Friday, January 4, 2013

4 January 2013 “Science in the Kitchen, Kitchen Supplies, and a Victorian Menu for Every Day of the Year”

scienceinthekitchenbookcover I have for you today a wonderful book, “Science in the Kitchen”. A great compilation of recipes, kitchen set up, and detailed jam and jelly preserves, bread making. Though it is dated there is much to recommend it to a modern cook. And for those of you, much like me, who adore and often emulate our past, you will find a very detailed compendium of good kitchen advice and how-to.

The book can be found HERE and will also reside in the Library under Domestic & The Home.

I like this list of what one needs to supply their kitchen. I haven’t any idea what a “papier mache” tub is, other than quite literally a tub made of papier mache which would be less likely to chink or break glassware. If anyone knows of such 19th century items, let us know with a link to images in the comments.


A table such as this would certainly not be needed in a modern kitchen, with dishwashers and ample counter space, but I love the look of it. And the well thought out plan that one may use it when it is not a dishwashing area, as a prep sink. Such a contraption could also serve a good serviceable kitchen table with the hidden compartments used to store say extra dishes and things just used on holidays or other kitchen storage.


I think this wall cabinet a genius little set up. What a darling way to hold things for cooking and baking in a convenient and yet charming little cupboard. I think anyone with DIY experience could run one up to their specifications. And what a great use for those little antique architectural details you sometimes find at tag sages or shops. An old cornice or that wooden ornament or finial that once adorned a mantel or mirror. And a great way to use old glass or other material knobs.


A great spread with two recipes for a Picnic dinner:



This book contains at its end a 52 week long meal plan for every day of the year. Of course all the menus are included in the book. I think it an interesting way to see how American’s were eating at the time and also a helpful guide for our modern minds to consider when meal planning out a year in advance.



I hope all have a lovely day and tomorrow I will tackle the forum and place it back on this site.


  1. Is this by the same Kellogg that created the cereal, and had the institution/hospital? Interesting to note that none of the menus have meat of any sort...I don't know if that is indicative of a standard Victorian diet or not.

  2. I believe a paper-mache bowl would look something like this so I have researched

  3. Betsy, you know I didn't even think about that. It is true that Kellogg would have made a vegetarian style book possibly. I will have to compare with other recipes of the time.

  4. Kellogg was a proponent of a bland diet that would not excite the senses in any way as a cure for masturbation. If you think I am joking, look him & Graham up. From Wikipedia: "Some of his work on diet was influenced by his belief that a plain and healthy diet, with only two meals a day, among other things, would reduce sexual feelings. Those experiencing temptation were to avoid stimulating food and drinks, and eat very little meat, if any." Not all of his health ideas were nutty -- he did advocate exercise, fresh air, whole grains, & vegetarianism. He also realised that yoghurt had beneficial lactobacilli. But he was horrible where sexuality was concerned. I'll spare you some of the more sickening cures for masturbation that he promoted.