If one wishes to emulate the classic flavor of terrapin, there are a few options. Perhaps the most famous(?) involves boiling a calves head. A 1900 article in the Baltimore Sun claimed that “Muskrats when served by the Eastern Shore cook as ‘mock terrapin’ will challenge the epicure to distinguish it from the real Chesapeake…
The 725 recipes in “Maryland’s Way” were gathered from a variety of manuscripts and old cookbooks as well as from personal recipe collections of friends and colleagues of Mrs. Frances Kelly and Mrs. Hope Andrews (which is why they are concentrated in Anne Arundel County). Many of the recipes were adapted and adjusted by Alice…
This recipe for “Moonshines” is fairly mysterious. Outside of the Hammond-Harwood House cookbook, I couldn’t find an origin for it. What is most mysterious of all is why anyone would make their own crackers. Even the recipe in Fifty Years in a Maryland Kitchen (1873) entitled “Crackers for Tea or Lunch” goes like this: See that?…
A lot of the names alongside the recipes in “Maryland’s Way” are associated with the Navy. This makes sense since the Hammond-Harwood house is in Annapolis, but it is interesting to see the different families that came to this region because of the Naval Academy and ultimately became lifelong Marylanders. Frank Jack Fletcher was an…
On the suggestion of several friends, I recently watched “Fannie’s Last Supper,” a documentary about Christopher Kimball & company recreating a late 1800’s era meal based on the recipes of Boston Cooking School instructor Fannie Farmer. Although I thought that they could have been a little less rosy – this was an era of adulterated/tainted…