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French Cooking

1890s VICTORIAN KITCHEN.

In 1895 a farmer's wife produced for her family of six:
325 loaves of bread, 83 tins of biscuits, 15 loaves of brown bread, 267 pies, 130 cakes, 35 puddings, 114 dozen cookies, 108 dozen ginger snaps, and 14 chicken pies. Nor does this include the meats and vegetables.

The American Kitchen Magazine


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Victorian NEW YEARS Recipe Book.


1890s PANTRY.


1890s New Cooking Gadgets.

  • Electric range (though unreliable)
  • Aluminum saucepan
  • "Chantilly" silver pattern


    1890s New Foods

    Minute TapiocaCondensed soup (Campbell)Fig Newtons
    Canned pineappleKnox's GelatinShredded Wheat
    Canada Dry Ginger AleGrape NutsCream of Wheat
    PostumJell-OTootsie Rolls, 1896
    Swans Down Cake FlourUneeda BiscuitsEntenmann bakery products
    Pepsi-ColaWesson OilCracker Jack
    Bottled Coca-ColaCrepes SuzettesOysters Rockefeller
    Published brownie recipeUS brunch fashionableEnglish lunch
    S&H Food StampsPublic school hot lunches Beef Stroganoff


    1890s New Food Companies

    Quaker Oats Beech-Nut Beatrice Foods
    National Biscuit Baker's Coconut Smucker
    Hobart American Beet Sugar United Fruit Co. forms through merger
    Good Housekeeping Research Institute, 1900


    1890s Food Industry Beginnings

    Bottle capping machine Vacuum flask Automatic bottle-blowing machine
    Electric coffee mill Diner Full page food ad in national magazine (Van Camp in 1894)
    Coca-Cola Company bought for $2,300 US pizza parlor "57 Varieties" ad campaign
    Fanny Farmer Cookbook, 1896


    1890s Farming Progress.

    US gasoline tractorButterfat measurementWheat futures hedging

    More 1890s Time-lines.


    1890s
    VICTORIAN RECIPES


    Baked Beets
    Beets are far better baked than boiled, though it takes a longer time to cook properly. French cooks bake them slowly six hours in a covered dish, the bottom of which is lined with well-moistened rye straw; however, they may be baked on the oven grate, like potatoes. Wipe dry after washing, and bake slowly. They are very nice served with a sauce made with equal quantities of lemon juice and whipped cream, with a little salt.
    Science in the Kitchen, 1892.

    Berry Toast
    Canned stawberries, blueberries, and blackberries may be made into an excellent dressing for toast.
    Turn a can of well-kept berries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain kettle and heat to boiling. Thicken to the consistency of cream with cornstarch rubbed smooth in a little water; a tablespoonful of flour to the pint of juice will be about the right proportion. Add the berries and boil up just sufficiently to cook the flour and heat the berries; serve hot. If cream for moistening the zwieback is not obtainable, a little juice may be reserved without thickening, and heated in another dish to moisten the toast; or if preferred, the fruit may be heated and poured over the dry zwieback without being thickened, or it may be rubbed through a colander as for Apricot Toast. Science in the Kitchen, 1892.
    Fried Artichokes (Gouffe)
    Ingredients-6 artichokes, 3 tablespoonfuls of oil, pepper and salt to taste, 3 eggs, ½ gill of vinegar, 1 pint of water, 3 oz. of flour.
    Mode-Remove the leaves, cut the artichokes into fine slices, as thin as a card, and throw them into a basin with the vinegar and water to whiten them. Drain off the water, and season with 1 pinch of salt and 1 dash of pepper. Break 3 eggs into a basin, add 3 tablespoonfuls of salad oil and the flour, mix thouroughly, and pour over the artichokes, stirring them with the hand lightly so as to cover every portion of them with the mixture. Fry very gently of a light gold colour, drain on blotting paper, and pile them up in a white napkin. Garnish with fried parsley, and serve. Recipes for Cooking Vegetables, The Book of Household Management, 1892.

    Bakewell Pudding
    Ingredients-¼ lb. of puff-paste, 5 eggs, 6 oz. of sugar, ¼ lb. of butter, 1 oz. of almonds, jam.
    Mode-Cover a dish with thin paste and put over this a layer of any kind of jam, half an inch thick; put the yolks of 5 eggs into a basin with the white of 1, and beat these well; add the sifted sugar, the butter, which should be melted, and the almonds, which should be well pounded; beat all together until well mixed, then pour it into the dish over the jam and bake for 1 hour in a moderate oven.Recipes for Puddings and Pastry, The Book of Household Management, 1892.

    1890s Kitchens on Google Search.

  • 1890s Time-Travel Guide