Holy Hannah, people. Work has been crazy busy, I've got conferences to attend, and journal articles and a book proposal (!) to write. But some of you have demanded part 2 of "Full of Pep," so here it is! I'm pretty proud of this one - it includes period audio - I've shared the original links in the Bibliography. Enjoy!
Adelle's Best Recipes
The following recipes are from Let's Cook It Right, Adelle Davis' first best-seller, published in 1947.
This old-school New England dish is right up Adelle's alley: whole grain, milk, and blackstrap molasses. It also happens to be pretty tasty.
Heat: 1 1/2 cups fresh milk
Combine and add to milk, stirring rapidly: 1 cup fresh milk, 1/2 cup yellow corn meal
Cook until slightly thick; remove from heat; add and stir well:
1 tablespoon cooking fat
1/4 teaspoon salt
1/2 teaspoon cinnamon or ginger (optional)
1/3 to 1/2 cup blackstrap molasses
Pour into casserole brushed with oil; bake in slow oven at 325 F for 30 minutes; serve with top milk [editor's note: "top milk" is generally referred to as the top part of unhomogenized whole milk - when milk is not homogenized, the fat or cream rises to the top].
Sour-Cream or Yogurt Sauce
Adelle's love of yogurt shines.
Combine and stir well:
1 cup sour cream or thick yogurt
2 tablespoons lemon juice or vinegar
1 teaspon salt
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
2 to 4 tablespoons grated onion (optional)
2 tablespoons ground parsley
Serve with cold meats, fish, aspics, or chilled vegetables.
These were designed to be like fried chicken or veal cutlets. Here, cottage cheese is the star. This recipe follows a recipe for homemade "Cottage Cheese Made with Rennet."
Use approximately 3 cups dry cottage cheese before cream is added or purchase 1 pound hoop cheese, or dry cottage cheese. Press cheese through coarse strainer or food mill; add and mix well:
1 egg is cheese is moist or 2 if it is dry
1 tablespoon whole-wheat flour
2 tablespoons sugar
1 teaspoon salt
Mold into patties, roll in whole-wheat flour, and saute slowly in butter-flavored oil or fat; cook until golden brown on both sides.
After vegetable soup, serve with chilled sour cream or yogurt, green asparagus, fruit salad.
Adelle Davis Foundation, "Adelle Davis AP Interview"
Aschwanden, Christie. "Vitamin-Packed with Promises." The New York Times 03/02/2015
Braun, Adee. "Misunderstanding Orange Juice as a Health Drink," The Atlantic 02/06/2014
Barrett, Stephen, MD. "The Legacy of Adelle Davis" www.quackwatch.com
Howard, Jane. "Earth Mother to the Foodists," Life Magazine (October 22, 1971) p. 67-70.
Levenstein, Harvey. Fear of Food: A History of Why We Worry About What We Eat. (2012)
Morris, Robert. "The U.S. Orange and Grapefruit Juice Markets: History, Development, Growth, and Change" Food and Resource Economics Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL, June 2010.
Offit, Paul. "Don't Take Your Vitamins," New York Times 06/08/2013
Offit, Paul. "The Vitamin Myth: Why We Think We Need Supplements," The Atlantic 07/19/2013
"Only the Bad Die Young"
Romm, Cari. "Vitamin B.S." The Atlantic 02/26/2015
Sicherman, Barbara. "Adelle Davis," Notable American Women: The Modern Period: A Biographical Dictionary.
USDA, The National Wartime Nutrition Guide, 1943.
Weber, Peter. "How the Vitamin Industrial Complex Swindled America" The Week 12/18/2013
Zimmer, Carl. "Learning From the History of Vitamins" New York Times, 12/12/2013
Adelle Davis interview with the Associated Press
Animated Bing Crosby Advertisement for Minute Maid, 1954
Chocks Vitamins Advertisement
Wonder Bread Advertisement, 1952
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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