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?
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!
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.
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.
Victorians (in every English-speaking nation) adored jellied desserts.
Vintage recipes from cookbooks and newspapers (from both sides of the Atlantic) illustrate how cooks made foods gel.