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 | 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 | May 27, 2019 | Articles
Oatmeal took its place in the Victorian-American kitchen in the late 19th century. We’ve discovered oatmeal cookies (with and without raisins), oatmeal porridge, oatmeal in toiletries; now more late 19th-century recipes that call for oats. Delicious dishes like oatmeal puddings, oatmeal custards, oatmeal cream pie, oatmeal muffins, oatmeal biscuits (sweet), “parkin”… and a rather scary option– Oatmeal Soup.
by Kristin Holt | Apr 30, 2019 | Articles
Today, April 30, is Oatmeal Cookie Day!
Who knew?! “Everyone” online claims Fannie Merritt Farmer’s oatmeal cookie recipe (1896) to be the FIRST published (FALSE!)… but I found fourteen Victorian-American recipes in vintage cook books and newspapers beginning in 1883. How did history (mistakenly) favor Fannie?
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.