Articles about the Nineteenth Century American West
Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance
Latest Historical Articles
Victorian Jelly: Isinglass and Irish Moss
Victorian Jellies were all the rage throughout nineteenth-century America and Victoria’s British Isles.
Through mid-century, cooks relied on various gelling agents to set up their moulded creations. Two of those articles from the sea–isinglass and Irish moss–are illustrated by means of Victorian-era recipe books and newspaper advertisements.
Victorian Jelly: Ivory Dust
Victorian-era jellies were thickened with a variety of articles–including ivory dust.
Yes, the dust created from carving and shaping ivory into things like knife handles.
Victorian-era U.S. publications tell the story.
Victorian Jelly: Desserts
Victorians (in every English-speaking nation) adored jellied desserts.
Vintage recipes from cookbooks and newspapers (from both sides of the Atlantic) illustrate how cooks made foods gel.
Victorian America’s Brown Betty
Victorian America’s BROWN BETTY: a teapot, and an economical dessert.
A smattering of recipes from mid- to late-nineteenth century cook books and newspapers paint an image of “brown Betty.” Victorian-era economy shines in these vintage instructions.
DIY Yeast in Victorian America
Nineteenth century breads often called for “a teacup of yeast,” a huge amount compared to today’s recipes. Victorian-era housekeepers (e.g. wives) made their yeast. And continued to whip up fresh batches of yeast (with a touch of the last batch as a starter) well after commercially prepared yeast waited on grocer’s shelves.
Victorian America’s Oleomargarine
Oleomargarine–a Victorian invention?
Yes! But why? And how?
Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance
Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance