Tag Archives: gluten-free

Victorian Whole Candied Fruit – Recipe

29th January 2019(Historical) Cooking Recipescandied, cherry, dairy-free, dessert, edwardian, fruit, gluten-free, kiwi, peach, recipe, vegan, victorianLina

For years I wanted to candy whole fruit and finally I candied whole mandarin oranges, kiwis, pears and cherries! It takes at least 5 days to candy whole fruit but it’s totally worth it!

In the past, I candied watermelon rind, orange slices, cherries and lemon and orange peel. However, I couldn’t find a modern recipe for whole candied fruit. But I finally found historical recipes for whole candied fruit. Yay!

Whole candied fruit – also called crystallized fruit or glaze fruit – were popular in the Victorian and Edwardian era Continue reading Victorian Whole Candied Fruit – Recipe →

5 Vegan Snow Ice Cream Recipes

13th January 2019(Historical) Cooking Recipesblue, butterfly pea, chocolate, dairy-free, fruit, gluten-free, ice cream, lemon, mint, natural dye, natural food coloring, recipe, vanilla, veganLina

Make instant ice cream with snow and different flavors such as lemon, mint, cinnamon and vanilla! You can even dye the vegan snow ice cream naturally blue with butterfly pea tea!

Making ice cream with freshly fallen snow is such a fun winter craft! All these 5 snow ice creams are dairy-free, egg-free and vegan. But if you eat dairy you can substitute milk for soy milk – it works just as well.

Lemon and mint chocolate chip snow ice cream were my favorites – because lemon and mint are my favorite ice cream flavors 😉 – but all 5 vegan snow ice cream recipes are delicious! Continue reading 5 Vegan Snow Ice Cream Recipes →

Blue & Pink Naturally Colored Sprinkles With Homemade Fondant

31st December 2018(Historical) Cooking Recipesbeetroot, blue, butterfly pea, dairy-free, dessert, gluten-free, natural dye, natural food coloring, pink, recipeLina

Make naturally colored sprinkles from scratch! Baby blue and pink fondant sprinkles – all naturally colored with beetroot and butterfly pea tea!

Continue reading Blue & Pink Naturally Colored Sprinkles With Homemade Fondant →

Homemade Sloe Juice

16th December 2018(Historical) Cooking Recipesdairy-free, drink, fruit, gluten-free, natural dye, natural food coloring, recipe, sloe, veganLina

Delicious, healthy juice for free – what’s better than that? Homemade sloe juice is easy to make with just two ingredients: sloe berries and water!

Homemade sloe juice is sweet and sour – and not astringent like raw sloe berries! It tastes almost like blueberry juice. Continue reading Homemade Sloe Juice →

Spicy Crispy Roasted Chickpeas – From Scratch

14th December 2018(Historical) Cooking Recipeschickpea, dairy-free, gluten-free, indian, recipe, savory, veganLina

Crispy roasted chickpeas – a healthy alternative to chips!

Crunchy, low in fat, high in protein and fibre, easy to make and simply delicious! These spicy crispy roasted chickpeas are made from scratch with dry chickpeas. They’re naturally vegan and gluten-free – a perfect snack when you’re craving something savoury. After cooking, the chickpeas are seasoned with salt, garam masala, paprika powder, and roasted in the oven until crispy. Continue reading Spicy Crispy Roasted Chickpeas – From Scratch →

Homemade Fondant From Scratch – With Natural Food Dyes

12th December 2018(Historical) Cooking Recipesbeetroot, blue, butterfly pea, dairy-free, frosting & icing, gluten-free, natural dye, natural food coloring, pink, recipeLina

This homemade fondant from scratch is made with 4 ingredients: powdered sugar, powdered glucose, gelatin and water!

You don’t need to buy fondant for your next cake – fondant is so easy to make at home! And if you want you can naturally dye the fondant blue and pink with butterfly pea flower tea and beetroot. Continue reading Homemade Fondant From Scratch – With Natural Food Dyes →

Homemade German Nougat From Scratch

10th December 2018(Historical) Cooking Recipesalmond, chocolate, dairy-free, dessert, frosting & icing, gluten-free, hazelnut, recipe, veganLina

German nougat – also called viennese nougat or gianduja – is made with three ingredients: hazelnuts or almonds, chocolate and sugar. While store-bought nougat contains dairy – this homemade German nougat is dairy-free, gluten-free, egg-free and vegan!

German nougat is so delicious – it’s used as baking ingredient, as cake or praline filling, for ice creams and desserts or eaten as it is. I always wanted to make German nougat at home – especially since I can’t eat dairy (and therefore store-bought nougat) anymore. However, all recipes that I tried produced more a chocolate spread – not real German nougat!

But, finally, after years of research and trial and error I found an old recipe for traditional homemade German nougat. Yay! I adapted the recipe slightly because the nougat was made with too much chocolate. I’m so pleased with the recipe: This homemade German nougat is even better than store-bought German nougat! I never thought that it’d be so easy to make German nougat from scratch at home.

You can make German nougat with almonds or hazelnuts. Hazelnut nougat is darker than almond nougat. They taste different too but both are delicious! Continue reading Homemade German Nougat From Scratch →

Salted Almonds – Historical Recipes

6th December 2018(Historical) Cooking Recipes1920s, almond, dairy-free, edwardian, gluten-free, recipe, savory, vegan, victorianLina

Roasted salted almonds – an easy, satisfying snack – were already popular in the Victorian and Edwardian era.

‘At intervals about the center were cut glass and fancy china dishes of pimolas, salted almonds, and pecans, and pink and green confections, with little fancy Venetian salt dishes conveniently near the plates.’ (The Home Science Cook Book, 1902)

In the Victorian and Edwardian era, salted almonds were served at formal dinners, such as at Christmas dinners: ‘Salted almonds make a nourishing side dish at luncheon, or for dessert.’ (Meals Medicinal, 1905) Continue reading Salted Almonds – Historical Recipes →

Victorian Quince Paste – Homemade Quince Jelly Candy

5th December 2018(Historical) Cooking Recipeschristmas, dairy-free, dessert, gluten-free, quince, recipe, vegan, victorianLina

Made with just three ingredients – quince paste is a traditional Christmas candy popular since the Victorian era.

Quince paste – also called quince candy, quince cheese and quince jelly candy – is an old-fashioned Christmas candy. It has a beautiful reddish color and tastes like a sweet version of quince jelly. It takes some time to make quince paste at home but it’s so worth it and you’ll only need three ingedients: quinces, sugar and lemon juice! Continue reading Victorian Quince Paste – Homemade Quince Jelly Candy →

30 Historical Recipes With Apricot Kernels, Peach Kernels & Cherry Pits

15th September 2018(Historical) Cooking Recipesarticle, cherry, dairy-free, dessert, drink, edwardian, fruit, gluten-free, leftovers, peach, recipe, vegan, victorianLina

Noyaux, marzipan, amaretto, kirschwasser, cherry jam – there are a lot of recipes that are made with apricot kernels, peach kernels or cherry pits!

Just recently I found out that apricot kernels, cherry pits, peach kernels and peach leaves can be used as natural bitter almond flavoring. ‘Families should always save their peach-kernels, as they can be used in cakes, puddings and custards.’ (Seventy-five Receipts for Pastry, Cakes and Sweetmeats, 1836, p. 56) And even if the kernels contain amygdalin, which turns into cyanide in the body, it’s safe to consume food prepared with kernels if it’s cooked or baked before eating (more about it here).

Continue reading 30 Historical Recipes With Apricot Kernels, Peach Kernels & Cherry Pits →