream, than a layer of marrow, then raisins & sippits again & cream, & so fill yr dish. Put a lid of puff paste at top. 3 qrs of an hour bakes it.