Hello from Novi, Michigan

It was always served in some way at dinner growing up.

Hello, thanks for joining us today. Write in the chat where you are joining us from.

Do not like aspic either.

Hello, from Deep River, Connecticut!

Be sure to select all panelists for everyone to see your comment.

Pat Cornett from Beverly Hills. I'm a former volunteer for the Janice Bluestein Longone culinary archives, many years ago.

Welcome Everyone! Please take our poll about food and memories. Then share a story with us in chat! Please remember to select "all panelists and attendees" for everyone to see your comment!

Hi Pat, nice to see you. What an unbelievable collection.

From a family who did much ethnic recipes and fun sill using them.

I remember my father and grandmother making homemade horseradish with a box grater from the root. Even though they were outside the house, they would weep from the fumes.

Holiday meals, especially Thanksgiving and Christmas. Not only the delicikous food but also the memories of the family and friends who were there.

Oh how I remember making horseradish.

I have a bundle of hickory nuts in my front yard, Angela, I'll drop some off.

Not a chance, Jayne.

Canning again after 60 years been a challenge.

Oh yes, cracking hickory nuts! That was my job too … and I sure wouldn't do it today!

What are you canning, Barbara?

clements.umich.edu

From Tony. How can anyone hate V8 juice, it’s your entire recommended daily veg. ration? I have a glass very day for breakfast!

nooooo, not V8!!

Public Programs

https://clements.umich.edu/events/

Daughter in law wanted to do dill pickles. It ended up being a hoot. Fortunately I still had some “vintage” utensils since nothing available locally. Made jam also.

clements.umich.edu

Jayne Ptolemyhttps://clements.umich.edu/people/jayne-ptolemy/

Sara Quashniehttps://clements.umich.edu/people/sara-quashnie/

Susan Stanfieldhttps://hb2504.utep.edu/Home/Profile?username=sjstanfield

Marcus Jamieson collection (1876-1902, bulk 1876-1884, 1891-1898)https://quod.lib.umich.edu/c/clementsead/umich-wcl-M-3076.3jam?id=navbarbrowselink;view=text

Jane Lawrence Recipe Book, from the above Manuscript Recipe Book Collection

Manuscript Recipe Book collection 1793-1959, bulk 19th centuryhttps://quod.lib.umich.edu/c/clementsead/umich-wcl-M-2222man?rgn=Entire+Finding+Aid;view=text

Cucina = Cuisine = Küche = Kichen = Keuken.

https://quod.lib.umich.edu/w/wcl1ic/x-2201/WCL002292

I just wanted to say thank you for this very interesting topic for discussion! The majority of my memories have some association with food. Unfortunately, I must leave for now, but will watch the recording tomorrow. Thanks to you all!

Thanks, Deborah

Sarah Smith Cox Browne, Manuscript Cookbook, 1863. Browne Family Papers Series II, Cambridge, MA: Schlesinger Library, Radcliffe Institute

Harrison Cake (baked)Harrison Cake made from 1851 Manuscript Cookbook, Connecticut Historical Society.

Election Cake

https://whatscookingamerica.net/History/Cakes/ElectionCake.htm

Henry Clay Cake made from manuscript cookbook, circa 1860.

Remember the Watergate cake. Also if anyone read Kitchen House — that has a great recipe also.

Mark Zanger's "American History Cookbook" has a great section on political cakes:

(He has corrected the recipes to work with modern ingredients, so they actually work.)

Manuscript Recipe Book collection ( 1793-1959, bulk 19th century)https://quod.lib.umich.edu/c/clementsead/umich-wcl-M-2222man?view=text#Contents%20Lis

American Cake by Anne Brynhttps://www.penguinrandomhouse.com/books/594175/american-cake-by-anne-byrn-new-york-times-bestselling-author-of-the-cake-mix-doctor/

Melinda Russellhttps://catalog.hathitrust.org/Record/005633422

These cakes are amazing! Also, really appreciate all these links to finding aids and additional info. So helpful!

Don't you just want to start baking?

American Cookery 2016 paperback version

https://www.amazon.com/American-Cookery-Amelia-Simmons/dp/154034875X

Yes!!! (to the baking question). Tho it’s 106 degrees outside in my part of Los Angeles, so will have to wait for a cooler day. :)

In addition to political, don't forget scripture cake, with ingredients listed by Bible.

The Creole Cookery Book

https://search.lib.umich.edu/catalog/record/004607309

The Woman Suffrage Cook Bookhttps://babel.hathitrust.org/cgi/pt?id=uc1.31822042771246&view=1up&seq=25

Washington Women’s Cookbookhttps://catalog.hathitrust.org/Record/101767222

The Language of Food

https://wwnorton.com/books/The-Language-of-Food/

Really enjoying this talk!! Here in Los Angeles, we just tried a social media project using the #ArchivesCooking hashtag for National Cooking Day on September 25. Worked with Homestead Museum and Autry Library & Archives, in which various staff members (all working from home) cooked from cookbooks in their collections and we shared results on Twitter. Was really fun/interesting to see all these old recipes used in 2020 & the stories they inspired — someone even tried a Lady Baltimore cake. All this to say, just really appreciate this conversation and the larger framing of the importance of cookbooks in the archives.

How fun and delicious! And visually pleasing I'm sure.

Cookbook for Kitchen Patriots

https://search.lib.umich.edu/catalog/record/006839040

Thank you for this wonderful presentation!

The Godey's Lady's book receipts and household hints /carefully selected and arranged by S. Annie Frost ...

https://catalog.hathitrust.org/Record/005624470

I have some vintage cooking magazines from the 1930s and 1940s from the Boston School of Cookery. Has anecdotes, menus, etc. Many of the foods I never heard of!

The Cookbook Collector: A Novel

https://www.amazon.com/Cookbook-Collector-Novel-Allegra-Goodman/dp/0385340869

I like to cook old recipes without using modern equipment and using old methods described (like "add dry ingredients alternately with liquid")

If you’re interested in 19th century cooking in the South, see “Tullie’s Receipts — Nineteenth Century Plantation Plain Style Southern Cooking and Living” (1976, Kitchen Guild of the Tullie Smith House, Atlanta Historical Society)

https://arts.umich.edu/cultural-collections/janice-bluestein-longone-culinary-archive/

A recipe for Rice Cakes in the Godey's Lady's "receipt book" says to "beat all [ingredients} together for half an hour". Imagine using a spoon or maybe some type of handmade whisk and stirring briskly for a half hour!

Janice Bluestein Longone Culinary Archive

https://www.lib.umich.edu/collections/collecting-areas/special-collections-and-archives/janice-bluestein-longone-culinary/

I miss it so much.

Weld-Grimké family papers (1740-1930, bulk 1825-1899)https://quod.lib.umich.edu/c/clementsead/umich-wcl-M-400wel

Take a look at the Brit series “The Duchess of Duke Street” for a look at a woman who becomes a wonderful cook, and ends up telling others how to do it correctly. Fun series.

It's available on Amazon Prime Video

Thank you to all the panelists for a great talk/presentation!! And thanks to everyone sharing links and resources in the Chat! Really appreciate it! 👏🏽👏🏽👏🏽👏🏽👏🏽 (and will definitely check out “The Duchess of Duke Street”).

Thank you so much for this interesting session!