Sarah Merker brings you 50 scone recipes from the National Trust. History is best enjoyed with a scone, as everyone who’s visited a National Trust house knows. This book brings you the best of both. Scone obsessive Sarah Merker has gathered 50 – yes 50 – scone recipes from National Trust experts around the country. And she’s written a quirky guide to 50 National Trust places to delight and entertain you while you bake or eat those blissful treats. Eccentric owners, strange treasures, obscure facts – it's all here. Whip up a Triple Chocolate scone while you read about the mechanical elephants at Waddesdon Manor. Or savour an Apple & Cinnamon scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall. Marvel at a Ightham Mote's Grade 1 listed dog kennel while you savour a Cheese, Spring Onion and Bacon scone. 50 of the best scones in history. And 50 of the best places to read about. You’ll never need to leave the kitchen again.

As long ago as the twelfth century, St Oswalds Priory at Nostell, near Pontefract, was home to canons of the order of St Augustine, and until it was dissolved during the reign of Henry VIII it was one of the wealthiest priories in the country. In secular times, a grand house on the site was home to the Gargrave family, whose rapid rise had seen Sir Thomas Gargrave attain the offices of Speaker in the House of Commons and High Sheriff of Yorkshire during the days of Queen Elizabeth I. But within a couple of generations the family was ruined. Sir Thomas's grandson and namesake, into whose hands Nostell had come, was executed in 1595 for committing murder by poisoning, a deed shrouded in mystery and misinformation for centuries until now.In 1654, Nostell became the property of the Winn family, who were soon made baronets by Charles II, having shown him great support during the Civil Wars. The following century, Sir Rowland Winn, 4th Baronet of Nostell, began work on a brand new, magnificent Palladian house, known today as Nostell Priory, in honor of the medieval canons who had once worshipped on the site. His descendants would cede the title, but in 1885, another Rowland Winn of Nostell, who was Conservative MP for North Lincolnshire, was made Baron St Oswald following his partys election success.Featuring stories about the formidable Swiss wife of the 5th Baronet, whose daughter ran away with the local baker, grand political rallies, secret marriages, and even murder, _Tales From the Big House: Nostell Priory_ offers the reader an exciting tour-de-force through some of the history of the site, and the owners and their servants who made this great house their home.

“A brilliant collection of recipes, receipts, restoratives and remarkable cures from the Georgian era . . . a joy to read out to your friends and family.” —Books Monthly Discover the recipes for Mrs. Rooke’s Very Good Plum Cake and Lady Harbord’s Marigold Cheese. Learn how to preserve gooseberries “as green as they grow” and make Sir Theodore Colladon’s Peach Flower Syrup. Feast on Lady St. Quintin’s Dutch Pudding and Mrs. Eall’s Candied Cowslips. Then wash it all down with Lady Strickland’s Strong Mead or some Right Red Dutch Currant Wine. These are just some of the delightful Georgian recipes found in the receipt books of Sabine Winn, the eighteenth-century Swiss-born wife of Sir Rowland Winn, 5th Baronet Nostell of the impressive Palladian mansion, Nostell Priory in Yorkshire. Using centuries-old cookbooks, newspaper clippings, old family recipes and contributions from noble friends, Lady Winn created a wonderfully eclectic collection of mouthwatering dishes that are presented in this new volume for modern readers to enjoy. Mistrustful of English doctors, Sabine’s receipt books also contain scores of remedies for a whole series of complaints, such as: The Best Thing in the World for Languishing Spirits or Fatigue after a Journey; Mrs Aylott’s Excellent Remedy for Colic; Aunt Barrington’s Cure for Pleurisy; An Approved Medicine to Drive the Scurvy or any other Ill Humour out of a Man’s Body; and A Diet Drink to Cure all Manner of Hurts and Wounds. “I found the herbal use in the recipes intriguing, creative, and sometimes delightfully odd . . . provides an interesting slice of 18th century Georgian life in England.” —American Herb Association Quarterly