by Kristin Holt | May 31, 2022 | Articles
Dandelions were so much more than weeds to our Victorian ancestors. Not only were the tender plants sought for springtime vegetables and salads, but for tea, coffee, wine, beer, and prominent medicinal value. 19th century cook books and newspapers share the Victorian-American viewpoint on the value of dandelions from blossom to root. Recipes for edibles and curatives, advertisements, and more!
by Kristin Holt | Aug 25, 2021 | Articles
Nineteenth-century recipes for fruit jellies–the kind spread on toast or between cake layers. Vintage details instruct cooks on jellies (and jams) made of raspberry, cranberry, apple, strawberry, quince, three hues of currant, peach, plum, cherry, gooseberry, and more. How they capped their jelly tumblers might surprise you…
by Kristin Holt | Mar 16, 2021 | Articles
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.
by Kristin Holt | Feb 18, 2021 | Articles
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.
by Kristin Holt | Jul 1, 2020 | Articles
Did Victorian-era Americans partake of tobacco products with ignorant bliss? Or were they aware of health dangers? And were those health dangers remotely accurate (compared to today)?
Join me for a look at various newspaper articles, medical journal pieces, vintage photographs, and more. I’ll allow you to draw your own conclusions.