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 | Jan 30, 2021 | Articles
Oleomargarine–a Victorian invention?
Yes! But why? And how?
by Kristin Holt | Jan 24, 2019 | Articles
Today, January 24th, is the United States’ National Peanut Butter Day. On March 1st, calendars declare the day National Peanut Butter Lover’s Day.
Who first invented peanut butter? Doctors worried about elderly patients’ nutrition, right? Sometime in the nineteenth century?
Uh, no. Not exactly.
But peanut butter–an “All American” spread–was enjoyed by our Victorian-American ancestors. Read vintage articles instructing knowledgeable housewives of the many dietary uses of the peanut, vintage recipes instructing the proper making of “peanut paste”, the inclusion of pulverized peanut (paste, flour, finely chopped), and ultimately, advertised brands to buy at their grocers’ markets.
by Kristin Holt | May 21, 2017 | Articles
One hundred and thirty-seven years ago, today, was May 21, 1880. Three newspapers (two from Kansas and one from Louisiana) covered three timely subjects–two of which surprised me deeply. One–Leap Year–I knew about and had become comfortable with. But wait until you see the other two. Technology in 1880 was far more advanced than I realized…you might be equally surprised.
by Kristin Holt | Oct 19, 2015 | Articles
At the Centennial Exhibition in Philadelphia, Pennsylvania, Charles Louis Fleishmann offered pieces of freshly baked bread made with the world’s very first commercially prepared yeast from an exhibit modeled after a Vienna Bakery. An increase demand for Fleischmann’s yeast soon followed,Â bringing about the building of Fleischmann plants in New York. In this article, I share five key concepts about 19th century bread baking that stood out as surprising key concepts–and I’m a bread baker…so finding myself caught off guard by such research was really something.