Tag Archives | Food History

German Chocolate

German Chocolate

German Chocolate is an American creation, created in 1852 when American Samuel German developed a dark baking chocolate for the American Baker’s Chocolate Company. The brand name of the product, “Baker’s German’s Sweet Chocolate,” was named in Samuel German’s honor. The first published recipe for German’s chocolate cake appeared in a Dallas Morning Star newspaper […]

Quick Breads

Quick Breads

Quick Breads For mouth-watering breads that don’t require a lot of time, turn to quick breads. By using baking powder, baking soda, steam, or air instead of yeast to leaven dough. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring time-consuming skilled labor and the climate control needed […]

English Stew (1860)

English Stew (1860)

English Stew (1860) English stew is the name given to the following excellent preparation of cold meat. Cut the meat in slices, pepper, salt, and flour them, and lay them in a dish. Take a few pickles of any kind, or a small quantity of pickled cabbage, and sprinkle over the meat. Then take a […]

Buttered Cabbage

Buttered Cabbage

Buttered Cabbage Civil War deprivations did not stop women from sharing recipes (receipts) with one another. This recipe for Buttered Cabbage was published in Godey’s Lady’s Book in 1862. “Boil the cabbage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in butter. It is a rather […]

Lucky Foods To Ring In The New Year

Lucky Foods To Ring In The New Year

Lucky Foods To Ring In The New Year Many cultures believe that some foods are lucky and prepare them on New Year’s to ensure good fortune throughout the upcoming year. Bagels & Doughnuts. Round foods, like bagels and doughnuts, are a great way to start the day and also symbolize coming full circle. As the […]

Bartlett Pears

Bartlett Pears

Bartlett Pears Bartlett pears are the only pears that change color when they’re ripe. Eat them out of hand like an apple, slice them onto a salad, or present on a platter with cheese & nuts. Poach them in fruit juice, or bake them into tarts, quick breads, or muffins. In 17th century England, a […]

The Lunch Counter

The Lunch Counter

The Lunch Counter Growing up in the 1960s going to the luncheonette (lunch counter) was a common lunchtime occurrence. These lunch counters were always in what was known as the “five and dime” store. My mother would take me shopping and we would stop at the lunch counter for a grilled cheese or egg salad […]

Another Culinary Debt To Thomas Jefferson 1789

Another Culinary Debt To Thomas Jefferson 1789

Another Culinary Debt To Thomas Jefferson 1789 Thomas Jefferson, then American minister plenipotentiary in Paris, asked a young friend visiting Naples to bring him back a macaroni machine. The young friend duly obliged, and the machine became the first of its kind in the United States of America when Jefferson returned home in September of […]

Constitution Week – Foods of Our Forefathers Part VII

Constitution Week – Foods of Our Forefathers Part VII

  Constitution Week – Foods of Our Forefathers Part VII Salting was also used extensively without intentional drying.  In fact, salt pork, beef or fish (plus some cheese), was often the only animal protein available during the winter. Salt was thus essential to the early settler.  Although some was imported from Portugal and the West […]

Constitution Week – Foods of Our Forefathers Part VI

Constitution Week – Foods of Our Forefathers Part VI

Constitution Week – Foods of Our Forefathers Part VI Drying was one of the major processes by which the colonists preserved the bulk of their winter’s stores.  Fruits, especially apples, pears, peaches and apricots, some vegetables, and meat, particularly fish, were dried in large quantities for later use. Drying in the cloudy North was a […]