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The definitive guide to dining in the Victorian era, Manners and Tone of Good Society (1879), provided detailed instructions on how to navigate the extensive variety of cutlery and serving dishes. Using bare hands to touch food was considered improper etiquette.
As a result, individuals were expected to familiarize themselves with the various specialized utensils, such as asparagus tongs, marrow spoons, and grape shears. Moreover, mastering their proper usage was essential.
Imagine sitting down to an elegant meal and encountering the items listed below. Would you impress everyone with your etiquette or make a dining blunder?
10. Sugar Nips
Sugar was delivered to grocers in conical forms known as “sugar loaves,” a shape so iconic that it inspired names for mountains and hats. In affluent homes, the lady of the house would use sugar nippers to break the solid loaf into smaller, manageable pieces for serving. This task was reserved for her alone, as sugar was a costly commodity stored securely in locked containers.
Sugar nips were robust tongs featuring flat ends designed to grip sugar pieces. While cutting nips were typically crafted from steel, decorative versions for table use were often made of silver and adorned with intricate designs.
9. Snail Forks
In Victorian England, the lower classes frequently consumed snails, which were lovingly referred to as “wall fish.” These were commonly offered to patrons in establishments such as the Royal Oak in Shepton Mallet. Contrary to modern assumptions, snail consumption wasn’t exclusive to the upper classes or the French.
The snail would be grasped in one hand, sometimes with a napkin, while the meat was extracted from the shell using the other hand. Delicious indeed!
Although it might not have been a full-time occupation, a man named “Snailer Jack” in Bristol during the Victorian era sold snails as a popular snack. People believed eating them could prevent or even cure tuberculosis. They were also thought to possess lung-strengthening properties—but only when consumed raw.
Care to try a snail?
8. Marrow Scoops
Imagine yourself as a Victorian gentleman or lady attending an elegant dinner party. The host’s servants bring out a magnificent roast and place it before you. Your mouth waters in anticipation.
Hold on! How do you extract the savory marrow from the bone without appearing uncivilized or offending your host? A dilemma many faced, as you can imagine.
In such a scenario, use your marrow scoop with the slender, elongated end aimed at the bone. Extract every bit of marrow, and relish the admiration of your companions as they reluctantly leave their bones untouched.
The Leeds Museum has identified the image above as a late 19th-century marrow scoop. Earlier versions from the mid-1700s, predating the Victorian era, feature a longer and narrower design.
7. Spoon Warmer
Victorian homes relied solely on fireplaces for heating, meaning the kitchen was often far from the dining area. As dishes were carried to the table, the utensils would lose their warmth, causing the food to cool more quickly during meals.
To combat this issue, the Victorians created the spoon warmer. This device, often equipped with feet, was filled with hot water, and spoons were placed inside. The warmed utensils helped keep rich, fatty gravies from solidifying on the plates.
Today, Victorian spoon warmers are rare finds. Those fortunate enough to encounter one might discover whimsical designs like snail shells resting on rocks, egg-shaped ovals on tiny feet, or motifs featuring frogs, fish, helmets, or hunting horns. As central heating became common, these charming tools faded from use. However, they remain a testament to Victorian ingenuity in dining etiquette.
6. Caddy Spoons
During the 1760s, the caddy spoon emerged as an elegant and functional tool for preparing tea in both Europe and America. Tea leaves were stored in a tea caddy, a specially crafted box that preserved their freshness and added a touch of sophistication. These caddies were often locked, as tea was a costly and treasured item.
The caddy spoon, compact enough to fit inside the caddy, was used to measure the perfect amount of tea leaves for brewing. Victorian silversmiths crafted these spoons in various shapes, such as shells, shovels, or ladles. By the 20th century, they were often adorned with local motifs, crests, or place names, reflecting the preferences of their owners.
One of the most prized caddy spoons, designed by Omar Ramsden, fetched over £2,000 at auction in 1931. This art nouveau piece featured intricate knotwork handles and was embellished with semiprecious stones.
5. Asparagus Server
Asparagus made its debut in English society during the 16th century, but it wasn’t until the 18th century that it became a trendy and exotic delicacy. Consuming asparagus symbolized refinement and class, making it essential to serve this must-have vegetable with specialized asparagus servers.
One might question the necessity of such tools, wondering if a simple spoon and fork wouldn’t suffice. However, the Victorians believed that fine dining demanded more refined and less cumbersome utensils.
Silver asparagus tongs are a charming relic from a more graceful time. Even today, they remain practical for those who wish to savor a few spears of asparagus at dinner.
4. Knife Rest
During Victorian dinners, our friends might have enjoyed up to 12 courses! The knife rest was essential for keeping the single set of utensils clean between servings.
The knife rest likely served a dual purpose: not only did it save servants the effort of washing additional cutlery, but it also helped keep the tablecloth spotless between courses. Most households didn’t switch utensils for each dish.
Early knife rests from the era of Henry VIII were typically wooden. However, the Victorians, known for their flair, crafted them from metals, crystal, glass, pottery, mother-of-pearl, ivory, and horn.
3. Crumb Scoop And Tray
The Victorians, known for their cleanliness, found nothing more unsightly than crumbs scattered across the tablecloth after a meal. To address this, they created the crumb scoop.
Introduced in the 1850s, this clever tool allowed servants to efficiently remove meal remnants like breadcrumbs, salad leaves, and other debris that missed both mouths and plates. Typically crafted from silver, crumb scoops often featured intricate engravings of floral designs. The handles were made from materials such as bone, ivory, mother-of-pearl, ivorine, or wood.
2. Aspic Spoon
The Victorians had an insatiable love for aspic. For the uninitiated, aspic is a savory jelly made from gelatin and meat, poultry, or fish stock, often containing suspended ingredients like eggs or meat.
Aspic served a practical purpose by preserving meats within the gelatin, shielding them from air and bacteria. This was ideal for Victorians, who lacked modern refrigeration. The aspic spoon, with its elongated bowl and sharpened edge, was designed to slice through the solid ingredients embedded in the jelly.
1. Grape Scissors
These scissors, often adorned with intricate vine and grape motifs, were specifically designed for cutting grape stalks during the dessert course. Only after using the scissors were diners allowed to handle the grapes. In Victorian dining etiquette, using hands at the table was rare, reserved for items like fruit or bread.
A clever design feature included handles longer than the blades, allowing the user to cut deeply into the grape bunch and select the desired number of grapes. The blunt tips ensured the fruit remained unpierced. Crafted from silver, these scissors resisted tarnishing and were built to endure for generations.
