This rich corn soup is not unlike Elizabeth Ellicott Lea’s Corn Fricassee. The flavor of the corn is front and center (or, depending on your palate and your corn, the soup is bland). The attribution in “Maryland’s Way” is “Mrs. Murray’s Bride’s Book, 1858.“ It is possible the recipe is to be found somewhere within…
I’ve never really been a “cake person.” For baking and eating, my memories tend to reside in the pie zone. Then last year, when I graduated from reading the published canon of Maryland cookbooks on to the special collections at Maryland Historical Society, I began to notice a high ratio of cake recipes in personal…
I thought we’d take things back into the 20th century this week. Among the “treasures” acquired in 1960 by the Maryland Department of the Enoch Pratt Free Library (”Maryland Room Acquires ‘Treasures’”, Baltimore Sun, November 1960) is a copy of a cookbook put out in 1948 by the Maryland Home Economics Association. Much like the…
“All that is necessary for the enjoyment of sausages at breakfast, is confidence.” – Baltimore Sun, 1847 Historically, sausage-making has been a winter thing, but the sage in my backyard was out of control so I figured I’d make a go of it. With dozens of recipes at my disposal, choosing one seemed daunting until…
“If the Tomato be as highly medicinal as it has been represented, it may be anticipated that this wine will find favor with the public.” – Milwaukee Sentinal, June 1840 Interspersed with the shrubs, the cherry bounce, eggnog and Fish House Punch in 19th-century Maryland cookbooks are some of the most intriguing and intimidating recipes:…