{"id":736,"date":"2023-12-11T10:07:51","date_gmt":"2023-12-11T16:07:51","guid":{"rendered":"https:\/\/victorianchildren.org\/?page_id=736"},"modified":"2023-12-11T10:07:52","modified_gmt":"2023-12-11T16:07:52","slug":"victorian-baking","status":"publish","type":"page","link":"https:\/\/victorianchildren.org\/victorian-food\/victorian-baking\/","title":{"rendered":"Victorian Baking – Tradition and Transformation"},"content":{"rendered":"\n

Victorian baking, a fascinating aspect of this era, varied significantly between the homes of the poor and the wealthy. There were staple baked foods like bread, that you would see in every home. But some of the more luxurious Victorian foods<\/a> you would only find in the homes of the more affluent. Let’s explore the intriguing world of Victorian baking, where innovation met tradition, and discover how it fit into the lives of those in different social strata.<\/p>\n\n\n\n

<\/div>\n\n\n
\n
\"\"<\/figure><\/div>\n\n\n
<\/div>\n\n\n\n

How Did People Bake And Cook In The Victorian Era<\/h2>\n\n\n\n

Victorian kitchens were bustling with activity, centred around their ovens. These were not the modern ovens we mostly use today but rather large, cast-iron ranges. They were heated by burning wood or coal, requiring constant attention to maintain the right temperature – a skill in itself!<\/p>\n\n\n\n

Cast iron ranges varied greatly based on the household’s wealth, status and social class. These ranges were essential for both cooking and heating the home.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Types Of Victorian Range Stove<\/h2>\n\n\n\n
<\/div>\n\n\n
\n
\"victorian-baking-cast-iron-range\"<\/figure><\/div>\n\n\n
<\/div>\n\n\n\n

Closed Ranges<\/h3>\n\n\n\n

The closed range was a hallmark of middle and upper-class homes. These ranges were considered a luxury, more expensive and efficient than ranges in lower classed homes. They had a concealed grate that minimized heat loss to the room and maximized heat circulation around the oven. A closed range often had a door and removable top, allowing them to convert to an open range for roasting and warming the room. <\/p>\n\n\n\n

Manufacturers like Flavels and Coalbrookdale were renowned for producing these high-quality ranges, often with items like kettle stands or accessories like the ‘Tidy Betty’ ashpan cover.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Open Ranges<\/h3>\n\n\n\n

Standard Open Ranges<\/h4>\n\n\n\n

More modest homes with combined kitchen and living rooms, typically had standard open ranges. These were less expensive and featured an open grate, which was a significant source of heat for the family. The oven in these ranges was smaller, and the grate was wider to compensate for the less efficient heat distribution. <\/p>\n\n\n\n

The more costly versions had iron ‘covings’, while cheaper ones required a brick back. These ranges had separate flues for the oven and boiler, with vents on the sides of the grate to divert heat around the oven. Local blacksmiths often made these ranges using standard patterns. Regional variations like the ‘Yorkshire’ range were also popular in certain areas.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Cottage Open Ranges<\/h4>\n\n\n\n

The cottage open range was the cheapest type and was commonly found in poorer homes, sculleries, and servants’ communal rooms. These ranges were usually a bit more decorative, often featuring floral or crest cast details on the doors. They usually had two small ovens and a basic flue setup, making them relatively inefficient. <\/p>\n\n\n\n

The cheapest versions, known as ‘self-acting’ ranges, had a central flue for the grate, and the oven gained heat from the grate side. Another type, the ‘ash pit’ range, had a separate flue under the oven that gained extra heat from falling ashes.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Cooking on a Cast Iron Range<\/h3>\n\n\n\n

Cooking on these ranges was an art, requiring skill and patience. Roasting was often done over or against the open grate, while the oven was used for baking. The heat control was manual and demanded constant attention to maintain the right temperature for different types of cooking. It wasn’t like a modern stove where the cooking temperature can be reached relatively quickly. Back then, it might require up to two hours and a lot of coal to reach the desired temperature. Frying and boiling were carried out on the hob plate over the oven.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The Demise of the Cast Iron Range<\/h3>\n\n\n\n

With the advent of gas ovens in the early 20th century, the use of cast iron ranges began to decline. Gas ovens offered instant heat and were cleaner and easier to use, leading to their widespread adoption in both working-class and affluent homes.<\/p>\n\n\n\n

The working classes favoured small gas ovens for their sculleries, while the middle and upper classes moved to enamelled and coke-fired Agas, which were cleaner and required less maintenance.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Who Did The Baking In Victorian Times?<\/h2>\n\n\n\n

In poor households, the women typically managed the baking, juggling it with other household duties. Middle-class families might have had a servant or two to help, while the wealthy boasted entire teams of kitchen staff, with specific roles dedicated to baking and pastry making.<\/p>\n\n\n\n

<\/div>\n\n\n
\n
\"victorian-bread-baking\"<\/figure><\/div>\n\n\n
<\/div>\n\n\n\n

How Much Bread Did Victorians Eat?<\/h2>\n\n\n\n

For the average Victorian family, bread was the primary source of sustenance. It was affordable, filling, and versatile, making it an indispensable part of every meal. In fact, an average family could consume up to 55 pounds of bread per week! This heavy reliance on bread was due to its accessibility and the economic constraints of the time, especially for the lower classes.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Dangerous Ingredients in Victorian Bread<\/h4>\n\n\n\n

The quality of bread during this period, however, was often questionable. One of the most notorious additives was alum. Alum, a compound containing aluminium, was used to whiten bread and make it appear of higher quality. This deceptive practice was widespread, as whiter bread was perceived as purer and more desirable.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Other Additives and Their Purposes<\/h4>\n\n\n\n

Apart from alum, Victorian bakers used a variety of other additives. These included:<\/p>\n\n\n\n