by Kristin Holt | Jul 23, 2022 | Articles
After the advent of Victorian commercially prepared gelatin came colored, flavored boxed gelatin. The Jell-O brand was born in 1899. The new brand’s four-flavor line-up was well-received by housekeepers (wives), and continually promoted by the food manufacturer. Newspaper recipes urged cooks to rely on Jell-O brand gelatin in dessert making.
Don’t miss any one of this 8-part blog series on Victorian America’s Jellies.
by Kristin Holt | May 28, 2022 | Articles
Credit goes to a Victorian-era inventor for out-of-a-box gelatin. What an amazing labor-saving invention! Until now, wives and daughters everywhere had been making gelatin out of pigs feet and a good deal of elbow grease.
How did nineteenth century scientists manage to capture the essence of gelatin and put it in a box? And how much did it cost?
by Kristin Holt | Aug 13, 2021 | Articles
German immigrants brought Marmorkuchen–marble cake–to the United States. Vintage cook books and newspapers show spice-and-yellow cake batters swirled together. Late-nineteenth-century bakers began to swap spice cake for chocolate. Delicious vintage baking!
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 | 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.