Interpreting Victorian Baking Temperatures ~1866


Degrees of heating ovens for baking, are – cool or slow heat; moderate or gentle is a degree stronger than slow, and is like a hot breeze or breath; a quick heat is hot, but no intensely; a degree stronger is a hot oven; still stronger is scorching hot, and fit for nothing but destruction.

There you have it. Your handy guide to interpreting oven and baking temperatures in Victorian recipes! The bottom line is, however, that you’re just going to have to figure it out on your own.

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Source: Mrs. Crown’s American Lady’s Cookery Book, 1866.

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