Women, Philanthropy, Recipes, and Social Progress A Reexamination of Primary Resources
Women, Philanthropy, Recipes, and Social Progress: A Reexamination of Primary Resources
These presentations were made at the Illinois History Conference at the Abraham Lincoln Presidential Library and Museum in October, 2021. Since this is ongoing research, there will be additional information learned after this event.
“The Mary Ethel Crofton Cookbook,” circa 1895 and earlier, Nicole Stocker, Museum Educator, Lake County Forest Preserves, Bess Bower Dunn Museum
“Politics, Gender, and the Local Woman’s Club Records,” Nancy Webster, Archivist, Highland Park Historical Society
“Comparison and Contrast of The Ossoli Club community Cook Book, circa 1911, and Highland Park Woman’s Club Cook Book, circa 1925” Catherine Lambrecht, Chicago Foodways Roundtable, Greater Midwest Foodways, and Highland Park Historical Society
Recorded on January 13, 2022 via Zoom.
(Dunn Museum)
Homecooked History: Episode 8 (Molasses Cookies)
Molasses disasters, Laura Ingalls Wilder, and North American rum... in this episode of Homecooked History, Megan attempts to recreate a classic molasses cookie recipe from 1920. And in the process she explores a few hundreds years of history, with twists, turns, and some delicious surprises along the way!
Classic Pecan Pie
Classic Pecan Pie
Pecan pie is a pie made primarily with corn syrup and pecan nuts. Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream or vanilla ice cream.
Claims have been made of the dish existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish's origin have not found any recipes dated earlier than 1886, and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust.
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Chocolate brownie
A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.
Brownies are common lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode), topped with whipped cream or marzipan, or sprinkled with powdered sugar. They are especially popular in restaurants, where they can be found in variation on many dessert menus.
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Something's Brewing! Women and Tea in 20th Century Los Angeles
“Taking tea” filled a lot of roles in the lives of women in early 20th century Los Angeles. Join Alexandra Rasic, Jennifer Scerra, and Gennie Truelock as they sample historic recipes and explore the social impact of gathering for tea.