No meal seems so quintessentially Victorian as "tea." Actually, tea could be any one of several types of meals, from an afternoon tea that provided an opportunity for entertaining, to a "high tea" that could be a full meal taken between lunch and a late dinner. And while we may think of "tea" as a British meal, in Victorian times it was very popular in America as well. This section offers recipes plus tips on how to set up, arrange and serve your tea.

Economy of the Tea Table (Godey's, 1863)

A Talk over a Teapot (Cassell's Family Magazine, 1877)

Some history of tea, and how it is served in different countries.

High Tea (Cassell's Family Magazine, 1878)

When this article was written, "high tea" was still apparently a rare custom, a practice in the north country that combined viands with that favorite beverage...

Afternoon Teas (Demorest, 1869)

An American Tea-Table, by Catherine Owen (Cassell's Family Magazine, 1880)

A guest traveling in America will come to understand in time that "supper" is the same meal as "tea" in New York--but the reader of this article may have a bit of difficulty sorting out what is meant by dinner, supper or tea!

Teacakes and Rolls for Breakfast and Tea, by Phillis Browne (Girl's Own Paper, 1883)

High Tea (Girl's Own Paper, 1884)

A "capital institution" for "people who are not in the habit of giving dinner-parties, who do not keep an unlimited number of servants," and who prefer to have the table laid before their guests arrive. Recipes include Oyster Kromeskies, Wyndham Cutlets, Orange Souffle Pudding and Pineapple Cream.

Breakfast and Tea, by Laura Willis Lathrop (Ingalls' Home Magazine, 1888)

On the importance of having something hot and nourishing for the all-important first and last meals of the day (along with tips on how to black a stove).

The Tea Table: How to Furnish and Decorate, by Laura Lathrop (Ingalls' Home Magazine, 1888)

Afternoon Tea, by Lizzie Heritage (Cassell's Family Magazine, 1889)

German honey cakes and chestnut pyramids are just two of the delectable recipes provided for an afternoon's entertaining.

How to Give an Afternoon Tea, by Minnie Ramsey (Ingalls' Home Magazine, 1889)

A "five o'clock tea" could be a major social event, with "hundreds of people coming and going." It was not a "sit-down" event, but rather one in which people came in, dined on delicacies whilst standing and chatting, and went out again.

Receptions; Afternoon Teas; Some Choice Dishes, by Laura Lathrop (Ingalls' Home Magazine, 1889)

Tea-Table Delicacies for the Summer Season, by P.H. Davis (Cassell's Family Magazine, 1889)

Tempting recipes, including Blancmange, Biscottines, and Sponge Cake.

Delicacies for the Winter Tea-Table, by P.H. Davis (Cassell's Family Magazine, 1890)

Such treats as Apple Mould, German New Year Cake, Orange Gingerbread, Christmas Cake and Chocolate Tea-Cakes.

Cakes for Afternoon Tea, by Phyllis Browne (Girl's Own Paper, 1892)

Afternoon Tea-Cakes, by Constance (Girl's Own Paper, 1891)

Lemon Cakes, Cocoa-Nut Cakes, Cocoa Cones, and Almond Croquettes are just a few of the tempting dainties in this article.

For Breakfast or for Tea, by Anna Alexander Cameron (Ladies' Home Journal, 1892)

Muffins, Johnny Cakes, biscuits and more.

Afternoon Tea Dainties (Girl's Own Paper, 1895)

Afternoon Tea-Cakes and Sandwiches, by Dora de Blaquière (Girl's Own Paper, 1898)

Afternoon Tea: A Chat Over the Teacups, by Amy S. Woods (Girl's Own Paper, 1899)

"Within the last twenty years the simple but most popular meal known by the name of 'afternoon tea' has become a prominent feature in domestic and social life." Though it has also been condemned by some... "We are told that women drink far more tea than is good for them and are growing more nervous in consequence..."

Cream and Apricot Tea (Girl's Own Paper, 1901)

The idea is not so much to serve cream and apricots as to design a tea party based upon foods of those colors.

• See also Cakes and Tea-Cakes

• See Etiquette: Tea and Tea Parties for tips on hosting a tea.