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 12, 2021 | Articles
Victorian Jellies were all the rage throughout nineteenth-century America and Victoria’s British Isles.
Through mid-century, cooks relied on various gelling agents to set up their moulded creations. Two of those articles from the sea–isinglass and Irish moss–are illustrated by means of Victorian-era recipe books and newspaper advertisements.
by Kristin Holt | Jan 30, 2021 | Articles
Oleomargarine–a Victorian invention?
Yes! But why? And how?
by Kristin Holt | Jun 5, 2018 | Articles
One (unnamed) high-society New York City hostess started a fad that lasted fifty years…
The Calico Ball. Not only was the style of party highly fashionable, it also ensured help to those who needed it most.
by Kristin Holt | May 31, 2018 | Articles
A “Calico Ball”? Whoever heard of such a thing? Is it different than a debutante ball? A sock hop? A Leap-Year Ball? A Christmas Day Ball?
I’m impressed with the purpose behind a “calico ball”… especially because of where the fad began, and why.