The books that got me curious about Maryland food were not Maryland cookbooks, strictly speaking. This cookbook set had been a constant in my household growing up, and I never thought of them as regional at all, despite the “Southern” in the name.
On my mother’s kitchen bookshelf they served as a source of inspiration and reference. Everything we could need was in “The Southern Heritage Cookbook Library.” When, as a child, I wanted to try and make cheesecake. We turned to the “Just Desserts” volume which gave us a decadent cake with mounds of cream cheese and sour cream, seven eggs, and which required about five hours in the oven.
That cake became an annual birthday tradition for me and it was what eventually led me to discover the concept of “Maryland food.” Feeling nostalgic in my 20s (and wanting to impress my friends), I borrowed “Just Desserts” for that cheesecake recipe. Thumbing through the book I noticed all of the information – illustrations, ephemera, anecdotes. I fell in love with this cookbook in a new way, and I began to acquire copies of the entire series for myself.
Illustration from “All Pork”
Eventually, I noticed various recipes with names like “Old Maryland Baked Ham,” “Maryland White Potato Pie,” and “Maryland Fried Chicken.” Aside from feeling surprised to see Maryland in a cookbook dedicated to the South, I was surprised that Maryland had any food tradition outside of crab cakes. Some of these dishes were unknown to me. I had to try them for myself. And maybe… blog about them?
So here we are.
The Southern Heritage cookbook series was first published in 1983 by Oxmoor House (Southern Living Magazine.) My mother remembers it as a subscription – one book a month for 19 months (the 19th is a master index to the entire book set). Copies of any of the books can now be found cheaply online, or occasionally in thrift stores or Book Thing in Baltimore.
Several of the cookbooks (e.g. “Company’s Coming,” “Sporting Scene,” “Breakfast & Brunch”) take a menu-based approach, listing a sample menu with the story behind them.
menu in “Company’s Coming” volume
For example, “Maryland Garden Pilgrimage Luncheon” features:
- Old Durham Church Crab Cakes
- Green Peas with Spring Onions
- Cold Slaw
- Jubilee Rolls
- Maryland Fudge Cake
- Glazed Strawberry Tarts
The “Cakes” book or “Plain and Fancy Poultry” might include recipes but also instructions on icing a cake or trussing a chicken, respectively.
Basically, they were the only reference I needed throughout my 20s, right up until I decided I wanted to, say, try to cook Vietnamese food… or to collect every Maryland cookbook just for the heck of it.
While it is true I now have many more ‘authentic’ sources for Maryland recipes, the Southern Heritage Cookbook library has continued to be a useful reference and a visual delight.
The weathered page of my beloved cheesecake recipe
Two Illustrations from “Cakes”
menu in “Family Gatherings” volume
Recipe:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2.5 cups cooked mashed sweet potatoes
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- .5 teaspoon ground nutmeg
- .25 teaspoon salt
- 1 teaspoon vanilla extract
- .5 cups flaked coconut
- .5 cups chopped pecans
Cream butter. gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sweet potatoes and beat until blended.
Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; gradually add to sweet potato mixture, beating well after each addition. Batter will be stiff. Stir in vanilla, coconut, and pecans.
Spoon batter into a well-greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until take tests done. Cool in pan 15 minutes, remove to rack and cool completely.
May be glazed with lemon or orange glaze if desired.
Recipe adapted from Southern Heritage “Cakes” cookbook
Recipe notes: This is not a Maryland recipe as far as I know but it was very tasty; “a keeper” as they say. I’ll probably make this in the fall with black walnuts.
