by Kristin Holt | May 31, 2022 | Articles
Dandelions were so much more than weeds to our Victorian ancestors. Not only were the tender plants sought for springtime vegetables and salads, but for tea, coffee, wine, beer, and prominent medicinal value. 19th century cook books and newspapers share the Victorian-American viewpoint on the value of dandelions from blossom to root. Recipes for edibles and curatives, advertisements, and more!
by Kristin Holt | May 12, 2021 | Articles
Victorian America mined for gold and silver–and named two types of cakes after the precious metals. These two popular cake recipes appeared in multiple nineteenth-century cook books and newspapers.
by Kristin Holt | Jan 30, 2021 | Articles
Oleomargarine–a Victorian invention?
Yes! But why? And how?
by Kristin Holt | May 15, 2019 | Articles
Some Victorians spoke of oatmeal as if it were a mainstay of their diets. Others claimed oats were fit only for animal fodder or for use in baths to soften skin… but food? Ugh. No. Why were beliefs so polarized? Why did Victorian-Americans have an aversion to oats?
by Kristin Holt | May 5, 2019 | Articles
Near the year 1900, Victorian-American cooks finally started combining raisins (which they had plenty of uses for) and oatmeal–a grain they’d only recently begun accepting. This article contains several vintage recipes from nineteenth century newspapers: raisins in other late-Victorian recipes, and at last–chopped raisins IN oatmeal cookies.