Victorian Jelly: Ivory Dust

Victorian Jelly: Ivory Dust

Victorian-era jellies were thickened with a variety of articles–including ivory dust.

Yes, the dust created from carving and shaping ivory into things like knife handles.

Victorian-era U.S. publications tell the story.

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.

Victorian America’s Brown Betty

Victorian America’s Brown Betty

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.

DIY Yeast in Victorian America

DIY Yeast in Victorian America

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.

Pound Cake in Victorian America

Pound Cake in Victorian America

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?