Recipes from the Archives

In November, our thoughts turn to cooking and feasting in anticipation of Thanksgiving. 
Thanksgiving menus in late 19th and early 20th century Huntington were not that different from our contemporary meals; turkey and stuffing, sweet potatoes, pumpkin pie.
 However, popular taste has changed somewhat over the years. Today you will not find lamb head or robin pie on most menus! You will notice that the recipes do not indicate oven temperature because cooking was done with a wood stove.

The 18th century marks the beginning of written recipes and cookbooks, as literacy was becoming widespread and American cuisine began to develop its own identity. Previously recipes were passed down orally or learned by watching grandma in the kitchen. There was no standardized weights and measures or detailed instructions on timing as thermometers and measuring tools were scarce. Below are some recipes from our cookbook collection.

Published in 1890.

Robin Pie-Cover bottom of pie dish with thin slices of beef and fat bacon, over lay ten or twelve robins, previously rolled in flour, stuffed as above, season with teaspoon full of salt, quarter ditto of pepper, chopped parsley, chopped eschalots, lay a bay leaf over, add a gill of broth, cover with three quarters of a pound of half puff paste. Bake one hour...

First published in 1896, this cookbook has never gone out of print, though revised and retitled to reflect American’s changing tastes.
Calf’s Head-Wash and clean a calf’s head, cook until tender in a covered pot of boiling water. Cool, cut meat from cheeks in small cubes. To two cups meat dice and add sauce made from two tablespoons butter, two tablespoons flour and one cup White Stock, seasoned with half teaspoon salt, one eight teaspoon pepper, a few grains of cayenne. Add one half cup cream and yolks of two eggs slightly beaten; cook two minutes and add two tablespoons Madeira wine.