Hot Cross Buns

April 15, 2022April 14, 2022 Little DorritLeave a comment

The English custom of eating spiced buns on Good Friday dates back to at least Tudor times, when a London law forbade the sale of spiced buns except on Good Friday, Christmas, and at burials. The first known mention of the name “hot cross buns” comes from a rhyme in the 1733 book Poor Robin’s Almanack: “Good Friday comes this month, the old woman runs, with one or two a penny hot cross buns.” Although on modern hot cross buns the cross is usually piped on with pastry, in most recipes before the 20th century the cross is cut or stamped into the buns. This 1896 recipe from Fannie Merritt Farmer is an exception to both traditions; in her version, the cross is piped on with icing.

A Cheshire Sandwich

April 10, 2022April 9, 2022 Little DorritLeave a comment

“A young woman, pretty, lively, with a harp as elegant as herself, and both placed near a window, cut down to the ground, and opening on a little lawn, surrounded by shrubs in the rich foliage of summer, was enough to catch any man’s heart…it was all in harmony; and as everything will turn to account when love is once set going, even the sandwich tray, and Dr. Grant doing the honours of it, were worth looking at.” – from Mansfield Park, by Jane Austen, 1814.

Miss Bremer’s Pudding

March 13, 2022March 12, 2022 Little Dorrit1 Comment

This recipe comes from Eliza Acton’s 1845 book Modern Cookery In All Its Branches, my favorite historic cookbook of all time – so far I have made more recipes from this cookbook than any other. In addition to her clear instructions and the fact that she actually lists measurable quantities for each ingredient, I also love Eliza Acton’s cookbook for its literary references. Acton was a published poet as well as a cookbook author, and seems to have been interested in contemporary literature. Some of her recipes, such as Ruth Pinch’s Beef-Steak Pudding, are named after specific characters; others relate more generally to the profession of writing, such as The Author’s Christmas Pudding. This recipe, Miss Bremer’s Pudding, is most likely named after the Swedish author Fredrika Bremer, whose works were popular in England at the time.

Ruth Pinch’s Beef-Steak Pudding

January 30, 2022January 23, 2022 Little Dorrit2 Comments

“‘I don’t know, Tom,’ said his sister, blushing, ‘I am not quite confident, but I think I could make a beef-steak pudding, if I tried, Tom.’
‘In the whole catalogue of cookery, there is nothing I should like so much as a beef-steak pudding!’ cried Tom, slapping his leg to give the greater force to this reply.”
– from Martin Chuzzlewit, by Charles Dickens, 1844

Dolly Varden Cake

January 16, 2022January 7, 2022 Little Dorrit3 Comments

“As to Dolly, there she was again, the very pink and pattern of good looks, in a smart little cherry-coloured mantle, with a hood of the same drawn over her head, and upon the top of that hood, a little straw hat trimmed with cherry-coloured ribbons, and worn the merest trifle on one side—just enough in short to make it the wickedest and most provoking head-dress that ever malicious milliner devised.” -Charles Dickens, Barnaby Rudge, 1841.

Charles Dickens’s Punch

January 1, 2022December 31, 2021 Little Dorrit1 Comment

“‘But punch, my dear Copperfield,’ said Mr. Micawber, tasting it, ‘like time and tide, waits for no man.'” -Charles Dickens, David Copperfield, 1850.

Zimmetsterne (Cinnamon Stars)

December 19, 2021December 18, 2021 Little Dorrit2 Comments

Zimmetsterne (usually spelled Zimtsterne today) are a traditional German Christmas cookie. The name means “cinnamon stars;” although of course you can make them any shape, they are traditionally made with a star cutter.

German New Year’s Cookies (Springerle)

December 12, 2021December 11, 2021 Little Dorrit5 Comments

Springerle are a type of traditional German cookie dating back at least to the 15th century. This particular recipe is from the 1861 American cookbook The Housekeeper’s Encyclopedia. Although the recipe is simply titled “German New Year’s Cookies,” several details such as the use of hartshorn, anise seed, wooden molds, and drying the cookies for 24 hours before baking clearly identify these as classic Springerle.

Gingerbread Pudding

October 17, 2021October 16, 2021 Little Dorrit1 Comment

I love gingerbread in pretty much any form, and I am beginning to develop a love of steamed puddings – so naturally I had to try this 1875 recipe for a steamed gingerbread pudding.

Pear Butter

October 3, 2021October 2, 2021 Little Dorrit1 Comment

Historic cookbooks usually include many recipes for preserving fruits and other seasonal produce. This recipe, with pears, apple cider, and spices, is perfect for Fall.

History in the Making

recreating historic foods and crafts

Category: 19th Century