Mrs. Frederick W. Brune’s ‘Confederate Waffles‘
This recipe comes from the “Maryland’s Way” cookbook via a “Mrs. Frederick W. Brune’s Book, 1860.” The source is likely the Brune Family Papers residing at the Maryland Historical Society. Other than delicious cornmeal waffles, the recipe led only to dead ends, with no real resolution or intrigue. There, I said it.
The Brune family legacy spans many generations in Baltimore, starting with the first Frederick W. Brune, a German who became a prominent Baltimore merchant after immigrating in 1799.
His son, and his son were also named Frederick W. Brune, so the whole thing gets confusing. Timing suggests this book belonged to the wife of Frederick W. Brune II, maiden name Emily S. Barton.
Frederick W. Brune II was a founding member of the Maryland Historical society (MDHS). His son Frederick W. Brune III was a president of MDHS, as well as chief judge in the Maryland Court of Appeals.
The “Confederate Waffles, Mrs. Hubard’s Way” mystery remains. I couldn’t figure out who Mrs. Hubard was, although there was a Confederate colonel who could have known the family through politics. The recipe is not labeled as “Confederate” in the family papers. It may have been an addition for publication in “Maryland’s Way.” An employee at MDHS was so kind as to look into the Brune family papers for me, adding that they do not know whether the Brunes were confederate sympathizers but “it seems likely, because if you were in rich in Baltimore..” The name could possibly be a play on the corn-based Johnnycakes, which originate in New England.
Well there you have it. Hopefully I’ll return next week with something a little more interesting.
Recipe:
- 1 cup corn meal
- 2 cups boiling water
- 4 tb butter (optional: use part bacon grease)
- 2 eggs, beaten
- 1 cup flour
- ½ tsp salt
- 3 tsp baking powder
- 2/3 cup milk
Stir cornmeal into boiling water until smooth. Add butter and stir until melted. Let cool before stirring in eggs, followed by flour, salt and baking powder. Thin with milk & pour batter into heated waffle iron.
Recipe adapted from “Maryland’s Way: The Hammond-Harwood House Cookbook”. Served above with berbere-spiced black-eyed pea fritters from “Afro-Vegan” by Bryant Terry
