Victorian Jelly: Molds

Victorian Jelly: Molds

Fancy jellies graced 19th century tables, molded in dishes made of tin, zinc, copper, and various ceramics. Photographs of antiques, together with vintage advertisements, illustrate this Victorian kitchen staple.

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.

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.

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.

Victorian Jelly: Desserts

Victorian Jelly: Desserts

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.