by Kristin Holt | Apr 23, 2021 | Articles
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.
by Kristin Holt | Apr 9, 2021 | Articles
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.
by Kristin Holt | Jan 31, 2018 | Articles
Angel Food Cake recipes are all very much the same from their inception in the late 1870s until today…
Until they’re not.
Angel’s Food isn’t always Angel’s Food.