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 simple yet indulgent late-19th century dessert, this recipe transforms ripe bananas into golden, caramelized bites by pan-frying them in butter and finishing with a dusting of sugar. Served warm, it’s a comforting treat that showcases the growing popularity of bananas in…
From The Settlement Cook Book (1901)Recipe compiled by Mrs. Simon Kander A delightful early 20th-century punch that blends fresh strawberries with citrus, champagne, and lightly beaten egg whites for a frothy, elegant finish. Served over ice in large punch bowls, this drink was a festive centerpiece at social gatherings and summer receptions. Ingredients Instructions NotesThis…
From The Settlement Cook Book (1901) Recipe compiled by Mrs. Simon Kander A refreshing early 20th-century beverage made with real Canton ginger, this punch was served chilled over ice as a zesty treat for gatherings or afternoon teas. The citrus blend balanced the sharpness of the ginger, creating a surprisingly elegant flavor. Ingredients 1 quart…
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…
