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 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. Mary A. Livermore, Melrose, Massachusetts A refreshing 19th-century dessert, this Orange Soufflé blends the bright citrus flavors of fresh oranges with a delicately sweet custard and airy meringue topping. Elegant yet simple, it reflects the era’s love for refined fruit-based puddings served in glassware. This…
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 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…
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.
