A brief history of 19th century Spiritualism, Theosophical Vegetarianism, and Divination Dumb Cakes.
Tag: 19th century
Mixed Rye and Wheat Bread, 1805
From Abraham Edlin’s book, “A Treatise on the Art of Bread-Making.”
Book Review: First Catch Your Gingerbread by Sam Bilton
Sam Bilton’s book includes over 100 gingerbread recipes! I sampled Scottish Broonie, Swedish Pepparkakor and American Maple Syrup Gingerbread.
Fried Pumpkin, 1882
Put those pie pumpkins to good use with this simple 19th-century side dish.
Braised Tongue with Aspic Jelly, 1885
A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
Raspberry Tea Cake, 1866
A delicious Victorian-era tea cake with raspberry filling.
Victorian Walnut Ice Cream
A homemade Halloween ice cream recipe from 1891.
A Collection of Odd Beverages from 1846
Recipes include Milk Lemonade, Sham Champagne, Fish Skin for Coffee and others!
A Brief History of Food Colors + How to Dye Easter Eggs with Natural Ingredients
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
New York Gingerbread, 1899
Today’s recipe is an interesting 19th century take on a classic: Gingerbread. Unlike most traditional gingerbread that is dense, dark, and heavy on ginger, this “New York” Gingerbread is soft and fluffy and has subtler flavors. When we think of gingerbread we tend to imagine little crunchy cookies shaped into little men for the Christmas…
A Dollop of History 