I often become interested in a colonial dish only to learn that it’s perhaps not so colonial after all. This happened with anadama bread. It’s described in some modern cookbooks as an 18th century bread, but it doesn’t appear in 18th or even 19th century cookbooks. However, an Anadama brand bread was recorded by the U.S. Patent and Trademark Office in 1850, and there is anecdotal evidence that it was made before then.
There are quite a few legends about this delicious, slightly sweet bread, most involving a fisherman on Cape Ann, Massachusetts, and his wife Anna. Continue reading
If Thomas Jefferson were alive today, he might have his own cooking and gardening show on cable, or at least a blog. He was passionate about food and grew hundreds of varieties of fruits and vegetables in his gardens at Monticello. Jefferson also wrote many recipes himself, including one for sweet potato biscuits. Continue reading
I don’t make yeast breads often, so was very pleased with myself when my Sally Lunn bread turned out well. This wonderfully light, brioche-like bread, made either as buns or as a cake, is really not difficult at all, just time-consuming. Legend has it that it was named for a young French Huguenot girl, Solange Luyon, who sold the buns on the streets of Bath, England, in the 1600s, and whose name was Anglicized to Sally Lunn. Another theory is that the name comes from the French soleil et lune, meaning “sun and moon,” from the shape and color of the buns. Continue reading