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: 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.