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 book then became available on google books.
As a result, this book was one of the earliest Maryland community cookbooks that I had access to.
The 1913 cookbook was the second edition of a book first produced by the Ladies of the Presbyterian Church in Chesapeake City in 1900. It includes recipes for terrapin, white potato pie, deviled crabs, beaten biscuits, and even stuffed ham. This is actually the oldest printed recipe for “Maryland Stuffed Ham” that I know of – and its in a Cecil County cookbook.
“Tested Maryland Recipes” has surely influenced my research and my perceptions of Maryland food. It’s also one of those books that will always have a special place in my heart. I frequently reach for my little Harvard Book Store on-demand copy when I need to find a good old recipe.
That’s what I did when I needed a few recipes to showcase the summer bounty of the 32nd Street Farmer’s Market on an MPT segment with Al Spoler. I looked for a nice pickle that would use a variety of vegetables, and I landed on this recipe for Chow Chow, contributed by Mrs. Anna Humes.
Red arrow shows location of Presbyterian Church.
