Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance
Books by Kristin Holt

Articles about the Nineteenth Century American West

Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance

Kristin Holt -Historical Articles by Kristin Holttin Holt.  Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance.
Kristin Holt - USA Today Bestselling Author Kristin Holt, Contributing Author. Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance.

Latest Historical Articles

Victorian Jelly: Blanc Mange

Victorian Jelly: Blanc Mange

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.

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Victorian Jelly: Isinglass and Irish Moss

Victorian Jelly: Isinglass and Irish Moss

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.

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Victorian Jelly: Ivory Dust

Victorian Jelly: Ivory Dust

Victorian-era jellies were thickened with a variety of articles–including ivory dust.

Yes, the dust created from carving and shaping ivory into things like knife handles.

Victorian-era U.S. publications tell the story.

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Victorian America’s Brown Betty

Victorian America’s Brown Betty

Victorian America’s BROWN BETTY: a teapot, and an economical dessert.

A smattering of recipes from mid- to late-nineteenth century cook books and newspapers paint an image of “brown Betty.” Victorian-era economy shines in these vintage instructions.

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DIY Yeast in Victorian America

DIY Yeast in Victorian America

Nineteenth century breads often called for “a teacup of yeast,” a huge amount compared to today’s recipes. Victorian-era housekeepers (e.g. wives) made their yeast. And continued to whip up fresh batches of yeast (with a touch of the last batch as a starter) well after commercially prepared yeast waited on grocer’s shelves.

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Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance

Kristin Holt | USAT Bestselling Author, Sweet American Historical Romance