If you’ve ever wondered what underthings Victorian ladies and 1920s flappers wore, you’ve come to the right place. Find out more about the history of lingerie!
What kind of underwear did Edwardian ladies, Victorian working class women and 1920s flappers wear? Although the terms didn’t change much between the Victorian era and the 1920s, the look of the lingerie changed dramatically. While Victorian women wore a chemise next to their skin, 1920s women wore a teddy instead. But even if the terms are different, the function was the same: to protect the body from the corset and vice versa. Yes, contrary to popular belief, 1920s women still wore corsets!
In general, Victorian women wore the most underwear, especially before the invention of the crinoline – while 1920s flapper preferred to wear only the bare necessities. Victorian women wore a chemise, drawers, corset, corset cover, and many petticoats. 1920s women, on the contrary, often wore only two pieces of lingerie: a teddy and slip.
Limerick lace is a floral tulle lace: It is hand-embroidered on machine-made cotton net. In this tutorial I’ll show you the basics of Limerick lace.
Limerick lace was made since 1829 in Limerick, Ireland, hence the name Limerick lace. There are two types of this beautiful, delicate lace: Limerick lace can be either worked as needle-run or tambour lace. In needle-run lace, the net ground is embroidered with a needle and darning stitches. Whereas in tambour lace, the net ground is embroidered with chain stitches and a tambour hook which is similar to a crochet hook. Usually, needle-run lace is more delicate than tambour lace, while some Limerick tulle laces use a combination of needle-run and tambour. Continue reading How To Make Limerick Lace By Hand→
In the Victorian and Edwardian era, Flapper Pie was know as Mock Cream Pie, Custard Meringue Pie or Chess Pie. Below are 5 historical flapper pie recipes.
The pie which is known today as Flapper Pie in Canada dates back to the Victorian and Edwardian era. Flapper pie is a vanilla custard pie topped with meringue. Today, flapper pie is usually made with a graham cracker pie crust, in the Victorian and Edwardian era, however, the pie crust was usually an ordinary shortcrust pastry. A typical Victorian pie crust consisted of 4 ingredients: flour, butter, salt and cold water. Continue reading History Of The Flapper Pie + 5 Historical Recipes→
Make DIY quince seed hair gel at home with just 2 ingredients: quince seeds and water! DIY quince seed hair gel – in the Victorian era called quince seed bandoline – helps to set your curls.
‘Of the many preparations recommended to keep the hair in curl none is easier for amateurs to make, or is more effective, even in damp weather, than bandoline, made from quince seeds. It is harmless, and keeps straight locks in curls.’ (Health And Beauty Hints, 1910)
Nightcaps or sleeping caps were worn while sleeping to keep the hair tangle-free and – especially silk nightcaps – to make the hair glossy. Nightcaps have a long history and even today silk caps are recommended for long or curly hair. Read on to find out why and how Edwardian and WW1 women wore nightcaps and how to make a vintage silk sleeping cap for yourself!
White coffee ice cream – homemade from scratch with just 4 ingredients. This Victorian ice cream is so delicious: extremely creamy with a strong coffee taste!
White coffee ice cream taste just like ordinary coffee ice cream but the color is white – or rather light brown 😉 – instead of brown. In the Victorian era, white coffee ice cream was considered superior to ordinary coffee ice cream. While coffee ice cream was served at family dinners, white coffee ice cream was a suitable dessert for formal dinners and balls.
Chestnut vermicelli – a traditional Austrian dessert – made with boiled chestnuts and vanilla sugar which is garnished with whipped cream. This recipe for chestnut vermicelli is from the Victorian era.
Chestnut vermicelli is a delicious, old Viennese dessert made with just a few ingredients: The main ingredients are chestnuts and sugar. In Austria, chestnut vermicelli is called “Kastanienreis” – chestnut rice – because the dessert resembles rice or spaghetti. After the chestnuts are boiled, they are pressed through a colander which gives them that spaghetti-like appearance. Continue reading Victorian Chestnut Vermicelli – Traditional Austrian Dessert→
Victorian flower jelly pudding – this layered jelly and custard dessert topped with edible flowers will sure impress your guests!
Victorian jellies and custards were elaborate desserts served at formal dinners. This layered jello mold consist of fluffy vanilla pudding mousse with whipped egg whites, lemon jelly and is topped with edible flowers. And if you want an even more impressive dessert, you can make naturally blue butterfly pea jelly instead of lemon jelly! Continue reading Victorian Flower Jelly Pudding – Layered Jello Mold→