Victorian Jelly: Blanc Mange

Victorian Jelly: Blanc Mange

Victorian Jelly: Blanc Mange Victorian Jelly: Blanc Mange . Pronounced bləˈmäNZH, blanc mange (blancmange), this sweetened gelatinous dessert is made today with rich milk and cornstarch. . . Wanted: Blanc Mange . . Victorians adored gelled desserts. Housekeepers...
Victorian Jelly: Isinglass and Irish Moss

Victorian Jelly: Isinglass and Irish Moss

Victorian Jelly: Isinglass and Irish Moss too Victorian Jelly: Isinglass and Irish Moss . At the time Victoria was crowned, cooks jellied confections with calves’ feet and ivory dust. Cooks thickened dishes with flour, of course. And isinglass. Irish moss, too....
Victorian Jelly: Ivory Dust

Victorian Jelly: Ivory Dust

Victorian Jelly: Ivory Dust, too Victorian Jelly: Ivory Dust . Ivory Dust . During the nineteenth century, jellied foods remained popular and a household staple. As a result, cooks used a variety of naturally occurring articles to to gel liquids. Ivory is bone and...
Victorian Jelly: Desserts

Victorian Jelly: Desserts

Victorian Jelly: Desserts Victorian Jelly: Desserts . Jellied Desserts . Nineteenth century people adored jellied dishes to be sure. Although Victorians jellied savory dishes too (e.g., head cheese), I’ll focus on desserts. English-speaking Victorians, including...
Victorian America’s Brown Betty

Victorian America’s Brown Betty

Victorian America’s Brown Betty Victorian America’s Brown Betty . . Today’s home bakers might have heard of “brown Betty,” and may remember grandma’s recipe too. But if you’re like me, you’ve never made one. I’ve...