My first inklings of Maryland’s varied Easter traditions came from the Southern Heritage Cookbook Library. A menu for a “Southern Maryland Easter Dinner” featured Southern Maryland Stuffed Ham, Creamed Red Potatoes, Baked Tomato Halves, Frilly Deviled Eggs, Biscuits Supreme and Cardinal Pudding. It features this apocryphal account of Stuffed Ham: Of course as with many…
First Published in 1962 by The Episcopal Church Women of St. Paul’s Parrish in Queen Anne’s County, this spiral bound cookbook is of a type I come across frequently – the church or fund-raiser “community” cookbook. Usually spiral-bound, printed by various specialty companies, and containing home-grown illustrations if you’re lucky, these volumes are a great…
Around this weekend every year since 2012, I host a “Maryland Spring Breakfast” where some friends and I enjoy shad roe while it’s in season and (for me at least) get into the spring spirit. Winter has been lingering here but it feels like it “broke” this past week and we’re all ready to swap…
I met Pam Williams at a hearth cooking demonstration at the Hays House and enjoyed the rare chance to interact with a lively group of culinary history enthusiasts. I knew I wanted to reach out to her to be the first of what I hope will be a series of little interviews with various historians,…
I enjoy discussing and learning about history, as well as cooking, but since I am not an actual expert at either I feel like these blog entries are like.. enjoyable term papers. As though someone went to college and liked it. That someone is ME.. So let me get my “scientific method” of historical food…