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In 19th-century Cumberland, mourners received rich cakes wrapped in white paper before the "lifting of the corpse," symbolizing their connection to the deceased. Historically, funeral finger foods ranged from plain loaves of bread to more elaborate cookies and biscuits, which often featured gingerbread, shortbread with caraway seeds, and ladyfingers.
Victorian Funeral Biscuits
Among the most adored treats at Victorian funerals were gingerbread biscuits, and this article delves into a recipe based on Eliza Acton's Modern Cookery for Private Families, published in 1845. The ingredients—treacle or molasses, butter, flour, sugar, and spices—create a rich gingerbread that embodies both the culinary tradition and the somber context in which it was served.