This is technically my last blog entry for this project, but
I may keep up with it more sporadically just for fun. This project has been amazing. It has been a bright spot in my day, teaching me not just about historic
foodways but also a great deal about my friends (and at the risk of sounding
corny) myself. I learned about being brave in the kitchen. I learned about how much easier cooking is nowadays with modern detailed cookbooks. Thanks to all who have helped, taste-tested, kept up with my blog, etc.! I couldn't have done it without you. Thanks also to the Watkinson Library for giving me the chance to try this wonderful project. I advise others to go forth and explore their own "art of imperfection in the kitchen"!
The Watkinson Cookbook
My experiences reproducing historic recipes as part of a Watkinson Library Creative Fellowship
Tuesday, December 11, 2012
Last Cooking Day
Well the last cooking day is done and it was a success!
Many, many thanks to my friend Megan, who I think saved the day. Before I
started, I showed Megan the recipes and she commented on the “prepared biscuit
flour” required by the cherry pudding. I told her I interpreted it as a
type of flour—like bread flour, pastry flour—and I thought all-purpose flour
would be fine. “No,” she said, “I’m pretty sure that means something like
Bisquick, something for ready-made biscuits. But you have all the materials for
biscuits here. Do you want me to whip a biscuit base up for you?” And she did. And the
dish was saved. This is why cooking should be a communal activity. Thanks again
Megan!
Thanks also to the friends who lent their good judgment for
how long the pudding had to be boiled. More like modern dumplings, the word pudding historically refers to any boiled dish made with flour. Though I was at first
skeptical of the little boiled clumps, they tasted surprisingly wonderful, especially served with the warm cherry sauce poured over the top. They tasted like
little dumplings in sweet cherry sauce.
The Russian Mint Cookies probably required the least
interpretation of any dish I made with this project. The cooking time and temperature were great
to have. The recipe was simple, straightforward, and even edible for my vegan
friends. There was only one ingredient that proved a challenge, baker’s ammonia, which should be available in specialty cooking stores, but as with the sago, I did not have the time to seek it out. I am once again grateful to the
internet for letting me know that baker's ammonia is a leavener which
makes cookies and crackers extra-crisp. Another website advised using equal
parts baking powder and soda as a substitute for baker’s ammonia. I figured I
might as well try it. I think this is part of the reason my cookies rose like
biscuits, but they did have nice crisp shells. The finished product tasted great, the mint flavor was there, but not overwhelming: just right. I would say the mint flavor makes this a great festive cookie for the holiday season. All in all, the day was another delicious success.
Monday, December 3, 2012
Modern Times


Despite the modernity of Meals
on Wheels, it seems like one of the biggest leaps in time exists between the two
books this week. Meals on Wheels,
though oddly specific, is still a cookbook in the traditional sense. The Artists’ and Writers’ Cookbook reads
more like a parody, a subversion of the traditional cookbook. By the time The Artists’ and Writers’ Cookbook came out, Betty Crocker had happened (character
created in 1921), The Joy of Cooking had
happened (1936), suburbia had happened. The
Artists’ and Writers’ Cookbook responds to all these trends, with a
beautifully decorated art book, for which the editors went and asked those of
the creative elite to submit some of their favorite family recipes or a story
related to cooking. My personal favorite is the “Menu for a Dadaist Day” by Man
Ray. The menu is mostly composed of “children’s blocks” and “ball bearings.” To
my taste-testers: be grateful I didn’t settle on one of these recipes!
The book includes recipes from figures as diverse as Harper
Lee, Upton Sinclair, Marianne Moore, Conrad Aiken, and Burl Ives. The forward,
by Alice B. Toklas, explains, “It is an enchanting book. The writers write as
they write. The painters write as they paint.” The introductory line of the
book is “Dedicated to imperfection in the kitchen,” which those of you who have
been keeping up with the blog know is something I hold dear, making
this the perfect book for me to end my historic cooking experiences with. From this
book, I’ll be making Russian Mint Cookies, from a recipe by Alexandra
Tolstoy, “the authoritative biographer of her father,” Leo. Alexandra also
published her own memoir, I Worked for
the Soviets. At the time she submitted this recipe, she had moved to New
York and was working as curator for the Tolstoy Museum. After having just seen Anna Karenina in theaters this past weekend, I’m excited
to try these festive-sounding cookies from the Tolstoy family for myself.
Sunday, November 25, 2012
Chocolate Jumbles- Thanksgiving Edition
As previously mentioned, my mother asked me to bake one
of my historic recipes for dessert this Thanksgiving. I chose one of my
personal favorites, the Chocolate Jumbles from the 1886 Cocoa and Chocolate. This time, however, I had my mother as helper, and learned just how important it is to learn cooking from someone else.
Of course my mom had never made Jumbles before, but as a more
experienced cook than I, she had some tips and insight that made the experience
different than the first.
My first attempt at Jumbles... |
I told my mom about people’s responses to the first Jumbles- that many people found the cocoa flavor to be
just too much. She suggested something obvious that I never would have thought
of on my own- reducing the amount of chocolate. Thus the process
of experimentation and revision, that makes a recipe something difficult to
keep a permanent record of, began.
...compared with my Thanksgiving Jumbles. |
I brought the Jumbles to Thanksgiving. They were a
great talking point for our family friends, and were seemingly enjoyed by all. So what did I learn? Don’t be afraid to alter recipes to accommodate
others' tastes. Have patience when cooking. Always listen to your mother. And
most relevant to this project, that we can never really know what these recipes
were like originally. Everyone has a different interpretation of how to follow
a recipe. The chocolate jumbles people made in 1886 likely varied from house to
house, just as my chocolate jumbles differed from those I made with my mom.
Food history, like history overall, is incredibly complex. It comes to us in
terms that require substantial individual interpretation, and we must be careful
to remember that this is our interpretation only, not how things actually were.
Wednesday, November 21, 2012
Challenges
I started this cooking session with Cakes the Children Cry
For, as they required the most ingredients and seemed the more complex. As I
mentioned in my last post, Cooking for
the Professor included surprisingly few directions, and this posed somewhat significant challenges with this recipe. I was unsure at which points to stir and mix. By the end, I was wary about adding the full four cups of flour for which the recipe called; the batter was getting to the point where I almost
bent the spoon, but I persevered. And once again, I got the sense of
changing definitions of culinary vocabulary, as I found that the single instruction included: “Drop with spoon on lightly buttered paper and bake,” created what we today
might consider a number of large cookies.
As I prepared to make Maple Creams, I remembered the
last time I had used the pot on the stove- Sago Jelly. I hoped this experience would be
more favorable, although I still was not sure what consistency or
form my final product would take. Following the instructions, I added maple
and cream and turned on the heat. As it boiled up, the lovely aroma of a New
England sugarhouse filled the room. I was waiting until the mixture in the pot,
as the recipe instructed was “on the point of spinning a thread.” I stirred
and waited to see if I could find this point, when the steam suddenly turned to
smoke, spreading a pungent burning smell throughout the kitchen. I immediately
removed it from heat, knowing I had missed the sweet spot. I suddenly had an
appreciation for the era of candy thermometers, when you boil something to a
particular temperature given to you rather than using guess work to find a
point that is more or less subjective. Next, I poured the sticky mixture into a buttered
pan. It did not fill the whole space, nor spread very thickly. I was again
wondering what the final product would be like. As it cooled, it hardened, and
I used a buttered knife to cut it into small pieces before it fully solidified. The
end product was extremely brittle, pretty much a hard candy. In a moment of
panic, I thought the cooled candy would never come out of the pan it was boiled
in. But thankfully, warm soapy water did the trick.
As for taste, the Cakes the Children Cry For had an extreme molasses flavor. Not really the kind of thing a child would go crazy for in an era of Pixie Stix and Coco Puffs. But at the turn of the century, perhaps the cakes would have been a real treat for kids. Generally, adults liked them and I found a surprising amount of people who were excited about the molasses flavor. As with my other baked goods, the little cakes were extremely thick and hardy. Though I was unsure about the recipe at first, the Cakes came together decently. The maple candies, despite my misadventure with burning, still turned out to be quite tasty- the burning gave them a complex smoky flavor that could be enjoyed while it melted in one's mouth. In my experience you're either a total maple-lover or aloof. In the eyes of maple lovers, nothing with maple flavor can be less than excellent- that was the case with these candies, which won great acclaim from my maple-loving friends. If I were to do this recipe again, I would do some research into hard candy making, temperature, and cooking thermometers.
At the same time that I am getting used to cooking with few instructions, it still catches me off-guard sometimes. I expected recipes to get more and more detailed and user-friendly as I moved forward through time. The recipes this week were two of the most challenging I've produced this far, partly due to lack of directions and partly due to lack of modern cooking tools. One possible explanation for the increased difficulty is intended audience for the cookbooks. I worked with two specialty cookbooks this week- one geared towards Yale housewives and one towards women in Salem, Massachusetts interested in domestic history. Members of both those populations likely had a solid basis in domestic science. All I know for certain is that, though I've moved into the twentieth century, the recipes haven't gotten any easier.
Monday, November 12, 2012
The Heritage of Heritage


Wednesday, November 7, 2012
Delicious
This week was, to put it simply, delicious. Especially after
last week. Civil War hospital jelly cannot hold a candle to chocolate
jumbles and gingerbread. I began with the jumbles. Luckily, I spotted a fatal
typo in the directions before it could ruin the recipe. It instructed me to add
the eggs twice, when the first time, it really wanted the sugar. The
hardest part of the recipe? Grating the chocolate. It took a substantial amount
of time and effort to grate the four Baker's squares down to size. Thanks to the three
friends who helped, and made it so each of us only had to grate one square. The efforts were certainly worth it though, as the batter (pictured on the left, in all its glory) smelled
heavenly. It also proved a challenge to add the “flour sufficient” to the batter. The "flour sufficient" would
theoretically turn the dough to a consistency that could be rolled out like piecrust.
It never reached that point, but did get to a state where I could flatten and cut it into strips. This recipe, like many I've done for this project, required a good deal of interpretation and guess work.
As for end products, I was surprised by people’s reactions to the chocolate
jumbles. To me, the cookies were chock full of fudgey goodness. They looked like little donuts, as the powdered sugar topping them had melted into a glaze in the oven. But only about half the people who tried them really
loved them. The other half said they were just okay, often noting that the
chocolate flavor was different than they were used to. I think the consensus
was that the chocolate was a little bitter. No offense to those folks, but I
think one has to be a chocolate connoisseur to appreciate the recipe. You have to enjoy a rich cocoa flavor for its own sake, and not for the sugar added. As
for me, these jumbles are certainly going into my repertoire for the future.
The gingerbread, on the other hand, was a universal success. Again, I think it relates to familiarity and modernity of the recipe. It reminded many people of grandparents and holidays and all such wonderful things. Some
people did comment that it was some of the densest gingerbread they had ever
tasted, but didn’t seem to mind. This is consistent with my experiences of 19th
century recipes being extremely dense. Though I may be moving into more
modern recipes, they still produce foods that are extremely hardy and filling, able to
prepare people for a day of physical labor.
The gingerbread was probably the most straightforward and
modern recipe I’ve worked with thus far. I had no problems following the
instructions and there were no challenges with ambiguous steps or processes simply
not done in modern kitchens. But unfortunately, no problems also means no real
stories to put in the blog. I feel like the Boston cooking textbook really
represents a leap into modern cooking in a way that will make my
experimentation a little less exciting.
Overall, I think both recipes had great results and both will stay in my personal cookbook for future occasions. I’ve already had a request from home to make
a historic dessert for Thanksgiving.
Tuesday, October 30, 2012
Culinary Changes

Cocoa and Chocolate
had me at the title. This specialty dessert cookbook, bound in luxurious
chocolate brown, represents leaps and bounds from Civil War era cuisine. The first
half discusses the history and science of chocolate production, with a surprising
amount of detail. The introduction to the book explains:
"During the last half-century, the
consumption of chocolate has increased to an extraordinary extent, both in this
country and Great Britain; This is due to several causes, among the most
prominent of which are, (1) a reduction in the retail price, which brings it
within the means of the poorer classes, (2) a more general recognition of the
value of cocoa as an article of diet, and (3) improvements in methods of
preparation, by which it is adapted to the wants of different classes of
consumers."



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