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 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.
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.
Oleomargarine–a Victorian invention?
Yes! But why? And how?
Today, March 4, is National Pound Cake Day ~ a perfect day to celebrate Pound Cake in Victorian America.
What is pound cake? What is it made of? Why was it a popular cake with 19th century bakers?
