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Cooking - The Victorian Way
From 'The Dictionary of Daily Wants' - 1859
Recipes
Modern and American? Not so. Read how the Victorians made doughnuts.
Boiled, broiled, fried, poached and more - how to cook those eggs.
Egg balls, egg curry, egg flip, egg pie, egg pudding, egg salad, egg sauce, egg wine.
Sponge cakes were important features of the Victorian way of life. Here are four recipes.
boiled, fried, roasted, stewed, friccassed ... all stomach turning. Literally.
Cooking Methods
Surprisingly, this article is mainly about baking meat.
A very convenient mode of cookery to those who wish to unite
comfort with economy, it seems. Watch that lard.
In an age when fruits were locally-grown and seasonal, preserving them was important.
The application of steam to culinary purposes has much to
recommend it ...
A wholesome, convenient and economical mode of cookery.
One of its great recommendations is the small amount of fuel consumed to sustain the
gentle degree of ebullition required. 'Ebullition'?
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Victorian Cookery: Recipes and History
by Maggie Black
With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
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Mrs Beeton's Book of Household Management
by Isabella Beeton
A founding text of Victorian middle-class identity, Household Management is today one of
the great unread classics. To the modern reader expecting stuffy moralizing and watery
vegetables, Beeton's book is a revelation: it ranges widely across the foods of
Europe and beyond, actively embracing new foodstuffs and techniques, mixing domestic
advice with discussions of science, religion, class, industrialism and gender roles.
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