From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Mrs. E. M. R. A delicately molded dessert popular in 19th-century kitchens, this blanc-mange combines sweetened milk, eggs, and corn starch into a smooth, creamy base. Often served in elegant molds and accompanied by fruit jelly and sweetened cream, it was a favorite at Victorian gatherings….
From Buckeye Cookery and Practical Housekeeping (1877)Recipe by Mrs. Dr. Houston, Urbana A smooth, sweetened dessert molded from gelatin, milk, and chocolate, this Victorian-era blanc-mange was often prepared the night before for dinner or early in the day for tea. With a light texture and chocolate richness, it was served cold with cream for a…
From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Mrs. J. P. Rea, Minneapolis, Minnesota A delicate fruit custard made without dairy, this raspberry blanc-mange was a refreshing dessert during warm seasons. Its clear, jewel-toned base came from stewed raspberries and thickened juice, molded and served cold with cream and sugar. Light, tangy, and naturally…
From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Miss Burnie Johnson This chocolate custard was a rich and luxurious treat for 19th-century households — smooth, thickened with egg yolks and cornstarch, and made with real chocolate. Often served cold alongside white cake, it was both a comfort and a celebration. Recipes like this reveal…
From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Mrs. Belle R. Liggett, Detroit, Michigan This light and airy dessert transforms simple stewed prunes into an elegant whipped dish, showcasing the creativity of 19th-century homemakers. The contrast between the sweet prune base and fluffy baked meringue made it a popular choice for both economical households…
From Buckeye Cookery and Practical Housekeeping (1877)Recipe compiled anonymously, 19th century Midwest homemaker A luxurious take on morning coffee or a special occasion beverage, this 19th-century recipe blends strong hot coffee with boiling milk and lightly sweetened whipped cream for a soft, velvety finish. Often referred to as “meringued coffee” during the time, it was…
From Buckeye Cookery and Practical Housekeeping (1877)Recipe compiled anonymously, 19th century Midwest homemaker A refreshing and timeless summer drink, this traditional 19th-century lemonade recipe uses whole sliced lemons, sugar, and water to create a naturally tart and slightly sweet beverage. It was commonly prepared in earthenware pitchers and served over ice — and occasionally with…
From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Miss M. Louise Southwick Ingredients Instructions Notes This spiced cherry syrup was traditionally used as a savory-sweet condiment for roast meats and wild game. Its flavor is deep, aromatic, and slightly bold — a forgotten gem of Victorian kitchens. Source Originally published in Buckeye Cookery and…
Floating Island dessert made from a 19th-century recipe, custard with whipped egg white topping From Buckeye Cookery and Practical Housekeeping (1877) Ingredients Instructions Source Originally published in Buckeye Cookery and Practical Housekeeping (1877), page 89.
