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Author Topic: Victorian food brands still extant  (Read 114927 times)
Fairley B. Strange
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« Reply #25 on: March 30, 2012, 01:00:29 pm »

Mr Kipling did change over from Verse to Seasonal-fruit-mince pastry...
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yereverluvinunclebert
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« Reply #26 on: March 30, 2012, 01:01:21 pm »

@bicyclebuilder - With regard to your Belgian friends across the border, the Duvel brand of beer is based upon an English pale ale yeast, after WWI, the specific stocks of Belgian yeast were destroyed so they used a 'starter' of some yeast from English India Pale Ale being supplied to the British troops then departing Belgium. So, one of Belgium's top beers is secretly British, don't tell anyone...

I suppose that does mean I can drink a Belgian beer, in fact most of them. More alcohol.
« Last Edit: March 30, 2012, 01:06:03 pm by yereverluvinunclebert » Logged

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yereverluvinunclebert
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« Reply #27 on: March 30, 2012, 01:02:48 pm »

@Fairley B. Strange - Mr. Kipling - 1967, only a hundred years out. So, can't eat any of their stuff.

Fairley Strange? Have you met my brother, Faintly Macabre, the celebrated steampunk artist?
« Last Edit: March 30, 2012, 04:38:06 pm by yereverluvinunclebert » Logged
yereverluvinunclebert
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« Reply #28 on: March 30, 2012, 01:13:12 pm »

Henderson's Relish - a vegan alternative to 'wooster' sauce
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yereverluvinunclebert
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« Reply #29 on: March 30, 2012, 01:16:39 pm »

Robinson's barley water
Rose's lime juice
Pimm's No. 1 cup (of course)
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yereverluvinunclebert
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« Reply #30 on: March 30, 2012, 01:18:45 pm »

Quaker Oats is the US form of oats which in the UK we might refer to as Scott's Porage Oats, we get Quaker here but not in the 1800's
« Last Edit: March 30, 2012, 01:23:06 pm by yereverluvinunclebert » Logged
bicyclebuilder
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« Reply #31 on: March 30, 2012, 01:20:43 pm »

To wash it all down, Perrier water.
1898.
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yereverluvinunclebert
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« Reply #32 on: March 30, 2012, 01:26:45 pm »

I don't think the bottled water fad had caught on in the UK until the 1980s, up until that time we prided ourselves on having (rightly or wrongly) the best (Victorian) water in the world. Then, of course the world caught up and overtook and the men with big mobile phones started drinking the foreign fizzy stuff.

Still, it might just be acceptable though I can imagine an average British-er of that period laughing at the concept of having to buy water when he get small beer far cheaper.
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yereverluvinunclebert
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« Reply #33 on: March 30, 2012, 01:27:45 pm »

What about haggis brands? Mac Sweenies, anyone know?

MacSweenes is too young, only 1970s, anyone Scottish who can come up with anymore extant peculiarly Scottish brands. I can add these to a banquet as they are only just over the border.
« Last Edit: March 30, 2012, 01:49:47 pm by yereverluvinunclebert » Logged
yereverluvinunclebert
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« Reply #34 on: March 30, 2012, 01:32:09 pm »

Schweppes tonic, goes well with the multitudes of gin brands.
« Last Edit: March 30, 2012, 01:50:16 pm by yereverluvinunclebert » Logged
elShoggotho
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« Reply #35 on: March 30, 2012, 01:39:27 pm »

Liebig's Extract of Meat is worth a mention.


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yereverluvinunclebert
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« Reply #36 on: March 30, 2012, 01:47:39 pm »

What is that extract like? have you tasted it, is it speciality food or for people who are ill? You never know.

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yereverluvinunclebert
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« Reply #37 on: March 30, 2012, 01:52:00 pm »

Yes! I read up on this earlier, it became OXO in the UK, probably similar if not the same. We don't have Leibig's in the UK though it was probably around at the time.
« Last Edit: March 30, 2012, 02:37:28 pm by yereverluvinunclebert » Logged
Wormster
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« Reply #38 on: March 30, 2012, 02:16:38 pm »

Gentelmans Relish:

http://en.wikipedia.org/wiki/Gentleman%27s_Relish
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yereverluvinunclebert
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« Reply #39 on: March 30, 2012, 02:34:43 pm »

@WormAster - I think we have that in the original list already, Patum Paperium
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yereverluvinunclebert
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« Reply #40 on: March 30, 2012, 02:37:38 pm »

I had a look at some pictures of Scott's hut in the antarctic and quite a few brands on the shelves are instantly recognisable, most of it still edible too.
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Captain Shipton Bellinger
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« Reply #41 on: March 30, 2012, 03:23:37 pm »

Colman's Mustard - 1814
McVitie's Biscuits - 1830
Robertson's Marmalade - 1864
Twinings Tea - 1706
Pontefract cakes - ~1760

And for your digestion after the monster Victorian pig-out...

Andrews Liver Salts - 1894

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MWBailey
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« Reply #42 on: March 30, 2012, 03:38:56 pm »

Dr. Pepper! I don't think we ever had that over here, and Coca cola? isn't that the cleaning fluid made potable with the addition of gas, sucrose and a significant decrease in temperature? disgusting stuff unless you want to clean copper.

Matter of opinion, that.
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yereverluvinunclebert
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« Reply #43 on: March 30, 2012, 03:40:22 pm »

Absolutely, but is the bit about it originally being a cleaning fluid an opinion, a fact or an urban myth?
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yereverluvinunclebert
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« Reply #44 on: March 30, 2012, 03:44:09 pm »

Also, on a brief sojourn from the topic, if you have something you really want to 'taste', you normally serve it up at room temperature as that is the temperature that your taste buds work well at, tasting for example, red wine.

If you ever have a foul liquid that you might want to disguise, carbonate it, add sugar (which everyone likes) and then serve it a low temperature which masks the actual flavour... sounds familiar? I could do this with my own feculance and it would taste quite acceptable.

Actually, I must give that go.


Uses for Coca Cola see here: http://members.tripod.com/barefoot_lass/cola.html
« Last Edit: March 30, 2012, 03:52:13 pm by yereverluvinunclebert » Logged
yereverluvinunclebert
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« Reply #45 on: March 30, 2012, 03:45:59 pm »

@Captain Shipton Bellinger - some good ones there - I need a good biscuit, we already have salts though.
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yereverluvinunclebert
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« Reply #46 on: March 30, 2012, 04:08:38 pm »

John West tinned salmon, mackerel and sardines
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yereverluvinunclebert
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« Reply #47 on: March 30, 2012, 04:10:05 pm »

Crosse and Blackwell chutneys and picallili
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MWBailey
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« Reply #48 on: March 30, 2012, 04:12:54 pm »

Well, since you brought it up...


Also, on a brief sojourn from the topic, if you have something you really want to 'taste', you normally serve it up at room temperature as that is the temperature that your taste buds work well at, tasting for example, red wine.

If you ever have a foul liquid that you might want to disguise, carbonate it, add sugar (which everyone likes) and then serve it a low temperature which masks the actual flavour... sounds familiar? I could do this with my own feculance and it would taste quite acceptable.


Again, a matter of opinion. I wonder if you're lacking an refrigerator, and making up for the lack with a bit of spite...


About the cleaning fluid angle? Yes, several thousand people have recommended it for various uses of that kind. Oddly enough, almost none happened to mention that one should clean the sugary residue off of the cleaned object after use, or risk attracting various kinds of pests, both insectile and otherwise.  That kind of suggests to me that several thousand rather idiotic people just repeated something that some other people suggested, without ever actually trying it themselves.
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Wormster
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« Reply #49 on: March 30, 2012, 04:15:04 pm »

The only good thing to do with carbonated dark drinks is to mix it with "cooking" Burbon from the "old number 7 still"!
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