Christmas in the Regency era (1811–1820) was a festive occasion, and though it was less commercialised than modern Christmases, the holiday was still marked by delicious feasts and family gatherings. The food served at Christmas reflected both traditional English fare and the indulgent tastes of the time, particularly among the wealthier classes.

The Christmas Feast

1. Roast meats
The centerpiece of a Regency Christmas feast was typically a roast, often featuring beef, goose, or turkey. Goose was the most popular choice, particularly for wealthier families, though beef was also a staple for those who could afford it. Turkey, while eaten, was not yet as dominant as it would become in Victorian times. Wild game such as venison or hare could also make an appearance at grander tables.

2. Mince pies
Mince pies were a quintessential Christmas food. However, unlike the sweet version we are familiar with today, Regency-era mince pies were filled with a mix of meat, dried fruits, spices, and sugar. Often made with beef or mutton, these pies embodied the blend of sweet and savory flavors that Regency diners enjoyed.

3. Plum pudding
Plum pudding, also known as Christmas pudding, was an essential part of the Regency Christmas meal. Despite its name, plum pudding didn’t actually contain plums; instead, it was a rich, boiled dessert filled with dried fruits, suet, and spices. Traditionally made a few weeks in advance, it was hung to mature, allowing the flavors to develop. The pudding was often served flambéed with brandy and accompanied by a rich sauce.

4. Boar’s head
In aristocratic circles, especially those wishing to recall ancient customs, a boar’s head might make a grand appearance as part of the Christmas feast. This tradition harkened back to medieval times when hunting was a significant part of noble life.

Desserts and sweet treats

1. Twelfth cake
An elaborate Twelfth Cake would often be served at the end of the holiday season on Twelfth Night (January 5 or 6). This rich, fruit-filled cake, covered in icing and elaborate decorations, was the forerunner of the modern Christmas cake. Inside the cake, symbolic items like a bean and a pea were baked; the person who found these would be crowned the king or queen of the evening’s festivities.

2. Gingerbread and sweet pastries
Sweet treats such as gingerbread, marchpane (an early form of marzipan), and jellies were popular during Christmas. Regency cooks would use molds to shape these sweets into ornate designs, making them both a visual and culinary delight.

Drinks

The Regency Christmas table wouldn’t be complete without traditional drinks to accompany the meal. Wassail, a hot mulled cider or ale, was a popular festive drink, often spiced with nutmeg, cloves, and cinnamon. Additionally, negus, a warming mixture of wine, lemon, and spices, was commonly served at holiday gatherings. Wealthy households might also serve punches made from rum, brandy, or other spirits.

Regional variations

In some parts of England, unique regional dishes would make their way to the Christmas table. For example, in Yorkshire, families would serve Yorkshire Christmas Pie, a large, multi-layered pie filled with game, poultry, and other meats, all baked together in a rich pastry crust. Meanwhile, Cornish households might serve saffron buns, adding a regional twist to their holiday celebrations.

The Regency Christmas feast was a rich and varied affair, reflecting both the tastes of the time and longstanding English traditions. From roast goose and mince pies to plum pudding and Twelfth Cake, the holiday was an opportunity for indulgence and celebration, bringing families and communities together around tables laden with food. Whether rich or poor, people of the Regency era savored the festive season, relishing the warmth, flavor, and cheer of their Christmas meals.