Some Victorians spoke of oatmeal as if it were a mainstay of their diets. Others claimed oats were fit only for animal fodder or for use in baths to soften skin… but food? Ugh. No. Why were beliefs so polarized? Why did Victorian-Americans have an aversion to oats?
In support of my other articles about oatmeal in the recipes of Victorian-era Americans, this post contains a lengthy vintage newspaper clipping, an article titled “Oatmeal for Food”. Originally published: Green-Mountain Freeman of Montpelier, Vermont on May 21, 1873. Included as a careful transcription, maintaining formatting, spelling, punctuation, paragraph length, and more. Also includes the digital images from the nearly 150-year old newspaper.
I not only READ Dan Janal’s title: Write Your Book in a Flash — I used it as a guide while I wrote a nonfiction participant’s manual. My Goodreads review is linked within.
We know coffee was an every-day commodity in the Victorian American West, but how much do you know about its availability, preparation methods, the era’s tried-and-true substitutions, and where it was purchased? Come see!
How did our Victorian-American ancestors select a turkey? How did they roast it (without a Reynold’s Oven Bag)? Were their Thanksgiving Dinner side dishes as complicated as restaurant menus made them appear?
