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Greetings Card : DESSERTS (1890)
Cards 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
Greetings Card (A5)
Introducing the delightful range of dessert-themed greeting cards from Media Storehouse, featuring the exquisite artwork "DESSERTS (1890)" by Mary Evans Picture Library from Mary Evans Prints Online. Indulge in a scrumptious selection of sweet treats, including jellies, blancmanges, trifles, tarts and tartlets, puddings, pancakes, dumplings, biscuits, and the classic Christmas Plum Pudding. These cards are the perfect way to add a touch of sweetness to any occasion. Whether you're celebrating a birthday, anniversary, or just wanting to brighten someone's day, our dessert cards are sure to leave a lasting impression. Bring the joy of desserts to your loved ones with these beautifully designed, delectable greeting cards.
Create your own greetings card. Size when folded is A5 (14.5x21cm or 5.7x8.3 inches)
Greetings Cards suitable for Birthdays, Weddings, Anniversaries, Graduations, Thank You and much more
Estimated Image Size (if not cropped) is 14.5cm x 21cm (5.7" x 8.3")
Estimated Product Size is 29cm x 21cm (11.4" x 8.3")
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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