Summer is the perfect time for fool. This cool, creamy dish is better known in Great Britain than the United States but used to be common here as well. Fool refers to cooked fruit mixed with custard or whipped cream. The term was once thought to be derived from the French fouler, meaning to crush (as in berries), but the Oxford English Dictionary dismisses this idea since the earliest fools didn’t contain fruit. The dessert may have been considered simply foolish and insubstantial, somewhat like trifle, its culinary relative. Continue reading
My apologies for writing about bananas at a time when we clearly have more pressing things to talk about. But the White House isn’t taking my calls (“the comment line is currently closed”), and I’ve neglected this blog too long. I also think a lot of people might be in need of comfort food, thus the choice of pudding.
It’s hard to imagine now, when bananas are so plentiful and cheap, that they were an exotic fruit a few hundred years ago. James Fenimore Cooper mentioned finding bananas in markets in the 1820s, but they were a rarity until well after the Civil War, sold only in port cities like New York and Charleston. Cookbook author Eleanor Parkinson seemed to assume most readers were unfamiliar with the banana when she wrote in 1846, “This fruit is about four or five inches long, of the shape of a cucumber, and of a highly grateful flavor…. When ripe it is a very pleasant food, either undressed, or fried in slices like fritters.” Continue reading
A 19th century recipe for peach pie caught my attention the other day, not just because I love peaches but because it called for whole unpitted peaches. My first thought was that this pie was a gift to the lazy cook — no peeling, no pitting! My second was that I might break a tooth eating it, but that was a risk I was willing to take.
Here is the recipe, from Maria Parloa’s The Appledore Cookbook (1872):
Line the plate with plain paste, and lay in the plate five peaches, which just press between the fingers, but do not take out the stones, as they flavor the pie; now fill the plate with peaches which have been cut in two and the stones taken out. Sift over this a small cup of sugar, and then add two spoonfuls of water. Cover and bake in a moderate oven one hour. Do not peel the peaches; they are very much better not to be.
I’ve always been a fan of old-fashioned chocolate cake, but when I went searching for early American chocolate cake recipes in 19th century cookbooks, I found very few of them. It turns out that chocolate cake really only got its start toward the end of that century.
The first “chocolate” cakes, made in the early 19th century, were actually not chocolate cakes at all, but white or yellow cakes served with hot chocolate (sort of like “coffee cake” with coffee). Hot chocolate, made from ground cacao beans, was a common beverage in colonial times, but chocolate desserts were rare. Dutch chemist Coenraad Van Houten’s invention of the cocoa press, in 1828, launched the age of chocolate by improving the taste of chocolate and making it cheaper to produce. Other improvements in chocolate manufacturing followed, and by the 1890s, chocolate desserts were common.
When I started researching historic rhubarb recipes, I was surprised not to find any in 18th-century cookbooks. It turns out that rhubarb cultivation for food had just begun in Europe then, and it was nonexistent in North America. The root of this tart plant had been used medicinally in China for thousands of years, to treat indigestion and other problems. Rhubarb was eventually grown in Europe for medicinal use, but the stalks weren’t eaten until the mid-18th century, and rhubarb wasn’t a common food until the 19th century. Continue reading
John Campbell Loudoun’s apple pudding recipe first caught my eye because it was written in verse. A rarity today, rhyming recipes were common in the 19th and early 20th centuries, when they were supposedly used by housewives to help them remember recipes. Loudoun’s poem, attributed to him by Kristie Lynn and Robert Pelton, authors of The Early American Cookbook, is much older, dating back to the 18th century:
If you would have a good pudding, observe what you’re taught: —
Take two pennyworth (six) of eggs, when twelve for the groat (fourpence):
And of the same fruit that Eve had once chosen,
Well pared and well chopped, at least half-a-dozen;
Six ounces of bread, let your maid eat the crust,
The crumbs must be grated as small as the dust;
Six ounces of currants from the stones you must sort,
Lest they brake out your teeth, and spoil all your sport;
Five ounces of sugar won’t make it too sweet;
Some salt and some nutmeg will make it compleat,
Three hours let it boyle, without hurry or flutter,
And then serve it up without sugar or butter.
Back in college, I had a roommate who was a great baker, and one of her specialties was Joe Froggers. I didn’t realize at the time that these wonderfully soft, thick gingerbread-like cookies had a colonial origin, and a good story behind them. They are named for Joseph Brown, or “Black Joe,” a freed slave whose mother was black and whose father was Native American. Black Joe fought in the Revolutionary War and in the 1790s opened a tavern in Marblehead, Massachusetts, north of Boston, where he had lived before the war. Continue reading
Shoo-Fly Pie and Apple Pan Dowdy
Makes your eyes light up
Your tummy say “Howdy.”
Shoo-Fly Pie and Apple Pan Dowdy
I never get enough of that wonderful stuff…
My husband and I have been unable to stop singing this ditty ever since I made apple pandowdy recently. The song by Guy Wood, with lyrics by Sammy Gallop, is from the 1940s. (Here’s Dinah Shore’s recording.) Pandowdy, however, dates back to colonial times. It is a sort of pie made with sliced fruit — usually apples — sweetened with sugar or molasses, then topped with a rolled biscuit dough, or according to some old recipes, a pastry dough. Continue reading