Before Refrigerators: How Victorian Families Kept Food Fresh and Survived

Before Refrigerators: How Victorian Families Kept Food Fresh and Survived

I have recently been trying to find out a little about everyday life in Victorian Britain. It made me start ti wonder how families managed to keep their food fresh before refrigerators. Today we take for granted that we can easily open a fridge without really thinking about it, but for Victorian families preserving food must have been a constant concern. I was  often a matter of health, money, and even survival.

During the early Victorian period, beginning in 1837, most households had no mechanical refrigeration at all. Food would have spoiled very quickly, especially in warmer weather. Families would have had to plan carefully. For poorer households, wages were often limited and food could not be wasted.

One of the oldest and most common methods of preservation was salting. Meat and fish were packed with a large amount of salt. The salt drew out the moisture and slowed down decay. Salted pork, beef, and herrings became familiar foods in many homes. The taste could often be quite strong and the texture was often tough, but it allowed families to store food for weeks or even months.

Smoking was another method. Meat and fish were hung above smoke from slow fires, which helped to dry and preserve them. In coastal communities and rural areas this remained particularly important. Smokehouses and kitchen chimneys often carried the distinctive smell of food being prepared for future use. If you go in to one even today, the smell is still there, even when it is no longer in use as a smoker. There was preparation involved, they knew that the work today might well prevent hardship later.

Pickling was also extremely popular, vegetables, eggs, and sometimes fish were preserved in vinegar and spices. Jars were filled with onions, cabbage, beetroot, and gherkins and carefully sealed. A well-stocked pantry could provide a feeling of security.

As sugar became cheaper later in the nineteenth century preserving fruit by jam-making grew increasingly common. Housewives would boil fruit with sugar to create jams and preserves that would last through the colder months.

By the later Victorian period, wealthier households sometimes used iceboxes. Ice was imported from cold countries like Norway, where workers would cut huge blocks from frozen lakes during the winter. It was packed in sawdust to slow down the melting, the ice was then shipped to Britain and stored in ice houses or iceboxes to keep food cool. It  helped to keep dairy, meat, and other foods cooler for longer. But these remained beyond the reach of many ordinary families.

I find it remarkable how much planning, labour, and knowledge preserving food would have required. Regular Victorian families lived with the constant awareness that food could not be taken for granted, and perhaps that made every meal feel more valuable.

Do you think that modern convenience has made us appreciate food less than many Victorian families may well have done?

Tudor Marchpane: The Sweet Symbol of Wealth, Power, and Prestige

Tudor Marchpane: The Sweet Symbol of Wealth, Power, and Prestige

I have been finding out a little more about life in Tudor England, and I started to look into the foods of the era. During the Tudor era, Marzipan was not simply seen as a sweet treat. It became a symbol of wealth, status, creativity, and even, to some, power. Today we may think of it as something that is eaten at Christmas or on cakes, but for the Tudors it was something a lot more impressive and far more expensive.

Marzipan first came to England long before the Tudor period. It was through trade with the Mediterranean and the Middle East, where almonds and sugar were more available. By the late fifteenth century and into the reign of Henry VII, sugar was still considered a luxury. Almonds also had to be imported, which made marzipan extremely expensive. Because of this, it was usually found in royal courts, noble households, and the homes of wealthy merchants. Ordinary people would probably have rarely, if ever, tasted it at all.

During the Tudor period, marzipan was often called “marchpane.” It was made by grinding almonds into a paste with sugar and rosewater before being moulded into decorative shapes . Tudor cooks didn’t serve it in small pieces that we would probably recognise today. They turned it into elaborate displays for huge banquets and feasts. Some were shaped into castles, animals, fruits, or even entire scenes. These displays became part of the entertainment at court. Guests must have been so amazed when these incredible creations were brought into great halls during celebrations that were lit by candlelight.

Under Henry VIII, feasting became even grander. Rich foods and fancy banquets all helped him to display his royal power and it demonstrated his magnificence. Marchpane would often appear near the end of meals to impress visitors. The Tudors believed appearance mattered enormously, and food became a way of showing influence and refinement. Skilled cooks who could shape and decorate marzipan beautifully were highly valued in wealthy kitchens.

There was also another side to it. Sugar was still sometimes associated with having medicinal qualities, especially when mixed with spices or rosewater. Eating marchpane may have seemed luxurious but it was also fashionable and sophisticated. For noble families, serving it to guests was like a statement that they could afford ingredients from across the world.

By the end of the Tudor age, marzipan had become firmly connected with celebration and prestige. Although recipes slowly became more widespread, it still remained beyond the reach of many ordinary families.

Do you think that Tudor feasts were about enjoying food or were they more about impressing everyone?

 

 

Image info:

Collection: National Museum in Warsaw

Date: 1579

King Philip II of Spain banqueting with his family and courtiers

 

 

Wartime Britain Turned Carrots Into Far More Than Just Vegetables

Wartime Britain Turned Carrots Into Far More Than Just Vegetables

I recently been trying to find out a little more about food in Britain during the Second World War. One thing that did surprise me was just how important carrots were. During wartime they were turned into all kinds of unusual foods and drinks. Carrot cookies , carrot jam, carrot fudge and even carrot-based drinks.

When the war started in 1939, Britain was faced with problems importing food because German U-boats were threatening the supply ships crossing the Atlantic. Sugar, butter, eggs, and fruit all became difficult to obtain, and rationing slowly changed the way that people cooked. The government encouraged people to grow their own vegetables with the “Dig for Victory” campaign. Carrots became one of the easiest and most reliable vegetables to grow. They grew well in British soil, lasted a long time in storage, and were full of nutrients. Many families became dependent on them to make rations go further.

As rationing started to bite during the early 1940s, cooks were forced to experiment with carrots. Housewives were given advice from the government, who produced leaflets, radio broadcasts, and recipe booklets on how to make ingredients stretch further. Carrots were added, which gave a natural sweetness to recipes when sugar was in limited supply. People started making carrot cookies and carrot cakes. Grated carrot added to cakes could help to keep them moist while also giving some sweetness. Even if the taste was not always perfect, they did offer a sense of normality.

Carrot jam also became popular because real fruit preserves were harder to make without enough sugar or imported fruit. By boiling carrots with flavourings such as lemon essence or a little dried fruit, families were able to create something that resembled jam and could be spread on bread. Some probably enjoyed the novelty while others simply accepted it because there were not many alternatives.

Wartime cooking became less about pleasure and more about making do.

Perhaps one of the most unusual ideas for the time was carrot drinks. Today we make vegetable smoothies but back then it was far more uncommon. Recipes appeared for carrot cordial and carrot-based beverages that were meant to replace harder-to-find fruit drinks. The government strongly promoted carrots as healthy and patriotic, even linking them to good eyesight through famous campaigns involving RAF pilots. “Doctor Carrot” became one of Britain’s most recognisable wartime food propaganda characters. He was created to encourage people to eat more carrots. The cheerful cartoon carrot appeared on posters, recipe leaflets, and advertisements.

It is remarkable the way that ordinary people adapted to the shortages with such creativity.

How do you think that modern society would adapt to food shortages?

The Victorian Penny Lick: Britain’s Sweet Treat With A Dangerous Side

The Victorian Penny Lick: Britain’s Sweet Treat With A Dangerous Side

Today I want to talk about Victorian street food and something called the “penny lick.” I had never really realised just how popular it once was or how much concern it would later cause. It may sound harmless today, but for many Victorian families it became both a cheap pleasure and a hidden danger.

The penny lick first became popular during the nineteenth century, especially in crowded cities like London. Summers could be hot and dirty, and ice cream offered people a small treat. Italian immigrants helped to introduce and to sell it on British streets, usually from small carts or barrows. Many working-class families could not afford expensive desserts, but a penny was enough to buy a tiny amount of ice cream served in a small thick glass. These glasses became known as penny licks because customers would lick the ice cream off them.

The glasses themselves were usually shallow with a heavy base and they could only hold a few mouthfuls. To Victorian children especially, it must have been an exciting treat.

As the penny lick became more popular, serious problems began to appear. Sellers would often reuse the glasses without properly washing them. In the cities where disease was already spreading easily, it worried health reformers. People were worried that the glasses would spread illnesses, particularly tuberculosis or cholera. Concerns started to grow in the late Victorian period, and newspapers and doctors began criticising the trade.

By the early twentieth century, the penny lick had begun to slowly disappear as edible cones, like the ones that we have today, became more common. Hygiene laws also started to improve. Something that was once seen as a sweet little luxury had highlighted the harsher side of Victorian life.

Do you think health scares like the penny lick helped improve food hygiene standards more quickly?

Tudor Table Manners and the Rules of Dining in Henry VIII’s England

Tudor Table Manners and the Rules of Dining in Henry VIII’s England

Today I want to turn my attention to Tudor manners, and in particular the importance of table manners. In Tudor England, the way somebody behaved at the table could say a huge amount about their status, education, cleanliness, and to some even their morality. Meals became as much a performance as they were a necessity, especially among the wealthier households.

In the late fifteenth century and into the reign of Henry VII, medieval dining habits were still very visible. Many people ate from shared trenchers, which were flat pieces of stale bread that were used as plates, and poorer families would often have shared bowls and cups. Richer families increasingly used pewter. Forks were not really used in England at this point, so most people used their fingers or knives, and spoons. Forks began to become popular with some wealthy travellers later in the sixteenth century but were still unusual. This did not mean that table manners could be ignored. Tudor society expected people to control themselves during meals. Children from wealthier families were taught rules from a young age because behaviour reflected on the family.

During the reign of Henry VIII, dining became a far grander affair in noble households and especially in royal courts. Banquets were hosted that were designed to impress guests and also demonstrate wealth and power. Manners became increasingly important because nobles wanted to appear refined and civilised. People were expected to wash their hands before eating, partly because food was handled directly, but also because cleanliness was associated with good character. Servants would sometimes bring basins and towels before meals began. In some ways this probably did help reduce the spread of dirt and germs, even though Tudor people did not understand bacteria in the modern scientific sense.

There were many strict rules at the Tudor table. People who behaved rudely at a Tudor dinner were mocked, publicly corrected, or would lose the respect of those around them. People were expected not to grab the food greedily, speak with their mouths full, or wipe greasy hands on the tablecloth. Blowing the nose into the tablecloth or spitting across the table was considered exceptionally rude, although unfortunately these things did still happen at times. These are all things that to us would seem like common sense. Diners were expected to cut food neatly, sit properly, and avoid over drinking in formal company. Nobles especially had to appear graceful and controlled because their behaviour reflected honour and social rank. A badly behaved guest could embarrass themselves and their host.

What really interested me was how Tudor etiquette differed from some earlier medieval customs. Medieval feasting was sometimes rougher and louder, but the Tudors were increasingly starting to value more restraint and sophistication, this was influenced in part by the Renaissance ideas that were arriving from Europe.

Dining slowly became a sign of education and self-control. Some of these habits would develop into the far stricter and formal etiquette of the Georgian and Victorian periods, where dozens of specialised utensils and rigid social rules began to appear. Compared to the later centuries, Tudor dining was still surprisingly communal and much more personal.

I wonder how ordinary people of the era felt about all these rules. Do you think that they found them exhausting and pretentious?

Image info:

Henry Unton in a banquet

Date: 16th century

Why Fish and Chips Meant So Much To Wartime Britain

Why Fish and Chips Meant So Much To Wartime Britain

I have recently been finding out a little about everyday life on the home front during the Second World War. Today, I want to address another important issue for the British in wartime. Recently we discovered the importance of tea. To the British people it was more than just a drink. It was a comfort and a morale booster. There was something else that was, if not equally important, a very close second, Fish and chips!

When we talk about food in wartime, what comes to mind is ration books, shortages, and long queues, but fish and chips offered something more, it offered comfort. For many people, it was one of the few meals that still felt  normal.

Before the war began in 1939, fish and chips had already become one of Britain’s most popular and most affordable meals. Working-class families were especially able to enjoy them because they were filling, cheap, and easy to buy after work. When war broke out and rationing slowly began to bite, many foods became difficult to get. Bacon, butter, sugar, meat, and sweets were all tightly controlled. People worried constantly about whether there would be enough food to feed their families.

 

Although fish and chips became especially important during the Second World War, they had already helped many working-class families  during the First World War. Food shortages and rising prices did cause a lot of anxiety between 1914 and 1918, but fish and chips were still one of the few hot meals a lot of people could afford.

By the start of the Second World War, they already brought feelings of comfort and familiarity to many British people.

The British government soon realised that fish and chips were more than just a takeaway meal. They were important for morale. Unlike many other foods, fish and chips were not rationed in the same strict way during most of the war. Ministers were worried that if they disappeared, public morale could suffer. Winston Churchill’s government even referred to fish and chips as “the good companions.” Keeping them available became surprisingly important to maintaining a sense of normal life.

This did not mean things were easy. Fishing boats faced huge dangers at sea because of German mines, submarines, and air attacks. Some trawlers were even taken over for the war effort. Potatoes could also become a problem to get hold of, they depended on harvests and there were transport problems. Fish and chip shop owners also struggled with shortages of oil, fuel and staff. Long queues became common outside chip shops, especially after air raids or long shifts in factories. But despite all of this, many shops stayed open whenever they could.

For civilians that were living through blackouts and the bombings, hot fish and chips covered in salt and vinegar and then wrapped in newspaper could provide a brief moment of comfort.

What is so interesting is how something as ordinary as fish and chips became so important during wartime. Was it just about eating? Was it about the familiarity or morale?  Or was it that maybe they were just trying to hold onto something that reminded them of peace? Do you think simple comforts like familiar food become even more important during times of war?

How Victorian Railways Brought Both Progress And Terrifying New Dangers

How Victorian Railways Brought Both Progress And Terrifying New Dangers

I want to find out a little about the railway, and how it changed Victorian Britain. While trains brought with them excitement, speed, and endless opportunity, they also brought a completely new kind of fear. For many Victorian people, the railways were thrilling and unsettling in equal measure. People could travel faster than ever before, but there were accidents and disasters which were inevitable, because it was completely new.

When the first passenger railways began to expand in the 1820s and 1830s, many people were amazed by them. Journeys that once would have taken days by horse and carriage could now be done in only hours. But not everybody trusted the railways. Some people worried that travelling at such high speeds could damage the body or worse damage the mind. The noise, smoke, sparks, and violent shaking of the earlier carriages must have felt quite worrying to many of the first passengers.

These fears became far more real in 1830 during the opening celebrations of the Liverpool and Manchester Railway. William Huskisson, a politician who was attending the event, stepped onto the tracks and was hit by George Stephenson’s locomotive Rocket. He became one of the world’s first widely reported railway fatalities. Victorians were horrified because it showed them how easily disasters could happen.

Image info:

Artist: A.B. Clayton

Date: 1830

Railway lines spread rapidly across Britain and tragically accidents became all the more frequent. In 1842, the Versailles rail disaster in France shocked people across Europe. A train derailed and caught fire, killing more than fifty people. Stories like this increased the fears people had in Britain as well. Then in 1861 the Clayton Tunnel disaster happened in Sussex. There were signalling errors which caused two trains to collide inside a dark tunnel. Twenty-three people were killed and around 176 were injured. Survivors of the disaster described all of the confusion, the screaming, the darkness, and the wrecked carriages that were piled together underground. It must have been absolutely terrifying for the passengers trapped inside.

Image info:

Benderloch railway station

Date: 1905

Another disaster that really affected Victorian Britain was the Staplehurst rail crash of 1865. Part of a bridge had been removed for repairs when a train carrying the writer Charles Dickens crossed it. Ten people were killed and around forty were injured. Dickens managed to survive and he later wrote about how shaken he was afterwards. His experience reflected the anxieties many Victorians felt whenever they travelled by rail.

Perhaps one of the most infamous tragedies was in 1879 with the collapse of the Tay Bridge in Scotland. During a violent storm, the bridge gave way under a passing train. Around seventy-five people were killed and there were no survivors. The disaster completely shocked the public because the bridge had been celebrated as a triumph of Victorian engineering. Many people started to question whether even the greatest structures could really be trusted. In spite of these tragedies, Victorians continued to travel because railways had transformed work, trade, and family life. Over time, safety systems started to improve but railway disasters still continued to concern the Victorians for many years.

Do you think that Victorians saw the railway as progress, or do you think that many secretly feared them?