Kristin Holt's Blog, page 10

Victorian Cooking: The Sifter ~ An American Victorian Invention?

Flour sifters are an important part of baking--today, and in the Victorian Era. Would you be surprised to learn the first flour sifter was patented by an American? See a timeline of Victorian-era advertisements for sifters and flour sieves, flour bins (canisters or extraordinary sizes) with built-in sieves, patents for early sifters and sieve holders, and a perspective of price. The advertising, alone, sheds light on why 19th century cooks were persuaded to purchase and use these devices.

Victorian Cooking: Rotary Egg Beater ~ In Time for Angel’s Food Cake?

Rotary Egg Beaters are an American Victorian invention--and came along early enough to make a significant difference to home cooks...early enough for homemade Angel's Food Cake! So why, then, do so many recipes insist upon beating the egg whites by hand--for a full hour? Why not use the newly patented, amazingly successful invention?

Victorian Cooking: Receipt vs Recipe ~ Which is Correct?

Examining vintage recipes for any kind of edible... or how to prepare laundry soaps... will often use the term "receipt". What's up with that? When wasn't a recipe, a recipe?

Victorian Cooking: Angel’s Food Isn’t Always Angel’s Food

Angel Food Cake recipes are all very much the same from their inception in the late 1870s until today...

Until they're not.

Who knew?

Angel's Food isn't always Angel's Food.

Victorian Baking: Angel’s Food Cake

The story behind the invention (development?) of Angel Food Cake is a bit shrouded in tales of "Me, First!" Vintage newspaper advertisements show Angel Food Cake for sale in bakeries by 1878, and in cookbooks for home bakers that same year. One of the origin stories made it into a vintage cookbook ("cook book"), along with minor variations on the fluffy, snow-white theme. No matter how the dessert began, the popularity took off among Victorian bakers and remained popular through the Edwardian and Progressive Era. One peek at Pinterest vouches that this brightly white cake is still popular (even when pink).

Victorian Baking: Devil’s Food Cake

Today, January 27th, is National Chocolate Cake Day!

No better time to reflect upon, and relish the "invention" of one of the BEST chocolate cakes of all time--Devil's Food Cake.

Devil's Food Cake (often simply "Devil's Food") debuted along with other chocolate cakes as the culmination of chocolate dessert creations, at the tail-end of the Victorian Era, and gained momentum into the brief Edwardian period. American bakers discovered the capacities of baking chocolate, creating the sinfully rich and decadent cake, frosted with anything from a basic white, boiled frosting to ultra-sweet fudge frosting. Of all the "Victorian Inventions", Devil's Food Cake might be a twenty-first century favorite!

Victorian Americans had Devil’s Food Cake and Angel Food Cake?

Which came FIRST in Victorian home kitchens? Angel's Food Cake or Devil's Food Cake? BOTH appeared in the 1800's...but one was definitely first. Any guesses?

This post begins a new blog series, all about Victorian home bakers, CAKE, Angel (Angel's) Food Cake, Chocolate Cake (and Devil's Food Cake), Cake Moulds and Tins, Time-saving Inventions for cooks / bakers, and more than one surprise!

I’M READY FOR ROMANCE GIVEAWAY

I'M READY FOR ROMANCE GIVEAWAY

January 1 - 21, 2018

Sponsored by 63 Romance Authors

Prizes include: a Kindle, eBook Prize Pack (you choose the books you want to win!)--or a sweet Betsy Johnson rosebud crossbody wallet.

BOOK REVIEW: The Blizzard of 88 by Mary Cable (kindle edition, 2017)

As an amateur historian, I'm thrilled to share my five-star Goodreads Review of author Mary Cable's The Blizzard of 88. This nonfiction account of how and why this great blizzard impacted life in 1888 from Maine to Washington, crippling New York City. Can't recommend this title enough!

Victorian Baking: Saleratus, Baking Soda, and Salsoda

Today, December 30th, is National Bicarbonate of Soda Day.

Why recognize and celebrate such an obscure "foodie" day?

Victorian-era recipes containing saleratus, pearl ash, baking soda, baking powder (and more) can be confusing... and evoke a million questions. When were each used? Which were Victorian-era developments? Which did 19th century cooks prefer?