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Mouse Mat : DESSERTS (1890)
Home Decor from Mary Evans Picture Library
DESSERTS (1890)
Jelly, blancmange, trifle, tarts and tartlets, puddings, pancakes, dumplings, biscuits and Christmas Plum Pudding
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 584024
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10035015
Beeton Biscuits Desserts Dishes Jelly Pancakes Plum Prepared Pudding Puddings Tarts Trifle Blancmange Dumplings Tartlets
Mouse Pad
Standard Size Mouse Pad 7.75" x 9..25". High density Neoprene w linen surface. Easy to clean, stain resistant finish. Rounded corners.
Archive quality photographic print in a durable wipe clean mouse mat with non slip backing. Works with all computer mice
Estimated Image Size (if not cropped) is 15.6cm x 23.7cm (6.1" x 9.3")
Estimated Product Size is 20.2cm x 23.7cm (8" x 9.3")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with portrait (vertical) orientation to match the source image.
EDITORS COMMENTS
Step back in time with this delightful image from 1890, showcasing a delectable array of Victorian-era desserts as captured in Mary Evans Picture Library's archives. The table is laden with an assortment of sweet treats that would have graced the tables of affluent households during this era. At the center, a steaming hot Christmas Plum Pudding, a traditional English dessert prepared days in advance and served with brandy butter or hard sauce. To its left, a trifle, a popular dessert made with layers of sponge cake, fruit, and custard, topped with whipped cream and jelly. Next to the trifle, a blancmange, a wobbly, milky dessert set with gelatin and flavored with rosewater or vanilla. Jellies, both plain and fruit-flavored, are also represented, their vibrant colors adding a playful touch to the table. Tarts and tartlets, both savory and sweet, are displayed, their golden crusts glistening in the light. Puddings, both baked and steamed, are present, their rich, dense textures a stark contrast to the lighter textures of the jellies and blancmange. Biscuits, both plain and decorated, are arranged neatly on a plate, while pancakes, a staple food during this period, are rolled up and ready to be enjoyed. Dumplings, a savory dish often served as a side or main course, are also present, but in this context, they serve as a reminder of the versatility of dessert dishes during this time. This image, taken from Mary Evans Picture Library, offers a glimpse into the rich culinary history of the late 19th century, a time when desserts were a cherished indulgence and a testament to the creativity and artistry of Victorian-era cooks.
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