Mary Shelley, best known as the author of Frankenstein, was a woman of great literary genius who lived during the Romantic era (1797–1851). Her life was entwined with intellectual luminaries like her husband, Percy Bysshe Shelley, and Lord Byron, but it was also steeped in the traditions and celebrations of the time. Christmas during Mary Shelley’s lifetime was a festive period filled with gatherings, music, and, most importantly, food and drink. Here, we explore what a “Mary Shelley Christmas” might have looked like, with a focus on the culinary delights associated with the season.
A Romantic Christmas: The Setting
Christmas in the early 19th century was a time of revival. While the holiday wasn’t celebrated with the Victorian grandeur it would later achieve, it was still marked by familial gatherings, literary readings, and indulgent feasts. The Shelleys, given their intellectual and artistic inclinations, likely celebrated in a manner that blended traditional customs with a touch of their bohemian lifestyle.
The scene might include a roaring fire in a country manor or a cozy cottage, rooms decorated with greenery like holly, ivy, and mistletoe, and tables set with an array of festive dishes. Candles would cast a warm glow, and conversations might range from philosophy to literature, with moments of lighthearted caroling and storytelling.
The Festive Feast
A Christmas meal in Mary Shelley’s time would have been hearty, traditional, and reflective of English culinary practices of the period. The centerpiece was often a roast, accompanied by an array of side dishes and desserts. Here are some of the key dishes likely to grace a Shelley Christmas table:
• Roast Goose or Turkey: While turkey was just gaining popularity in England during the early 19th century, roast goose remained a staple of Christmas feasts. Stuffed with sage, onion, and chestnuts, it provided a rich and savory centerpiece.
• Beef and Mutton: For families who could afford it, a standing rib roast or leg of mutton might also be served, often accompanied by Yorkshire pudding.
• Game Meats: Pheasant, venison, or hare could make an appearance, showcasing the bounty of the countryside.
Side Dishes and Accompaniments
• Plum Pudding: This traditional dish, also known as Christmas pudding, was made with suet, dried fruits, spices, and a generous splash of brandy or ale. It was often prepared weeks in advance to allow the flavors to meld.
• Mince Pies: Far removed from the meat-filled versions of earlier centuries, the mince pies of Shelley’s time were sweet, containing a mixture of dried fruits, suet, and spices.
• Root Vegetables: Carrots, parsnips, and potatoes roasted or mashed with butter and cream added color and heartiness to the meal.
• Bread Sauce: This simple but flavorful sauce, made with milk, bread crumbs, onions, and cloves, was a traditional accompaniment to roasted fowl.
Desserts and Sweets
Mary Shelley, like her contemporaries, likely indulged in the array of festive sweets that were popular in the Romantic era. These might have included:
• Trifle: A layered dessert of sponge cake, custard, jelly, and cream, often laced with sherry or brandy.
• Twelfth Cake: A grand, elaborately decorated fruitcake served on Twelfth Night to mark the end of the Christmas season.
• Gingerbread: Spiced and often cut into shapes, gingerbread was a festive favorite, enjoyed by children and adults alike.
• Sugared Almonds and Marzipan: These confections added a sweet and colorful touch to Christmas tables.
Drinks to Toast the Season
A Mary Shelley Christmas would not be complete without festive beverages:
• Wassail: A spiced punch made with ale, cider, or wine, wassail was both a drink and a tradition, as groups would go wassailing (caroling) from house to house.
• Negus: A hot drink made with wine, water, sugar, and spices, often served to warm the soul during winter gatherings.
• Port and Sherry: These fortified wines were staples of the period and would have been served alongside dessert or cheese.
• Punch: A mix of spirits, sugar, lemon, and water, punch was a popular communal drink served in large bowls.
Mary Shelley’s Unique Twist
Given Mary Shelley’s unconventional life, it’s easy to imagine her adding a personal and creative twist to her Christmas celebrations. Perhaps she’d infuse the festivities with dramatic readings of ghost stories or poetic recitations. As an intellectual hostess, her gatherings might also feature conversations on philosophy and science, themes that pervade her literary works.
Her Christmas table would reflect not only the traditional fare of her time but also the unique spirit of a woman who dared to imagine the impossible and explore the depths of the human condition.
A Mary Shelley Christmas offers a window into the warmth and richness of early 19th-century holiday traditions. Combining hearty feasts, sweet treats, and spirited drinks, it was a time for community, creativity, and celebration. Whether enjoying a slice of plum pudding or sipping a glass of wassail, one can imagine the joy and inspiration that such a festive season brought to one of the greatest writers of the Romantic era.
Mary Shelley-Inspired Trifle: A Gothic Twist on a Classic Dessert
In honor of Mary Shelley’s literary genius and Romantic sensibilities, this trifle captures the gothic beauty of her work. Layered with dark and decadent flavors, this dessert combines rich chocolate, deep red berries, and a hint of brandy to evoke the drama and emotion of her famous stories. The result is a show-stopping dish perfect for your holiday table.
Ingredients
For the Base Layer
• 1 sponge cake (store-bought or homemade), cut into cubes
• 3–4 tablespoons brandy or dark rum (optional)
• 1 cup blackcurrant or blackberry jam
For the Berry Compote
• 2 cups mixed berries (blackberries, raspberries, and cherries)
• 1/3 cup sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
For the Chocolate Custard
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 egg yolks
• 1/4 cup sugar
• 2 tablespoons cocoa powder
• 4 ounces dark chocolate, finely chopped
For the Topping
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Shaved dark chocolate or cocoa powder for garnish
• Optional: edible silver leaf for a gothic, dramatic flair
Instructions
1. Prepare the Base Layer
• Spread the jam over the cubes of sponge cake and place them in the bottom of a trifle dish or individual serving glasses.
• Sprinkle the brandy or dark rum over the cake for an extra layer of flavor (skip this step for a non-alcoholic version).
2. Make the Berry Compote
• Combine the berries, sugar, water, and lemon juice in a saucepan over medium heat.
• Cook for 5–7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly.
• Allow to cool before spooning over the sponge cake layer.
3. Prepare the Chocolate Custard
• In a medium saucepan, heat the milk and cream over medium heat until just simmering.
• In a bowl, whisk the egg yolks, sugar, and cocoa powder until smooth.
• Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring, until the custard thickens enough to coat the back of a spoon (do not boil).
• Remove from heat and stir in the chopped dark chocolate until melted and smooth.
• Let the custard cool slightly before pouring it over the berry layer.
4. Whip the Cream
• In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
• Spread or pipe the whipped cream over the chocolate custard layer.
5. Add Gothic Garnishes
• Sprinkle shaved dark chocolate or cocoa powder over the whipped cream.
• For an extra dramatic touch, add edible silver leaf or decorate with dark berries.
Presentation
Serve this Mary Shelley-inspired trifle in a clear glass dish to showcase its hauntingly beautiful layers. The dark chocolate, deep red berries, and snowy white cream create a striking visual reminiscent of the gothic contrasts in Mary Shelley’s writing.
Whether shared at a literary-themed gathering or enjoyed as part of a festive feast, this trifle is sure to impress with its bold flavors and dramatic aesthetic.
Mary Shelley-Inspired Negus: A Warming Gothic Punch
Negus, a classic Georgian and Regency-era punch made with wine, sugar, citrus, and spices, was a popular drink during Mary Shelley’s time. To honor the gothic sensibilities and moody brilliance of Shelley’s writing, this version adds a dark and dramatic twist. Featuring deep red port, warming spices, and a splash of brandy, this rich and aromatic punch is perfect for winter evenings by the fire—or for storytelling sessions that might involve a ghost or two.
Ingredients
(Serves 4–6)
• For the Base:
• 1 bottle (750 ml) ruby port
• 1/4 cup brandy (optional, for an extra kick)
• 2 cups water
• 1/4 cup dark brown sugar (adjust to taste)
• For Flavoring:
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 1 cinnamon stick
• 3–4 whole cloves
• 1/4 teaspoon freshly grated nutmeg
• For Garnish:
• Thin slices of orange or lemon
• Star anise pods
• Optional: a sprinkle of edible silver glitter for a gothic flourish
Instructions
1. Prepare the Citrus and Spices:
• Using a vegetable peeler, peel thin strips of zest from the orange and lemon, avoiding the bitter white pith.
• In a large saucepan, combine the citrus zest, cinnamon stick, cloves, and nutmeg with 2 cups of water.
2. Simmer the Base:
• Bring the mixture to a simmer over medium heat and let it gently bubble for 5–10 minutes, allowing the spices to infuse.
3. Add the Port and Citrus Juice:
• Stir in the port, orange juice, lemon juice, and brown sugar.
• Heat the mixture gently, ensuring it doesn’t boil (this preserves the alcohol).
4. Finish with Brandy:
• If desired, add the brandy for extra warmth and depth of flavor. Stir well.
5. Serve:
• Strain the negus to remove the spices and zest, then pour into heatproof glasses or mugs.
• Garnish with a slice of orange or lemon and a star anise pod for a sophisticated, gothic touch.
A Gothic Presentation
To give the drink a Mary Shelley-inspired aesthetic, serve it in vintage-style glassware or dark mugs. Dim the lights, light some candles, and let the rich aroma of the negus set the scene for an atmospheric evening.
Whether enjoyed during a holiday celebration or while reading Frankenstein by the fire, this Mary Shelley-inspired negus combines the flavors of the Romantic era with a dramatic gothic twist.
Not Your Grams Kitchen 