Settling the Affairs of the Nation

Happy Friday. There are a lot of fun things to explore in this print sold by Bowles & Carver in London. I’m enjoying the tavern maid’s cap, the spitjack (which rotated roating meats over the fire, the standing man’s pack … Continue reading

Oyster Shuckers

I used to hate oysters. Typically, tidewater Marylanders pat oysters in cracker meal, fry them, and if you need a condiment, slather on some tomato ketchup. Churches in the area used to have fried oyster and ham suppers, though the … Continue reading

What to Put on Your Pancakes in Maryland?

I think about it every time I make pancakes, but I don’t think I’ve tasted it in twenty years. No matter, I still remember the taste of King Syrup on pancakes, with sausage, served by my grandmother. King Syrup is … Continue reading

Time to Put By Peas, Beans, Fruits Etc.

I find it interesting that Hannah Glasse specifies here that you may not use earthenware or stone crocks that have previously been used in your springhouse (“laid in water”). An edict to do the work on a fine clear day … Continue reading

Wanderlust Wednesday – The Charcoal Pit

One benefit of being at Winterthur this month is my proximity to The Charcoal Pit on Route 202. This commercial stretch is somewhat at odds with the posh ribbon of nearby Route 52, which travels by private schools, manicured shopping strips, … Continue reading

Strawberries

Why bother with those wantonly oversized pale fruits that come in the plastic boxes all winter long from California, that give barely any aroma when sniffed? They are equivalents of the rock hard, styrafoam-textured Florida tomato – a freak of … Continue reading

Gardening and Memory

Among the Bowmans, the garden is part of the family. Any Sunday dinner was ended with “a walk to the garden,” a trip to check on the vegetables’ progress. I laughingly continued this tradition in my 450 sq. foot Manhattan … Continue reading

18th Century Stewed Cheese Recipe? Why, Yes! Cookbook Blog from the Westminster City Archives

Does the title sound too Anthony Bourdain? The Westminster City Archives has established a blog for a cookbook in its collection of compiled recipes. The handwritten volume compiles recipes with roots in the late 17th century up until the first … Continue reading

A Maryland Breakfast: Fried Red Tomatoes in Cream Gravy

I recently visited my great uncle, Uncle B, in Arizona. Having left our ancestral seat for a life of western adventure in 1947, we don’t have all that much in common. However, as conversations meander in and out of the … Continue reading

Feeding America: Michigan State University’s Cookbook Digitization Project

How did we eat in the past? Michigan State University’s Feeding America: The Historic American Cookbook project digitizes 76 historic cookbooks (out of the collection of 10,000) from the late 18th century to the early 20th century. The archives are … Continue reading