With Thanksgiving in a week, allow me to share this delicious recipe from the 1800s - duck! During the 19th century, it was far more common for Americans to eat duck instead of turkey during late autumn. And since Book 2 takes place in New York City in the 1850s, I thought it would be an appropriate recipe to share! Thanks to Anova Culinary for the recipe! Ingredients For the Glaze 1.5 cups dry red wine ½ cup honey ¼ cup balsamic vinegar 1 tsp cornstarch 1 tsp ground cloves

Autumn is the perfect time for hearty soups and stews - like this Pumpkin Soup recipe I found on This Victorian Life ! Ingredients: 1 small sugar pumpkin 2 cups milk 1 Tbs. butter 1/2 tsp. salt Freshly ground pepper to taste Nutmeg or mace Thinly sliced bread, for serving  To mash the pumpkin, use one of the following methods: -Passing through a colander -Mashing with a potato masher (my preferred method). -Passing through a rotary food mill. This should yield about 2 1/4 cup

As we get closer to Halloween, I'd like to share a Victorian autumn recipe I found online - potato tea cakes! This hearty little snack is sure to work as a great side dish, or as a midday snack! I've included the full recipe below (you'll need to start with mashed potatoes), but I'll also include the link to the full recipe page. Thanks to Victorian Voices for preserving this recipe!

This lovely, hearty dish is great for autumn and winter! Big thanks to Vintage Recipe Cards for the recipe! Ingredients: Cheese sauce: 2 tablespoons butter 1/4 cup all-purpose flour 1 1/4 cups milk 1 cup grated Cheddar cheese seasoning 2 teaspoons tomato paste 2 teaspoons made mustard little cayenne pepper 1 envelope gelatin 1 tablespoon cold water 3 tablespoons boiling water 2 egg yolks 2 egg whites Garnish: cucumber fans parsley sprig Directions: 1. Prepare the soufflé cas