Dandelions were so much more than weeds to our Victorian ancestors. Not only were the tender plants sought for springtime vegetables and salads, but for tea, coffee, wine, beer, and prominent medicinal value. 19th century cook books and newspapers share the Victorian-American viewpoint on the value of dandelions from blossom to root. Recipes for edibles and curatives, advertisements, and more!
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.
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!
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!