Six Great 19th Century Novel Bakes

I just LOVE references to food, traditions, design, and other things from a particular time period. Here are six mentions of cakes from the 19th century. One is magical. 🙂

The Sea of Books

image-from-page-107-of-cassells-dictionary-of-cookery-containing-about-nine-thousand-recipes-1892 Image – page 107 of Cassell’s dictionary of cookery: containing about nine thousand receipes (1892)

There are 62 references to cake so far in our 19th- century corpus, ranging from Jane Eyre’s slightly depressing “oaten-cakes” (also found in Shelley’s Frankenstein) to the more lavish offerings of plum-cake, plum-pudding, tea-cake, sponge-cake, and cheese-cake that appear in works by Dickens, Le Fanu and others.

Here are a few of the most famous – although Mary Berry and co might not officially recognise them as cakes!  We’ve also included a few recipes, for those of our readers who enjoy adventuous baking…

6.  Jane Eyre’s thin Oaten Cakes – Charlotte Bronte’s Jane Eyre (1847)

On arrival at the forbidding Lowood institution, Jane Eyre discovers that the school’s catering is nothing to write home about.

“The tall girls went out and returned presently, each bearing a tray, with portions of something, I knew not what, arranged thereon, and…

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