I recently had the privilege of giving a talk at the Homewood Museum on Johns Hopkins University’s campus. I focused on Baltimore’s culinary history, but or course there was plenty about Maryland in general. After the talk, someone asked a question about the influence of immigrants on Maryland cuisine. “Honestly,” I said, “if I had…
Sources for this regional delicacy are getting fewer and fewer as the years go by.
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.
“A calico-covered journal filled with handwritten recipes” left by her paternal grandmother inspired a high-schooler to write an entire book. The year was 2010. I was starting and lazily giving up on Old Line Plate. Meanwhile, Grace Kenneth Collins was finishing a chapter every month on a book filled with stories and recipes. Presumably, the…
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…