The second episode of Food History Happy Hour is now concluded and it was just as fun as the first! This time went both more and less smoothly - less so because I was having technical difficulties with Facebook Live and had to switch to an older version, so that was a bit stressful. More smoothly because lovely friends and Patreon patrons asked some great questions after the first one, so I had some planned topics to discuss. We talked about the cranberry scare of 1959, the origin of the term "comfort food," and the variations on weights and measurements in cooking and baking, as well as forays into the origins of soup, chili, and some discussion of the Spanish Flu pandemic and why I study food history in the First World War.
This week I made a non-alcoholic beverage (to the consternation of some viewers) called the "Florida Special." Although one Facebook fan told me not to make it (conflating it, I think, with "Florida Man"), it sounded too delicious to resist.
The recipe comes from "Recipes for Mixed Drinks" by Hugo R. Ensslin, published in 1917. I did tweak it a bit, as you'll see from the recipe below.
2 cubes of ice in a Collins (a.k.a. highball) glass [one just didn't seem enough]
rind of 1 orange
juice of 1 orange
2-3 dashes orange bitters (optional)
Using a sharp knife, a supreme knife if you have one, cut the rind from the orange in a single piece and place in the glass. Cut the peeled orange in half and with a citrus press or reamer (or just with your hands), squeeze juice into the glass (if using hands or reamer, be sure to catch any seeds, if there are any). I used my 1940s Juice O'Matic, which I love. Add a few dashes of orange bitters (optional) and fill with ginger ale. Stir well with a straw and enjoy!
I found this to be quite delightful, although if you wanted to cut back on the sugar (my orange was quite sweet), it would probably be equally delightful with plain or orange flavored seltzer. I would not recommend substituting bottled orange juice for the fresh, however. It would probably still taste good, but would be a completely different drink.
Thanks again to everyone who watched live and I hope to see you all next Friday! Remember, if you have any burning food history questions, you can send them to me in advance, message The Food Historian on Facebook, or ask live during the broadcast. See you soon!
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Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
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