Thursday, 20 April 2023

Recipe Test Simnel Cake

 Here is another Victorian Recipe Test by VSA member Marian Gibbard.

Mmmmm...

Enjoy
The Victorian Society of Alberta

Recipe Test:    Mrs.Crocombe’s Simnel Cake 

From:    English Heritage - The Victorian Way YouTube channel
Link:    English Heritage. (2023, April 4). How to Make Simnel Cake - The Victorian Way
            https://www.youtube.com/watch?v=-z4bIJgfCSw

When the link to this video was posted to the VSA Facebook page just before Easter, I thought it would be the perfect dessert for my holiday dinner. But then someone mentioned cheesecake and lemons and raspberries, and suddenly Simnel Cake turned into a ‘next weekend’ project.  And now, here we are at next weekend already.

Mrs Crocombe as depicted by Kathy Hipperson on English Heritage’s The Victorian Way YouTube channel is absolutely my favourite Victorian cook.  The humour is subtle, the educational details extensive without being oppressive, the attention to detail exceptional, and the recipes tantalising. I’d definitely recommend the channel to anyone interested in Victorian food or life ‘below the stairs’ on a Victorian estate.

I had most of the ingredients for the Simnel Cake in my kitchen already, other than the candied citron peel and candied lemon peel.  Since I wasn’t able to find either of them in any of the stores I visited while doing my last minute shopping, I substituted some fruitcake fruit that I had leftover from making Christmas cakes a few years ago. By carefully picking out only the paler coloured bits from the mixed fruit, I think I succeeded in getting mostly lemon peel and citron for my cake.  Mrs Crocombe tells us that we can use currants or sultanas and milk rather than brandy if we prefer,  so I used sultanas since my currant jar was empty, and milk since there was no brandy in the cupboard. Only having large eggs in the fridge, I used only 2 instead of Mrs C’s 3 small ones.

The instructions provided are straightforward, and easy to follow.  Mrs Crocombe doesn’t actually tell us what size of pan she uses, but thanks to technology and instant replays I guessed that my largest fruitcake pan (8” diameter x 3” deep) would be about the right size - a springform and would probably also work well.

The cake smelled wonderful as it was baking.  Everyone passing through the kitchen commented on it. Just the smell was enough to make me feel that this would be a successful trial. About 1 hr 20 min into the baking time, I noticed that the top of the cake was already fairly brown, so I laid a square of parchment paper over top to hopefully help control it.  I think it helped, but the cake was still quite dark by the time it was done.  At 2.5 hrs the cake tested done, smelled delightful, but was just beginning to blacken a bit around the edges. Hoping for the best, I turned it out to cool.



 

 

 

The almond paste I was using for the top of the cake was softer than it should have been - it was leftover from another baking experiment and had a bit of orange juice added to it, which made for a lovely flavour, but a softer and stickier paste which was difficult to roll out and shape nicely. Fortunately, the cake wasn’t being judged on its artistic merits, so I just pressed the almond paste into place and sprinkled it liberally with icing sugar.


 

 

 

 

The finished cake is quite dense, and mine had quite a heavy crust, so a sharp knife is definitely needed for cutting.  Its a rich cake, somewhat reminiscent of a good fruit cake (or Christmas cake, or wedding cake) but a less intense flavour.  I definitely prefer the Simnel cake to the others. I’d recommend that you keep the pieces on the smallish side, and as Mrs Crocombe says, it is rather good with a cup of tea.

This is definitely on the list of things that will be made again.



 

 

Notes for next time:

Pan size: 8” diameter x 3” deep seems to work well.

Consider how best to reduce excess browning -

    - line the pan with paper, like you do for Christmas cake,

    - check about 1 hr into cooking time for colour - cover if necessary,

    - possibly reduce cooking temperature to 325 F from 350 F



Friday, 14 April 2023

April Fashion Friday

 For this month's Fashion Friday we present an incredible collection of sewing patterns and information.

Cosplayer Artemisia Moltabocca has done us all a service by pulling together a fantastic set of free resources for sewing your own costume, from an Italian Renaissance ball gown to petticoats from the 1950s.

Moltabocca, who also has a great set of sewing tutorials on her site, has gathered free patterns from across the internet, as well as pattern making sites that help you generate the perfect pattern for a custom corset. And if you aren't sure how to take the pattern images and enlarge them properly, Moltabocca also shows how to quickly and effectively enlarge a pattern using Powerpoint.

For a $3 USD Paypal donation you can download a bookmark file with hundreds of links!

Worth every penny!

Enjoy
The Victorian Society of Alberta

 

Download Link 


FREE HISTORICAL COSTUME PATTERNS

A collection of 1,000+ links to hundreds of free sewing patterns for women, men, and children from 3000BCE to 1960 with a focus on 1800 - 1920.

Also includes:

  • Monthly issues of Godey's Ladies Magazine in date order.

  • Singer service manuals 600, 603, 604, 600e, 603e, 604e, 560.

  • Singer 600 and 600e series chainstitch manual from my personal collection.

Don't be confused by copycat sites - we are the OG! OpenCulture | ArtOfIt | MentalFloss | MyModernMet | LifeHacker | ArtFido | ColoradoVirtualLibrary. 
List is a bookmarks.html file. Use as-is, or import into your own browser. Download on desktop or laptop. Your $3 donation will buy me a coffee as I maintain and expand this list. Immediate download.

Tuesday, 4 April 2023

April Book Tuesday

 Happy Spring!

I hope the weather where you are is starting to moderate a bit.

For this month's Book Tuesday we have a real treat.

Asher & Adams' Pictorial Album of American Industry 1876

Reprinted in 1976.

This very large volume 11" x 16" was created to celebrate the Industrial achievements of the US at the end of its first 100 years. 

From the Amazon listing:

"Asher & Adams' Pictorial Album of American Industry is a rare and beautiful window on the America of a Hundred years ago, a volume visually rich and uniquely authentic in its portrayal of nineteenth-century American life. Here are depicted in faithful and elaborate detail, mines and railway cars: farm machines and factories: hotels, carriages, colleges, and elegantly appointed Victorian showrooms. The more than 1,000 fascinating engravings reprinted here were made for the original edition of the album, first published in 1876 at the time of the national Centennial. A great contrast from our present harried times."

The engravings in this large folio book are sharp and clear and cover hundreds of machines and buildings and examples of the Industrial wonders found daily in post Civil War America.

While American based these were the background of the industrial equipment available in the West once the railroad was running.

 


Definitely worth checking out.

Enjoy
The Victorian Society of Alberta

Friday, 24 March 2023

March Fashion Friday

For this month's Fashion Friday we have a link to a fabulous website with an index of Edwardian to WWI Sewing Books.

Well worth the perusal!

Enjoy
The Victorian Society of Alberta


Free Edwardian-WWI Era Sewing Books

This blog post is meant to be an index for helping you to access free sewing books on Archive.org from the 1900-1910s. These sewing manuals would originally have been used in conjunction with paper sewing patterns of this period.

Why Sewing Books? Can’t I Just Read the Pattern?

Well, you can… kind of. If you have sewn with original sewing patterns, or reproductions of them, you know that they can be very vague. Sewing instructions of this period, if they existed at all, would have been a few short, written paragraphs with no illustrations. Butterick had the patent on the illustrated instructions, and patterns from about the mid-1910s on have a few simple illustrations but can still be quite vague. Short version: Don’t expect any patterns of this period to have in-depth instructions! They were mostly a suggestion rather than a walk-through. I always suggest in my patterns that readers reference the free period sewing books available online. There is a plethora of them!

Using these sewing books in conjunction with the antique patterns is how our predecessors would have approached their sewing projects. Sewing was also a technical skill that would have been passed down through the generations, or part of a home economics program. Since most students no longer have access to home economics, we are lucky to have a written record of techniques. Pre-20th century books would loosely explain technique, but not always illustrate. As printing technology advanced, so, too, did the practical sharing of knowledge. You may find books reaching towards the 1920s have more in-depth instruction, though I have not previewed each link.

Special note: don’t discount books that were addressed towards children. They have valuable information regardless of age, and sewing would have been a skill taught to girls as part of their education during this period. If you’re learning to sew from scratch, starting with the lessons in a girls’ sewing book could help walk you through the basics (and I say girl’s simply because that’s how the period addressed them- I obviously think sewing is open to anyone!)

Please keep in mind that I haven’t previewed all these books and the information and beliefs expressed within are indicative of the period in which they originated (true when viewing any historical primary source documents). Even sewing books can sneak in some cringeworthy content, so don’t be surprised…

Here are a selection of some sewing books available on Archive.org.

1901: Home and School Sewing

1901: Longman’s Complete Course of Knitting, Needlework, and Cutting Out

1903: The Art of Dressmaking at Home and in the Workroom

1904: Manual of Exercises in Hand Sewing

1904: Margaret J Blair’s System of Sewing and Garment Drafting

1905: Hand Sewing Lessons; a Graded Course for Schools and For the Home

1905: Dressmaking Up to Date

...

And lots and lots more at this wonderful site!
Check it out.

Free Edwardian-WWI Era Sewing Books

 


Thursday, 16 March 2023

New Feature! Recipe Tests

Today we are starting a new monthly feature by VSA member Marian Gibbard.

Recipe Tests
Trying out period recipes and seeing what they are like.
For this inaugural post Marian is giving us a look at a recipe for Apple Lemon Pie from 1905.

Mmmmmm... 😋

Enjoy
The Victorian Society of Alberta

~~~~~~~~~~~~~

Recipe Test: Apple Lemon Pie


From: The North End Club Cookbook: A collection of choice and tested recipes.
Compiled and arranged by the Ladies of the Club. Chicago, Illinois, 1905.


Link: https://archive.org/details/northendclubcook01nort/page/78/mode/2up



In celebration of Pi Day (March 14), I decided to combine a couple of interests - cooking from old recipes and pie.  Not having a suitable cookbook already in my collection, I turned to the internet, and discovered the North End Club Cookbook, published in 1905 in Chicago, Illinois.

 


 At 166 pages long, the book covers Appetizers, Soups, Bread (includes biscuits, waffles, muffins, etc.), Sandwiches, Vegetables, Eggs and Cheese, Fish, Meats (includes poultry), Salads, Pastry, Puddings, Pudding Sauces, Cake, Small Cakes (includes cookies and doughnuts), Ices and Ice Cream, Preserves, Pickles, Candy, Things Worth Knowing, Chafing Dish, and Beverages. The final section  - twenty or so pages - consists of advertisements for the local businesses whose purchased ad space would have financed the publication of the book.  The foreword of the book makes it clear that these are practical, well-tested recipes. 


The precision and clarity of instructions for preparation of the recipes varies somewhat - clearly there is an assumption of underlying cooking knowledge. This may present a few small stumbling blocks for modern cooks, but for the most part Google is a capable stand in for an experienced cook of an older generation.

 

 Knowing there were some substandard apples languishing in the back of the produce drawer, and wishing to celebrate Pi Day, I immediately focused on the ‘Pastry’ section. Midway through the section, on page 78, the recipe for ‘Apple Lemon Pie’ submitted by Mrs. Almet Powell caught my eye:


Apple Lemon Pie

Grate the yellow rind of 1 lemon, add the juice, 1 egg, 1 cup of sugar. Beat well together, then stir in 2 medium sized apples grated. Bake between two crusts.

 

 A simple and straightforward recipe, this went together quickly. I quickly removed the zest from a medium sized lemon using a modern Microplane zester (a fantastic tool that I’d highly recommend)and juiced it with and old fashioned wooden reamer (make sure to strain out the seeds). I then used a fork to combine the zest and juice with a scant 3/4 cup of white sugar (less sugar than Mrs Powell called for, but we like things on the less sweet side)  and then beat in an extra large egg (because that is what I had, but a medium egg would probably be more like the size Mrs. Powell used).  The Ambrosia apples (a modern variety, and these were past their prime) were peeled, quartered, cored, coarsely grated and mixed into the egg mixture. I used 3 apples rather than two to fill my 9’ pie plate. Because I was in a hurry I used store-bought pastry rather than making my own.  I then baked the pie at 375F for about 40 minutes, until the pastry was nicely golden and the juices bubbling up around the edges. It smelled marvellously lemon-y.


That evening, the pie was served at room temperature. Initial reactions were slight puzzlement - the pie neither smelled nor looked quite like conventional apple pie due to the apples being grated rather than chopped, and the lemon zest lending it a bright and sunny yellow colour.  Overall tasting reaction was favourable. The first bite was somewhat suggestive of pineapple - perhaps due to the texture and slight acidity - but the final verdict that it was ‘almost like lemon pie except for the texture’. 


This is definitely a recipe that I would make again, and I would recommend it as great way to use up apples that have lost their crisp texture or are rather flat tasting.

 

Final conclusions:

Use zest from half a lemon, rather than the whole lemon.

Adjust sugar to taste - 3/4 cup was about right for us, but may be too tart for others.

Experiment with apple varieties to find the texture you like best.

If you want a more apple-y tasting pie, add typical apple pie spices like cinnamon or nutmeg, and use only half a lemon’s worth of juice.

This would likely make a great tart filling - leave off the top crust and top with some whipped cream or maybe even a bit of merengue.





 

 

More early 1900’s community cookbook links from the Library of Congress here: https://guides.loc.gov/community-cookbooks/chronological/1900-1909

More next month.
Marian


Thursday, 9 March 2023

Family Day at Military Museums "After Action Report"

The snowy Family Day event at the Military Museums on Feb 20, 2023 was excellent.
According to the main organizer that your Editor chatted with, this was a record crowd for their Family Day event.


The VSA had a great spot, right by the entrance to the theatre.


A varied and fascinating crowd came by to ask questions and listen to our spiel. Interestingly most of them were new Canadians, Ukrainians, Africans (I didn't ask which country they were from), Koreans and Filipinos. The questions were different than we usually get and they were always happy to hear about the history of Western Canada.

Your editor's "Victorian Internet" display attracted lots of interest and it click/clacked away all day.

Our tables were shared with the 10th Battalion WWI group.

A fun event with lots of interesting people to chat with about the telegraph and Western Canadian history.

I hope everyone had a good Family day as well.

The Victoria Society of Alberta

Tuesday, 7 March 2023

March Book Tuesday

 This month we have an excerpt from:

THE GENTLEMEN’S BOOK OF ETIQUETTE, AND MANUAL OF POLITENESS;
by Cecil B. Hartley, published in 1860 in Boston.

This book has tons of interesting information on how a "Gentleman" should behave. Everything from dress and wedding etiquette to letter writing and how to behave at public "amusements".  While much of this seems quaint in today's free and easy world, I think we would do well to remember that many of these rules were necessary in the crowded pedestrian cities of the 19th century.

The One Hundred Hints below have some insights into what it means to be a Gentlemen regardless of what one's station in society was.

Here are the first few to give you a feel for the content.

Enjoy
The Victorian Society of Alberta

ONE HUNDRED HINTS FOR GENTLEMANLY DEPORTMENT.

1. Always avoid any rude or boisterous action, especially when in the presence of ladies. It is not necessary to be stiff, indolent, or sullenly silent, neither is perfect gravity always required, but if you jest let it be with quiet, gentlemanly wit, never depending upon clownish gestures for the effect of a story. Nothing marks the gentleman so soon and so decidedly as quiet, refined ease of manner.

2. Never allow a lady to get a chair for herself, ring a bell, pick up a handkerchief or glove she may have dropped, or, in short, perform any service for herself which you can perform for her, when you are in the room. By extending such courtesies to your mother, sisters, or other members of your family, they become habitual, and are thus more gracefully performed when abroad.

3. Never perform any little service for another with a formal bow or manner as if conferring a favour, but with a quiet gentlemanly ease as if it were, not a ceremonious, unaccustomed performance, but a matter of course, for you to be courteous.

4. It is not necessary to tell all that you know; that were mere folly; but what a man says must be what he believes himself, else he violates the first rule for a gentleman’s speech—Truth.

5. Avoid gambling as you would poison. Every bet made, even in the most finished circles of society, is a species of gambling, and this ruinous crime comes on by slow degrees. Whilst a man is minding his business, he is playing the best game, and he is sure to win. You will be tempted to the vice by those whom the world calls gentlemen, but you will find that loss makes you angry, and an angry man is never a courteous one; gain excites you to continue the pursuit of the vice; and, in the end you will lose money, good name, health, good conscience, light heart, and honesty; while you gain evil associates, irregular hours and habits, a suspicious, fretful temper, and a remorseful, tormenting conscience. Some one must lose in the game; and, if you win it, it is at the risk of driving a fellow creature to despair.

6. Cultivate tact! In society it will be an invaluable aid. Talent is something, but tact is everything. Talent is serious, sober, grave, and respectable; tact is all that and more too. It is not a sixth sense, but it is the life of all the five. It is the open eye, the quick ear, the judging taste, the keen smell, and the lively touch; it is the interpreter of all riddles—the surmounter of all difficulties—the remover of all obstacles. It is useful in all places, and at all times; it is useful in solitude, for it shows a man his way into the world; it is useful in society, for it shows him his way through the world. Talent is power—tact is skill; talent is weight—tact is momentum; talent knows what to do—tact knows how to do it; talent makes a man respectable—tact will make him respected; talent is wealth—tact is ready money. For all the practical purposes of society tact carries against talent ten to one.

7. Nature has left every man a capacity of being agreeable, though all cannot shine in company; but there are many men sufficiently qualified for both, who, by a very few faults, that a little attention would soon correct, are not so much as tolerable. Watch, avoid such faults.

8. Habits of self-possession and self-control acquired early in life, are the best foundation for the formation of gentlemanly manners. If you unite with this the constant intercourse with ladies and gentlemen of refinement and education, you will add to the dignity of perfect self command, the polished ease of polite society.

9. Avoid a conceited manner. It is exceedingly ill-bred to assume a manner as if you were superior to those around you, and it is, too, a proof, not of superiority but of vulgarity. And to avoid this manner, avoid the foundation of it, and cultivate humility. The praises of others should be of use to you, in teaching, not what you are, perhaps, but in pointing out what you ought to be.

10. Avoid pride, too; it often miscalculates, and more often misconceives. The proud man places himself at a distance from other men; seen through that distance, others, perhaps, appear little to him; but he forgets that this very distance causes him also to appear little to others.

11. A gentleman’s title suggests to him humility and affability; to be easy of access, to pass by neglects and offences, especially from inferiors; neither to despise any for their bad fortune or misery, nor to be afraid to own those who are unjustly oppressed; not to domineer over inferiors, nor to be either disrespectful or cringing to superiors; not standing upon his family name, or wealth, but making these secondary to his attainments in civility, industry, gentleness, and discretion.