1876 Victorian England - Mrs. Dobbs Victorian Tea Party Recipes

A Victorian Tea
Mrs. Dobbs' Tea Recipes

Your invitations have been sent out and acceptances being received. It's now time to plan your menu. But what does one serve at a tea?

Tea foods are light and consist of cakes, cookies, muffins, scones, tea sandwiches and the like. With all your modern day conveniences, the baked goods should not be a problem. But to those who are unfamiliar with "tea sandwiches", my cook, Mrs. Dobbs, was kind enough to allow me to place a few of her recipes here for suggestion.

Tea Sandwiches

Tea sandwiches are simple to make. Thanks to a French chef in 1756 and an American chef in 1872, we can use their wonderful creations of mayonnaise and cream cheese. Take white or brown bread or a combination of both and cut off the crust. Next fill with any of the following: egg salad, seafood salad, cream cheese and cucumber, cream cheese and watercress, turkey or chicken. Cut in diagonals or into various shapes using cookie cutters.

Cucumber Sandwiches (tomato slices may be used also)

Cucumbers, thin sliced white or brown bread, cream cheese, salt
Peel cucumbers and slice very thin. Sprinkle lightly with salt. Take your bread and spread a little butter or cream cheese on it layered with a slice of cucumber. Then cut into squares, diagonals or other fun shape.

Watercress Sandwiches

Spread bread with butter or cream cheese and fill with watercress leaves. Prepare same as the cucumber sandwiches above. Garnish plate with watercress leaves.

Lemon Curd (spread for scones)

Grated rind and juice of 3 lemons, 3 eggs, 4 oz of butter and 1 cup sugar.

Wash the lemons and grind the rind finely. Place the lemon juice, grated rind, butter and sugar in a bowl set over a saucepan of hot water. Stir until the butter has melted and sugar dissolves. Beat the eggs in a separate bowl and add slowly to the lemon mixture, stirring steadily. Put all into a saucepan and cook, stirring occasionally, until sauce thickens.

"Devonshire" Cream (spread for scones)

1/2 cup heavy cream, 2 tablespoons confectioners' sugar and 1/2 cup sour cream.

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. Fold in sour cream and blend.

Spreads for the cookies and cakes include jellies, jams and marmalades.