Wednesday, January 28, 2015

I Scream, You Scream, We All Scream For...Snow Cream!

"Snow Mist," original photo by the author, 
copyright,  Kathryn Louise Wood
(*Author's note: I prepared this post several days before the Northeast got blasted with the blizzard. We even got a little dusting here in Edenton; more like powdered sugar than snow. See my photo at the bottom of the post of our little winged porch pig. The photo to the left at the top, is one I took along the Blue Ridge Parkway of Virginia, several years ago.)

I think one of the most depressing weather conditions is a 38 degree rainfall. It just makes you cold to the bone and isn't even pretty. I realize I am speaking as an eastern North Carolinian, far away from the lands of winter-long frozen tundra, but I do wish we could have at least one lovely snowfall this winter. Just one. Maybe two, but any more would just be over zealous and take some of the magic away. Growing up in eastern North Carolina and Virginia, a snow day was always an exciting event and we celebrated by making Snow Cream. I used to think Snow Cream was a confection limited to the South but my research has found its consumption all over the country.

Looking for the oldest written recipe I could find for the fluffy fabulousness, I found the following from Elizabeth Ellicott Lea of Ellicott City, Maryland. Her cookbook, Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers was published in Baltimore in 1841 with later editions in 1846 and 1851. You can see the original text and all her other recipes at: http://www.gutenberg.org/dirs/etext05/cookh10h.htm

-Snow Cream (19th century style)-
“Take the richest cream you can procure, season it with a few drops of essence of lemon or syrup of lemon peel, and powdered white sugar, and if you choose a spoonful of preserve syrup, and just as you send it to table, sitr in light newly fallen snow till it is nearly stiff as ice cream.”

"Snow Cream!!!!!!" by Chris Breeze, via Wikimedia Commons
I grew up with Snow Cream made with fresh, raw eggs whipped into the mixture but concerns about salmonella poisoning from consuming uncooked eggs has put a damper on that childhood memory. So...here is a modern (egg-free) recipe which is still delicious and appropriately celebratory. (As with ice cream flavors, variations are endless.)

-Snow Cream-
Ingredients:
1 gallon of clean, fresh, fluffy snow (if you can, set out a bowl to catch it as it falls)
1 cup sugar (powdered makes for less graininess but some of us enjoy granulated's crunchiness)
1 tablespoon vanilla
2 cups milk (or cream or half&half or canned evaporated milk, etc)
Directions:
Stir sugar and vanilla into snow to taste, then stir in enough milk for desired consistency.
Serve immediately! Quick, before it melts!


"When Pigs Fly" Edenton Snowfall Photo by the author, Kathryn Wood


Have a good couple weeks, dear Reader. Thanks for stopping by...y'all come back now!

Kate



Wednesday, January 14, 2015

Beautiful Brides...Lantern Swinging!...Read all about it!

Bride and Groom 1910, Wikimedia Commons Public Domain
While doing research by investigating turn-of-the-20th century newspaper articles online, I ran across several examples bursting with charm we seldom see in today's news media. The ones I bring to you this week, are from the southeastern coastal communities of North Carolina, Wilmington and New Bern. Each is so picturesque, we are given a real feeling for the life and times of the townspeople.

(Here comes the bride...)
July 26, 1907-- The Daily Journal (New Bern, North Carolina)
Maysville, July 25- Under the silvery waves of a full moon, surrounded by a vast crowd of men, women and children, the friends of the bride and groom, Miss Nannie Dixon and Mr. W. C. Waters were united in holy wedlock. Rev. D. C. Geddie performing the solemn rite. The bride, beautifully gowned in white silk and orange blossoms, was the admiration of the large concourse of people present and of the entire community in which she lives.
Broadway After Storm, 1905, Wikimedia  Commons Public Domain


(It's snowing! Let's all party!)
Feb 24, 1901--The Wilmington Morning Star (Wilmington, North Carolina)
Local Dots.- The amount of drunkenness on the streets yesterday and last night during the snow storm was the occasion of frequent remark. Many people took the day as a holiday and judging from appearances they all had a good time. 

(Lantern swinging! New Bern's Got Talent!)
March 11, 1893-- The Daily Journal (New Bern, North Carolina)
Y.M.C.A. Entertainment--
Brakeman's Lantern, Wikimedia Commons Public Domain
...A novel feature, never attempted before, was introduced here, lantern swinging by Mr. C. J.McSorely. The exhibition was given in the dark with red lanterns. It was gracefully executed and remarkably beautiful. Mr. McSorely was called back and the repetition was viewed with as much delight as the first presentation. He was accompanied by Miss Agnes Foy on the piano...The program closed with a few specialties in athletic performances accompanied by Mr. C.L. Gaskill on the piano...The young men took part with much earnestness and zeal, and appeared to fine advantage. The audience appeared delighted at their cleverness and cheered them heartily.


Have a good couple weeks, dear Reader. Thanks for stopping by...y'all come back now! 


Kate


Wednesday, December 31, 2014

In the Twelfth Month of Blogging...highlights from the past year


"Portrait of a Gentleman" by Nicolas de Largillierre.(early 1700's)
Looking back over my blog posts of 2014, I have pulled out some of my favorite discoveriesone for each monthand listed them below for your edification and enjoyment. Maybe one of these will help you win on Jeopardy someday!

Jan 8- Regarding 18th century wigs: “The powder was made of starch and was such a messy affair some wealthier homes had rooms set aside for the process (‘Powder Rooms!’)
Feb 19- Regarding 18th century love and marriage: “One of the more prevalent means was ‘handfasting’ or ‘spousal’ in which the young couple, with or without witnesses, simply held hands and promised love and loyalty, declaring themselves married. These personal ceremonies were held anywhere the couple chose and in Colonial America were often performed over an anvil in a blacksmith’s shop, symbolizing the strength of their bond.”
Portrait of an Unknown Lady of South Carolina, 1708-1709,
 by Henrietta Johnston
March 12- Regarding John Lawson’s early 18th century description of the ladies of Carolina: “ ‘As for those Women, that do not expose themselves to the Weather, they are often very fair, and generally as well featurd, as you will see any where, and have very brisk charming Eyes, which sets them off to Advantage.’ ”
April 23-  Regarding the real life “Robinson Crusoe” for which Daniel Defoe based his famous character: “As a landing boat rowed ashore, a wild-looking man clothed in goatskin, waving a white flag and yelling in excited English, came running to the shoreline. This solitary man, Alexander Selkirk, had been living alone for the previous four and half years with only the company of wild goats, rats and feral cats, the legacy left by early Spanish colonization attempts.” 
May 7- Regarding the curse Rev.George Whitefield laid upon Bath, North Carolina: “At one point, Whitefield gave up and upon leaving the town for the last time proclaimed: ‘There’s a place in the Bible that says if a place won’t listen to The Word, you shake the dust of the town off your feet, and the town
Bath, NC (KLWood, 2014)
shall be cursed. I have put a curse on this town for a hundred years.’ ”
June 4- Regarding the female pirate, Anne Bonny: “On November 18, 1720, the day Calico Jack was to be hanged from the gallows, it is reported Anne Bonny was allowed to see him one last time. Her words? ‘I’m sorry to see you here, but if you had fought like a man you need not have hanged like a dog.’ "
July 2- Regarding 18th century sea bathing machines: “The machine was basically a dressing room on wheels that was pulled into the ocean by a horse. Although there were variations, most followed this basic routine: individuals entered the beached machines, fully dressed, by climbing a set of steps and disappearing into the privacy of the wooden box.” 
Captain Lord George Graham in his Cabin, 1745, by William Hogarth
Aug 27- Regarding common expressions with nautical origins: “Pipe down - A signal on the bosun's pipe to signal the end of the day, requiring lights (and smoking pipes) to be extinguished and silence from the crew
Sept 24- Regarding the secret code of flowers:
Camellia: My destiny is in your hands 
Carnation (Pink): I’ll never forget you
Carnation (Yellow): Disdain
Dahlia (Red): Dignity and elegance
Daisy: Innocence”
Edenton's 1767 Courthouse (photo by K.L. Wood)
Oct 22- Regarding Edenton townspeople’s grisly view of justice: “Disappointed at not being able to bring the man to justice, they took his corpse to the old Courthouse, sat it up for ‘trial,’ accused and sentenced him to ‘death,’ and then carried his body back to Beverly Hall where they strung him up in a tall tree in the backyard.”
Nov 5- Regarding 18th century chocolate: “Although drinking chocolate had been the
delicious norm for centuries, did you know that, other than chocolate used to flavor baked goods, there was no form of solid “eating” chocolate prior to 1830?”
Dec 3-Regarding the years when England cancelled Christmas: “Anything smacking of
revelry was denounced and soldiers were even ordered to roam the streets sniffing out any illegal substances, ie: mincemeat pies and Christmas puddings.”
The Examination and Tryal of Father Christmas,1686, Josiah King

It’s been a fascinating year, filled with wonderful discoveries from our past. I hope your New Year is filled with joy and all that makes for a fulfilling life for you and yours.

Have a good couple weeks, dear Reader. Thanks for stopping by...Y'all come back next year now! 
Kate



Wednesday, December 17, 2014

How Old IS That Fruitcake?...a Christmas confection timeline

A Slice of American Fruitcake, photo by Stu Spivack via Wikimedia Commons
Pecan Pie!, photo by Steve Snodgrass via Wikimedia commons
There are legendary fruitcakes said to be passed down through several generations, doubtless hard and dense enough to second as doorstops during the "off season." But when did this Christmas treat that so many love to hate, much in the same spirit as tacky Christmas sweaters, first appear? Or candy canes, or eggnog, or pecan pie, for that matter? It often surprises me how recent some foods are and how ancient are others. In a recent post I mentioned that chocolate candy did not come on the scene until 1830. Imagine! Before then, chocolate was only ingested as a beverage or as a cake ingredient. Thanks to the wonderful website, foodtimeline.org, and to Smithsonian.com, I bring you a list of Christmas foods and their dates of origin. (Of course, due to the nature of the beast, the dates are sometimes not on the nose, but are certainly in the ballpark. How's that for throwing three idioms into one short sentence!) See the special eggnog recipe at the end.


Bobs Canes, photo by BitterSweetHorror
via Wikimedia Commons
Stuffing: 5th century
Gingerbread: 11th century
Mincemeat Pie: 12th century
Fruitcake: 13th century
Plum Pudding: early 15th century
Syllabub: 16th century
Turkey: 16th century
Eggnog:* 17th century
Sugarplums: 17th century
Buche de Noel: 19th century        
Peanut Brittle: 19th century
Pecan Pie: Late 19th century
Red and White Striped Candy Cane: Turn of 20th century
Cheese Ball: turn of 20th century
Jellied Cranberry Sauce (what my sister-in-law calls "Old Fashioned Round"): 1941
Rum Balls: 1940s
"Classic" Green Bean Casserole: 1955
Bishop's Bread (with chocolate chips:) 1959
Spiral-cut Honey Baked Ham: Patented 1952, TradeMark 1957, Available in 1960s
Red Velvet Cake: 1960 (not to be confused with Red Devil Cake from 1930)

We just had our annual Christmas Candlelight Tour Weekend, here in Edenton, NC, where the doors of festive homes are thrown open to admiring visitors. One of the really nice aspects of the event are the free venues housed in 18th century houses where confections and 18th century beverages are happily passed out to us all. One of the most richly luscious is the traditional *eggnog available at the Barker House. In the spirit of the season (and, yes, this eggnog does have spirits aplenty,) I am posting the following Colonial American Eggnog recipe from George Washington himself! Feel free to make your own adjustments to the alcohol contents. ;>}


*George Washington's Eggnog
Makes about 3 quarts
Egg Nog, from Chow.com     
Ingredients:
1 pint brandy
1/2 pint rye whiskey
1/2 pint Jamaican rum
1/4 pint Sherry wine
12 eggs, separated
12 tablespoons sugar
1 quart whole milk
1 quart heavy cream

Directions:
1-MIX LIQUOR FIRST.
2-Separate yolks and whites of the eggs*.
3-Add sugar to beaten yolks and mix well.
4-Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
5-Add cream and milk and mix thoroughly.
6-Beat the egg whites* until stiff and gently fold these into cream liquor and yolk mixture.
7-Let this sit in the refrigerator for several days.
Enjoy (responsibly!)

Have a good couple weeks, dear Reader. Thanks for stopping by...y'all come back now! And have the Merriest of Christmases!
Kate



Wednesday, December 3, 2014

The Year Christmas was Cancelled...how 17th century Puritans took the Merry out of Christmas

Twelfth Night, 1668, Jan Steen
London, December 25, 1640: The first of the Twelve Days of Christmas finds all shops closed, churches open for special services, holly and rosemary adorning homes and places of worship, carols being sung, wassailers rewarded with specially brewed Christmas ale and punch, people dancing in the streets, card games and other sports played, actors performing on stage, mincemeat pies baking, plum puddings bubbling, and Father Christmas overseeing it all. Christmas is in the house!

The Examination and Tryal of Father Christmas,1686, Josiah King
London, December 25, 1645: All shops open for business as usual, churches closed, not a holly berry or rosemary sprig in sight, no carols sung, no special food or beverages (mincemeat pies confiscated and bakers of such, duly fined,) no games, no dancing, no plays, no playing and Father Christmas has been exiled. Christmas has left the building!  

Oliver Cromwell, 1656, Samuel Cooper
The difference? The reign of a Puritan-based Parliament led by Oliver Cromwell. Anything smacking of revelry was denounced and soldiers were even ordered to roam the streets sniffing out any illegal substances, ie: mincemeat pies and Christmas puddings. As with many acts of extremism there was some basis for this reaction against all things Christmasy. Seems some segments of the populace had turned the Twelve Days of Christmas into one gigantic, raucous, (often bawdy) party with little left of the religious other than the church services. Thus the Puritans threw out the baby with the bathwater, so to speak, and left England bereft of even the sweetest and most pious celebrations. In addition to ridding the country of traditions handed down since pagan days and wrapped up in festive Christmas ribbons (mistletoe, decking the halls with boughs of holly, Yule logs, etc) the anti-Catholic Puritans were intent on taking the "mass" out of Christmas, as well. Thus Christ's Mass (Christmas) became known as Christ-tide and was set aside only as a time of fasting and private prayer--if observed at all.

Christmas Pudding, London,
James Petts per Wikimedia Commons 
Christmas was not so easily legislated or threatened out of the hearts of the people, however, and many carried on quiet, clandestine celebrations during the long, dark days of mid-winter. When Lord Protector Oliver Cromwell died in 1658, both Charles II and Father Christmas were welcomed back with open arms. By December of 1660, Christmas celebrations were back in full swing although some of the earlier more rowdy aspects were toned down and a more family-friendly holiday warmed the hearths and hearts of England.


Have a good couple weeks, dear Reader. Thanks for stopping by...Y'all come back now!
Kate

Wednesday, November 19, 2014

When Uniforms Weren't So Uniform...18th century military dressed to impress

German Soldier, 1718 by Johann Christof Merk
Nowadays, everyday and combat duty military uniforms are based on comfort, utility, and the ability to blend into the landscape. Not so for our 18th century ancestors. In an era when most battles were fought hand-to-hand on open fields of combat, uniforms served to distinguish friend from foe. Generals sat on horseback, spying through their telescopes and depended upon easily recognizable uniforms to check on the progress of their troops. The uniforms were often constructed of heavy wool, hot and itchy in the heat of battle, miserable in the heat and humidity of summer but made for durability as well as identification. In a time when keeping up appearances extended to the battlefield, the richer looking the army, the more successful and intimidating they appeared.

Today I bring you a gallery of contrasting views: contemporary vs 18th century uniforms. 
German Soldier per Wikimedia Commons


Polish Soldiers 1697-1795 by Jan Matejko
Polish Soldiers per Wikimedia Commons

British Soldiers, mid 18th century by David Morier
British Soldier (defenceimagry.mod.uk)
American Soldiers, 1781, per Wikimedia


American Soldiers per Wikimedia


French Soldiers, 17th to 19th Century by Charles Vernier



French Soldiers by Isafmdeia per Wikimedia




Have a good couple weeks, dear Reader. Thanks for stopping by...Y'all come back now!

Kate




Wednesday, November 5, 2014

What to Drink After Colonial Tea Parties?...revolutionary thirst quenchers

The Destruction of Tea at Boston Harbor, 1846 by Nathaniel Currier
Here, in Edenton, North Carolina, the month of October, 2014, was set aside to commemorate one of the first organized political actions by a group of American women: the Edenton Tea Party. On October 25, 1774 (ten months after the famous Boston Tea Party in which male colonists disguised themselves as Mohawk Indians and dumped shiploads of tea into Boston Harbor,) Edenton's Penelope Barker organized a tea party of 51 ladies who signed a petition addressed to King George, pledging a boycott against the purchasing
Penelope Barker, 18th cent, artist unknown
of tea and cloth imported from England. The protests were spurred by The Tea Act in which England imposed a tax on tea bought by the colonists. Although the tax placed upon the tea was actually lower than it had been in the past, it was the notion of “taxation without representation” that fueled the patriotic protests.

Penelope Barker is a fascinating subject and I will dedicate a post to her at some time in the near future. But for now, I’ve been pondering what took the place of tea in America once its consumption was deemed unpatriotic.
In 1773, Susannah Clarke penned the following:

We’ll lay hold of card and wheel,
And join our hands to turn and reel;
We’ll turn the tea all in the sea,
And all to keep our liberty.
We’ll put on our homespun garbs
And make tea of our garden herbs,
When we are dry, we’ll drink small beer
And freedom shall our spirits cheer.

Schokolode by By Itisdacurlz via Wikimedia Commons
As alluded to in Mrs. Clarke’s poem, herbal teas brewed from native American roots and plants, and small beer (the Colonial version, made with very low alcohol content) were two beverages of choice. In addition, coffee gained great popularity (to this day, still ranking higher than tea consumption on the western side of “The Pond,”) and my personal favorite, chocolate, maintained its place at Colonial American tables. (***Interesting Chocolate Factoid!*** Although drinking chocolate had been the delicious norm for centuries, did you know that, other than chocolate used to flavor baked goods, there was no form of solid “eating” chocolate prior to 1830? A big “Thank You” to England’s Joseph Fry and Sons for all the leftover chocolate Halloween candy taking space in my cupboard! Of course, it won’t be there for long.)

Mint Tea By Onderwijsgek via Wikimedia Commons
The non-tea “teas” brewed in the Revolutionary era, were often made by steeping the leaves of strawberry, rhubarb, blackberry, or goldenrod plants. One favorite was called “Balsamic Hyperion” brewed from dried raspberry leaves and another called “Liberty Tea,” was made from the leaves of a plant aptly named loosestrife.

Well, time for a cup of tea, I think…or coffee…or maybe small beer…or hot chocolate. Yeah, definitely chocolate! (Just for research purposes, of course…) 


Have a good couple weeks, dear Reader. Thanks for stopping by...Y'all come back now!
Kate

Wednesday, October 22, 2014

300 Years of Haunted Edenton...taking the Ghost Walk in my hometown

Edenton's 1767 Courthouse (photo by K.L. Wood)
When you live in a town which is over 300 years old with many homes continuously occupied since the 1700s you have to expect there to be a few hauntings…or at least stories of haunted houses and spectral visitations. This year, my family and I went on the town's annual October evening walking tour: the Edenton Ghost Walk.

Young women from John A. Holmes High School carried candlelit lanterns to help illumine our path along the uneven, often brick, walkways in the dark of night. But what a perfectly beautiful night it was! Cool and crisp with bright stars above us, quiet enough to hear the water lapping gently against the town docks.  Our tour guide led us by several homes and buildings and shared their stories...historical and suitably creepy. Come close, dear Reader, and I will tell you some tales…but keep in mind these are just a few of what we heard and these are limited to the area in which we walked. Edenton is full of many more homes filled to the brim with lore and legend.

Standing outside the 1767 Edenton Courthouse, our guide told us of an eighteenth century man who committed several crimes and was tried and convicted in the historic building. Once sentenced to a lengthy imprisonment, he bolted to the front door and tried to escape. The exit was locked from the outside and he beat futilely on the heavy wooden door hoping someone would unlock it and let him out. The man ultimately died in prison. People walking by the old courthouse, late at night, sometimes hear the sound of banging as they pass the door.

Beverly Hall is a beautiful and stately mansion, built as part bank, part residence in 1810. It
Beverly Hall, photographed in 1936 by Frances Johnston
is home to a particularly grisly tale. It seems there was a clerk working in the bank who was discovered to have been swindling the townspeople out of their hard earned money. One night, the clerk saw a crowd of disgruntled people coming toward the Hall carrying torches and all manner of weaponry. He decided to shoot himself before the angry mob reached him. Disappointed at not being able to bring the man to justice, they took his corpse to the old Courthouse, sat it up for “trial,” accused and sentenced him to “death,” and then carried his body back to Beverly Hall where they strung him up in a tall tree in the backyard. There they left him for crows to pick his corpse apart. Today there appears to be an unusual amount of crows that hang out on Beverly Halls lovely grounds…looking for more, perhaps?

Built in 1850, elegant Pembroke Hall is popular today as a gorgeous wedding venue. Every weekend from spring through fall, festive white tents pop up on its generous grounds for happy couples to exchange their vows and celebrate their union. One hopes the brides do not encounter the spirit of a man who has been seen there, wearing a Confederate uniform and bearing horrific facial wounds from a Civil War battle in which he lost his life.
Pembroke Hall, Edenton (photo from visitedenton.com) 

Speaking of bridesanother lovely home is the source of a sad tale of a happy eighteenth century bride who decided it would be fun to play hide and seek with members of the wedding party on the day of the nuptials. During the game, the bride went missing and although the guests searched thoroughly and called her name repeatedly, she was never found. With a number of pirates wandering the streets, it was feared and assumed she must have been kidnapped by some dastardly piratical crew. Generations later, after the house had changed ownership a few times, a woman went into the attic and witnessed a filmy form sweep past her and hid for a far corner. The woman peered into the far recesses of the attic and found a beautiful wooden chest she thought might make a lovely coffee table. When the chest was brought down and opened, the body of long dead woman in a wedding dress lay within. Apparently the unfortunate bride hid in the chest during the game and it locked on her, sealing her in and sealing her fate.

Another story involves the restoration of the Roanoke River Lighthouse, in active
Roanoke River Lighthouse, Edenton (photo by K. L .Wood) 
commission from 1886 to 1941. This is the original lighthouse that marked the entrance of the Roanoke River into Albemarle Sound. In recent years it was moved from its working site to Edenton’s harbor where it has undergone extensive renovation and is now open for tours. Part of the restoration involved removing some sad, old carpeting. One of the workmen was bending over and pulling up a section of the carpet when he felt a hard and distinct kick on his backside. Looking around he expected to see he had bumped into something but there was nothing anywhere near him that could have caused the sensation. Evidently, one of the old keepers was indignant at the man’s removal of his beloved carpet!

As I have stated before, living in a 300 year old town is a wonderment and an inspiration. I hope you can come and visit our town someday…perhaps you will experience your own spirited encounter!

Have a good couple weeks, dear Reader. Thanks for stopping by...Y'all come back now! (And beware of things that go bump in the night!)


Kate

Wednesday, October 8, 2014

In Praise of Pancakes...ancient food--timeless yumminess

The Pancake Bakery, 1560, by Pieter Aertsen
With the welcome nip of autumn in the air, glowing orange displays of pumpkins in every American town and strewn throughout the countryside, often with a backdrop of dried cornstalks, I had a hankering for something corny, pumpkiny, and yummy. And, voila! I found the perfect combination when I ran across several recipes for Pumpkin Cornmeal Pancakes.

The Pancake Baker,  1625, by Andriaen Brouwer
This led me to websites featuring fascinating facts about the history of pancakes. It seems frying thin layers of batter and serving them with a variety of toppings (or simply bare) is a culinary creation that’s been around about as long as the human race and made in one form or another around the world. Focusing on English and North American varieties I found they’ve been called many different names including: pancakes, flapjacks, johnnycakes, hoecakes, and Indian cakes (if made with cornmeal.) Up until the 1800s, they were made without any leavening agent (baking powder) and were, therefore, flatter and denser than what we are accustomed to eating. 

The recipe below, combines the traditions of Colonial era American cooking with the more modern addition of baking powder. Following the directions, I’ve included an excerpt (odd spellings and all) from The Country Housewife’s Family Companion, an English cookbook published in 1750 that devotes an entire section in praise of pancakes. It includes “receipts” of pancakes for “poor people,” pancakes for “rich people,” and even pancakes made from beer and ale! Who knew?!

Pumpkin Cornmeal Pancakes
Corn, The Food of the Nation, 1918, USDA
(thanks to http://thehungrymasses.blogspot.com/ for this recipe)
-serves 2- increase ingredients as needed
The Elder Family in Kitchen (making pancakes!) 1759 by Jan Josef Horemans
½ cup cornmeal
½ cup flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
Pinch of ground cloves
½ cup pumpkin (pureed, from a can) 
1 teaspoon grated orange peel
¼ cup brown sugar
¾ cup milk1 egg
1 cup toasted walnuts, roughly chopped
Maple syrup

1. In a large bowl, whisk to combine cornmeal, flour, baking powder, salt, and spices.
2. In a medium bowl, whisk to combine pumpkin, milk, egg, brown sugar and orange peel.
3. Add wet ingredients to dry, stirring to combine (but don’t over mix).
4. Heat a large frying pan or griddle over medium heat. Grease pan with a bit of oil or butter (I use a tad of both…butter for flavor, oil because it doesn’t scorch in the pan), and cook pancakes in batches, flipping once when bubbles form and burst on the surface of the cakes.

5. Serve warm, topped with toasted walnuts and maple syrup.


THE
COUNTRY HOUSEWIFE'S
Family Companion
WILLIAM ELLIS

How commodiously Pancakes answer the Farmers, the Yeomens, and Gentlemens Interest.
Pancakes are one of the cheapest and more serviceable dishes of a farmer's family in particular; because all the ingredients of the common ones are of his own produce, are ready at hand upon all occasions, saves firing, are soon cook'd, are conveniently portable, and supply both meat and bread; insomuch that in harvest, and at other times, they become a pleasant part of a family subsistence, to the saving of much expence and trouble in a year, by causing the less consumption of fleshmeat, &c. This piece of frugal Ĺ“conomy likewise affects the yeoman's and gentleman's family; for altho' the master and mistress of these can afford to eat better than the plain sort of pancakes, yet their servants may be often supplied with them as a changeable, light, and pleasant diet, for either breakfast, dinner, or supper. And that a proper sort may be made for both masters and servants uses, I shall be the more particular in giving various receipts for the same as followeth,viz.

The Hertfordshire plain cheap Pancakes for Farmers Families, &c.--Are made with wheaten flower, milk, eggs, and powder'd ginger. To a pottle of wheat-flower they put two quarts of new milk, four eggs, and some powdered ginger; these they stir together into a batter consistence, and fry them in hogslard; when one side of the pancake is fried enough, our housewife, or her maid-servant, turns it in a clever manner, by giving it only a toss with the frying-pan, and when this is dexterously done, it is the best way of turning them. Thus she goes on frying pancake after pancake, and as she lays them one upon another, in a platter or dish, she sprinkles some coarse sugar for their sauce; but takes what care she can that the family eats them hot, for the hotter they eat them, the less danger there is of rising in their stomachs, if the lard should be rankish. But whether they eat them cold or hot, if the ingredients are fresh and good, they are agreeable victuals; and though I mention sprinkling of sugar over the pancakes after they are fry'd, as sauce to them, yet some think it the better way to mix sugar in the batter, for mixing it the more regular to the taste.
Woman Holding Pancakes, about 1625, by Jan van Bijlert

How a Woman made three Pancakes that dined herself and three Men.--This housewifely woman, that lives in our neighbourhood, made her batter for her pancakes thus: In the first place, she pared, cored, and chop'd her apples very small, then prepared her batter with wheat-meal, four eggs, milk, and powder'd ginger; these being all mixed, she put some of the batter into a large frying-pan, with a good quantity of hogslard, and though she laid her batter in thinnish, the pancake came out thick, because all the several ingredients contributed to it. And when she had fry'd three of these pancakes, herself and three men eat them without any sauce, saying, They had a dinner to their satisfaction.

How Small-Beer or Ale Pancakes are made.--These are sometimes made, not only by the poorer sort of people, but also by farmers and yeomens wives, when milk cannot easily be had; for although most farmers and yeomen keep cows, they are not always in milk, as being in calf, or that they go, what we in Hertfordshire call, guess or dry: In this case milk may be supplied by the use of small-beer, or better with ale; but whenever either of these are wanted, it should be of the mildest newest sort, and free from the bitter taste of hops. Then mix this liquor with wheat-flower, a few beaten eggs, sugar, and ginger, and fry it into pancakes with lard or other fat. I must own, that a pancake made with malt liquor is not so palatable as one made with milk; but where the bellyful is mostly consulted, it will do well enough. 

How Water Pancakes are made by poor People.--This pancake is made by many poor, day-labouring mens wives, who when they cannot afford to make better, make this; by stirring wheat flower with water instead of milk, for if they can get milk, they generally think it put to a better use when they make milk porridge of it for their family. The flower and water being stirred into a batter consistence, with a sprinkling of salt and powder'd ginger, they fry the pancakes in lard, or other fat, and without any sugar they and their family make a good meal of them.
Mmm...pancakes  by Jeffrey W. Wikimedia Commons

How Pancakes are made for rich People.--Rich pancakes are made by some to eat as the finishing part of a dinner; to make such, they melt three quarters of a pound of butter with a pint or more of cream; when this is done, stir into it as much flower as will make a common batter for thickness; fry with butter or lard, and turn each pancake on the back of a pewter plate; strew fine sugar over them, and they'll be rich pancakes indeed: But for a farther choice of rich pancakes, I shall add the receipts of several authors.--One author by an old receipt directs, that to make good pancakes, three eggs should be beat till they are very thin; this done, beat them up again with an addition of water, powder'd cloves, mace, cinnamon, nutmeg, and a little salt, next thicken them with fine flower, and fry them with lard or sweet butter into a thin substance till they are brown, then strew some white sugar over them, and they are ready for eating. Upon which this ancient author remarks and says, there be some, who in pancakes mix new milk or cream; this, says he, makes them tough, cloying, and not crisp, nor so pleasant and savoury as clear water makes them.--Another author says, make use of eight eggs to a pottle of flower, powder'd ginger, cinnamon, nutmeg, mace, and some salt: Make, says he, these into thin batter with milk, and beat the whole well together with half a pint of sack; then put the pan on the fire with a little butter or other fat, and when hot, rub it with a cloth; the pan being thus cleaned, put in a sufficient quantity of fat to melt, and your batter on that, very thinly spread, which in frying must be supplied with little bits of butter, lard, or suet; toss the pancake to turn it, and fry it crisp and brown.--Says another author, for making pancakes in the thinnest manner, mix eight eggs with a quart of cream, six spoonfuls of flower, six of sack, one of rose-water, a pound of butter, and two grated nutmegs; the butter must be melted with the cream, and the whole mixed together into a batter. Observe also to butter the fryingpan for the first pancake, but not afterwards, and spread the batter as thin as possible each time you fry. This pancake, says he, being so very thin, needs no turning, for if one side of it is brown, it is enough, and this quantity of batter will make above thirty pancakes; and as they are fry'd, strew fine sugar over each pancake and lay one upon another for eating; or (says he further) if you think fit, you may beat up the eggs with a pint or a quart of water instead of cream, which when mixed with the other ingredients, will make good thin pancakes; but you must take care you do not burn them in frying. Also, that if you make this sort of batter early in a morning, to stand till dinner time, it will make the better pancakes.

Apple Pancakes for Gentry.--For this, after you have pared your apples, cut them in round slices, first taking out the core part; these fry in fresh butter; next beat up twelve or sixteen eggs in milk, or better in a quart of cream, which mix with ginger and nutmeg powder'd each two drams, powder'd sugar six ounces; then pour this batter on the fry'd apples, and fry altogether: Sprinkle with sugar, and they'll be good eating. Others mince the apples, and then mix them with batter.

A quick and plain Way to make Apple Fritters.--In Hertfordshire, to make these, we cut large apples in thin slices, and only dip them in batter, and fry them in lard or dripping.

A quick and plain Way to make pickled Pork Pancakes.--To do this, we make no more to do in Hertfordshire, than to cut thin slices of pickled pork, and dipping them all over in batter, we put them among batter in the fryingpan, and fry them in large pancakes.
Vegan Pancakes by Suzette, Wikimedia Commons

The Dugdale Flower Pancake.--This is a wheaten pancake, because it is made with wheat-flower, tho' with one of the coarsest of English wheat. Yet it is well known to many yeomen and farmers, who sow this Dugdale or Rivet-Wheat, that if the flower of it is sifted fine, it makes the best of pancakes, because its flower or meal is of a sweet short nature.

To make fine Pancakes fry'd without Butter or Lard, according to an old but good Receipt.--Take a pint of cream and six eggs, beat them very well together, put in a quarter of a pound of sugar, and one nutmeg, and as much flower as will thicken it like ordinary pancake batter. Your pan must be heated reasonably hot, and wiped with a clear cloth. This done, put in your batter as thick or thin as you please.

To make Rice Pancakes.--The same author says, boil a pound of rice in three quarts of water till it is very tender, then let it stand covered in a pot a while, and it will become a sort of jelly; next scald a quart of milk and put it scalding hot to the rice jelly, when this is done, mix 20 eggs, well beaten, with three quarters of a pound of butter first melted over a fire, and stir all these together with salt, and as much flower as will hold them frying in butter. This mixture is best done over night.

The Hertfordshire Bacon Pancake, or what some call Bacon-Fraise, for Plowmen and others.--Cut the best part of bacon into thin pieces, about two inches square, then with milk, flower, and eggs make a batter; when the eggs are well beaten, mix all of them together, and then put into your fryingpan hogslard or good dripping, which when thoroughly hot, lay in your bacon batter according to discretion, and as the pancake fries, cast some of the fat on it;--when it is enough on one side, turn it. This pancake needs no spice nor sugar, and serves well to fill our plowmens and others bellies instead of intire flesh.

See http://www.soilandhealth.org/ for a digital copy of the entire cookbook.

Have a good couple weeks, dear Reader. Thanks for stopping by...Y'all come back now!
Kate