Victorian food included some strange dishes due to necessity, such as egg wine and diseased animals. Despite this, some creations like treacle tart and cucumber sandwiches still hold popularity today. Treacle tart, a rich dessert made with golden syrup, ginger, and lemon, became a staple in the late 19th century. The recipe evolved from using black treacle before golden syrup was introduced by Charles Eastick in 1883, allowing even poorer families to create sweet dishes affordably. Other unique foods, though less common now, show the era's culinary creativity.
Egg wine and diseased animals were part of the Victorian diet, often due to necessity, but dishes like treacle tart and cucumber sandwiches remain popular today.
Treacle tart is a beloved Victorian dessert made with golden syrup, ginger, and lemon. Originally, it was crafted with black treacle before golden syrup was invented.
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