Of all the casualties of the car-centric highway age of Baltimore, perhaps the reduction in neighborhood snowball stands looms the largest on sweaty summer strolls through town. The ice cream trucks are great but… just not the same. When in 1977 the Baltimore Sun ran one of their many annual celebrations of the beloved summer…
Now and then I encounter an unfamiliar recipe enough times that I just have to give it a try. Such is the case with “Bisque” Ice Cream, a recipe that has popped up in various forms in 19th-century manuscripts, later transforming into a jello pudding dish before disappearing altogether. 1940s and 50s recipes such as…
In his 1951 history of Baltimore, “The Amiable Baltimoreans,” F. F. Beirne admitted that “in spite of all the enthusiastic praise of chicken á la Maryland, the scandal is that few persons even in Baltimore actually know what it is.”
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?…
Sometime in the early 1900s, Mabel Roberts took a vacation to the Mount Washington Hotel in Bretton Woods, New Hampshire. She returned with recipes from a memorable meal she had enjoyed: fried Sea Bass with Remoulade sauce. She jotted them down into her “Housekeeper’s Casket and Cook’s Delight,” a blank recipe notebook printed by the…