Victorian cooking (2/4)

Today some random bits ‘n bobs that didn’t fit into the other posts.

Food preservation
Before the Victorian Era, food preservation techniques such as salting, pickling, drying, and smoking had changed little. The theory of canning was first developed in the 18th century with “dried soups” that were made by reducing stocks to a “glue” that could be reconstituted when needed, but they never attained much popularity outside the navy. However, by the 1880s, largely in response to Pasteur’s theories about disease and putrefaction, scientists experimented with chemicals to kill germs and bacteria in food. These early attempts often proved fatal to those who ate the “preserved” food, but legislation to control the use of chemicals for preserving food was not developed until 1901. The first tin cans in which preserved foods were packaged came with the simple instruction, “Cut around the top outer edge with a chisel and hammer.”

The next is taken from this livejournal post, there’s also a few recipes.

Hints for Gentlewoman at Table.
A Gentlewoman being at table abroad or at home must observe to keep her Body straight, and lean not by any means with her Elbows, or by ravenous Gesture discover a voracious appetite; talk not when you have Meat in your Mouth; do not smack like a Pig nor venture to eat spoonmeat so hot that the Tears stand in your Eyes, which his as unseemly as the Gentlewoman who pretended to have as little Stomach as she had Mouth, and therefore would not swallow her Peas by Spoonful, but took them one by one and cut them in two before she would eat them. It is very uncomely to drink so large a Draught that your Breath is almost gone, and are forced to blow strongly to recover yourself, throwing down your Liquor as into a Funnel is an Action fitter for a Juggler than a Gentlewoman. In carving at your own Table distribute the best Pieces first, and it will appear very comely and decent to use a Fork, so touch no piece of Meat without it.

To Extinguish Fire in the Female Dresses
So many fatal Accidents arise from light Dresses catching Fire no Manual for Females is complete without the following cautions.

1st. Let every Female mind be impressed that Flame tends always upward: that she will burn more rapidly if upright than if laid on the Floor.

2nd. Give instant alarm by screaming or pulling the Bell, (which is usually near the fire-place), but if possible avoid opening the door.

3rd. The Alarm should be given while the Female is rolling in the rug, tearing off the burnt clothes, or turning her clothes over her head.

4th. A Man may quickly strip off his coat and wrap it around a Female.

5th. If the Victim cannot save herself entire, let her protect her bosom and the face by crossing her hands and arms over these parts.

6th. A Piece of green or scarlet-baize called a Fire-extinguisher should be in universal Use in Sitting-Rooms and Nurseries, and its Name and use known, although it serve as a Table or Piano-forte Cover.

7th. Let the injured Person have cold Water plentifully pored over them if they cannot be immersed in water till Medical Advice is obtained.

More Victorian recipes

And even more recipes

This post is part of a series on cooking! Follow the links to see the other posts:
A Victorian Christmas
Upperclass dinner
Victorian kitchens
Links to recipes & etiquette

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Victorian cooking & kitchens (1/4)

      Around 1800 the first stove that was made to cook on was developed by Benjamin Thompson, it was called the Rumford Stove. (Up to 1800, stoves were mostly used for heating, not for cooking.) One fire was used to heat several pots, which hung in the fire through various holes on top of the stove. This stove however was too large for domestic use.
     In 1834 the Oberlin Stove was patented in the US, it was the same technique but made smaller for domestic use. In the following 30 years 90,000 units were sold. During this time, the stoves still worked on wood or coal; while gas was available but it wasn’t used until late in the 19th century.
     Towards the end of the 19th century, more and more houses got water and sewer pipes, and also gas pipes (used for light.) These pipes were later used to provide gas for the first gas stoves (around 1880.)
     In 1893 the first electrical stove was presented in Chicago, but only in 1930 these stoves were advanced enough to be sold for domestic use.
     Because the small houses of the working closses, the kitchen was often used for living and sleeping, and also as a bathing room. (No wonder: due to the stove that was almost constantly on, this room was probably the warmest place in the house!) While pots and kitchenware was usually stored on open shelves in the kitchen, curtains were used to seperate them from the rest of the room.
     Upperclass kitchens were of course the territory of servants only. Gradually, these houses got water pumps, sinks, drains, and sometimes even water on tap. With the closed stoves the kitchen became a cleaner place, because the fire was more restricted.

     During the 19th century, new kitchen appliances were invented and patented, for example the cork-shaper (to shape corks to fit into different bottles,) the can-opener and the corkshrew

An exhibition of kitchen wares.

This post is part of a series on cooking! Follow the links to see the other posts:
A Victorian Christmas
Upperclass dinner
Victorian cooking
Links to recipes & etiquette

Read Full Post »

more prints & victorian cooking

It being wednesday, here are the last two of my Japanese Victorian prints…They still amuse me.


Click for larger!

I always love victorian recipes. Usually they hardly give any information, because they assume you already know how to cook and basically only give suggestions on ingredients and new things to try. One of my favourite resources is Goode Cookery, with tons of recipes ranging from super yummy to kinda silly! Another great site especially for tea parties is this one, with lots of cake and fingerfood, and this site, which also has a lot of cake recipes.

Of course, after cooking up your delicious food, you want to eat it in the right manner! Here is a site on victorian dinner etiquette!

This post is part of a series on cooking! Follow the links to see the other posts:
A Victorian Christmas
Upperclass dinner
Victorian cooking
Victorian kitchens

Read Full Post »

Nineteenth century albinism

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