John Henry and Beatrice Marie “Peggy” Rendzio. Photo by Nick Hagen.

Twenty-five-year members John Henry and Beatrice Marie “Peggy” Rendzio find a much-needed outlet for exercise among the artifacts and exhibits of Henry Ford Museum of American Innovation.

When you’re in your mid-90s, finding a climate-controlled space where you feel comfortable getting in a bit of physical fitness may be difficult. That’s why you’ll find John Henry and Beatrice Marie “Peggy” Rendzio at Henry Ford Museum of American Innovation almost every day around 10-10:30 a.m. Members of The Henry Ford for a quarter of a century, the Rendzios are longtime regulars with The Henry Ford’s museum walkers, a cherished group of old and young who use the museum’s perimeter and winding exhibit pathways to exercise and socialize. Danette Fusco, with The Henry Ford’s Guest Services team, sees the Rendzios often. “Like clockwork, this charming couple visits to get their daily exercise and socialization,” she said. “They are truly an inspiration.”

Their must-do:
Walking in Henry Ford Museum of American Innovation.

Their favorite member perk: 
“We walk almost every day in the museum,” said John Henry. “We know the security guards and lots of the staff. And after we’re done walking, we can stop in at Plum Market for a coffee and sometimes a cookie.”  


What’s your spark? Let us know what inspires you on your next visit and what takes you forward from your membership. Email us at membership@thehenryford.org. Take it forward as a member—enjoy benefits like free parking, discounts on events and tours, exclusive member previews, and more.

This post was adapted from an article in the forthcoming June-December 2021 issue of The Henry Ford Magazine.

21st century, 2020s, The Henry Ford Magazine, Henry Ford Museum

As we approach the Memorial Day holiday, when our thoughts turn toward lost loved ones and friends, it is insightful to consider how Americans of the past memorialized their loved ones.

Americans always treasured the memory of the dearly departed, but during the era just after American independence, in the late 1700s and early 1800s, elaborate and artistic memorials were the norm. Scholars debate the reasons. Many believe that with the death of America’s most revered founding father, George Washington, in 1799, a fashion developed for creating and displaying memorial pictures in the home. Other scholars argue that the death of Washington coincided with the height of the Neoclassical, or Federal style in America. During the period after the Revolution, Americans saw themselves as latter-day Greeks and Romans. After all, they argued, the United States was the first democracy since ancient times. So, they used depictions of leaders like George Washington, along with imagery derived from antiquity.


Watercolor Painting, Memorial for George Washington, by Mehetabel Wingate, 1800-1810 / THF6971

This wonderful memorial painting of George Washington was drawn in pencil and ink and painted in watercolors by a woman in Haverhill, Massachusetts, named Mehetabel Wingate. Born in 1772, Mehetabel was likely trained in painting as part of her education at an academy for genteel young ladies, much like a “finishing school” for young ladies in the 20^th century. She also would have been tutored in the needle arts. The concept was to teach proper young ladies the arts as part of an appreciation for the “finer things” in life. This would prepare them for a suitable marriage and help them take their place in refined society.

In the academies, young women were taught to copy from artistic models for their work. In this case, Mehetabel Wingate copied a print engraved by Enoch G. Grindley titled in Latin “Pater Patrae” (“Father of the Country”) and printed in 1800, just after Washington’s death in 1799. Undoubtedly, she saw the print and was skilled enough to copy it in color. The image of the soldier weeping in front of the massive monument to Washington is impressive. Also impressive are the angels or cherubs holding garlands, and women dressed up as classical goddesses, grieving. One of the goddesses holds a portrait of Washington. Of course, the inscriptions tout many of Washington’s accomplishments. Mehetabel Wingate was a talented artist and ambitious in undertaking a composition as complicated as this one.


Watercolor Painting, Memorial for Mehetabel Bradley Wingate, by her daughter Mehetabel Wingate, 1796 / THF237513

Fortunately, The Henry Ford owns two additional works made by Mehetabel Wingate (1772–1846). From these, we can learn a bit about her life and her family. This remarkably preserved watercolor painting memorializes her mother, also named Mehetabel, who died of consumption (tuberculosis) in 1796. Young Mehetabel, who would have been 24 in 1796, is shown mourning in front of a grave marker, which is inscribed. Although it is simplified, she wears a fashionable dress in the most current style. Around her is an idealized landscape, which includes a willow tree, or “weeping” willow, on the left, which symbolized sadness. On the right is a pine tree, which symbolized everlasting life. In the background is a group of buildings, perhaps symbolizing the town, including the church, which represented faith and hope. These are standard images seen in many, if not most, American memorial pictures. Mehetabel Wingate undoubtedly learned these conventions in the young girls’ academy in her hometown of Haverhill, Massachusetts.


Women in Classical Dress, 1790-1810, by Mehetabel Wingate / THF152522

The painting, above, while not a memorial painting, shows us how young ladies in the academies learned how to paint. Mehetabel seems to be practicing poses and angles, as the young ladies dressed as classical goddesses reach out to each other. It likely pre-dates both works previously shown and may have been done as a classroom exercise. As such, it is a remarkable survival.


In memory of Freeman Bartlett Jr. who died in Calcutta November the 1st 1817, aged 19 years, by Eliza T. Reed, about 1818 / THF14816

This example, painted later than Mehetabel Wingate’s work, shows the same conventions: a grieving female in front of a tomb with an inscription about the dearly departed—in this case, a young man who died at the tender age of 19 in far-off Calcutta. We also see the idealized landscape with the “weeping” willow tree and the church in the background.


Memorial Painting for Elijah and Lucy White, unknown artist, circa 1826 / THF120259

The painting above, done a few years later, shows some of the variations possible in memorial pictures. Unlike the previous examples, painted on paper, this was painted on expensive, white silk. It commemorates two people, Elijah and Lucy White, presumably husband and wife, who both died in their sixties. We see the same imagery here as before, although the trees, other than the “weeping” willows, are so abstract as to be difficult to identify.


Memorial Painting for Sarah Burgat, J. Preble, 1826 / THF305542

The example above represents a regional approach to memorial paintings. German immigrants to Pennsylvania in the late 1700s and early 1800s brought an interesting, stylized approach to their memorial paintings that have come to be known as “Fraktur.” The urn that would be seen on top of the monument in the previous examples now takes center stage, and is surrounded by symmetrically arranged birds. What we are seeing here is a combination of New England imagery, such as the urn, with Pennsylvania German imagery, such as the stylized birds. We know that this work was made in a town called Paris, as the artist, J. Preble, signed it in front of her name. There are two possible locations for Paris—one in Stark County, Ohio, and the other in Kentucky. Both had sizeable German immigrant populations in the 1820s. As America was settled and people moved west in the early 19^th century, cultural practices melded and merged.

By the 1840s and 1850s, the concept of the memorial painting came to be viewed as old-fashioned. The invention of photography revolutionized the way folks could save representations of loved ones and friends. By the middle of the 19^th century, these paintings were viewed as relics from the past. But in the early 20^th century, collectors like Henry Ford recognized the historic and artistic value of these works and began to collect them. As a uniquely American art, they provide insight into the values of Americans in the late 18^th and early 19^th centuries.


Charles Sable is Curator of Decorative Arts at The Henry Ford. Many thanks to Sophia Kloc, Office Administrator for Historical Resources at The Henry Ford, for editorial preparation assistance with this post.

Pennsylvania, Massachusetts, 19th century, 18th century, women's history, presidents, paintings, making, home life, holidays, education, by Charles Sable, art

Server shows off an array of pastries at Eagle Tavern, 2007. Photograph by Michelle Andonian. / THF54295

April 1, 1982, was a momentous day in Greenfield Village! That was the day that Eagle Tavern opened to the public. It was our first historic dining experience—the result of months of research, recipe selection and testing, and interpretive planning. How did all this come about?


Historical presenters and food service staff pose in front of Eagle Tavern to celebrate the new dining experience, 1982. / THF237355

The Food Committee

It started when we took a chance on a young museum leader named Harold Skramstad, who became our president in 1981. Faced with a severe financial crisis at the time, Skramstad built a case around our “world-class” status and “unique historical resources.” This led to the creation of our first mission statement, which focused upon the process of change in America from a rural agricultural society to an urban industrial nation. Following that, Skramstad created several task forces and committees, each charged with developing plans to carry out our mission through a variety of public programs. This included the mysteriously named Food Committee. It turned out that this committee—comprised of curators, food service staff, and interpretation specialists—was charged with exploring ways to bring our food offerings in line with our overall interpretive framework.


Food vendor in Greenfield Village. / THF133689

Soon, new food experiences began to appear. Through the Food Committee’s collaborative efforts, vendors hawked fruit and penny candy from rolling carts like those that had been seen on urban street corners a century ago. At the Covered Bridge Lunch Stand (now Mrs. Fisher’s), visitors could partake of turn-of-the-century picnic lunches. With the help of diner expert Richard Gutman—who informed us that we possessed the last remaining lunch wagon in existence—the Owl Night Lunch Wagon was overhauled to look more like a late-19^th-century lunch wagon, featuring a more historic menu. But Eagle Tavern became our “crown jewel,” as we proposed turning this historic inn into a sit-down full-service restaurant with period food and drink.

What had the building been like before this?

Clinton Inn

Ella Smith, the final owner, in front of the inn on its original site in Clinton, Michigan, circa 1905. / THF110475

In 1927—searching for a stagecoach tavern for his Village Green—Henry Ford found and purchased this imposing 1830s-era inn. From Clinton, Michigan, it was situated along what once had been the main stagecoach road between Detroit and Chicago. Over the years, the inn had gone through several proprietors and name changes, from Parks Tavern to Eagle Tavern to the Union Hotel to Smith’s Hotel. When Henry Ford had the building reconstructed in Greenfield Village, he gave it the generic name Clinton Inn.


Carriages waiting for passengers at Clinton Inn. / THF120768

From 1929 into the 1950s, the building served as a cafeteria for students attending the Edison Institute schools. Ford enlarged the back of the structure for that purpose. When Greenfield Village officially opened to the public in 1933, Clinton Inn became the starting point for public carriage tours.


1950 calendar for Greenfield Village, featuring Clinton Inn. / THF8882

In the 1950s, the building transitioned from a student lunchroom to a public cafeteria. That was still its use when I first started working at The Henry Ford (then called Henry Ford Museum & Greenfield Village) in 1977. Also when I started, Clinton Inn’s so-called “colonial kitchen” was used for fireplace cooking classes as part of the institution’s Adult Education Program.

Why Eagle Tavern?

Why did we choose the Eagle Tavern era to interpret? To establish a date for the historic dining experience, we looked to primary sources, as we do when we research all of our historic structures. These sources, which help us uncover the esoteric details of the past, included probate records, property deeds, tax and census records, and local newspapers. Through this research, we found that a farmer named Calvin Wood ran this tavern from 1849 to 1854, with his wife Harriet, Harriet’s daughter Irene, and additional hired help from town or the neighboring countryside. In keeping with the patriotic spirit of the time, Wood named the place Eagle Tavern.

We decided that we liked this early 1850s date. Not only did we have decent documentation on Calvin Wood, but it was also an interesting era for changes in cooking ingredients and cookbooks (both more available than before) as well as public dining practices and customs (toward more choices for individual diners, better table etiquette, more formalized meals and menus, and more specialized table settings).

The 1850s date also dovetailed with our new mission statement—about change over time—in larger ways that were transforming the entire nation at the time. These included social movements like temperance, abolition, and women’s rights; advancements in transportation, from horse-drawn vehicles to speedy railroads; and improved communication networks, as the telegraph swiftly brought the latest news to the public. Significant national events like the California Gold Rush and the Mexican War were also impacting many people’s lives.


A variety of horse-drawn vehicles passing in front of a Middletown, Connecticut, tavern, 1842–47. / THF204148


Michigan Central Railroad car, 1848. / THF147798

Researching the Food

My primary task in creating the Eagle Tavern dining experience was to find out what and how people ate during this era. I delved deeply into period sources looking for clues to these questions, including travelers’ accounts, etiquette books, merchants’ account books, newspaper ads, and historical reminiscences.

Within these sources, I found several quite eye-opening entries, like that of Isabella Bird, a British traveler who described this meal placed in front of her at a Chicago hotel in 1856: “…eight boiled legs of mutton, nearly raw; six antiquated fowls, whose legs were of the consistency of guitar-strings; baked pork with “onion fixings,” the meat swimming in grease; and for vegetables, yams, corn-cobs, and squash. A cup of stewed tea, sweetened by molasses, was at each plate…The second course consisted exclusively of pumpkin-pies.”

It’s probably good that we didn’t take these accounts completely literally when we developed the Eagle Tavern dining experience!

From these research sources, I learned that tavern fare would have come from a combination of local farms (especially, in this case, Calvin Wood’s own farm), from the fields and woods of the surrounding area, and using ingredients that would have been purchased from local merchants.


A cold plate featuring chicken salad, pictured in the 1988 Eagle Tavern Cookbook. / THF121002

The primary components of a tavern meal would have consisted of meat, vegetables and fruits (in various forms), and breadstuffs. Meat was the predominant component of the tavern meal, served in much greater quantity than today. Often, two or more meats were served at one meal. Pork, the staple food of many midwestern settlers, was the most popular meat, served in a variety of forms—including roasted, salted, baked, and as bacon, smoked ham, sausage, or spareribs. Chickens, easy to raise on farms, lent themselves to many dishes. They also could supply eggs. In fact, Lansing Swan, traveling through Sturgis, Michigan, in 1841, wrote: “We had an excellent dinner, warm cakes, tea, etc. bacon and eggs. I have eaten them until I am ashamed to see a hen and can hardly look a respectable porker in the face.”

Beef contributed to a portion of the tavern meals, as did wild game and fish from local lakes and rivers. Oysters were also popular at the time, packed on ice and transported in barrels from the East coast.


An array of vegetables for Eagle Tavern dishes, pictured in the 1988 Eagle Tavern Cookbook. / THF121001

As for vegetables, root crops lasted throughout the year and they stored easily. Potatoes were especially popular, as described in this southern Michigan meal by Charles Hoffman in 1833: “…hot rolls, tea, large pieces of pork swimming in its gravy, and a plate of potatoes that pulverized when you touched them.” Cabbage, onions, turnips, and carrots were other root crops frequently found in the research. Less hardy vegetables, like tomatoes and cucumbers, were served in season or preserved as catsups, sauces, or pickles. Pumpkins, squash, and corn were usually served in season or preserved for later use.

Fruits were served fresh in season, dried, or made into preserves, sauces, or pickles. Of these, apples were most frequently used as they were incredibly versatile—preserved, cooked, or baked into numerous dishes. Peaches, pears, apricots, grapes, and berries of all sorts were also found in the accounts. Wild strawberries were specifically called out several times by traveler Lansing Swan, in 1841. In Ypsilanti, Swan “got an excellent supper for 25 cents and many large delicious strawberries with rich cream.” Farther west, in Jackson, he happily remarked that he was, “Just in time for tea with strawberries and cream.” In Niles, he and his companion “came in time for another strawberry repast and a rich one it was. We had a new dish, ‘Strawberry Short Cake,’ very fine indeed.” And before leaving Niles the next morning, he partook of one last “strawberry breakfast.” Raisins, dried figs, prunes, currants, and citron were listed in grocery store ads and could be purchased.


A variety of muffins and rolls served at Eagle Tavern, 2007. Photograph by Michelle Andonian. / THF54331

Breadstuffs contributed substantially to tavern meals, mentioned often in travel accounts as a meal accompaniment—but not always with approval! For example, Cyrus Bradley, dining in a tavern between Detroit and Pontiac in 1835, remarked: “The milk was sweet, but the bread was dry and stale and as it began to saturate, the little red bugs rose, kicking most lustily, to the surface, where they were immediately skimmed off and most barbarously committed to the flames.”

Wheat flour and cornmeal were processed at local mills and could be used for baking breads, rolls, biscuits. Charles Hoffman, in 1833, remarked that Michigan had the “best wheat bread in the world.”

Creating the Menus

From all of these accounts, I created a master list of dishes and ingredients. Then I perused every historic cookbook I could find. Fortunately, the number of printed cookbooks was on the rise by the mid-19^th century, although measurements, cooking times, and temperatures were not precise—which is why so much recipe testing had to be done. Within the pages of these cookbooks, I searched for recipes that were specifically referenced in historic accounts, those that seemed regional, and those that included ingredients on my researched ingredients list.


The Good Housekeeper, from 1841, was one of several cookbooks perused for possible recipes. / THF120853

I organized my collected recipes by type—for instance, entrees, pastries, soups, vegetables—and then spent innumerable hours with the food service managers at Eagle Tavern debating and selecting the final recipes. The managers brought up constraints that I would never have considered as a curator—including modern cost and availability of ingredients as well as the durability of certain dishes on the steam table that was still being used from the old cafeteria setup. Probably our most animated conversations related to how adventurous we thought modern visitors would be in trying things that were different and unusual—like mock turtle soup and beef tongue! Once determined, the agreed-upon recipes were tested by food service cooks (this predated having chefs on staff) who, after weeks of testing, invited us to a grand two-day food tasting.


Elaborate Bill of Fare for Thanksgiving Day, 1847, at the Adams House in Boston, Massachusetts. / THF147797

At the same time, I searched for examples of historic menus from the era to see what constituted a tavern meal. As it turned out, most tavern meals started with soup and ended with a dessert course of dried fruit and nuts. (The phrase “from soup to nuts” must have originated at this time!) The Eagle Tavern menu, or “Bill of Fare,” was laid out much like the historic menus of the time but included a simpler selection of dishes that were regionally and seasonally appropriate. Today, the Eagle Tavern Bills of Fare still follow these guidelines.


Eagle Tavern’s first Bill of Fare, Spring 1982. / THF123845

The Dining Experience

According to travel narratives of the era, tavern dining was fast and furious. For example, one traveler in Chicago in 1836 wrote: “…every man for himself, and none for his neighbor; hurrying, snatching, gulping, like famished wildcats; victuals disappearing as if by magic.” Partly, this was because there were often more patrons than space at the one “common table” in an inn. To resolve this, diners often took turns eating, as James Logan described in a hotel in Detroit in 1838: “Very little conversation took place, each individual seemed to hurry on as fast as possible, and the moment one finished he rose and went away. There was not change of plates, knives, or forks, every thing being eaten off the same plate, excepting pudding, which was taken in saucers.”

For the Eagle Tavern dining experience, we knew we were not about to recreate James Logan’s experience! But how, we wondered, could we simulate the concept of the “common table” for modern visitors? Fortunately, because of the spacious cafeteria area that Henry Ford had added to the building back in the 1920s, we found that we could furnish the space with not one but several tables that simulated communal dining. It also gave us the option of seating people at separate tables if additional privacy were desired.


The Eagle Tavern table setting was also the result of historical research, found in Catherine Beecher’s 1850 Domestic Receipt Book. / THF147807

Today’s dining experience at Eagle Tavern is much like it was back when we first created this experience almost 40 years ago. To me, Eagle Tavern was—and still is—one of the best historic dining experiences around!


Donna R. Braden is Senior Curator and Curator of Public Life at The Henry Ford.

Additional Readings:

• Eagle Tavern at its Original Site, Clinton, Michigan, February 2, 1925
  
• Behind the Bar at Eagle Tavern
  
• Eagle Tavern Inspiration to Enjoy at Home
  
• Menu from Clinton Inn (now Eagle Tavern), Greenfield Village, 1952

19th century, 1850s, Dearborn, 20th century, 1980s, restaurants, research, Michigan, Greenfield Village history, Greenfield Village buildings, Greenfield Village, food, Eagle Tavern, by Donna R. Braden, #Behind The Scenes @ The Henry Ford

Grimm Jewelry Store on its original site on Michigan Avenue in Detroit, Michigan, 1926, before being moved to Greenfield Village. / THF254049

In the 1880s, an entrepreneur named Engelbert Grimm sold modestly priced clocks, watches, and jewelry out of this store when it was located in Detroit, Michigan. One of Grimm’s customers was, in fact, Henry Ford, who often stopped by the store to purchase watch parts and chat with him.


Grimm Jewelry Store in Greenfield Village. / THF1947

The Grimm Jewelry Store, now located in Greenfield Village, also provides a way for us to look at larger changes in Americans’ lives at the time, especially for people living in cities.


Shops selling clocks and watches became increasingly common, as seen in this photograph of a clerk posing in such a shop from Urbana, Ohio, taken some time between 1907 and 1915. / THF250161

In an increasingly urban and industrial nation, people were expected to know the time and be on time, all the time. Notice that, if you look hard enough, you can see that each of these photographs from our Detroit Publishing Company collection has a public clock in it. 


Looking down West 23^rd Street, New York City, about 1908. Clock-finding clue: Look down the street, above the horse-drawn carriage, and you’ll see a large street clock on a stand. / THF204886


Tremont Street Mall and Boston Common, Boston, Massachusetts, about 1905. Clock-finding clue: Look at the bottom of the church steeple in the center of the photograph. / THF203418


Elevated railway at Cooper Union and 4^th Avenue, New York City, about 1900. Clock-finding clue: Look at the top of the building to the left of the railroad tracks. / THF203350

Synchronizing one’s watch with public clocks became part of meeting one’s social responsibility. The clock and the watch came to be seen as models for disciplined, regulated personal behavior. One advertisement for pocket watches in the 1880s claimed, “The man is nothing but a botch, who tries to live without a watch.”


Man’s pocket watch from 1878. / THF152471

The downside to this, of course, was a greater level of anxiety—living with what was called “clock time,” an artificial construct very different from following the natural rhythms of the sun, the moon, and the seasons, as farmers had done for centuries. 


Photograph of farmers haying, Northfield, Massachusetts, about 1900. / THF141862

Today, we seem to be controlled by clock alarms and alerts, schedules, calendars, and the pressure to be punctual.  “Clock time” has become an expected part of our lives.


Donna R. Braden is Senior Curator and Curator of Public Life at The Henry Ford.

20th century, 19th century, Greenfield Village buildings, Greenfield Village, clocks, by Donna R. Braden

"American Sports, Base Ball, Striker & Catcher" Plate, circa 1850 / THF135816

"On Saturday afternoon, Sept. 10, at the farm of Louis Bradley, might have been seen a small gathering of people. They came to see the final game between the Lah-da-dahs, of Waterford, and the White Lakes of Webster neighborhood."  –Pontiac Bill Poster, September 14, 1887

In the 1880s, many Michigan towns supported baseball teams, including Waterford, in Oakland County, but the game's history goes back further. The game of base ball (as it was often spelled into the 1890s) had its origins in a number of children's games, but especially a British game called "Rounders." Rounders rules called for the game to be played on a diamond, with a striker (batter) who faced a feeder (pitcher).

The American game of base ball gained in popularity in the mid-1800s, so much so that English ceramic makers produced dishes such as the "Base Ball" plate above, depicting a "Striker & Catcher," to appeal to American consumers. American interest in base ball in the late 1800s is evident in the production and marketing of such a plate.

Americans purchased these English-made ceramics to celebrate their national game, but base ball did not have all the regulations we know in modern baseball today. Until the 1880s, rules stated that the pitcher had to deliver the ball underhanded with a straight arm. The batter could call for a high or low pitch. A high pitch was considered one between the belt and shoulders, and a low pitch was to be delivered between the belt and knees, a range close to the modern strike zone. Balls and strikes were usually not called until the 1870s.

Some rules called for home plate to be made of marble or stone, but there was no batter's box, only a line that bisected the plate. Consequently, today's historic base ball umpires will frequently signal the start of a game by calling, "Striker to the line!" Early rules discouraged, and often forbade, players being paid.

You can browse artifacts related to both the early and more modern forms of baseball in our Digital Collections. Or, if you want to see vintage base ball firsthand, check out the schedule for the Greenfield Village Lah-De-Dahs, who borrowed the name of the old Waterford team. The Village nine suit up to play teams from Ohio and Michigan throughout the summer as a part of Historic Base Ball in Greenfield Village. Though the song "Take Me Out to the Ball Game" was not written until 1908, you might hear the band play it. If you wish, you can sing along and cheer on the base ball strikers for the Lah-De-Dahs.


This post was adapted from the July 2000 entry in our former Pic of the Month series.

Additional Readings:

• The Webster Dining Room Reimagined: An Informal Family Dinner
  
• Sidney Houghton: The Fair Lane Estate
  
• Portable Writing Desk, Owned by Edgar Allan Poe, 1830-1849
  
• Designs for Aging: New Takes on Old Forms

Europe, Michigan, 19th century, 1880s, 1850s, sports, home life, Historic Base Ball, Greenfield Village, furnishings, events, decorative arts, baseball

For those who brought home our stoneware bread cloche (a versatile baking piece created by our artisans in Greenfield Village, which allows you to mix your dough, proof it, then bake it, all in one dish) during the holiday season last year, you know that the resulting bread is light and airy with a golden crust.

If you’re wondering what our go-to recipe is for this 1800s-inspired baking piece, it’s Sallie Lunn Bread. Made regularly inside the kitchen at Firestone Farmhouse and acting as the inspiration for recipes inside A Taste of History, this recipe is credited to Farmer’s and Housekeeper’s Cyclopaedia, Stephen Lewandowski, Ed., 1888, p. 326.

Sallie Lunn Bread

• 1quart (4 cups) of flour
• 4 eggs
• 1 pint (2 cups) of milk
• 1 tablespoonful of lard
• 1 tablespoonful of butter
• 2 spoonsful of sugar
• 1 gill of yeast

Pre-heat the oven to 350 degrees. When baking inside of our stoneware bread cloche, bake for 40 to 45 minutes, until the top is golden-brown and the loaf has a hollow sound when tapped.


Lish Dorset is Marketing Manager, Non-Admission Products, at The Henry Ford.

Greenfield Village, recipes, food, by Lish Dorset, shopping

Mary Aviles and son Mati in Thomas Edison’s Menlo Park Complex.

Ten-plus-year member Mary Aviles finds inspiration in a frog, two brothers, and makers in the raw.

Drawn to the Herschell-Spillman Carousel in Greenfield Village, Mary loves hopping on the whimsical bow-tie-wearing frog. The carousel reminds her of stories shared with her children to spark their curiosity and quest for lifelong learning. She’s equally inspired each time she walks into Orville and Wilbur Wright’s family home in Greenfield Village, knowing that human progress is cumulative and many of our major leaps forward can be traced to specific moments in time. A repeat attendee at The Henry Ford’s annual Maker Faire® Detroit, she can’t wait to come back each year, because she sees great beauty in unfinished ideas and the limitless potential of creativity in the rough.

Her must-do:

Maker Faire® Detroit

Her favorite member perk: 

“The Henry Ford Magazine. I use it regularly until it’s dog-eared.

I worked for TechTown Detroit with entrepreneurs/ small businesses and continue to do so as a consultant with EarlyWorks. For me, The Henry Ford’s Model i framework is also an inspiration. TechTown architects use it as an approach to client relationship management, and I reference the framework consulting with EarlyWorks.

As a qualitative researcher specializing in structuring unstructured data, I am fascinated by how The Henry Ford has synthesized its collection of physical innovator assets to remain relevant in informing issues such as education, workforce and talent development—topics I, along with my clients, are immersed in every day.”


What’s your spark? Let us know what inspires you on your next visit and what takes you forward from your membership. Email us at membership@thehenryford.org. Take it forward as a member—enjoy benefits like free parking, discounts on events and tours, exclusive member previews, and more.

This post was adapted from an article in the June-December 2019 issue of The Henry Ford Magazine.

Dearborn, 21st century, 2010s, The Henry Ford Magazine, Michigan, innovation learning, Detroit

A Taste of History in Greenfield Village offers our visitors seasonal, locally sourced and historically minded recipes. Over the past year, our chefs have been developing some new recipes, directly drawn from the recipes of George Washington Carver and the ingredients that he used. You can learn more about the inspiration behind the new options both in A Taste of History and in Plum Market Kitchen in Henry Ford Museum of American Innovation in our blog post here, or try out some of the recipes for yourself—like this Peanut Roll Cake with Jelly.

Chef’s Notes

When we were reading through hundreds of George Washington’s Carver’s recipes, this one stood out. It’s a wow—a peanut butter and jelly sandwich for dessert! Chef Kasem Faraj, our resident Greenfield Village chef, spent hours making this one just perfect. We’ve had many variations of the PB&J in our lifetime, and this one takes the cake—just have fun and roll with it.


Recipe: Peanut Roll Cake with Jelly

Makes 1 Cake; Serves 8

Cake ingredients

4 each             Eggs

7 oz                  Granulated Sugar

¾ tsp                Baking Powder

½ tsp                Salt

¼ tsp                Baking Soda

4 ½ oz              All Purpose Flour, Sifted

3 oz                  Butter, Melted

1 oz                  Vanilla Extract

Filling ingredients

1 ½ oz              Granulated Peanuts

2 oz                  Smooth Peanut Butter

4 oz                  Raspberry Currant Jam/Jelly

Procedure

1. Preheat oven to 350°F.
2. Combine eggs, sugar, baking powder, baking soda, and salt in the bowl of an electric mixture (or use a hand mixer and bowl).
3. Mix on medium-low speed until the sugar has dissolved and the mixture is smooth and runny, about 3 minutes.
4. Increase the speed to medium and whip until the mixture is a play yellow and thick enough to fall from the whisk in ribbons.
5. Increase the speed again to high and continue whipping until the mixture has roughly doubled in volume and is thick.
6. Reduce speed to medium-low and add vanilla and melted butter in a steady stream.
7. Add sifted flour all at once and mix just enough to incorporate the flour.
8. Pour batter into a half sheet tray or 13” x 9” baking dish that has been lined with parchment paper and nonstick spray.
9. Bake for 8-10 minutes. Cake is done when the cake is puffed, lightly brown from edge to edge, and slightly firm.
10. While cake is still warm, place on a linen towel and roll tightly. Allow cake to cool while rolled to shape and keep from cracking when filled and rolled.
11. Once cake has cooled, unroll cake, and cover the inside of the roll with peanut butter, jelly, and granulated peanuts.
12. Re-roll the cake and allow to sit with the seam on the bottom.
13. Glaze cake with a simple icing and top with additional granulated peanuts if desired.

Eric Schilbe is Executive Sous Chef at The Henry Ford.

making, George Washington Carver, by Eric Schilbe, restaurants, Greenfield Village, food, recipes

Puddings of the 18^th century came in a variety of flavors, both savory and sweet, with many containing vegetables, and were more like the texture and consistency of a modern-day bread pudding. The shape of these puddings varied as well, since some were baked while others were boiled. In order to bake a pudding, a baking dish was needed, most often a simple round redware dish with high sides. The recipe would be prepared in the redware dish and then baked inside of a cast iron bake kettle, with hot coals underneath and on top. Puddings were eaten as part of the midday dinner meal.

From The First American Cookbook by Amelia Simmons in 1796, this recipe for carrot pudding pairs perfectly with our redware baking dish created in Greenfield Village.

Carrot Pudding Recipe
“Baked in a deep dish without paste [pie crust]”

Ingredients

• A coffee cup (¾ cup) full of boiled carrots, processed until smooth
• 5 eggs
• 4 tablespoons sugar
• 2 tablespoons butter
• Cinnamon and rose water to taste

Preheat oven to 350 degrees. Combine ingredients together, adding the eggs one at a time. Pour prepared mixture into a buttered baking dish and bake until a toothpick inserted comes out clean, about 45 minutes.

making, Greenfield Village, recipes, food

Basil "Jug" Menard Posing with a Modified Ford Coupe Race Car. Taunton, Massachusetts, circa 1946 / THF140176

Igniting a Lifelong Passion

Most of us are enchanted with competition. For those with gasoline in their veins, there’s only one way to scratch the itch—become a racer.

Things we do when we’re young often inspire a lifelong passion. Many adults involved in auto racing—as well as adult fans of auto racing—ignited their interest through early experiences. There are many avenues for kids to explore race cars and racing that can arouse a passion for the sport, and you can learn about some of them in the “Igniting the Passion” section of our new racing exhibit, Driven to Win: Racing in America presented by General Motors. There is an actual Quarter Midget race car, and kids can sit in the driver’s seat. You can see and hear stories from the people with a passion for racing about how they got started. And there are the toys (including slot cars), and a place where kids can build their own wooden kit car then race it against others on a sloped track.

Quarter Midget Racer

The Quarter Midget race car is one-quarter the size of an adult racer’s Midget Sprint Car and has much lower power output. Still, these are serious race cars, with protective systems designed to keep their young drivers as safe as possible. A Quarter Midget is powered by a single-cylinder, 7-cubic-inch engine, and they race on oval tracks that are one-twentieth of a mile around—264 feet. Speeds reach the 45-mph range, and kids learn the skills of car control, race tactics, and race strategy that are essential foundations for aspiring drivers. Many racing stars, past and present, began their careers in Quarter Midgets, including A.J. Foyt, Jeff Gordon, Joey Logano, Sarah Fisher, Jimmy Vasser, and many more.

Soap Box Derby Car

THF69252

The Soap Box Derby car, powered only by gravity, is home-built and raced by kids in downhill competitions that can be intense. Mason Colbert placed third with this car in the 1939 All-American Soap Box Derby national championship in Akron, Ohio.

Tether Cars, or Spindizzies

THF162895

A large display in Driven to Win features more than 50 gas-powered, scale-model tether cars (along with tools and parts), which were popular from the 1930s to the 1950s. Check out all of the spindizzies you’ll see on display here.

Additional Artifacts

THF176901

Beyond the vehicles highlighted above, you can see these artifacts related to igniting a love of racing in Driven to Win.

• Soap Box Derby Racing Helmet, 1935-1945
• Scale Model of Eagle #6 Race Car, Driven by Bobby Unser at 1972 Indianapolis 500
• Scale Model of Goldenrod Land Speed Record Race Car, 1966
• Round 2 "Auto World: 2019 Brittany Force Top Fuel Dragster" Diecast Model, 2019
• Hot Wheels Dragster, 1975-1980
• Hot Wheels Race Car, 1974-1980
• Lego Speed Champions Set, "2016 Ford GT & 1966 Ford GT40," 2017
• Record Album, "Men, Machines and the Moment," Recorded by Dennis Agajanian, 1976
• Record Album, "The Big Sounds of the Drags!," 1963
• Recording of 1963 Indianapolis 500 Race
• Slot Car, Ford GT Body, 1960-1970
• Slot Car, Indy Car Body, 1965-1970
• Sections of Slot Car Roadway, 1964-1968
• Slot Car Speed Control, 1964-1968
• Atari Video Game, "Indy 500," 1977
• Atari Video Game, "Pole Position," 1983
• Sega Video Game, "Daytona USA," 1995
• Microsoft Xbox Video Game, "Forza Motorsport," 2005
• Kentucky Straight Bourbon Whiskey Bottle, Olsonite Eagle 6 Racing Car, 1973
• Bumper Sticker, “Dan Gurney, Car and Driver Candidate for President,” 1964
• Pennant, "Jeff Gordon, #24," 1999

Dig Deeper

THF277921_redacted

Learn more about igniting the passion with these additional resources from The Henry Ford.

• Take a peek into the exciting hobby of tether car racing in our expert set.
• Watch the tether cars being installed into Driven to Win on our Facebook page.
• Visit our blog to learn more about the woman who co-designed Atari’s video game “Indy 500.”
• Discover how a student-built concept car got more than 3,400 MPG on the streets of downtown Detroit in this Maker Faire Detroit presentation.
• Go behind the scenes with the Power Racing Series at Maker Faire Detroit.
• Hear racing legend Mario Andretti explain how his love for the sport started in this clip from our 2017 interview.

childhood, toys and games, racing, race cars, Henry Ford Museum, Driven to Win, cars