“Gumbo Filet Powder is made of the tender young leaves of the sassafras,” wrote Jane Gilmor Howard in her 1873 cookbook Fifty Years in A Maryland Kitchen, “picked in the Spring, and dried carefully in the shade as you do herbs; powdered fine, bottled and corked tight. It is much used in New Orleans.” This…
Mary was a suffragette, also championing suffrage’s companion cause, temperance. Stereotypes aside, she seemed to have some fun.
I’ve come across a fair share of librarians in my cookbooks. Librarians might be next behind home economists as far as professions of recipe-contributors goes. Unfortunately, I could find scarce information about Ruth Wood, who contributed this “good luncheon dish” to “Once Upon A Thyme in Charles Village” in 1972. Her name is too common…
Depending on how you look at it, the legend of the origin of the Harvey Wallbanger cocktail has been uncovered over the years – or just sured up to incorporate the available facts.
It’s rare that I ever get around to posting follow-ups. I’ve been the lucky recipient of additional stories and recipes in response to past posts — I even have a plan to scrapbook them. But I’m always in the thick of a backlog of new posts and new stories. Charlotte Truesdell’s Ricotta Cheesecake will be…