Custard, ice cream, souffle, marshmallow fluff, meringue – some recipes just call for egg yolks or egg whites. So if you’re having a bowl of leftover egg whites or yolks sitting in your fridge, try one of the old-fashioned cake recipes below. Continue reading 10+ Old-Fashioned Cake Recipes With Leftover Egg Whites Or Egg Yolks
If you read my blog regularly, you know that I’m trying out old pie recipes at the moment. After strawberry, raspberry, orange and mock cream pie, I now made 1920s Boston cream pie. Even if it’s called pie, it’s rather a cake: Boston cream pie is a layer cake with custard filling. Continue reading 1920s Boston Cream Pie
This orange pie is so summery with a creamy orange filling and meringue topping! The orange pie recipe dates back to the 1920s, and the puff paste recipe is even older, it’s from the Victorian era! Continue reading Old-Fashioned Orange Pie Recipe
After baking 1910s strawberry custard pie and 1910s mock cream pie, I couldn’t wait to try out another antique pie recipe! 😀 Raspberry cream pie dates back to the 1880s: it’s an easy and delicious summer pie recipe with a raspberry and dairy-free cream filling. The sweet cream is perfect with the tangy raspberry filling. The cream filling is also delicious as dairy-free whipped cream substitute with cakes and desserts! Continue reading Victorian Raspberry Cream Pie
I tried out another of the historical bread recipes which are made without commercial yeast. This time I made the ‘Turkish Pea Yeast’ of 1819. It’s a recipe for bread which is naturally leavened with a pea starter. Even today, bread is naturally leavened with a yeast-free chickpea starter: In Greece chickpea leavened bread is called eftazymo, in Cyprus arkatena and in Turkey it’s called nohutlu ekmek. Here are some more recipe for chickpea leavened bread: chickpea yeast bread, arkatenio or eftazymo recipe and chickpea starter. Continue reading Chickpea Leavened Bread Without Commercial Yeast
Lavender sachets were a popular gift in the Victorian and Edwardian era: ‘A delightful gift that will cost but little in time or money’ (Every Woman’s Encyclopaedia, 1910-2a).
Lace lavender sachets are fast to sew and a great way to use up fabric and lace scraps. I used lace scraps from my Edwardian lingerie blouse and muslin scraps from my Victorian afternoon gown. (UK) Muslin is very sheer – perfect for lavender sachets. Continue reading Edwardian Lace Lavender Sachets – Tutorial
In this tutorial I’ll show you how to make basic drawn thread work by hand. Drawn thread work is a counted thread embroidery: some warp or weft threads are removed and the remaining threads are grouped together with hemstitches. Drawn thread work has been popular for a long time: It was already used in the Middle Ages (source), and was still popular in the Victorian and Edwardian era and the 1920s. ‘Drawn-thread work forms a connecting link between embroidery and lace work […] it is very durable, and washes well.’ (Every Woman’s Encyclopaedia, 1910-2) Continue reading Drawn Thread Work Tutorial
Today I’ll show you how to make French beaded grape hyacinth flowers – it’s the third project of my Easter Countdown 2017. Continue reading French Beaded Grape Hyacinth – Tutorial
Wearing mourning clothes are an ‘outward token that they loved those they lost.’ (Ladies’ Magazine and Literary Gazette, 1831, p. 117)
In the Victorian and Edwardian era, wearing mourning was a social obligation but it also helped to protect the feelings of the mourners: Every stranger would instantly recognize the mourning dress, know of their loss and wouldn’t hurt their feelings with unnecessary jaunty remarks.
The colors of Victorian mourning are black, white, gray, purple, lavender and scarlet. Black is the color most associated with mourning wear. However, not all extant black dresses are mourning dresses: Continue reading Victorian Mourning
Today I finished my Edwardian lace chemise for the HSM. The chemise is for my Edwardian lingerie dress. Continue reading Edwardian Lace Chemise – Historical Sew Monthly