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 | Jul 8, 2018 | Articles
Our inventive and problem-solving Victorian American ancestors patented some amazing stuff. One of those things were workable “snow tires” for their 19th century farm wagons and buggies. Not everyone owned a sleigh, and even if they did, the wagon bed was often needed. See Victorian America’s solution!
by Kristin Holt | Jun 18, 2018 | Articles
While researching dentistry in 1890 for an accurate setting for my title, Isabella’s Calico Groom, I was quite surprised by how advanced and “modern” (by today’s standards) dentistry was. Significant advances in dentistry had occurred in the previous decades, making dentistry truly “modern” compared to patients’ previous experiences. The sheer quantity and magnitude of improvements in dentistry qualify dentists of the 1890s to claim “Modern Dentistry” in their advertisements.
by Kristin Holt | Feb 10, 2018 | Articles
Flour sifters are an important part of baking–today, and in the Victorian Era. Would you be surprised to learn the first flour sifter was patented by an American? See a timeline of Victorian-era advertisements for sifters and flour sieves, flour bins (canisters or extraordinary sizes) with built-in sieves, patents for early sifters and sieve holders, and a perspective of price. The advertising, alone, sheds light on why 19th century cooks were persuaded to purchase and use these devices.
by Kristin Holt | Feb 6, 2018 | Articles
Rotary Egg Beaters are an American Victorian invention–and came along early enough to make a significant difference to home cooks…early enough for homemade Angel’s Food Cake! So why, then, do so many recipes insist upon beating the egg whites by hand–for a full hour? Why not use the newly patented, amazingly successful invention?