Caroline Herschel at the table

In the England of the 1770s–1820s where Caroline Herschel lived, the day was structured in three meals: a light breakfast in the morning (oat porridge, tea), dinner taken at midday as the main meal (cold meats, cheeses, bread), and a modest supper in the evening (soups, stews). Upon this English framework was grafted her Hanoverian heritage—a taste for caraway, cabbage, and festive cakes. The Herschel household, entirely devoted to astronomy, ate simply and frugally, and cooking was done as much to nourish as to avoid losing an hour of observation.

A small fragrant seed dear to both Hanoverian cuisine and Georgian English bakers. It was found in rye breads, cabbages, and especially the famous seed cake. A perfect bridge between Caroline's native Germany and the England where she scanned the skies, it perfumes the most festive of her dishes.