Victorians took their hair seriously: “Want Good Hair?” asked Godey’s Lady’s Book (1861). Throughout the nineteenth century, much advice circulated in magazines, newspapers, and cook books regarding how to cleanse hair (long before shampoo was invented), use of combs, whether or not to cut kids’ hair and more!
Victorian America mined for gold and silver–and named two types of cakes after the precious metals. These two popular cake recipes appeared in multiple nineteenth-century cook books and newspapers.
Victorian-American Headaches: Part 3 continues the 11-part series, adding to two other doctors’ perspectives, opinions, and attitudes about headaches. This 1893 newspaper article explains types of headaches, and the doctor’s urging to mothers and nurses to protect babies’ eyes. He not only mentions headache “specifics”, but he sheds much light on antipyrin, a development that made a big splash in the waters of headache management, circa 1888. Scientists developed the precursors to acetaminophen, aspirin, etc., and use of their remedies exploded. The good doctor explains the urgency of patients in obeying their doctor’s instructions and “taking their prescriptions.”
Victorian Americans favored many different kinds of puddings for desserts, during all seasons of the year. One type was tapioca–which hasn’t changed much in the intervening hundred-plus years. See many similar recipes in vintage era cook books and newspapers; plain, apple, peach, (and early in the 20th century, caramel).
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!
