As today is National Apple Dumpling Day, I rounded up vintage apple dumplings recipes from various sources (19th century cookbooks and 19th century newspapers) that illustrate different cooking methods and a variety of “dumpling” options, including different sauces and serving methods. Welcome, Autumn!
I’ve recently covered leavening agents in Victorian Baking, including saleratus and baking soda (let’s not confuse salsoda!). But what of the “pearl ash” noted in early American cook books (1796)? Asheries were a significant part of 19th century life, as ashes (can you imagine?) were a significant export from the United States and Canada. Come see what pearl ash was, how it was made, and what an ashery was all about.
Coffee Cake… Yummm! Today, April 7th, is National Coffee Cake Day! Do you like the crumble-topped kind, varieties with coffee in the cake, or simply cake meant to be enjoyed with a cup (or five) of coffee? Come see the recipes and methods our Victorian ancestors found tasty enough to keep.
Cake tins are often mentioned in Victorian-era Cook Books (as spelled in nineteenth century publications). This post provides historic images of this era’s baking pans from both newspaper advertisements and catalog ads (such as Sears and Montgomery Ward’s catalogs).
Many of the shapes and sizes are familiar to today’s baker’s options, and several have disappeared in the intervening years. My greatest surprise is the SIZE of Victorian cake pans. Compare to today’s, and see what I mean!
Flour sifters are an important part of baking–today, and in the Victorian Era. Would you be surprised to learn the first flour sifter was patented by an American? See a timeline of Victorian-era advertisements for sifters and flour sieves, flour bins (canisters or extraordinary sizes) with built-in sieves, patents for early sifters and sieve holders, and a perspective of price. The advertising, alone, sheds light on why 19th century cooks were persuaded to purchase and use these devices.
