Victorians took their hair seriously: “Want Good Hair?” asked Godey’s Lady’s Book (1861). Throughout the nineteenth century, much advice circulated in magazines, newspapers, and cook books regarding how to cleanse hair (long before shampoo was invented), use of combs, whether or not to cut kids’ hair and more!
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.
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.
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.
Today, March 4, is National Pound Cake Day ~ a perfect day to celebrate Pound Cake in Victorian America.
What is pound cake? What is it made of? Why was it a popular cake with 19th century bakers?