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Tag: Dessert

Venice Seed Cake

C. H. K., from The Cottage Hearth, June 1877 The accompanying illustration shows a very effective style of icing or frosting combining richness of color and contrast, yet free from any deleterious ingredient in the matter of color. Proceed as follows: Bake a pound, sponge, or any other cake, in a large shallow tin; when baked and cold, turn it bottom up, brush off the crumbs, have ready (prepared according to the instructions for making frosting), enough frosting to thinly cover it. Divide the frosting into two parts, let one remain plain white, color the other any desired color of...

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Authentic Victorian Ice Cream Recipes from Cookery and Housekeeping, 1886

Ice Cream Recipes Source:  Cookery and Housekeeping by a Veteran Housekeeper Published by M. T. Richardson, Publisher, 1886 While some housekeepers prefer the old-fashioned freezer, many others use with very satisfactory results the patent freezer, the best of which we have ever seen is the White Mountain Freezer; it is durable, easily managed and greatly expedites the process of freezing. To freeze cream quickly have the ice pounded into small pieces, put a layer of ice and salt under the bottom of the freezer and back around the sides, cover the top of the tub with a blanket. When the cream...

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Victorian Hand-Crank Ice Cream Recipes from an Antique Cook Book

The following Victorian hand-crank ice cream maker recipes are from The Table: How to Buy Food, How to Cook It, and How to Serve it, by Alessandro Filippini, 1889. Alessandro Filippini was the chef of the world famous Delmonico’s in New York. And if you thought that Victorian ice cream flavors were limited to vanilla, chocolate or strawberry, read on! Vanilla Ice Cream Boil in a saucepan one pint of milk with half a vanilla-bean; put in a vessel half a pound of powdered sugar, and six egg yolks, and with a spatula mix thoroughly for ten minutes; then add...

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