Blanc Mange (blancmange) was a favorite throughout the nineteenth century, in the UK and in the States. Victorians thickened this favorite gelled dessert with a wide variety of articles, old and new. Vintage recipes gathered from era cook books and newspapers, along with newspaper advertisements, show the wide range of blanc manges in Victorian dining.
Did Victorians blame tooth decay on worms or germs?
Scientific understanding of dental decay received a huge boost in the work of Dr. Willoughby Miller, an American dentist in Germany in the late 19th century. His publication of his microbiology discoveries, Micro-Organisms of the Human Mouth, eradicated old myths and brought about “an unprecedented interest in oral hygiene”… and occurred just in time to contribute to my novella’s [Isabella’s Calico Groom] setting and characters’ development.
Rotary Egg Beaters are an American Victorian invention–and came along early enough to make a significant difference to home cooks…early enough for homemade Angel’s Food Cake! So why, then, do so many recipes insist upon beating the egg whites by hand–for a full hour? Why not use the newly patented, amazingly successful invention?
As an amateur historian, I’m thrilled to share my five-star Goodreads Review of author Mary Cable’s The Blizzard of 88. This nonfiction account of how and why this great blizzard impacted life in 1888 from Maine to Washington, crippling New York City. Can’t recommend this title enough!
The decade of the 1880s proved among the most disastrous, desperate, life-threatening (and life-taking)–as winter in North America was at an extreme, the whole decade long. Climatologists have theories we understand today, but were unknown to our Victorian American ancestors. If you read a fictional book set in the 1880s, that touches on a mild winter, be surprised. Today, March 11th, is the anniversary of “the big one”.