Heritage 33 results

Food connects our generations, according to Rachael Ray!

I have been off work for a couple weeks recovering from carpal tunnel surgery, and have had more time than usual to watch my favorite morning TV shows. This week in particular, I noticed more food TV personalities sharing memories of the food they ate during their childhood. The Chew aired an entire show about 'grandma's greatest hits', and each host shared a memory of their own childhood. On her morning show, Rachael Ray shared her grandpa's favorite recipe for 'garlic and oil ...

Puffed Eggs for Dinner, Anyone?

I love this article and video about puffed eggs from Colonial Williamsburg's historic food blog. I've eaten eggs many ways for many meals, but I haven't seen eggs made this way before! Eggs weren’t just for breakfast in the 18th century. In fact, they were often a side dish to a meal, and not just relegated to the morning as in today’s modern world. More than 20 egg dishes can be found in the French Family Cook alone! Our Rare Breeds [...] Click here to view original web page at recipes...

Coffee Recipes from 1915

This group of interesting coffee recipes was published in the November 15, 1915 edition of the Daily Public Ledger in Maysville, Kentucky. We think of coffee as being that hot or iced drink that gives us the necessary kick in the morning to get moving ... or, maybe that kick to get through the mid-afternoon slump. Some might use instant coffee is cakes or cookies, but these recipes provide a far wider use of the caffeinated cup of Joe. The coffee recipes include coffee jelly, coffee mousse, ...

Brand Name Recipes: Lemon Freeze

I've recently started rifling through my recipe clippings from my mom, grandma, and JD's grandma. I have recipe boxes ... and Christmas shirt boxes full of them! Some are "back of the box" or brand name recipes while others are simply recipe clippings from newspapers and old magazines. I'm trying to archive the ones I remember from childhood ... and some unique ones as well. So, on Thursdays, in honor of the throw-back-Thursday craze, I'll feature one on Rooted in Foods. When I can date ...

Food History: 19th Century Menu from Tennessee

Can you imagine eating Graham mush for breakfast? While heritage cookbooks are a great way to understand our food history, newspapers offer both the "what we ate" along with the "how we lived" aspects of life during days gone past. This example of a 19th century menu is from The Tennessean newspaper, Tuesday, September 24, 1895, page 8.    Food History: 1985 Breakfast Grapes, graham mush, hominy fritters, chopped beef, bread, raised waffles, syrup, coffee.  Food ...

Senator Samuel Casey and his Catfish

Illinois Senator Samuel Casey is my husband's 1st cousin 5x removed ... and he liked catfish.  Senator Samuel Casey Samuel King Casey was born on June 27, 1817 in Smith County (now White County), Tennessee to Zadok Casey and Rachel King. Later that same year, the Casey family moved to what is now Jefferson County in Illinois, becoming early settlers and ultimate founders of Mt. Vernon. In 2004 a newspaper article written by local history lover and writer Ben Gelman, the ...

Immigrant Meals from the Late 1800s

I recently discovered a cookbook titled "Fifteen Cent Dinners for Families of Six", an 1877 version of a budget friendly cookbook for immigrants living in New York City. Originally published by Juliet Corson, this cookbook is now part of the American Antiquarian Society's cookbook collection.  Corson, the founder of the New York Cooking School, published the 44-page pamphlet during a time when poor immigrant families were prevalent in New York City. Many lived in squalor.  ...

Apple Jack Rumtopf in the Midwest

My mom frequently talks about rum pots that the old German women made in the summer months when she was growing up. The traditional German Rumtopf (rum pot) is a concoction of fruit - berries work great - soaked in sugar and rum. The fruit is then used to top ice cream or cakes and the rum is ... well ... consumed. Apparently, in mom's neighborhood, the rum was consumed, then more was poured over the berries ... and repeated all summer long! I like rum, but I like whisky more. I've been ...