History Detective

ggo cookbook

“History Detective – For this challenge, you get to be the detective! Either use clues from multiple recipes to make a composite recipe, or choose a very vague recipe and investigate how it was made.”

Using a Family Treasure

For this challenge, I turned to my personal hoard collection of cookbooks. I chose the one that is the nearest and dearest to my heart – the handwritten cookbook of my Great-Grandma Olive. It is written in a journal dated 1914 on the cover.

greatgrandma olive

My Great-Grandma Olive was born in Albion, Michigan in 1880. In 1898, at the age of 18, she married my Great-Grandpa Jud Hoyt, and they were the parents of my maternal grandfather Daryl, the youngest of five children. Olive and Jud were farmers in rural Michigan where they had a self-sustaining farm on land that was homesteaded by Jud’s father, Lewis Hoyt. Their home received electricity in 1944, they did not have running water, and the outhouse was in use as the only means of relief until the mid 1970s. My Great-Grandpa Jud raised draft horses with which they did the majority of their farming. The picture above was taken in the late to mid 1930s.

Within the pages of Great-Grandma Olive’s collection of recipes I discovered a recipe that was very vague – a perfect recipe to use in this Historical Food Fortnightly challenge.

Soldier Cake

The recipe was for Soldier Cake, and it was simply a list of ingredients along with the dates 1917-1919 written next to the title. This meant it was directly from the time of the United States’ involvement in World War 1.

The United States officially declared war upon the German Empire on April 6, 1917. On August 10, 1917, the U.S. Food Administration was established under the direction of Herbert Hoover to manage wartime supply, conservation, distribution and transportation of food. This was largely a voluntary program that relied on Americans’ compassion and sense of patriotism to support the larger war effort.

This included voluntary restriction on meat, wheat and sugar. Individuals were encouraged to participate by modifying eating habits to increase the amount of food that could be shipped to US troops stationed in Europe as well as the people from the Allies who had already been at war for three years. The promotion encouraged eating fresh fruits and vegetables, which would be harder to ship overseas, as well as limiting wheat, another fairly easy commodity to send overseas. As a result of these conservation efforts, food shipments to Europe doubled within a year and consumption in the United States dropped by 15 percent.

Part of the war propaganda included demonization of the German population. I found evidence of a statement or oath that my great-grandmother had included within the pages of her recipes:

the oath

the oath 2

It appears that my great-grandmother did her part with the use of Soldier Cake.

soldier cake

She appears to have written it only to remind herself of some of the key ingredients. There is no time or temperature for baking, there is no mention of flour and there is only the word “Spices”. Another notation that is under each of her recipes it that of “All” underlined and circled. I asked my mom if she knew what that stood for, and she had no idea. So if any of you dear readers have a theory, I would love to hear it!

I began my investigation of Soldier Cake by looking for other recipes called that. I found references online to cakes that were sort of similar, but nothing with the same ingredients. So, then I made an online search with the words “cake, molasses, sour cream, egg” in the search field. That took me to a site that had a recipe for “President Harrison Spiced Molasses Cake” edited by Peggy Trowbridge Fillippone (homecooking.about.com) She states that molasses cake was a particular favorite of President William Henry Harrison, who was the foodie of his day. The recipe source was from The Spice Cookbook by Lillie Stuckey and Avanelle Day, published in 1964.

In the end, I called upon my personal experience and spice imagination to determine what needed to be done with this recipe. I assembled the known ingredients, then raided my spice rack for the rest.

I knew I needed some salt, which was not in the original and I knew I needed flour to get the batter to a cake consistency.

I mixed the known ingredients together, which was a very thin tasteless consistency. From there, I added a little of this spice and that spice. I continued tasting until I had a combination that really hit. At that point I added 1 cup of flour, which was just perfect in turning the thin liquid into a cake batter consistency. The batter filled one 9″ baking pan and I decided to bake it at 350F for 25 minutes. My toothpick came out clean and after some cooling, I turned the cake out into a glass pan.

This was amazing! It was very moist, dense and rich with flavor. In fact as a couple of days passed, it only became more flavorful as it mellowed. I could totally envision my Great-grandma Olive baking this cake as a midday treat, and as firm as it was, it would be a perfect accompaniment to a lunch taken to the field.

The Recipe: My Great-Grandma Olive’s personal recipe collection written in her hand in a 1914 journal, from my personal hoard collection.

The Date/Year and Region: 1917-1919 World War 1 era, made in Michigan (Midwest), however I am not sure the origin of this recipe. I’m guessing Great-Grandma Olive may have heard it from a neighbor or friend.

How I Made It: See above.

Time to Complete: 40 minutes, including spice tasting and baking time.

Total Cost: For me, nothing. I had all ingredients at hand. I would estimate a minimal cost of $5.00-$7.00.

How Successful Was It? Total success! I will definitely make this recipe again. The only thing I would add would be whipped cream, or possibly ice cream.

How Accurate Is it? I used a hand mixer and it was baked in an electric oven. I will say that this just goes to show that molasses was a very good substitute for sugar. I would like to hope that Great-Grandma Olive would approve!

prop6

Next up – Sweets for the Sweet!

I’ll be cooking for you soon!

Amber

Culinary Vices

cut cake

“Culinary Vices – Some foods are really, really naughty. Globs of butter, lashings of sugar and syrup, decadent chocolate and wine. Bring out your naughty indecorous side with foods associated with all the bad things, in the best ways.”

Butter. Sugar. Eggs. Kentucky Bourbon. Just those ingredients alone sound decadent, naughty and bad. I played with all these ingredients for Historical Food Fortnightly Challenge #2 by baking a Lane Cake.

The Recipe, Date/Year and Region:

The Lane Cake started out as a regional dessert in the Georgia/Alabama/Mississippi area introduced by the cake’s developer, Emma Rylander Lane. Ms. Lane wrote a self-published cookbook called A Few Good Things to Eat in 1898. As time went on, the Lane Cake was included in Atlanta Woman’s Club Cook Book (1921), in Southern Cooking (1941) and then in the now-classic To Kill a Mockingbird (1960). With each publication and each new version, different ingredients were added, including nuts, coconut and dried fruits. I wanted to make the original “Prize-Winning Cake” developed by Ms. Lane.

I searched high and low, scouring the internet until my eyes were crossed, trying to find my primary source for this challenge. Ms. Lane’s cookbook is not in the digitized world and is very scarce in the printed world. The best I could do was an article from the Spokane Daily Chronicle printed December 20, 1967 (news.google.com) with both the recipe and an interview with Ms. Lane’s granddaughter, Emma Rylander Law. In the article, Ms. Law states that she had made her grandmother’s prize winning cake exactly as her grandmother did, although modernizing the method of making. She recounted how the Lane Cake was served at holidays and tea-time with guests.

Lane cake recipe

How Did I Make It?

I started by sifting my dry ingredients together, just as the recipe called for, onto wax paper. Luckily, I have a sifter! (Note Wild Turkey bottle in the background – more on that later!)

sifting

I made my batter, using the 1 cup of butter, 2 cups of sugar, and 8 egg whites the recipe called for. Alternating the dry ingredients with the milk called for, the batter became a rich thick mixture, which I poured into 4 9″ cake pans, and baked for 20 minutes.

While my cake layers were baking, I made the custard filling with the 8 egg yolks, 1 cup sugar, 1/2 cup butter, 1/3 cup bourbon, 1 teaspoon vanilla and the seedless raisins. The bourbon and vanilla weren’t added until the custard was made, retaining the alcohol provided by the bourbon. I chose Wild Turkey bourbon for three reasons: It was from Kentucky, my Grandma Myrtle’s childhood state, the company was crafted in 1855 and my husband and I had toured the distillery, exploring the rickhouses where the barrels are stacked to age just right. Mmmm…. I still remember that wonderful bourbon aroma!

THE CUSTARD WAS TO DIE FOR!!!

Seriously. Rich creamy custard with the warm heat of bourbon and just the right amount of flavor from the vanilla and raisins. For Real.

assembly

I assembled my layers with the filling between each layer. It looked really yummy at this point! And I know that the filling was yummy – I couldn’t let the little bit on the spoon go to waste!

After the layering, I needed to make “Boiled White Frosting (from a standard recipe)”. For that recipe, I turned to the White House Cookbook’s version of Boiled Frosting from the 1887 Edition. (digital.lib.msu.eduFour more egg whites, a pound of confectioner’s sugar and some vanilla. I have never made boiled frosting before, and as a result, it took a lot longer than I thought it would. The recipe calls for boiling the sugar and three wine glassfuls of water until it is perfectly clear and threads from a spoon. After what felt like forever, I finally broke out the candy thermometer because I didn’t know when it had hit the threading temperature. After adding the syrup to the egg whites, the recipe said “beat all well together for one half hour.” This girl’s not about to beat that by hand for that long. My Kitchen Aid mixer to the rescue!

The frosting was ready and I frosted the cake, taking care to keep filling from getting out from under the layers.

completed

Time to Complete: About two hours – longer than it probably should have, but it was mostly due to that frosting. However, I did follow the directions and let the cake age for two days before eating it on the third day.

Total Cost: About $25.00. I needed to get a new bottle of bourbon and that was the most expensive ingredient.

How Successful Was It? It was good! The cake was dense, but not hard. As I said before, the filling was fabulous. I could eat the filling all by itself and be happy with that! And the frosting was ok, but it tasted like marshmallow fluff, which I am not a huge fan of. It was super rich. A very fine sliver is really all that was needed.

cake slice

How Accurate Is It? I used an electric stovetop and oven for both the filling and the cake, as well as my Kitchen Aid mixer for that frosting.

Did you total all the decadent ingredients? 3 cups of sugar, a pound of confectioner’s sugar, 1 1/2 cups of butter, 12 eggs and 1/3 cup of bourbon.

Next up – History Detective! I’ll be cooking for you soon!

Amber

 

 

Meat and Potatoes

FullSizeRender_1x

“Meat and Potatoes – They’re a staple for the tables in the most rustic cottages as well as the fanciest banquet tables – and it’s also an idiom meaning a staple or the most basic parts of something. Make a historic “meat-and-potatoes” recipe – however you interpret it.”

Discovering the challenge Historical Food Fortnightly was an exciting moment for me. It allowed me to do three of my favorite things – read history, research and cook! I excitedly looked at all the challenges and pored through my hoard collection of vintage cookbooks. I have been blessed, just like my Grandma Myrtle, in that I can read a cookbook like a novel – reading the ingredients and how to put the dish together, imagining the combination of flavors and textures, smelling the outcome with the olfactory portion of my memory. As I looked, and read, and imagined the recipes I could use for each of the challenges, I decided I would use the cookbooks I personally own for as many of the challenges as possible.

FullSizeRender

The first cookbook I decided to use was “The Every-Day Cook-book and Encyclopedia of Practical Recipes” by Miss E. Neil, published in 1892. I purchased this gem at an auction that was JUST COOKBOOKS!!!! I thought I was in heaven that day. I was competing against ladies that looked like my grandma for all these different cookbooks and they were cut-throat! Don’t let that white hair fool you. Those ladies were just as serious about their purchase of cookbooks as a heart attack. And I know the auctioneers were surprised at the intensity of the bidding. At the end of the day, I was able to come away with Miss Neil’s guide. As I looked over my collection, I came to the conclusion that a basic cookbook would be the perfect choice for a basic meat and potatoes dish.

FullSizeRender_1

A GOOD DISH.

I decided after reading through the directions that I would need to precook my meat, which I chose as a three pound chuck roast, due to the fact the baking would need to be short, just long enough to warm the dish. Because I was making this for Sunday dinner, I decided to use my crock pot for the cooking of the meat. I only added a little salt, pepper and water with the roast in the crock.

While my potatoes were boiling, I set in to mincing the meat. Basically, I just sliced it across the grain in half inch slices, and then separated the meat fibers so it was loose. I covered the bottom of the pan with the meat and added the pinches of seasonings according to the directions. My very sharp chef’s knife, which I refer to as Jason, made quick work of the task.

FullSizeRender_2

FullSizeRender_3

I used two and a half pounds of potatoes along with a half pint of cream and four tablespoons of butter and a couple shakes of my salt shaker. They mashed beautifully.

FullSizeRender_4

I covered the meat with the mash, and then whisked an egg and about a quarter of a cup of cream to pour over the top.

At this point, I covered it with foil and transported it to my parents’ house. They knew I was bringing Sunday dinner, and they knew I was using them as the guinea pigs to my first HFF challenge. I asked my mom to preheat the oven to 350 F, and put the pan in for about 15 minutes. After checking the top to see if it had browned yet, I decided that I needed a hotter oven so I upped the temperature to 425 F, resulting in a nice toasted top after 10 minutes.

IMG_3374

My family eagerly dug in for dinner. Everyone liked it. My mom said she would give it an A.

IMG_3375

What they liked – the enhancement the addition of cloves gave to the beef. I have never added cloves to meat. I have always seen it as a dessert-type of spice. However, after this dish, I think I will experiment a little more in using it for savory dishes.

What they didn’t like – it seemed kind of dry. My husband added extra butter to the top. I had planned on using my drippings for a gravy to accompany the dish, but had forgotten to make it during my preparation time. I definitely think it needed it, and it would be an easy addition to make.

So here it is…

The Challenge: A meat and potatoes dish.

The Recipe: Was found in The Every-Day Cook-book and Encyclopedia of Practical Recipes by Miss E. Neil.

The Date/Year and Region: The book was published in 1892 by Regan Printing House in Chicago, IL, so I believe this recipe would be considered Upper Midwest.

How Did I Make It: See above.

Time to Complete: It took approximately 90 minutes to make this dish. That includes my oven temperature adjustment and extra time, but does not take into account the overnight cooking of the roast in the crock pot.

Total Cost: $15.00  The roast was the most expensive ingredient at $13.00.

How Successful Was It? It tasted good, and looked great. If I were to make it again, I would increase the amount of cloves I used. I had followed the directions and used a pinch, but I would have liked it just a little more spicy. I also would have made gravy to serve with it.

How Accurate Is it: I used a crock pot for the roast, an electric stove for the potatoes and a gas stove for the completion. But those potatoes were mashed by hand – no mixer for this girl!

Next up – Culinary Vices! I’ll be cooking for you soon!

Amber