Christmas Desserts


 


Create an authentic display of Victorian Christmas
desserts to dazzle your holiday guests. 

 
 

[Please note that these Christmas dessert recipes are 100 years old and are untested by Victoriana Magazine]

 

We start our display of Christmas desserts with a round table set for six. Chrysanthemums with springs of holly form the centerpiece. Wreaths of this shrub surround the base of each candlestick while holding white ornamental candles with bright red crimson shades.

 

   

Christmas Desserts Table Setting

 

Two Traditional Christmas Desserts

Christmas Dessert:

MARASCHINO VELVET:
One quart of hot milk, three tablespoons of arrowroot dissolved in a little milk, one cup of sugar; when thoroughly cooked add the stiffly beaten whites of four eggs, pinch of salt; line bottom of border mould with Maraschino cherries; pour in the cream; set on ice, unmould, fill the center with red wine jelly; serve with cream. This is an ornamental dish and easily prepared.

Christmas Dessert:

PLUM PUDDING:
Plum pudding has always been one of the ten best holiday recipes. Mix 4 cups stale bread-crumbs, 1 cup chopped suet, 1 cup molasses, 2 eggs, 2 cups raisins, 2 cups milk, 1 level teaspoon soda, 1 teaspoon powdered cloves, 2 cinnamon, half each mace, allspice and salt, 1 cup chopped almonds, half cup currants; boil unceasingly in buttered mould for three and half hours; when sending to table garnish with holly; pour brandy over and ignite; serve hard-sauce.


 

Christmas Dessert:

STARS OF BETHLEHEM

 

Christmas Dessert:

CHRISTMAS CAKE

 

 

Two Traditional Christmas Desserts

Christmas Dessert:

YULE PASTRY:
Chop one cup of raisins, one-fourth cup of citron, one slice of candied pineapple, six large figs; add half a cup of sugar, juice of a lemon and orange, and a pinch of cinnamon; cook 5 minutes; cut rounds from short pastry; spread with fruit; double; pinch edges securely; prick and bake.

Christmas Dessert:

GRAPE GLACE:
Add to one quart of grape juice enough sugar to sweeten and juice of one lemon; freeze to a mush; then line a melon mould, placing in the center charlotte russe cream; cover securely; pack three hours in ice and salt. Garnish with a bunch of hot-house grapes and foliage.

 

 

 

 

 

from The Delineator, December 1901

 

Christmas Site Map  
 

 

 

 

 


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