vicfangirlguide:

‘The Christmas Hamper’ by Robert Braithwaite Martineau. One of the most important parts of Christmas Day during the Victorian period was the Christmas meal. Goose was the desirable main dish and many poor people joined ‘Goose Clubs’ where they would pay a certain amount a week to be able to afford at least a part of a goose for their Christmas meal.

People also joined ‘Pudding Clubs’. Christmas pudding (also known as plum or figgy pudding) was the highlight of the Christmas meal. Traditionally Christmas puddings are made with a mixture of suet, breadcrumbs, fruit, nuts, spices and beer. Items were also added to the pudding which would predict the fortune of the person who received them in their portion at Christmas dinner. These items varied depending on the household but commonly included a coin (a thruppence or sixpence) which foretold wealth for the coming year, a wishbone for good luck and a thimble indicating a year without marriage prospects. As in the Victorian period it is still a tradition in Britain that the Christmas Pudding is brought to the dinner table doused in brandy and set alight with a sprig of holly in its centre.

(via victorianfanguide)

oldrags:

Dress, ca 1897 France, Les Arts Décoratifs

fattiesdelight:

Meatball Sliders

(via fattiesdelight)

fattiesdelight:

Scalloped Potatoes

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fattiesdelight:

Caramelized Sweet and Spicy Chicken

(via fattiesdelight)