Victorian Tea Time
Published by A to Z Designs - P.O. Box 429; Wright, WY 82732 | |
By Amy Puetz
"Oh, Marilla!" Anne clasped her hands. "How perfectly lovely! You ARE able to imagine things after all or else you’d never have understood how I’ve longed for that very thing. It will seem so nice and grown-uppish. No fear of my forgetting to put the tea to draw when I have company. Oh, Marilla, can I use the rosebud spray tea set?"
"No, indeed! The rosebud tea set! Well, what next? You know I never use that except for the minister or the Aids. You’ll put down the old brown tea set. But you can open the little yellow crock of cherry preserves. It’s time it was being used anyhow-I believe it’s beginning to work. And you can cut some fruit cake and have some of the cookies and snaps." "I can just imagine myself sitting down at the head of the table and pouring out the tea," said Anne, shutting her eyes ecstatically. "And asking Diana if she takes sugar! I know she doesn’t but of course I’ll ask her just as if I didn’t know. And then pressing her to take another piece of fruit cake and another helping of preserves. Oh, Marilla, it’s a wonderful sensation just to think of it." This scene from Anne of Green Gables by L. M. Montgomery is a good example of the importance of Victorian Tea Time. Tea time in Victorian society was usually a light meal eaten between breakfast in the morning and dinner in the evening. The typical hour was four o’clock. Drinking tea was not limited to one meal a day. It was also consumed at breakfast and dinner. During afternoon tea ladies would have cold meat, bread (such as rusk, crumpets, biscuits, etc.) and some kind of fruit (either preserves, stewed apples, or jellys). Traditionally either green or black tea was served. It was common to offer both if the preferred beverage was not known. Victorian ladies also enjoyed afternoon tea parties. Friends would be invited and tea time would be shared with a group.
Tea would be served with sugar and milk. For many families tea was the final meal of the day. Breakfast was eaten early, dinner was consumed at noon and then tea was in the late afternoon. There was great variety among individuals when lunch, dinner, supper, and tea were taken depending on a person’s wealth and work schedule. Although tea was a popular beverage before the Victorian era we get many of our traditions from them, such as the practice of having afternoon tea!
Here are some good cookbooks about Victorian food.Victorian Seaside Cookbook by Anne Bishop and Doris Simpson Old recipes that have been converted to modern measurements. There are black and white advertisements and pictures from the Victorian Era.
Savory Suppers and Fashionable Feasts: Dining in Victorian America by Susan Williams Most of the information in this book is quite good. It has everything you would ever want to know about food, cooking, and dining in the Victorian era. There is one chapter about the role of servants and the author takes an evolutionary view of different social status. The most wonderful part of the book is the recipes from old cookbooks. It tells what book they appeared in and the year they were published. The recipes make up for the other flaws in the book. Tea Time by Amy Puetz This is a very short e-book about cooking during the Victorian era. It contains four recipes and a brief description of how to serve an afternoon tea. If you would like to dig deeper into cooking during the Victorian era please see the cookbooks listed above. To end I must tell you about Anne Shirley’s tea party. Before the actual tea Anne served Diana some raspberry cordial and Diana soon became very sick. Apparently it was currant wine and not raspberry cordial that Anne gave her guest. Perhaps she should have supplied tea, instead! |
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