(Note: A version of this article originally appeared as a patrons-only post on Patreon.) 
​
Rømmegrøt is a Norwegian immigrant food that has been part of my life for a very long time. When I was just a baby, my mom told me, she took me to the big annual summer Scandinavian Festival in my hometown. My Grandma Ruby (mom's mom) was visiting and unbeknownst to mom, fed me some rømmegrøt. I was apparently hooked from the start.

Rømmegrøt has all the makings of a good baby food, and is often associated with births and holiday celebrations. Rømmegrøt is a type of flour and cream porridge. Very thick and smooth and rich, it's typically served at Christmastime here in the U.S., although historically it was also served at midsummer and other special occasions. Serious stick-to-your-ribs food, it joins a long line of other, grain-based pudding type dishes throughout Europe. 

In Norway, it is often left out on Christmas Eve as a treat for the nisse - the red-capped house elf who cares for animals and the home during the winter months. Artist Lennart Helje made some of the most famous tomte/nisse paintings around. Nisse are said to be friends with all animals, with special affinity for cats. But I love the Helje paintings featuring foxes the best.

Rømmegrøt in Norway was typically made with soured cream and was more often served with dried meats than cinnamon and sugar (a much later addition). In fact, if we break down the word we get "rømme" or sour cream and "grøt" or porridge. Modern Norwegian recipes usually call for dairy sour cream today. But they have a very different flavor from the kind I grew up with. 

As my mother pointed out, rømmegrøt is easy to make, calorie-rich, and tastes special without costing that much. Typically reserved for very special occasions like Christmas, midsummer, and births, rømmegrøt was also used as a food for new mothers to help build up their strength, which makes sense considering how rich-tasting it is.

In the United States, ready access in the late 19th and early 20th century to refined white flour and sugar made rømmegrøt easy and cheap to make if you kept dairy cows, like my great-grandparents on my mom's side of the family. It's not clear why Scandinavian Americans stopped using sour cream, but my guess is that because most American dairy farmers were sending their milk to cooperative dairies, instead of processing it at home, they had far more access to heavy cream than sour cream. In fact, both sets of my mom's grandparents were dairy farmers, and during the Great Depression, the "cream check" from the dairy was often the only thing keeping the family in store-bought goods. The cows, chickens, and huge kitchen gardens did the bulk of the heavy lifting in feeding families of 11 and 10 children, respectively. 

Although I have eaten rømmegrøt many a time at Scandinavian heritage festivals, those are few and far between out here in the Northeast. So I decided to try my hand at making rømmegrøt from scratch. I decided to use a recipe from the 90th Anniversary Elim Lutheran Church Cookbook, which was the church my grandfather (dad's dad) was pastor at for decades.

This recipe comes from Nellie Anderson and Erna Tronsgard - two ladies I never met, but likely my grandmother Eunice (who also contributed a recipe to this cookbook) knew well. Here's their original recipe:

1 pint heavy cream
1 cup boiling milk
1/2 cup flour

Bring the cream to a boil and boil for 10 min. Sift in flour, reduce heat and stir until thick. In a few minute the butter will separate - remove this and save. Add milk which has been brought to boiling, add a little at a time, stirring hard. This will get smooth. This will get smooth. Now add 1 tablespoon sugar and 1/4 teaspoon salt. Ladle in dishes, top with cinnamon, sugar, and the butter that was cooked out.

With only three cups of liquid I knew this recipe wouldn't make much, and I wanted to make a big batch, so I doubled the recipe:
1 quart heavy cream (4 cups)
2 cups boiling milk
1 cup flour

I found a few tiny issues with this recipe. The first one is that 1 cup flour seemed like too much, so feel free to make it a scant cup, or add more hot milk. The other is that as you are boiling the cream, you have to keep stirring or it will boil over!

Once you add the flour, you're essentially making a type of roux, which is why a sauce whisk comes in very handy for this type of thing. The key is to keep stirring ​as it keeps cooking and then all of a sudden the mixture will "break" and the butter will automatically cook out by itself! Let the butter keep cooking out and use a deep spoon or small ladle to remove as much as you can (reserve the melted butter for topping later). Then add the hot milk and beat vigorously until smooth - it will look like a very thick white sauce. Then add the salt and sugar which are listed in the instructions, but not the "top" of the recipe measurements. Because the recipe was written by home cooks, not polished, published professionals!

As you can see, mine turned out VERY thick, and it will only thicken more as it sits. I had JUST enough milk left (trying to eat down the fridge before going out of town for the holidays), but I would add more in the future. 

Serve it warm or hot with cinnamon and sugar (pre-mixed is best) and traditionally it's also served with some of the melted butter on top. I find that to be too rich, for me. I like a lot of cinnamon and sugar with mine, as this is not really sweetened at all. But it's nice for people to be able to add theirs to taste. 

No lie, I added more cinnamon and sugar to this bowl after tasting, because even though the recipe calls for a smidge of sugar, it's really not sweet at all. And this is about the serving size you want at it is extremely rich. But some folks like to add the butter back as a topping, and if you were living in dark, frigid, 18th century Norway, you'd probably want all the extra fat you could get in your diet. However, the butter is always too much for me. I've yet to find a decent use for the leftover semi-clarified butter, however. Maybe I just need to use it on bread! Or maybe lefse? But that's a Scandinavian treat tale for another day.

My mother-in-law, who had never had it before, said the flavor reminded her of rice pudding, which it does - creamy and thick and cinnamon-sugary. And rice pudding is super common in Norway and other Scandinavian countries at Christmastime. But rømmegrøt is much older, as rice was not imported to Scandinavia until the 18th century. 

To me, it tasted of nostalgia. Made me think of summer Scandinavian festivals, but still tasted like Christmas and the Midwest. With the advent of central heat, rømmegrøt is definitely not an everyday food, but it still connects us to the past in a way that reading about it never quite does. 

Have you ever had rømmegrøt? What Christmas food traditions in your family bring back fond memories or connect you to your heritage?

​The Food Historian is supported by patrons on Patreon, subscribers on Substack, and people who leave tips. Your support helps keep this blog free and open to everyone. Thank you!

It's Thanksgiving! So I thought I'd do another deep dive into a little cookbook I got years ago (here's the last one). This time I thought I'd tackle one of my favorite pies - pecan pie - by my favorite First Lady - Eleanor Roosevelt.

Pecan pie is a perennial Thanksgiving favorite, but it is actually a very recent addition, dating back only to the late 19th century at the earliest. But it was popularized in the early 20th century, thanks in part, perhaps, to Eleanor Roosevelt.

Eleanor Roosevelt was not famed for her cooking prowess, or her palate. About a decade ago I toured Val Kill Cottage in Hyde Park, NY - Eleanor Roosevelt's private refuge away from her mother-in-law. Unfortunately the tour guide I had was an older gentleman with a folksy air and a rather misogynistic take on Eleanor - he gleefully recounted her inability to cook anything other than scrambled eggs and toast, and her obsession with denying poor Franklin the foods he loved. 

Franklin and Eleanor's opposing ideas about food represented the two warring food trends of the 1930s - between epicures concerned about disappearing regional foodways, and home economists bent on providing nutritious and low-cost meals in the face of the Great Depression. Franklin was an epicure who wanted to eat well and expensively - filet mignon, salmon, caviar. After attending boarding school in London, Eleanor had worked in a settlement house in New York City - she had been educated as many wealthy young women at the time, but after much tragic loss in her childhood, she was determined to chart a different course than the brainless society debutant so familiar at the time. Although she taught dance and calisthenics at the settlement house - not nutrition - she likely absorbed some of the ideas about nutrition and home economics from that experience. 

The New Yorker did an excellent article several years ago on these competing trends of the 1930s. Unfortunately for Franklin's refined appetites, Eleanor and the home economists won. The USDA founded the Department of Home Economics in 1923 (likely inspired by the development of Home Bureaus to answer to Farm Bureaus in World War I). And when the Great Depression hit, Eleanor didn't want the White House to maintain a slate of menus more reflective of the Gilded Age opulence than the financial reality of most Americans. Her menus balanced nutrition and price - but flavor was low on the priority list. White House head cook Henrietta Nesbitt agreed, and made famously bad meals. The White House was no longer a place to enjoy good cooking at political banquets. Instead, it reflected the worst of home economists' opinions on food, taste, and morality. 

Eleanor's notorious lack of interest in food is why I was surprised to see this recipe in the above cookbook, Hollis Pantry Secrets, published in 1946 in Hollis, a community in Queens, NY. Of course, there were a number of famous people in the cookbook, including Elizabeth Trump. But Eleanor didn't have much of a connection to Queens. She grew up visiting her grandmother in Tivoli, NY (far north on the Hudson River), her uncle Theodore Roosevelt's home in Oyster Bay, NY (way out on Long Island), and then her husband's family home in Hyde Park, NY. Did she know someone who was organizing the cookbook? Or was her submission the same she sent to community cookbooks around the country? 

​Let's take a look at the recipe:

3 eggs.
1 cup brown sugar.
1 tbsp butter.
1 cup corn syrup.
1 cup pecans. 
1 tsp. vanilla.
a few grains of salt.

Cream butter and sugar and add syrup, well-beaten eggs, salt, and vanilla. When mixed add the finely chopped pecans and turn into a pie-plate lined with pastry. 

Bake in a modern oven until firm.

Walnuts may be substituted.

The recipe itself is simple and the prose spare and uncomplicated - reflective of Eleanor's personality and beliefs. 

It was not uncommon for first ladies of all levels, from Governor on up, to have a special recipe to share with constituents when asked. In fact, this cookbook also includes a recipe from Mrs. Thomas E. Dewey (wife of New York governor Thomas Dewey) for soybean cookies - far less palatable than pecan pie, that's for sure! It strikes me that this recipe was likely was the one Eleanor used at home. But why pecan pie? 

A friend of mine is a historian who specialized in Eleanor Roosevelt history when she worked for the National Park Service. Her theory is that all the time the Roosevelts spent in Warm Springs, Georgia may have influenced Eleanor's decision to use a pecan pie recipe rather than a more typically New York recipe that reflected her Dutch origins. 

The history of pecan pie is a bit murky. Some sources claim it dates back to the French colonial days of Louisiana. Pecans are native to the lower Mississippi River valley (including Louisiana), eastern Texas, and northern Mexico. But they did not come into commercial cultivation in the United States until the 1880s. Although pecans show up in cookbooks and magazines as part of the nut course for fancy dinners throughout the 19th century, they are used in very few published recipes prior to the 1890s. Pecan meal shows up in a pie crust recipe from the John Harvey & Ella Kellogg's Health Reformer magazine in 1894, but the Kelloggs routinely used nuts as meat and grain substitutes. While popular, their recipes weren't exactly standard household fare.

The earliest known recipe for "pecan pie" comes from Harper's Bazaar in 1886, which calls for the pecans to be cooked in milk and then added to a "rich custard" baked in a pie crust. Not quite the same as our modern incarnation. Sarah Tyson Rorer's column in the July, 1898 issue of The Ladies Home Journal includes a recipe for "Texas Pecan Pie" from Mrs. M. B. which sounds very familiar, except for the addition of an egg white meringue on top! The meringue persists on top of pecan pie; the 1901 Twentieth-Century Cook Book says to bake it in a "rich paste" (a.k.a. pie crust) like a custard. The October, 1910 issue of Good Housekeeping also calls for pecan pie with meringue. The San Francisco Bulletin's cookbook, published in 1917, also calls for meringue in a recipe submitted by Mrs. H. J. Warner. The June 3, 1915 issue of The Wisconsin Agriculturalist includes a recipe for a strange mashup between pecan pie and lemon meringue pie - calling for just a half a cup of pecan nutmeats and the juice of one lemon in addition to the egg white meringue. Notes on the Early History of the Pecan in America, published in 1919 by USDA scientist Rodney True, includes a whole section on pecan recipes furnished by the president of the Texas Pecan Growers' Association, including the now-familiar recipe with meringue, but also a molasses-based pecan pie recipe which seems much closer to the corn syrup modern version we're familiar with today. 

Pecan pie remained fairly rare, however, as in 1924 even the National Pecan Exchange News expressed disbelief. Their Domestic Science Department wrote:

"Who ever heard of making pie out of nuts?" This is what we said when we saw a recipe in the Country Gentleman a recipe contributed by Mrs. Bessie Underwood, Denton, Texas for pecan pie. The novelty of the thing appealed to our appetite; and, having resolved not to risk another recipe on our readers without having either Miss A. B. Degree's stamp of approval or having tried it ourselves, we left an order with our chef to have one done according to the recipe appended below. We have passed through all the stages of boyhood's favoritism for green apple pie, gooseberry pie, blueberry pie, mince pie, cherry pie, and had reached man's estate with a settled preference for lemon pie. We claim we know a good pie when we set our remaining teeth in one. The Pecan pie was the surprise of our life. Mother was a cook unexcelled, but, verily, mother never made anything like this. Try it. 

The recipe included calls for a scant 1/2 cup of pecans and meringue. 

The earliest recipes for pecan pie using corn syrup arrive in the 1920s. One comes from Marian Cole Fisher's Handbook of Cookery, published in 1927. Like its earlier molasses-based ancestors, this recipe does NOT call for meringue. Another earlier recipe, from 1925's 800 Proved Pecan Recipes, is titled "Molasses Pie," but then goes on to describe a pecan pie made with Karo (corn) syrup - nary a drop of molasses in sight. 

​Corn syrup production dates to the late 19th century, and in 1902 Karo syrup was introduced, in a variety of flavors. Created by the Corn Products Refining Company (along with Mazola corn oil and Argo corn starch), Karo became popular enough that the brand name came to mean "corn syrup" in many households. There were three types - blue label, which was dark and caramelly; green label, which was maple-flavored, and red label, which was light-colored and often flavored with vanilla. Eventually the green label was dropped and dark and light corn syrup began to be referred to without the label color, although Karo brand still uses those colors today.

Initially, Karo syrup was marketed primarily as a substitute for maple syrup, and advertisements usually showed it being used on pancakes and waffles. The primary recipe of the early 20th century that featured Karo syrup was divinity fudge. Company lore indicates that pecan pie made with Karo syrup was invented by a company executive's wife in 1931. But as we've seen, Karo syrup was used in pecan pie as early as 1925. And I found this 1928 newspaper article from Nowata Oklahoma, which has a recipe for "Karo Pecan Pie" shared by a cooking school instructor as a "variation on custard pie." In January, 1931, Mrs. A. U. Given got her "Karo Pecan Pie" recipe printed in the Elizabethton, Tennessee newspaper. In February & March, 1931, Mrs. Frank Herring's "Karo Pecan Pie" was shared as a "Favorite Recipe" in newspapers throughout Oklahoma and Mississippi. By 1931-32, there were "Karo Pecan Pie" categories in county fairs, in reports of committee meetings, and even on restaurant menus. A 1931 pie contest in Shawnee, Oklahoma contained a number of pecan pie entries (with recipes!), and multiple nut pie recipes, not all of which called for Karo syrup, although the second-place winner was a pecan pie that used karo syrup. It was clear, however, that "Karo pecan pie" was becoming increasingly popular, alongside un-branded pecan and other nut pies. ​

Franklin Delano Roosevelt was diagnosed with polio in 1921 (although modern medical experts now think it may have been Guillain-Barré syndrome). In 1924, he visited Warm Springs, Georgia, hoping that the natural springs there might help cure his paralysis. The waters offered no permanent cure, but the buoyancy allowed him to stand for the first time, and the warmth and a regimen of swimming soon increased his strength, especially in his legs. A nationally syndicated article featuring him and his health struggles soon brought polio patients from around the country to Warm Springs in hopes of a cure. Franklin returned every year from 1924 on (except for 1942, when he was dealing with WWII). In 1932, while still governor of New York, he and Eleanor built a cottage in Warm Springs, Georgia that later became known as "The Little White House." 

The interactions the Roosevelts had in Warm Springs, GA influenced their public lives and public policy. In 1936, FDR commissioned the Eleanor Roosevelt School in Warm Springs, with funding from the Rosenwald Fund, which built quality schools for African American children in the rural south. It was last Rosenwald school to be built.

Warm Springs was known for its hot springs more than anything else, but it was in the middle of pecan grove country, and is likely where the Roosevelts first encountered pecan pie, especially since they often celebrated Thanksgiving there.

On November 29, 1930, shortly after Thanksgiving, the residents of Warm Springs treated FDR to a possum hunt and dinner. The dinner included pecan pie, and both Franklin and Eleanor were present.

Eleanor spent less time in Warm Springs than Franklin, but she was there for Thanksgiving in 1938 and again in 1939, as she recounted in her nationally syndicated newspaper column, "My Day."

November 23, 1939 - WARM SPRINGS, Ga., Thursday—Here we are in Georgia celebrating Thanksgiving Day, but I do not know how many of my readers will be celebrating it on this same day! Just for my own satisfaction I am going to put down some of the things for which I am grateful, and for which I will willingly be thankful on both the 23rd and the 30th if necessary.

I am thankful that I live in a democracy and that it is in the United States of America. I am thankful we are not at war. I am thankful that more of our citizens are thinking about their government today and are realizing their obligations to that government.

I am thankful that I can think as I please, and write as I please and act as I please, within certain limits which guard these same liberties for other citizens. I am thankful that in this country, courage can still dominate fear. I am thankful for the answering smile of the passer-by, and the laughter of children in our streets.

Even here in Warm Springs, where many people are facing handicaps which must give them moments of stark terror when they are alone, they can still manage to meet the world with a smile and give one the feeling of a marching army with banners flying.

Do you remember my mentioning a manuscript written by a blind woman who learned to live alone? Now I have been asked to go to see her. The book had so much courage in it that even though I am half afraid of shattering an illusion, I think I will take a chance and go. We always picture to ourselves what kind of person it is who has written something we like, and are a little afraid we may not like the real person as well. Yet I may find a new friend, which is always a delightful experience.

It is a curious sensation to be putting on summer clothes again and adding a few days to a season you felt was over for another year. At this season down here there is always a tang and a sharpness in the air of the Georgia hills, in spite of soft breezes and warm sunshine, and walks in the woods are a never ending joy.

There are two swimming pools here, one in which the patients take their exercise, the other in which they play. If ever you feel creeping over you a sense of impatience with the work you have to do, which may be somewhat monotonous and slow in showing results, just come down here and stand around the exercise pool for a while, then go out to see a light-hearted game of ball after the work is over. Day in and day out for months, perhaps for years, this exercise work must go on. If watching this does nothing more for you, it will make you feel you should never be sorry for yourself.

Whichever day you celebrate Thanksgiving, my wish for you is that you may have something to be thankful for no matter how dark your clouds may be, and above all may hope and faith in the future always be with you.

E. R.

The following day, on November 24, 1939, Eleanor recounted actual Thanksgiving, but with no mention of her own Thanksgiving dinner, or whether or not they had pecan pie:

November 24, 1939 - Thanksgiving Day in WARM SPRINGS, Ga.—A blue sky overhead, a warm sun, and yet enough chill in the air to make a brisk walk pleasant. In the evening, a great log fire on the hearth gives added cheer. We are alone for lunch, but tonight we will eat our turkey with the patients and guests in Georgia Hall.

Many messages have come to us this day which warm the heart. I feel each day an increasing gratitude that I am a citizen of the United States at peace and free.

I have just received a little bulletin published by the Washington Electric Cooperative of East Montpelier, Vermont. The bulletin is only two months old, but I predict it will appeal to its circulation. There is a poem glorifying electric lights for rural areas and a practical New England item on a nearby page, which says: "Under the Rural Electrification Administration, lines are being built at a new cost of about $810.00 a mile. Before Rural Electrification Administration days, $1,500 was considered low."

The question and answer department in this little bulletin amused me, particularly the answer to the question: "If I should want to do something to my wire, is it all right if I put a ladder on the pole and turn off the transformer?" The answer ran: "It is a convenient way out. In order to save trouble for your family we suggest that you make the funeral arrangements first and leave a note for the police so that they will not think it was murder."

I think we all enjoy keeping in touch with the human side of the REA movement. Like all other things which the Department of Agriculture has a hand in these days, there is a conservation side to rural electrification which affects the lives of human beings. Men and women can get more joy and ease out of life when they have electricity to work for them on the farms.

One farm wife in Knox County, Ohio, tells the story of her new electric range and its uses in harvest time. She fed as many as twenty and thirty men at times and her meals were not light luncheons, for farm hands like real food. "Pies and fried chicken and baked beans," writes this farmer's wife, "were what I served." Yet her monthly bills with all this cooking never amounted to more than $6.57. Besides the range she had a radio, electric lights, a washing machine and an ironer and her farmer husband uses electricity on his corn shellers, emery wheel and cream separator. If this isn't a story of a better life on a farm, then I do not know what it is.

E.R.

Eleanor's mention of the Rural Electrification Act (REA) while in Warm Springs was likely not an accident. Some historians speculate that FDR's encounter with high electricity prices in Warm Springs was one of the inspirations for the Act, along with other New Deal policies.

Eleanor would not write her column from Warm Springs for another two decades. Devastatingly, she was not there on April 12, 1945, when he died of a massive stroke  in The Little White House in Warm Springs. Instead she briefed Vice President Harry Truman on her husband's death, and then flew south to make funeral arrangements.

Whether or not Eleanor was thinking of her husband's love of Warm Springs and Georgia when she submitted a pecan pie recipe to the "Hollis Pantry Secrets" cookbook in 1946 we may never know. But it wasn't the first time she had submitted a pecan pie recipe to a community cookbook. As early as 1934, she was sending pecan pie recipes out upon request, and referencing pecan pie as being served at the White House.

There was also a recipe circulating called "White House Pecan Pie" as early as 1938. Was this Eleanor's recipe? Well, maybe? But more likely it was named after White House Brand pecans, as the recipe is not an exact match for Eleanor's.

But if Eleanor was not much of a cook, who came up with the pecan pie recipe? Well, we may never know its true origin, but the recipe Eleanor submitted to newspapers and "Hollis Pantry Secrets" is almost verbatim the pecan pie recipe White House cook and housekeeper Henrietta Nesbitt published in her 1951 cookbook, The Presidential Cookbook: Feeding the Roosevelts and Their Guests. 

I find it ironic that the much-maligned housekeeper and wife who tried to keep Franklin in simple, low-calorie foods would propagate one of the richest pie recipes out there for the general public. Still, it's easy to see why pecan pie became such a national favorite in the early 20th century - it's one of my favorites, too! 

Of course, my encounters with pecan pie were largely by accident. My mom once told me that when she and my dad were first married, my dad's mother made pecan pie for Thanksgiving. Because my mom's family were living in Ohio, Grandma mistakenly thought they were from the South, and made pecan pie to make Mom feel more at home. Of course, Mom had only moved to Ohio her senior year in high school and was, in fact, born in the upper Midwest. Still, it was a sweet gesture, and one that I appreciated, as pecan pie became a regular Thanksgiving player, and by extension my favorite as a child.

What kind of pie is your favorite? What will you be having for Thanksgiving? 

​If you'd like to read more about Warm Springs, GA and its connection to the Roosevelts, check out the book Hi'ya, Neighbor by Ruth Stevens, published in 1947 and containing first-person accounts of Warm Springs during the Roosevelts' tenure. Happy reading!

​The Food Historian is supported by patrons on Patreon, subscribers on Substack, and people who leave tips. Your support helps keep this blog free and open to everyone. Thank you!

A few weeks ago I found myself in used bookstore heaven. Catnap Books in Schoharie, NY is a classically old-fashioned bookstore. Tucked away in the back by the office was heaven - four full shelves of cookbooks, the vast majority of them vintage ones. I easily spent $100 that day and could have spent more. One of the books I bought was Rain, Hail, and Baked Beans: A New England Seasonal Cook Book by Duncan MacDonald and Robb Sagendorph. Originally published in 1958, it's one of my favorite styles of cookbooks - a vintage, scratch cookbook that hearkens back to an earlier time. There are nine chapters for each of the NINE seasons of New England (not four, not six), which I loved. Much more sensible. And for those who are interested in the history of early 20th century inns and food tourism, there's an index of New England Inns and their recipes in the back, too. 

I've talked before about why Americans all over the country think of New England when they think of fall, but being in such close proximity to it (New York is ALMOST New England), I can appreciate the sentiments. When I opened the book for a read-through, I was pleasantly surprised to see that the first chapter was "Early Fall" - clearly the authors thought fall was the best time in New England back then, too. 

It's a quick and delightful read, although some of the recipes seem more 1950s-flavored than 18th or 19th century. I turned to it when I had a little dilemma I wanted to solve. I had leftover homemade applesauce I needed to use up before it started to ferment in the fridge, so I wanted a classic applesauce spice cake recipe. And since I love putting fruit in things, I wanted to add blackberries. Last year I made apple blackberry crumble, which was divine, but I felt like something different this time around. ​

This recipe was a fairly classic spice cake recipe, but I liked that the immediately previous recipe calls for cooking apples to make your own sauce, which I appreciated, having done the exact same thing not quite a week earlier. Here's the verbatim:

1 teaspoon baking soda
1 tablespoon warm water
1 cup applesauce, unsweetened
1/2 cup sugar
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1 teaspoon vanilla
1/2 cup molasses
2 cups flour, sifted
1/2 teaspoon salt
1/2 cup seedless raisins, chopped
1/2 cup walnuts

Dissolve soda in water and stir into applesauce. Mix sugar and spices. Cream sugar mixture and butter. Stir in applesauce and vanilla. Add molasses, then stir in flour sifted with salt, raisins, and walnuts. Bake in a greased 9-inch tube pan in a moderate oven (350 F) for 40 minutes.

I made a few modifications for my recipe, the two largest being substituting blackberries for the raisins and walnuts, and not baking it in a tube pan, because all I had was a bundt pan, and that's not quite the same thing. 

I also realized halfway through that I didn't have enough molasses - only about a 1/4 cup. Unwilling to run to the store, I rinsed the bottle with a little hot water, and filled the rest with maple syrup. This made the batter rather runnier than it probably should have been, but the molasses also gave the cake an intense molasses flavor which drowned out the apples entirely. 

Because the cake was so moist and because I baked it in a 9" round pan, instead of a cake pan, I baked it for quite a bit longer than 40 minutes - it ended up being over 60 minutes until the cake sprang back properly when touched, and even then it was very soft in the center still. 

Despite being more molasses-y than I would have liked, and moister than it was probably supposed to be, it still turned out deliciously, and was a huge hit with my husband, for whom dry cake is anathema. It definitely had all the right flavors for fall and New England and as a bonus, it used up both the homemade applesauce in my fridge and a carton of blackberries languishing in there, too. And what better way to honor New England food traditions than to be frugal and not let autumn produce go to waste? 

What do you think - is this a cake you would like to try? Have you read Rain, Hail, and Baked Beans? If you haven't, luckily for you HathiTrust has digitized the whole thing. Happy reading!

The Food Historian is supported by patrons on Patreon, subscribers on Substack, and people who leave tips. Your support helps keep this blog free and open to everyone. Thank you!

Happy Valentine's Day, dear readers! I'm not typically one for Valentine's Day (although I've written about it here and here), but this year we decided to celebrate a friend's birthday with a Valentine's Day-themed tea party!

I will admit the idea started with cute pink tea cups, spoons, and tea bag rests I saw at Target, and it kind of snowballed from there. But if you've been a longtime reader you'll know how much I enjoy designing and putting on tea parties (see: here, here, and here). I have an addiction to vintage dishes and linens, so it only seems fair that I drag them out every now and again. 

This tea party does not have any particular historical recipes attached to it, although every time I throw one I feel I am following firmly in the footsteps of my home economics predecessors, many of whom enjoyed a themed party even more than I do. 

Half the fun of throwing parties is dreaming them up and bringing together all the various accoutrements that make it nice. I've mentioned the pink teacups and saucers, golden flower spoons, and heart-shaped tea bag rests already. Those were the catalyst. But I also pulled from my collection of vintage pretties, all of it thrifted: a cherry blossom tablecloth, my favorite lace-edged milk glass platter and coordinating dessert plates, a gold-edged glass platter and coordinating luncheon plates, gold-rimmed etched highball glasses, vintage martini glasses, a beautiful cut glass footed compote I picked up recently, and one of my many milk glass vases for two bunches of fresh tulips. 

I did splurge on a few more things - I got some cute Valentine's Day decorations; a garland of felt hearts for the living room and a table runner for the coffee table. A set of heart-shaped cookie cutters in a variety of very useful sizes. My favorite purchase was a set of beautiful pink glass nesting bowls rimmed in gold. We only used one bowl for the tea party, but I love them so much. And the one that got the most comments was this rose-shaped ice cube tray, which turned grapefruit juice into gorgeous icy roses. 

I probably could have used more, but much of my milk glass got put away last Christmas and is now up under the eaves. One of my spring cleaning projects is to organize all my totes of spare dishes and decorations and put them all in the more easily-accessible basement, clearly labeled, so I can find things and use them more often. 

If you are in search of your own tea party collection, my best advice is to buy what you love, and damn the naysayers. My second-best advice is to buy things that coordinate with a variety of themes. Which is why I love milk glass so much, because it knows no season, and white dishes can always be spruced up with special touches of color. 

​What every tea party needs:

• a savory course
• a sweet course
• tea (of course!)
• pretty teacups and saucers
• plenty of hot water (I recommend this electric kettle for tableside pouring - I have two!)
• flowers or candles (or both)

Of course the most important ingredient for a tea party is at least one guest! Tea parties are always better with conversation.

Menu planning is also a great deal of fun for me, and I love the challenge of coming up with something new each time I throw a party, alongside tried-and-true recipes. For this party, the tried-and-true recipe was for my Russian-style pie crust, which was used for both the savory pie and the letter cookies. The new was the vegetarian "chorizo," which was a riff on my lentilwurst recipe, and which turned out VERY well! The vegetable flower pie I knew would work in theory, but the execution was more difficult than I expected. If I did it again, I would definitely want a Y-style vegetable peeler like this one for the sweet potatoes. 

FIRST COURSE:
Savory Vegetable Flower Pie
Heart Shaped "Chorizo" Sandwiches
Hot Pink Salad

SECOND COURSE:
Strawberry Rhubarb Pie a la Mode
Love Letter Cookies
Red Fruit Salad

BEVERAGES:
Ice water
Grapefruit Mocktail
​Cherry Blossom or Valentine's Day Tea

Sadly my time these days is far more limited than it used to be, so my dreams of an almond cake with rose petal jam filling, lavender shortbreads, rose meringues, and other tasty treats fell victim to my schedule. Still, although some of these were a struggle, I was delighted in how they turned out. Normally I would make these separate posts, but for you, I'll lump all the recipes into one.

The only thing that was store bought was the pie, which was purchased from a local farm who makes the best pies. And since our birthday girl loves pie more than cake, that was her birthday treat, in addition to the homemade ones.

This flavor combination sounds unusual, but it's delicious. 

Crust:
1 stick butter
1/4 pound fresh ricotta or farmer cheese
1 cup flour

Filling:
1 cup ricotta
1/2 cup feta
garlic salt
dried thyme

Topping:
sweet potato
small shallots
roasted red pepper

Preheat oven to 350 F. Cream softened butter and ricotta, then stir in 1 cup flour. Knead well and let rest. Whirl the ricotta and feta to blend and then add seasonings. Peel the sweet potato and cut into paper-thin slices. Peel the shallots cut off the tops, and then cut through them lengthwise but not through the root end. Cut multiple times to make "petals." Then trim the root end without cutting all the way through. Roll the dough out thinly and drape in a pie plate. Fill with ricotta filling, then arrange sweet potato slices into roses, add the shallots and spread the "petals," and then fill any extra spaces with slices of roasted red pepper rolled into rosebuds. Trim pie crust and crimp. Use remaining crust to cut out "leaves" and bake separately. Bake pie 30-40 mins or until sweet potatoes and shallots are cooked through and crust is golden brown.

This recipe is a riff off my lentilwurst revelation. It turned out splendidly. 

1 cup red lentils
1 1/2 cups water
1/4 cup butter (or olive or coconut oil)
1 small onion
1 red bell pepper
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1/2-1 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon cumin
​1/4 teaspoon black pepper

Combine the lentils and water in a small stockpot. Bring water to a boil, then reduce heat and simmer 20ish minutes, or until the water is absorbed and the lentils are very soft. 

Peel the onion and seed the pepper, then mince very finely or whirl in a food processor until finely cut. In a stock pot, melt the butter over medium heat and add the onion and pepper. Cook until the butter is mostly absorbed and the vegetables very tender. Add the spices and lentils and cook to combine. When fully blended, taste and add more salt if needed. 

To make sandwiches, thinly slice white bread and cut into heart shapes, then spread with the lentil filling. 

I like to have something a little lighter for tea parties, usually a salad. But of course for Valentine's Day I didn't want any-old green salad! Plus, one of the challenges I set for myself was to keep this at least partially seasonally-appropriate. So this was my answer. 

1/4 head red cabbage
8 red radishes
1/4 cup pickled red onion
salt
olive oil
lemon juice

Finely shred the cabbage and slice the radishes paper-thin. Toss with salt and let rest, then add a little olive oil and lemon juice. You can make this in advance if you want it to be extra-pink and slightly less crunchy, but be forewarned that the purple juices will stain just about everything, so eat carefully!

I'll admit - I saw this on Pinterest and thought it was too cute. I used my fool-proof ricotta pie crust instead of traditional butter crust, and while delicious, the letters did puff up a bit in the oven. Plus those little hearts are a pain to cut out by hand! 

1 stick (1/4 cup) butter
1/4 pound ricotta or farmer cheese
1 cup flour
​cherry jam (I like Bonne Maman)

Cream butter and ricotta and stir in flour. Knead well until combined. Roll out very thin and cut into squares. Place a teaspoon of jam in the center, then fold up one side and the other two to make an envelope. Add a heart cut out of crust to keep the edges from popping up. Bake at 350 F on parchment paper for 15-18 minutes, or until golden brown. 

This is one of my favorite mocktail recipes and it is dead easy, you ready?

1 part grapefruit juice
1 part gingerale

And that's it! I like to use Simply Grapefruit, as I think it has a nice balance of sweetness and bitterness, but you could use any kind. The combination tastes so much more sophisticated than it is - not too sweet, not too bitter, not too bubbly, and curiously addictive for the adult palate. For folks who don't drink alcohol, it's a great alternative to a mixed drink that isn't sugary-sweet. 

Tea parties traditionally feature just black tea, but as a non-traditional person and someone who doesn't enjoy a lot of caffeine, I don't usually drink black tea. However, since this was a special event, I decided to bring out some special teas just for Valentine's Day. 

Harney & Sons is a New York-based tea producer (and therefore local for me) who makes delicious blends. I did a big order last year around this time and got their "Valentine's Day" blend for free. I was skeptical at first, but it's a delicious blend of black tea, chocolate, rose, and other fruity flavors. Curiously addictive. The birthday girl is a big fan of green tea, so when I saw the Cherry Blossom variety, which is a mix of green tea with cherry and vanilla flavors, I decided to get that as well. Both were excellent and did not need any sweetener or milk to accompany the rest of the menu. 

All in all it was a delightful afternoon. The birthday girl was happy, the husband was happy, and I was happy! We went for a post-party walk in delightful weather and did a little shopping at a nearby town, got caught in a rainstorm, then headed for home. Later that night we ran some more errands and I treated myself to some adorable jigsaw puzzles, because they remind me of my mom and I need some non-screen time activities! They've been fun, but man my back is not up for too much hovering over a table searching for pieces! 

It always gives me joy to built a beautiful table for family and friends. My best Valentine's Day present to myself! 

​How are you celebrating?

In throwing an Autumnal Tea Party (see yesterday's post!), I wanted a simple but impactful dessert. Apples are plentiful in New York in September, but plain apple crisp, while delicious, didn't feel quite special enough for a tea party. 

The British have a long tradition of gleaning from hedgerows in the fall. Hedgerows often have apple trees, sloes, blackcurrants, and blackberries in fall. Sloes and blackcurrants are hard to find here in the US, but blackberries seemed like the perfect accent to the American classic. 

This recipe is endlessly adaptable as the crumble topping is great with any kind of fruit. You do need quite a lot of fruit for a crumble, which makes it nice in that it feels a little lighter on the stomach than cake or pie. These sorts of desserts were common in areas where fruit was plentiful and sugar and butter weren't. 

I never sweeten the fruit for a crumble (similar to a crisp, but without rolled oats) unless it is a very sour fruit like rhubarb or fresh cranberries. This topping has quite a lot of sugar, which is what helps make it so crunchy and delicious, but you definitely do not need additional sugar in the fruit, especially when pairing with ice cream. You can substitute whole grain flour for part or all of this to good effect as well. If you prefer a crisp, use 1/2 cup of flour and 1 heaping cup of rolled oats. 

8+ small apples (I used a mix of gingergold and gala)
1 pint (2 small packages) fresh blackberries
1 1/2 cups all-purpose flour (plus more for the fruit)
1 scant cup white sugar
1/2 cup coldish butter
1/2 teaspoon salt
1/2 teaspoon pumpkin spice

Preheat the oven to 400 degrees F. Peel the apples, cut into quarters, cut out the core, and slice. Wash the blackberries and drain. Toss the apples and blackberries with flour to coat (this will thicken the juices). Add to the baking dish. Then make the crumble. Mix the flour, sugar, salt, and pumpkin spice. Then cut the butter into small cubes, toss in the flour mix, and using your hands squeeze and rub it into the flour mix until it holds together when squeezed. Crumble gently over the fruit in an even mix, then bake for 40-50 minutes, or until the fruit is bubbly and thick and the crumble is golden brown. Serve warm with vanilla ice cream.

There's nothing like a warm crisp with cold vanilla ice cream, and I think this is my new favorite kind. Blackberries and apples seem like a match made in heaven. What's your favorite autumnal dessert? 

​The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Leave a tip!

The weather has finally turned, dear readers, and so I felt it was time for another tea party! I've had a long couple of weeks, and I wasn't really looking forward to spending one of my days off cleaning the house and cooking, but it was very much worth the effort and I'm glad we did it.

Tea parties can be incredibly complicated, or very simple. My process is to think about the theme, and the flavors, and then come up with way too many ideas and then pare it down to what's possible. I wanted to honor the flavors of early fall, with something pumpkin or squash, apples, blackberries, and a savory bread. My original list also had gingerbread and shortbread cookies with jam, and scotch eggs, but that was too much! 

I wanted to keep the menu fairly simple, because I was quite sleep deprived after a big event over the weekend at work. So I maximized flavor and minimized effort, to great acclaim! The party (just three of us) ended up delicious, with a chilly, drizzly day with beautiful overcast light on our front porch. Ironically, we ended up having mulled cider, instead of tea, but I'm enjoying a cup of tea as I write this a few hours later, so I suppose it still counts!

It can be tempting to go out and buy a lot of supplies for parties. I'm definitely as susceptible to that impulse as the next person! But I find what makes parties special is not how much everything matches, but the quality of your decor. I decorated my mantel with some of my favorite fall decorations - a coppery leaf garland, my favorite vintage china pheasant, a pretty vase with some fake flowers, a little green ceramic pumpkin. But when it comes to decking the table, nothing is better than nice tablecloth and real dishes. 

I grew up shopping thrift stores and garage sales and flea markets with my mom, so I've amassed quite a collection of vintage dishes and tablecloths over the years. Because I actually use my collection, I don't spend a lot of money on it. It pains me enough when a vintage piece gets chipped or broken. My frugal soul would be even more deeply wounded if it was a piece I had spent a lot of money on. 

This ended up being a very grandmother-focused display. The Metlox California ivy plates and a single surviving teacup I inherited from my grandmother Eunice, along with the green glass bowl I used for butter and the green glass saucers. My grandma Ruby found me the beautiful etched water glasses. The glass teacups embossed with leaves I picked up at a garage sale for a dollar for the pair. The milk glass is from my thrifted collection, and the beautiful tablecloth is a vintage one I forget where I found but it's probably one of my absolute favorites. I did not intend for the food to match the tablecloth, but that's kind of how it happened!

When it comes to collecting, it's important to buy things you love, instead of focusing on what things are worth. Who cares how expensive it was if you think it's ugly? It's also important to choose things that are relatively easy to care for. I do not recommend putting vintage dishes in the dishwasher, but a lot of vintage tablecloths are meant to be washed. I find vintage textiles with a stain or two are often much less expensive than the pristine stuff, and then if you get a stain on them you don't feel quite so bad! 

​Although I love to cook from scratch, the butternut squash soup was store-bought from one of my favorite soup brands: Pacific Foods Butternut Squash Soup, and I got the low-sodium version (affiliate link). I don't usually like butternut squash soup, but I know lots of people love it, so I thought I would give it a go. This one was so delicious, I was surprised how much I enjoyed it. I felt it needed a little something extra, so I toasted some chopped pecans in a little butter and salt, and the butter got a little browned. It was the perfect garnish.

​The blackberry raspberry hibiscus water was also store-bought, a simple cold water infusion from Bigelow tea which I found at the store the other day (affiliate link). It turned out lovely - not as strong as tea, just a hint of flavor to cold water. Very refreshing. Sadly, the color, which was a beautiful purple as it steeped, got diluted to a kind of washed purple-gray, which was less beautiful. But still delicious!

I had thought about making scones for this tea party, but I don't have a reliable savory scones recipe, and since I was doing sandwiches, I thought biscuits would be better. This is an adaptation of my tried-and-true Dorie Greenspan cream biscuit recipe. It's almost fool-proof. This one is doubled. 

4 cups of all-purpose flour
2 tablespoons baking powder
2 teaspoon sugar
1 1/2 teaspoons salt
1 heaping teaspoon dried sage (not ground)
2 1/2 cups heavy cream

Preheat the oven to 425 F. Whisk all the dry ingredients together, and then add the heavy cream, tossing with a fork until most of the flour is absorbed. Knead gently with your hands (don't overwork!), then pour out onto a clean, floured work surface and knead, folding often, until it comes together. Pat into a large rectangle and cut into squares. Place on a parchment-lined baking sheet and bake 15-20 minutes or until golden brown. 

Serve warm, and to make the sandwiches, split the biscuits, butter them, and add sliced sharp cheddar cheese, a slice of pickled apple, and a few strands of pickled red onion. Top with more cheddar and the other half of the biscuit and devour. Serve with butternut squash and a side of dilly beans and mulled cider. 

I'll be following up with the recipe the apple blackberry crumble tomorrow, and the recipes for refrigerator dilly beans, pickled apples, and pickled onions will be available to patrons on my Patreon tomorrow as well. 

Do you like to have tea parties? What's your favorite autumnal food? 

​The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Leave a tip!

Dear Reader,

I finally did it, and not in a good way. A few weeks ago I hosted a beautiful (albeit hot and humid) French Garden Party, a belated celebration of Bastille Day, for approximately 30 people. The decorations were gorgeous and the food was fabulous and I did not take a single. solitary. photograph. My consternation was extreme. My beautiful screen porch was set with tables dressed in blue and white striped linens. It was BYOB - bring your own baguette, and folks brought fancy cheeses to go with the goat cheese and paper-thin ham I provided. I made homemade mushroom walnut pate and TWO compound butters - fresh herb and garlic, and lemon caper. I made beautiful French salads: potato and green bean vinaigrette, lentils vinaigrette with shallot and parsley and a hint of fresh rosemary, cucumber with tarragon and sour cream, celery with black olives and anchovies, peach basil. We had honeydew melon and both sweet dark AND Queen Anne cherries. We had wine and spritzers a-plenty. A friend brought chocolate cream puffs. I made lemon pots de crème and earl grey madeleines. But the absolute star of the show was this chocolate mousse, which I flavored with rose water. And since I had one little glass pot left over from the party, I snapped a few photographs a few days later to give you the incredibly easy recipe so that you, too, may feature this glorious star, and have your guests talking about it for days afterwards (no really - they did). 

But course, I wouldn't be a food historian if I didn't give you a little context, and I was curious about the history of chocolate mousse, so here you go:

Goodness there is a lot of nonsense out on the internet about chocolate mousse! Way, WAY, too many sources say it was invented by Toulouse Lautrec, and that it was called "mayonnaise de chocolat." People. Chocolate mousse dates back to at least the 18th century, if not earlier, so it was around long before Monsieur Lautrec.

I did, to my surprise, find a couple of recipe references to "mayonnaise au chocolat." It sounds so ridiculous as to be fake, but this was apparently a real recipe, albeit a name I can only date to the 20th century.

One recipe is from a 1909 French cookbook, which calls for melting chocolate with egg yolks and adding beaten egg whites, and offers a clue to the name: it says at the end to mix the egg whites and the chocolate mixture "like ordinary mayonnaise." A few references in the 1920s and '30s, and then where it was probably popularized in America - a reference from a 1940 issue of Gourmet magazine (not readable online, alas - if anyone tracks down a hard copy of the original, let me know!). Another recipe is from a 1951 French cookbook, with not very detailed directions. According to my translation, "mayonnaise au chocolat" mixes melted chocolate with egg yolks and a few tablespoons of cream which is then cooked and then mixed with egg whites (unclear whether or not they are beaten stiff or not, but likely yes) and chilled. Another is from the 1961 edition of Mastering the Art of French Cooking by Julia Child and Simone Beck, which has a recipe for "Moussline au Chocolat, Mayonnaise au Chocolat, Fondant au Chocolat" (yes, three names for the same recipe!) the subheading of which reads "Chocolate Mousse - a cold dessert." Mousseline is actually a sauce mixed with whipped cream (for instance, you can turn hollandaise sauce into a mousseline by adding whipped cream), whereas mousse is a thickened chilled dessert made with whipped cream. The Julia Child recipe conflates the two, and her recipe calls for an egg yolk cooked custard mixed with melted chocolate, with whipped egg whites folded in. It is then served with crème anglaise or whipped cream. So, none of these recipes are truly chocolate mousse, because the mixtures contain no whipped cream whatsoever. 

But Toulouse Lautrec and a crazy-to-Americans name like "chocolate mayonnaise" is so much more dramatic than doing actual historical research and looking at primary sources. SIGH. People. We can do better.

​The earliest references to "chocolate mousse" I could find date to 1687 and refer to the habit of Indigenous peoples in Central America of frothing their chocolate beverages with either a mollinio or by pouring them between cups. A habit which Europeans apparently adopted. A 1701 French dictionary continues the reference to frothy chocolate beverages in its definition of "mousser" or "to foam." 

The earliest reference I could find to the dessert mousse we know and love today comes from the 1768 French cookbook, "L'art de bien faire les glaces d'office ou les vrais principes pour congeier tous les rafraichissemens" or The Art of Making Ice Cream Well, or the True Principles for Freezing All Refreshments. And lest you think it is just about ice cream, the extremely long title adds, "Ave Un Traite Sur Les Mousses," or "With A Treatise On Mousses." Chocolate mousse (as pictured above) is simply one of dozens of mousse recipes listed, but the early versions are quite similar to the modern. Grate the chocolate and melt it in a saucepan over low heat, then add cream, little by little, to thin it down. Pass it through a sieve, sweeten it, and then let cool and whisk to a foam. 

By the 19th century, we're adding egg yolks to make a smoother, more custard-y base, as you can see from this pair of recipes by early French restauranteur Antoine Beauvilliers, who published his 1814 "The Art of Cooking" as a French cookbook that became foundational to generations of French chefs and home cooks. English cooks, however, had access before that, judging by this 1812 recipe, which also called for egg yolks. We're still adding large amounts of whipped cream, though, keeping in classic mousse style.

It took a bit longer for Americans to adapt to chocolate mousse, although they were prodigious chocolate drinkers, and certainly by the mid-19th century were consuming chocolate custards and ice creams. It wasn't really until (as far as I and the Food Timeline can tell) celebrity cookbook author and cooking school teacher Maria Parloa intervened that it got popular. The Food Timeline cites a 1892 article with Miss Maria Parloa lecturing on chocolate mousse, among other things, but I found a reference dating back to 1885 where she's lecturing on chocolate mousse in Buffalo, NY. However, it doesn't seem to be QUITE the same as we consider chocolate mousse today. Her 1887 recipe for it calls for freezing it like ice cream, albeit without stirring. 

Regardless of whether the recipe calls for egg yolks or not, or whether it's frozen or not, chocolate mousse in the modern style is easier to make than you'd think. 

A French Garden Party called for something easy to prepare and delicious for dessert. Because it was a garden party, I decided on chocolate pots de crème or mousse flavored with rose fairly early on. I used to dislike floral flavors, but after making an Egyptian rosewater dessert last year, and trying Harney & Sons seriously divine Valentine's Day tea, which was chocolate black tea with rosebuds (affiliate link), I was smitten.

After realizing how many eggs I'd go through making a triple batch of both lemon AND chocolate pots de crème, I decided to do just the lemon (15 pots) and do the rest as chocolate mousse (15 pots). I found these adorable little glass pots with covers on Amazon, should you care to purchase them yourself from this affiliate link. I adapted several recipes online, and since I didn't want to mess with steeping the cream with rosebuds or rose petals or any other options, I decided to go the less expensive and way easier rose water direction. Rose water is used frequently in Middle Eastern cooking, and is often less expensive in the "ethnic" section than in the spice aisle. 

In preparing for the party, in which I was attempting a brand new recipe, I didn't want to try to mess with egg yolks any more than I already had to with the lemon pots de crème (which turned out only okay). So the simple mixture of heavy cream, dark chocolate, and a little icing sugar seemed best. I then added rose water to taste, which turned out about perfect. Here's the reasonable-serving recipe, which I tripled to get 15 generous servings for the party. This makes more like 6 servings, 4 if you're being greedy. 

1 1/2 cups heavy cream (I used a local dairy brand, which is richer than national brands)
1 cup high-quality dark chocolate chips (like Guittard)
1/4 cup powdered sugar
1 teaspoon rose water

Heat a saucepan of water over medium heat, bringing it to a simmer. Place a heat-proof bowl (glass or metal) over the simmering water and add 3/4 cup heavy cream and the chocolate chips. Stir gently until the chocolate chips are completely melted. Remove from heat.

In a large bowl, beat the remaining 3/4 cup heavy cream until you get soft peaks, then add the 1/4 cup powered sugar and beat until you get stiff peaks. Add the rose water and beat to combine. 1 teaspoon should be enough to stand up to the chocolate, but taste the whipped cream. The rose water should be present, but not overpowering. If faint, add another 1/2 teaspoon and beat again.

Then, using a ladle, add approximately 1/3 cup of the cooled chocolate-cream mixture to your whipped cream, one ladle at a time, and gently fold to combine using a rubber spatula. To fold, use the spatula to cut down the center of the whipped cream mixture and scrape up from the bottom. Rotate the bowl slightly, and repeat the action, until the chocolate is incorporated. Add another ladle of chocolate and continue until you have folded in all of the chocolate without totally deflating the whipped cream. Spoon into small glass jars or custard cups and refrigerate until ready to serve. 

It was so gorgeous. Light but rich, with a subtle hint of rosewater, which added fascinating depths to the chocolate. Folks gobbled it all up, and it was by far the best dessert of the party. The one lonely little pot left allowed me to take the above photo the following day, so you're welcome! I didn't serve it with whipped cream during the party, and it's admittedly a little overkill, but it does look pretty. 

​So now you have the recipe AND some history, plus some food history mythbusting! So do yourself a favor and go splurge on some high-quality ingredients and treat yourself and your loved ones to this easy and stunningly delicious dessert. To quote Julia, quoting the French, Bon Appetit!

​The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Leave a tip!

I call this old-fashioned baked applesauce custard because while it's not from a historic recipe, it does hearken back to several styles of historic recipes. Its antecedents are:

• baked apple custard - where whole or halved apples are baked with a custard poured around them
• Marlborough Pie - a wine and lemon-flavored applesauce pie with cream
• applesauce custard - essentially applesauce served with a pouring custard, with or without whipped egg white topping
• apple custard pie - applesauce and an egg custard baked in a pie crust
• apple snow - stewed apples pureed and mixed with beaten egg whites and sugar

Apples plus dairy seem to be a recurring theme, and while apple crisp with ice cream and apple pie with whipped cream are a delight, I wanted to try something a little different. Enter, baked apple custard.

As you may have noticed, I've been on an apple kick lately, and this custard just doesn't disappoint. I had most of a quart jar of homemade applesauce in my fridge that needed using up as I hadn't canned it, and it had been made over a week ago. If you leave applesauce in the fridge long enough, it will start to ferment! And I didn't want that work to go to waste. I also felt like cooking something a bit more dessert-y than just eating plain applesauce with a little maple syrup or cream. This recipe is a mash-up of two, mainly - an applesauce custard pie recipe, and crustless custards. It was an experiment that turned out eminently delightful.

This recipe starts with a very simple applesauce recipe, although you can use unsweetened store-bought applesauce if you prefer. But I liked the chunky kind, like my mom used to make. Start with apples you like. Most modern dessert apples will not need sweetening. Peel them, quarter, and cut out the cores (I use a sharp paring knife to make a V-shape around the seeds, like my mom used to do). Slice them lengthwise into a pot and cook over medium-low heat, uncovered, stirring occasionally. If the apples seem dry, add two tablespoons of water to get them started. The bottom ones will cook into mush, and the ones closer to the top will stay firmer. If you prefer, you can mix cooking apples like McIntosh with a crisper apple like Honeycrisp or Gala to get the same result. I used a mixture of Gingergolds, Golden Supremes, and Winesaps - some of my favorite locally available apples. Once all the apples are fork-tender or sauce, et your applesauce cool fully, and you're ready to start the recipe.

2 eggs
1/3 cup sugar or maple syrup
1 tsp. cinnamon
1/4 teaspoon salt
2 tbsp. flour
1 cup milk
1 1/2 cups homemade, unsweetened applesauce

Preheat the oven to 350 F. Grease a glass pie plate generously with butter, and flour it (sprinkle with flour and tap and rotate the pie plate to coat it with a thin layer of flour - discard any extra, or use it in the recipe). In a large bowl with a pouring spout, whisk the eggs, sugar, cinnamon, and salt together until well-combined. Add the flour and whisk well to prevent lumps. Then stir in milk and applesauce. Pour into the buttered and floured pie plate, and carefully place in the oven. Cook 30-40 minutes or until the center is set. The top will be sticky. Let it cool slightly and serve warm, or chill and serve cold. 

This recipe is easy to double, like I did, but the high applesauce ratio means it's very soft and delicious, but it won't cut up into a nice, neat pie slices (as you'll see below). Better to make it in a pretty oval baking dish and serve with a large spoon instead of in slices. It doesn't need it, but add some whipped cream if you're so inclined.​

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I don't remember when I first encountered "Indian pudding." Derived from the Colonial name for cornmeal - "Indian meal" - it's an iconic dish of New England, though it isn't often made anymore. Combining Indigenous foodways, European cooking techniques, and molasses, a ubiquitous sweetener made cheap by the brutal labor of enslaved Africans, Indian pudding reflected the kind of stick-to-your-ribs cooking common in the Colonial period when people ate less frequently and engaged in harder labor, and with less access to heating than they do today. 

​The above advertisement by Sun-maid Raisins from 1918 is a good illustration of this. "Note How Plain Foods Become Enticing," the ad reads, showing how Indian Pudding could be spiced up with raisins, and then goes on to show just how inexpensive raisins were. Historically, raisins were rather expensive, and had to be stoned (remove the seeds) by hand, a labor-intensive step that continued until the early 20th century. By the time Sun-maid is advertising in 1918, you no longer had to stone raisins - they came seedless. Clearly Sun-maid was trying to convince people that raisins were a more economical purchase than previously believed. Also, the use of Indian Pudding to illustrate the "plain foods" shows how it was viewed by most Americans at that time - plain, cheap, and filling. Indian pudding also fit nicely into rationing suggestions to use less sugar, refined white flour, and fats. With its ingredients of cornmeal and molasses, Indian pudding fit the bill.

I first ran across a recipe for Apple Indian Pudding when researching the history of the Farm Cadets in New York State. The article right next to it was about the establishment of the Farm Cadet Corps under the State Military Training commission. Published in the Buffalo Evening News on April 19, 1917, just two weeks after the United States entered the war, it was included as part of a column called "Lucy Lincoln's Talks" and was one of many recipes. Although the United States Food Administration was not yet formed and no rationing recommendations had been issued, President Wilson had been publicly discussing the role of food in the war effort. 

Throughout the First World War, the United States Food Administration and home economists hearkened back to the Colonial period for several reasons. First, it appealed to Americans' sense of patriotism. Following the American Civil War, Northern reformers made a concerted effort to re-unite the nation and define what it meant to be American. Thanks to the unconscious bias of white supremacy, that idea became closely connected to New England and the mythology around the Pilgrims and the founding of the nation (despite the fact that Spanish Florida, Virginia, parts of Canada, and even New York had been settled earlier).

Second, hearkening back to the Colonial period allowed ration supporters to encourage the substitution of non-rationed food items like cornmeal and molasses which had deep Colonial roots, for rationed foods like refined white flour and refined white sugar, which were needed for the war effort. Third, these ingredients were often very inexpensive. By connecting them to the honored founders of the country, food reformers could convince middle and upper class people to eat what may have been previously only associated with the poor and working class, in the name of patriotism.

Despite the lack of actual rationing recommendations at this point, the recipe for Apple Indian Pudding would have fit very nicely into the requirements. It used cornmeal, which saved wheat. It used molasses and apples for sweetener, which saved sugar. It used two quarts of milk, which would help use up the milk surplus and add protein. It was also extremely inexpensive and filling, which meant it had appeal for folks on a budget or with large families. The recipe does, however, call for 1/3 cup of butter, which would become one of the recommended ration items in just a few months. 

I have made Indian Pudding before for a talk, and it's lovelier than you'd think. Here's the original recipe:

"Scald 2 quarts of milk in a double boiler. Sprinkle in 1 cup of Indian meal, stirring all the time, and cook 45 minutes, stirring frequently. Remove from the fire, add 1/3 cup of butter, 1 cup of molasses, 2 teaspoons of salt, 1/2 teaspoon each of ginger and grated nutmeg, and 1 quart of pared, cored, and quartered apples. Turn into a buttered baking dish and bake three hours in a slow oven."

And here's a modern translation:

8 cups (or a half gallon) whole milk
1 cup cornmeal
1/3 cup butter
1 cup molasses
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon grated fresh nutmeg
3-4 apples

Preheat the oven to 300 F. In a double boiler or heavy-bottomed pot, heat the milk, but do not boil. Once hot, slowly whisk in the cornmeal and cook, stirring frequently, for 30-45 mins or until the cornmeal is fully cooked and has absorbed the milk. Remove from heat and while hot, stir in the butter, molasses, salt, and spices. Peel, core, and slice the apples thickly. Stir the apple slices into the cornmeal mixture, and tip it all into a buttered glass or ceramic baking dish. Place in the oven and let bake for 3 hours, uncovered. Serve hot or warm plain (ration-friendly) or with vanilla ice cream or unsweetened liquid cream (not-so ration-friendly). 

Although the original recipe calls for quartered apples, most modern apples are very large, and a quarter might be too big, which is why I suggest slicing them instead. 

If you're in an area of the world that gets cold in the fall and winter, Apple Indian Pudding is the perfect, homey dessert to attempt on a day when you'll be puttering around the kitchen or the house all day. Pop some baked beans in with it if you really want a traditional New England supper (and a ration-friendly one!). It really does take three whole hours to bake (other versions included steaming like plum pudding), but the long, slow heat turns the normally crunchy cornmeal into melting softness. There's a reason why it's still so popular in New England. 

If you want to know more about the history of Indian Pudding, including how to make a historic recipe, check out my lecture below! 

​The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Leave a tip!

​Welcome to The Food Historian's 31 Days of Halloween extravaganza. Between social media (Facebook, Instagram, Twitter) and this blog, I'll be sharing vintage Halloween content nearly every day this month!

Home Halloween parties were extremely popular during the first decades of the 20th century, and although the First World War did slow some of the celebrations, it didn't entirely stop them. On October 28, 1917, the Poughkeepsie Eagle published a full-page spread celebrating Halloween. In it, "Hints for the Hallowe'en Lunch" outlined just how locals could celebrate even with voluntary restrictions on meat, butter, white flour, and sugar. The "Jack-o'-Lantern Salad" features inexpensive salt herring and potatoes, the loaf cake features just one cup of wheat flour with brown sugar and raisins for sweetener, and the "Priscilla Pop Corn" sounds very much like caramel corn! 

This lunch was likely intended for adult women rather than children, though young women may also have been the intended audience. A composed vegetable salad with sandwiches was typical fare for club women and other ladies who lunched. 

​I've transcribed the whole article below for your reading pleasure.

"Table decorations for a Jack'o'Lantern Jubilee must necessarily include pumpkins big and pumpkins little. Both kinds are introduced into the attractive witches cauldron of the illustration. Its value is increased when an assortment of prophecies is put into the kettle to be distributed to the guests when the strong black coffee is served.

"Hallowe'en menus usually include the homely cider and doughnuts, chestnuts and apples which belong to other harvest home celebrations. 

"The following menu is plain and substantial and just a little different.

"Jack-o'-Lantern Menu
Jack-o'-Lantern Salad
Brown Bread Sandwiches
Fruit Loaf Cake
Priscilla Pop Corn
Cider or Coffee

"Jack-o'-Lantern Salad
"Soak salt herring in lukewarm water and drain. Cook in boiling water for fifteen minutes. When cool, separate into flakes and add an equal quantity of cold boiled potato, and one-fourth quantity of chopped, hard-boiled eggs. Mix with French dressing [ed. note: vinaigrette] and chill in refrigerator until serving time. Beat one-fourth cupful of cream until stiff and mix with it two tablespoons chopped pimentos. Mix with equal portion of mayonnaise dressing and combine with the salad. Serve on lettuce leaves, slightly flattening the heap on top to receive the "Jack-o'-Lantern," which is a small full moon face cut from a very thin slice of American cheese, the eyes marked with bits of clove, and the nose and mouth by thing strips of pimento. Brown bread sandwiches, with a filling of chopped peanuts is served with this salad.

"Raised Fruit Loaf.
"One cupful of butter, two cupsful brown sugar, two eggs, two cupsful of bread sponge, two teaspoonsful cinnamon, one teaspoonful clove, two teaspoonsful soda, one teasponful salt, two cupsful raisins, one cupful flour.

"Cream butter and add slowly, while beating constantly sugar, then add well-beaten eggs, bread sponge, spice, soda and salt, and flour mixed and sifted, and raisins, cut in half and dredged with flour. Turn into buttered and floured oblong pans and let rise two and one-half hours and then bake for an hour.

"Priscilla Popped Corn.
"Two quarts of popped corn, two tablespoonsful butter, two cupsful browned sugar, one-half cupful water, one-half teaspoonful salt. Put butter in saucepan, and when melted add sugar, salt and water. Boil sixteen minutes and pour over popped corn, coating each grain thoroughly." 

What do you think? Would you like to attend such a lunch? I know I would! Even the herring potato salad sounds good and distinctly Scandinavian, although not particularly Halloween-ish. Priscilla popcorn, however, is definitely going on the to-make list!

​​The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Leave a tip!