|A Slice of American Fruitcake, photo by Stu Spivack via Wikimedia Commons|
|Pecan Pie!, photo by Steve Snodgrass via Wikimedia commons|
|Bobs Canes, photo by BitterSweetHorror |
via Wikimedia Commons
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|
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
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.
Have a good couple weeks, dear Reader. Thanks for stopping by...y'all come back now! And have the Merriest of Christmases!