Monday, April 27, 2015

Angel Food Cake

Made with beaten egg whites and no butter, Angel Food Cake is a sponge cake NOT a white butter cake (like Silver Cake, Lady Cake, Snow-drift Cake, or Cornstarch Cake).  And the first printed recipe was years before the Boston Cooking School Cook Book, 1884.

Monday, April 20, 2015

A Pyramid of Cakes

Layer cakes became very popular in the 1870s and continued for a century. They featured different colors, flavors, and even a variety of fillings on each layer.  An early description from 1839 is for a special occasion cake - tiered like our wedding cakes.  In 1907 an entire book  One Hundred and One Layer Cakes by May Southworth was published.

Saturday, April 18, 2015

Eating Through Time: Food, Health and History

The New York Academy of Medicine Library in NYC has been collecting since it opened in 1847 and has over 10,000 food/health related items.  And what a collection! The library owns one - there are only two - Apicius’ De re culinarie, a Roman cookbook. HERE   Also books by the greats: Scappi (man and cauldron image, left), Careme and others. Throughout this year there will be a series of lectures and an all day event on October 17. Recap HERE

Tuesday, April 14, 2015

Shish ka bob or cubbub

Get out the grill!  An 1815 encounter with the dish was described by an American cookbook author who pondered "does he mean that the skewers run through the meat?"

Monday, April 6, 2015

Lolling and the "boarding house reach"

Reaching across 3 or 4 people for a dish "is not only vulgar, but inconvenient."  FOUR persons - what a loooong boarding house reach!  Before there was 'lolling about' there was lolling. The American edition of Chesterfield's contained several new rules written by a Philadelphia lawyer in 1828.