The “Purviance Family Papers” at Duke University’s David M. Rubenstein Rare Book & Manuscript Library contain a near syllabus of early U.S. History: “Revolutionary War activities”, “Civil War veterans’ activities”, “U.S. relations with Napoleon.” They also contain some of the oldest Maryland cooking manuscripts – two small books filled with handwritten recipes, remedies (my favorite…
Though I’ve referenced her book a few times, I have been a bit neglectful in discussing Elizabeth Ellicott Lea, author of one of the oldest Maryland cookbooks. “Domestic cookery; useful receipts, and hints to young housekeepers” was first published in 1845, with several augmented editions printed in Baltimore in subsequent decades. In addition to famously…
“Fricassee or fricassée /ˈfrɪkəsiː/[1] is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.” (Wikipedia) In the recipe for Pizza Chicken I introduced burgersub’s chicken allergy. This allergy also includes turkey and other fowl. As a result of it, rabbit has…