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.
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.
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.
“Gingerbread” may immediately cause visions of cookie-and-candy houses dripping with icicles made of brittle white icing, but gingerbread’s Victorian history is so much more than that. Perhaps this broader history is why the National Day Calendar says today, June 5, is National Gingerbread Day.
Etiquette governing balls and dances in the American Victorian era seems stuffy, old-fashioned, and strict to 21st century Americans. Every rule of decorum ensured good manners were in play, but most importantly, the moral purity and innocence of young women and young men were maintained. Etiquette governed everything from how a man asked a woman for a dance to how he could properly hold her hand while dancing, to how many dances that pair could have in one evening. This article contains the specifics propriety demanded, and the vintage sources where they may be found. Leap year turned some of the lady’s restrictions upon the men; see the true-to-history newspaper article from 1888 that starred in Sophia’s Leap-Year Courtship.
