Sauerkraut came to Baltimore with German (and later, Eastern European) immigrants, but it made the leap to the dinner tables of Baltimore’s other citizens, in particular alongside the Thanksgiving turkey.
Ann Grieves was already known for her cooking by the time her recipe appeared in “Private Collection: A Culinary Treasure,” published by the Women’s Committee of the Walter’s Art Gallery. The beautiful hardbound cookbook generated some press, and has enjoyed a relatively decent amount of longevity on Maryland bookshelves, if not Maryland kitchens. With an…
If constituent services is any measure of a councilperson’s effectiveness then there is little debating that Mary Pat Clarke had a long and successful career. I once spoke to Mary Pat Clarke and mentioned that I had seen this recipe, for “Fudge-It,” in “Good things are Cooking in Greater Homewood,” a cookbook produced in 1973 by the GHCC. She professed to not be much of a cook. I have to admit this fudge recipe isn’t the most magical, fudgey candy around, but hey – its in the name.
I think a lot about the impact of digital documents on interpretation of history. Which items are and are not easily available to online inevitably steer the course of my research and my writing. For example: at some point someone in the New York Public Library decided to scan “Tested Maryland Recipes.” The public domain…
There has probably been no greater force for the dissemination of recipes developed by home cooks than recipe contests. State and county fairs in the 19th century hosted many cooking contests as a part of their “ladies” programming. These fairs were an opportunity for women gather and to show off their “domestic arts”, from needlework…