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Two-story white building with columns and second-floor balcony with two small trees in front on a grassy lawn

Photo by KMS Photography

When it comes to dining experiences, Eagle Tavern in Greenfield Village is one of a kind. The stagecoach tavern was built in 1831 in Clinton, Michigan. Calvin Wood and his wife Harriet operated it from 1849 to 1854, offering food, drink, and accommodations to the locals and those who came through the town. In 1927, Henry Ford purchased the tavern and brought it to Greenfield Village as the Clinton Inn, where it first served as a cafeteria for Edison Institute students and then for visitors. In April 1982, Eagle Tavern officially opened as the restaurant we know today. Forty years later, Eagle Tavern continues to delight members and guests with mid-1800s food and drink.

As we celebrate the beginning of the 2022 Greenfield Village season, Sous Chef Kasey Faraj shares three of his favorite Eagle Tavern recipes for you to try at home.

Woman in a 19th-century dress and bonnet pours water for a modern-dressed couple at a wooden table in front of a fireplace
Photo by Emily Berger

“My absolute favorite thing about the tavern is the overall guest experience,” said Faraj. “There is simply no place like this anywhere in America where we are taking our guests on a journey to the past. Everything from our Calvin and Harriet Wood characters chatting with our guests to the food, to the look of the bill of fare and restaurant, and the servers in period clothing, we all collectively create an experience that is unique, historically accurate, and unmatched by any establishment.”

Faraj found inspiration for his menus from classic mid-1800s era cookbooks, like Mrs. Putnam’s Receipt Book and The Kentucky Housewife. It was in these wonderful books that he was inspired to create dishes such as our delicious Asparagus Soup, Pork and Potato Balls, and Bouilli Beef.

Eagle Tavern’s Asparagus Soup

serves many

Shallow white bowl with green floral pattern filled with steaming pea-colored soup, sitting on wooden table in front of window

Ingredients

  • ½ pound unsalted butter
  • 1 ½ cups yellow onion, medium dice
  • 1 teaspoon fresh garlic, minced
  • 5 pounds asparagus, trimmed
  • 1 ½ cups celery, diced
  • 2 bay leaves
  • ¾ gallon vegetable broth
  • ½ cup cornstarch
  • 1 quart half-and-half
  • Salt and pepper to taste


Method

  • Heat a stockpot and melt the butter.
  • Add the onions and garlic and cook over medium-high heat until onions are translucent.
  • Add the asparagus, celery, bay leaves, and vegetable broth. Bring to a boil.
  • Once boiling, turn heat to low and simmer until asparagus is tender.
  • Add the cornstarch and half-and-half and puree the mixture with a hand blender until smooth. (You can also slowly break down the asparagus with a potato masher.)
  • Add salt and pepper to your liking.
  • Adjust the cornstarch if thicker or thinner soup is desired.
  • Strain if you wish to have a lighter-style soup. Serve with fresh bread or crackers.


“The awesome curators here at The Henry Ford and I collaborate to find these menu items in cookbooks from the past,” said Faraj. “I then take said items and build the menu through both seasonal availability and the story of Harriet and Calvin Wood. It is not as simple as, ‘I found a recipe for a mid-1800s era style corn soup, so we are going to offer that soup.’”

Faraj and team take everything into consideration:

  • How did season and local availability influence the meals that a tavernkeeper like Harriet Wood might have prepared for her tavern customers?
  • What foodstuffs could have been imported in southern Michigan in 1850?
  • What type of meals and desserts might Harriet Wood have had time to prepare over an open hearth in her busy tavern kitchen?


“In-depth research from period American cookbooks found in our research center, and expertise from our curators, help us find our way to these answers,” he said. “The ability to find a recipe from a book written almost two centuries ago, test that recipe, and then place it on a menu (that is seasonally accurate!) is what makes a chef working in historic dining challenging—yet fun!”

 

Eagle Tavern’s Pork and Potato Balls

serves many

Shallow white bowl with green floral pattern around rim, filled with fried meatballs, sitting on wooden table

Ingredients

  • 3 pounds cooked Idaho potatoes
  • 3 fresh eggs
  • 1 pound cooked pork-sage sausage, crumbled
  • Salt and pepper to taste
  • 1 pound unsalted butter


Method

  • Put cooked potatoes in a large mixing bowl. Using a potato masher, mash the potatoes until there are very few lumps.
  • In a separate bowl, whisk the eggs.
  • Add the crumbled sausage, salt, and pepper to the eggs and mix until evenly distributed.
  • Using a spoon or a small scooper, shape the mix into small balls no larger than a golf ball.
  • Heat a nonstick pan and melt the butter.
  • Cook the balls in the butter until browned on all sides and the internal temperature is 165° F. When cooked, sprinkle with additional salt and pepper and serve with extra butter, if desired.


One last recommendation from Chef Faraj: Eagle Tavern’s Bouilli Beef. “This dish is great served with roasted potatoes and mashed parsnips,” he said.

 

Eagle Tavern’s Bouilli Beef

serves many

White plate filled with beef with gravy topped with chopped vegetables, scalloped potatoes, and asparagus, sitting on wooden table


Ingredients

  • 3 pounds beef, cut into 8-oz. portions (preferably chuck eye roll)
  • Salt and pepper to taste
  • 3 ounces vegetable oil
  • 1 pound turnips, cut into 1-inch pieces
  • ¼ pound yellow onion, medium dice
  • ¼ pound peeled carrots, medium dice
  • ¼ pound celery, medium dice
  • 1 ½ gallons beef stock
  • 2 bay leaves
  • ½ teaspoon ground cloves
  • 6 cloves fresh garlic
  • 1 ounce soy sauce
  • 2 ounces Dijon mustard
  • 4 ounces cornstarch
  • 4 ounces chopped sweet pickles


Method

  • Season the beef with salt and pepper. Heat the vegetable oil in a stockpot on the stove and sear the meat on all sides.
  • Add the rest of the ingredients except for the soy sauce, mustard, cornstarch, and pickles.
  • Bring it all to a boil; once boiling, turn the heat down to a low setting and cover. Let cook slowly until the meat is almost fall-apart tender, 2-3 hours. Turn off and leave on stove.
  • Take half the stock the beef was cooked in and strain. Whisk together the soy sauce, mustard, and strained stock in a small saucepot over medium heat. Add the cornstarch and bring to a slow boil; cook until gravy is slightly thick. Add the cooked beef and plate with the turnips it was cooked with.
  • Ladle 2-3 ounces of gravy over each piece and top with chopped pickles.


Large, two-story white wooden building with columns and second-floor balcony, among trees
Eagle Tavern, Greenfield Village /
THF1918

Want to learn more about Eagle Tavern? Look below for links to blog posts, Innovation Nation segments, and artifact records.

 

All About Eagle Tavern
Drink Recipes

 

Dig Deeper



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

making, Michigan, recipes, food, restaurants, by Lish Dorset, Greenfield Village buildings, Greenfield Village, Eagle Tavern

White book cover with text on orange background and pattern of orange fleur-de-lis and blue asterisk-like stars
The Henry Ford’s first edition of Julia Child’s consummate classic
Mastering the Art of French Cooking, published in 1964. / THF621455

On the first Friday of every month, the collections experts of The Henry Ford share items from our archives and library collections on our Instagram account as part of our History Outside the Box virtual program. Though the Instagram stories are only available for 24 hours, we share them afterwards as videos so you can catch up on what you missed. For March, Librarian Sarah Andrus shared a sampling of the wide array of cookbooks, recipe booklets, and handwritten recipes that have found a home in our collections. Check out her selections below.

Continue Reading

History Outside the Box, by Ellice Engdahl, by Sarah Andrus, recipes, books, food

Woman holds a pie in a rudimentary kitchen

Baking at Daggett Farm. / Photo courtesy Cindy Melotti

Recently, I sat down with Master Presenter Cindy Melotti, house lead at the Ford Home, to chat with her about 17 years at The Henry Ford. In the first installment of that interview, Cindy talked about her teaching background, her work at the Ford Home and other Village buildings, some of her favorite interactions with guests, and more. In this second installment, she offers insights about how historic cooking in Greenfield Village is far different than modern cooking at home.

What was it like cooking in the village? Did you notice any difference cooking at Daggett, say, and cooking at home?

When I first started as a presenter, I had never baked bread or made a pie before. I was a working mother, so I didn't have time to play around. I used the typical shortcuts. So it was a shock working that first season at Daggett [Farmhouse] and baking loads of bread and pies. Placing these on the table for us to eat for our 1760 mid-day meal and having guests come in and say it was the most beautiful pie crust or bread they’ve ever seen—I experienced such a sense of accomplishment.

I would go home and brag about making the most wonderful loaf of bread, a pie, or a tart. So, I decided I was going to make these same recipes for Thanksgiving dinner at home. I made the pie crust, and I made wheat bread and… I need to tell you that my husband is still living. Because he said: what was so special about them? Sadly, they didn’t turn out the same. Making bread or a pie in a bake kettle on an open hearth, it's not the same product you get using the same recipe in modern oven.

With the bread and pie baked in the modern oven, I couldn't taste all the flavors. I didn't get the flakiness, and it just wasn't the same. There are some things that you can make in a modern oven, and there's no problem. But there are other things that—you know, when you roast something today, you're actually baking it, right? At Daggett using the open hearth, when you roast something, it's on the spit or the small game roaster that you place against the fire and keep turning it. You can’t get that same flavor. When you go from the open hearth, to wood, to coal, to gas, to electric, and to microwave—every time you go up that ladder, you lose flavor. So, your best flavors come from open hearths or open-air cooking. That's why camping is so much fun.

I think part of it too is the cast iron, like at the Ford Home, where we use cast iron pans and pots that are very well seasoned. We do have a couple of cast iron artifacts that we use there. I mean, it takes 100 years or so to get it that seasoned. You can't buy one off the rack. You can’t get the same flavor. And it might have something to do with the moisture and wood smoke that gets in, because it's not hermetically sealed off like a modern oven is. There's no question many of the recipes cannot be duplicated. They’re good, but they're not what it's like when you're there at that table with the ambience of the time period.

Do you have any further observations about the differences between historical and modern recipes and cooking methods?

Yes, guests might think that because a recipe is from a long time ago, from Daggett in 1760 for instance, that it’s easier to make. That recipes are more complex now than they were in the 1700s. But they’re not. For example, our recipes at Daggett are written in the hand of that century, where they use the long “s” that looks like an “f.” And they use such odd quantities, you sometimes have to have a group discussion to figure out what they're trying to tell you about making the recipe. So recipes at Daggett are very often much more difficult than ones at the Ford Home from 1876.

Of course, it’s difficult at the Ford Home making special recipes for Holiday Nights [in Greenfield Village]. But your everyday dishes for 1876 are pretty basic and easier to make. There isn't a tendency in the 1800s to use a lot of herbs, for instance, as they did in the 1700s. So even for your meat at the Ford Home, you basically use salt and pepper, and there's a lot of lard to flavor it. The food is good, but it's not using difficult flavorings like rosewater and all these other things we use at Daggett or the Giddings [Family] Home. Recipes from the 1700s are much fancier than what I put on my own table.

Also, cooking methods in the 1700s had more challenges in the kitchen. In the Ford Home, we have a better understanding of what measurements are needed. In Daggett’s time, they're making huge amounts of food as opposed to what a family would need in the 1800s. For instance, they did all their baking in one day, and they didn't bake more until they needed it.

When you’re cooking on the open hearth or with a wood or coal burning stove, how do you know when food is done? Can you talk more about how to cook using these methods?

When I talk about cooking with guests, what they really want to know is: “how can you successfully cook like this?” And it's not hard, but you need to use all your senses, unlike how we cook today. You feel the temperature of the stove or bake kettle radiating on the skin of your face and your hands. This gives you a hint about the temperature and when you need to add more fuel to the fire. On the hearth, you can see it. But with the wood burning stove, you feel when you have to put more wood in.

To find out how your food is cooking, you use your sense of smell, and you can look and see how something's cooking. But your ears help too, because you can hear if something is over boiling or if it's boiling at all. There’s even a recipe for something that says: cook until you hear it sizzle. That was part of the recipe, to listen to it. Of course, you taste it to see if it's done. So the biggest difference with cooking in a historical kitchen is that you are actively engaged with all your senses in the process. We don't do that now. We set timers. We walk away because we can.

It's fun as a presenter to do on a daily basis. But would I want to do it every day again? I don't think so. And it's also fun for us to cook because we have guests coming into the homes. And we share what we're doing, how we're doing it, and why. I get the best reactions from guests when we have difficulty with something because it's not common to what we do. They love to see how we solve these problems that we've never faced before, because we don't cook like this all the time.

Woman in dress and apron stands next to table with many holiday foods on it
Holiday Nights in the Ford Home, with a Charlotte Russe dessert on middle-right side of table. / Photo by Ken Giorlando

What is the most difficult recipe at the Ford Home?

Charlotte Russe is probably the most difficult thing to make. We display it on the dining room table during Holiday Nights. It’s a sponge cake that you cut into strips, and you line the sides of a mold with the strips. And then you place raspberry or strawberry jelly or jam at the bottom of the mold. Then you make homemade custard and put it in the center and let it firm up.

It's a tricky little recipe to get to turn out right and come out of the mold. We finally figured out after all these years a good way to do that. We flip it over onto a plate and leave it out for a while. And once the mold is off, we put it back in a really cold place. So it stays firm as we display it on the table.

There are other recipes from the Ford Home that are my favorites. Of course, there's the pumpkin fritters that are just to die for.

Woman in old-fashioned dress and apron cooks on a television soundstage
Frying pumpkin fritters on the set of Live in the D on WDIV Local 4 in 2017. / Photo by Jim Johnson

Speaking of pumpkin fritters, I remember you appeared on a local news show where you made them in their studio kitchen. Can you tell me more about that experience?

Ah, yes. That was so fun. It was Fall Flavor Weekends in 2017, and the first weekend was already over. It was a Monday afternoon, and I was working at Daggett with two of our other talented presenters, Kellie and Erica. And Mary Weikum, who manages domestic life, stopped by and asked if I wanted to be on television the next morning at 10 a.m. on WDIV Local 4. She suggested I make the pumpkin fritters from the Ford Home with some extra batter we had. So, I agreed to do it.

Recipe for Pumpkin Fritters (1890)

One pint of flour, one of buttermilk, half a teaspoonful of salt, one of soda, half a cupful each of molasses and stewed pumpkin, two eggs. Fry quickly in plenty of lard. Serve hot with sugar and cream.

—From Larry and Priscilla Massie, Walnut Pickles and Watermelon Cake, 1990, p. 291


And then I looked at Erica and Kelly and said: “what have I got myself into?” They both encouraged me and said: “Cindy, you do this 1,000 times in a day, just be yourself.” I thought, I can do that. But then again, it was difficult having to think through all of the preparations. We had to get the ingredients, and the appropriate historic utensils and bowls. To think of all those things, then be down there by 9 a.m. and then cook on television, it was daunting. Fortunately, [The Henry Ford staffer] Jim Johnson came with me, and kept me calm.

One of the funnier parts I remember was making a reference to lard and emphasizing that’s how the pumpkin fritters are made. Two of the show’s hosts went into an uproar about how they can’t eat lard—yet they obviously wanted to try some. I mean, they were just going on and on about lard when we were not on camera. So that's why I make this little reference on camera to say, yes, we fry them in lard! And then later on, I could hear them hollering “lard” across the studio while cameras were rolling. Oh my gosh!

Tati Amare, a Live in the D host, made more batter while we were frying them in the studio kitchen. After the hosts tried them, they wanted more. Eventually, the people in the control room sent down a plate so they didn’t go without. Tati and I took a picture together, and she said I was her new BFF. It was just a wonderful experience.


Amy Nasir is Digital Marketing Specialist and former Historical Presenter in Greenfield Village at The Henry Ford.

The Henry Ford staff, recipes, making, Holiday Nights, Greenfield Village buildings, Greenfield Village, food, Daggett Farmhouse, by Amy Nasir, #Behind The Scenes @ The Henry Ford

Man kneels in front of cabinet full of loaves of bread to pull a loaf outPaul Foster storing bread in the Soybean Laboratory in Greenfield Village, Dearborn, Michigan, circa 1935. / THF236481


The Soybean Laboratory (now the Soybean Lab Agricultural Gallery) in Greenfield Village buzzed with activity during the 1930s and 1940s. Paul Hunter Foster worked as a waiter in that laboratory in its earliest days, but over time, his responsibilities expanded to include valet to Henry Ford and cook on Henry Ford’s private railroad car, Fair Lane. As these photographs indicate, he tested soy foods and may have fed the laboratory staff in the process.

Paul Hunter Foster was born on June 5, 1900, to a well-connected mixed-race family living in Meridian, Mississippi. His father, William Thomas Foster, sampled cotton and rated bales based on cotton quality. His mother, Alvina (“Vinie”/“Viny”) Lewis Hunter, bore seven and raised five children. Most of them pursued higher education and community service and flourished professionally. Three studied at Tougaloo College in Jackson, Mississippi. One graduated from Fisk University in Nashville, Tennessee, and another from Howard University in Washington, D.C. Two of Paul’s brothers became dentists, and another worked in race relations throughout his career.

Piecing together the details of Paul Foster’s life remains a work in progress, but primary sources confirm that he lived in Washington, D.C., after his father died in 1917. One of his brothers lived there at the time, attending Howard University. Paul worked as a messenger for the U.S. War Department during World War I (per his draft registration card). He was back in Meridian in January 1920 (per the U.S. Census). Then, on July 7, 1920, while still a student, he married Lilybel E. Scott in Detroit, and settled into life at 6081 Whitewood Avenue in Detroit.

Two women and one man pose for a photo on the porch or front steps of a house
Lilybel Scott Foster (left) with Paul Hunter Foster (right) and Georgia Singleton Ralls (center) of Pittsburgh, Pennsylvania, during the dedication of the Stephen Foster Home (now the Sounds of America Gallery/Foster Memorial) in Greenfield Village, July 4, 1935. / THF272761

It remains unclear when Paul Foster joined Henry Ford’s staff, but his work in Greenfield Village and in proximity to Henry Ford’s office at Ford Motor Company’s Oakwood Boulevard headquarters translated into “other duties as assigned.” In 1935, this included escorting a special guest invited to the Stephen Foster Home dedication. A reporter from the Pittsburgh Courier explained on September 21, 1935, that Georgia Singleton Ralls had, as a child, lived in the house in Lawrenceville, Pennsylvania. She provided valuable information about the home interior to Henry Ford via Charles T. Newton. Ford invited her, but the Foster family ensured her personal comfort. She stayed with Paul and Lilybel and their four children during her visit. Ralls described Paul Foster as Henry Ford’s valet.

Detroit newspapers confirm that Paul and Lilybel Foster encouraged education, a love of music and theater, and civic engagement. Lilybel and the four children, Paul H. Foster, Jr., [William] Estus, Jane, and Harris, each received their share of coverage in the Michigan Chronicle social pages. This helped them forge networks with other middle-class Black Detroiters.

In addition, Paul Foster, Sr., developed relationships with other Black Detroiters working in industry. His eldest child, Paul, Jr., listed Bohn Aluminum as his employer on his World War II draft registration card,  and his second son, William Estus, listed Ford Motor Company. The elder Foster also listed Ford Motor Company, Oakwood Boulevard, as his employer. The sons listed their mother as the person most likely to know their permanent addresses, but Paul, Sr., listed Frank Davis, a field agent for Detroit Light Company (Detroit Edison Company), instead of his wife. This likely reflected a commitment to class and racial bonds among well-connected Black Detroiters employed in managerial positions by white business owner-operators. Frank Dewitt Davis became the first Black employee in an office position at Detroit Edison according to his obituary (published in the Detroit Free Press, September 19, 1974).

Work in the Soybean Lab


The following provides a snapshot of the chemical laboratory that Henry Ford constructed in Greenfield Village during 1929, and the workspace that Paul Hunter Foster, Sr., occupied.

Henry Ford invested in the chemical laboratory to discover industrial uses of agricultural products. Soybeans, a crop with a long history, became the research focus by 1931. The crop offered much potential. Extracted oil could be refined for multiple uses and the bean residue could be pressed into numerous molded forms. The protein- and oil-rich soybean also addressed the need of many seeking healthier foodstuffs.

Large wooden building with greenhouse and other buildings nearby
Chemical Laboratory in Greenfield Village, 1930 (today known as the Soybean Lab Agricultural Gallery). / THF222341

Foster worked in the lab that undertook food experiments during this early period of exploration and innovation. His workspace consisted of the low-roofed kitchen shown below, divided by a railing. The preparation area included ingredients, storage containers, scales and other data collection instruments, and scientific apparatuses to facilitate testing.

Wood-paneled room with walls lined with tables and equipment
Preparation and testing area of the kitchen laboratory at the Soybean Laboratory in Greenfield Village, Dearborn, Michigan, circa 1935. / THF236497

Staff worked together in this testing kitchen. The photograph below shows Foster at work in the foreground, and another lab technician busy in the background.

Room with work surfaces along walls filled with equipment; two men work in the space
Paul Foster making soybean bread inside the Soybean Laboratory in Greenfield Village, Dearborn, Michigan, circa 1935. / THF236493

The cooking area in the kitchen laboratory included a range, a sink, and counter space, as well as measuring cups, pots, pans, and other kitchen implements. It was at a slightly lower level than the preparation area.

Man in an apron works at a stove at the far end of a room filled with workspaces and equipment
Making soybean bread in the Soybean Laboratory in Greenfield Village, Dearborn, Michigan, circa 1935. / THF236485

Food testing occurred in this lab. The results appeared in the booklet “Recipes for Soybean Foods.” It described the work of the laboratory, summarized the benefits of soy-based foods, and consolidated recipes proven in this laboratory.

Tan booklet cover with text
“Recipes for Soybean Foods,” circa 1931. / THF119280a

Cooks had to be aware that preparing soybeans required some extra effort. For example, “the soy bean generally requires a longer time for cooking than does the common bean…. With a pressure cooker, the beans can be cooked in 20 minutes at 20 pounds pressure” (page 2). Paul Foster used a pressure cooker to prepare soybeans in the kitchen workspace.

Man in white apron works at a pressure cooker
Lab technician (likely Paul Foster) with a pressure cooker in the Soybean Laboratory in Greenfield Village, circa 1935. / THF236489

Soybeans had a higher protein content than navy beans or lima beans, according to “Recipes for Soybean Foods.” Thus, cooks substituted soybeans to facilitate healthy eating.

Page with recipe text
An omelette, two baked beans recipes, and two salad recipes in “Recipes for Soybean Foods,” circa 1931, page 9. / THF119283b

Soy flour also offered a higher-protein alternative to wheat flour, and a flour more supportive of diabetic diets and other diets for those intolerant to certain foods. Furthermore, soy flour properties helped bread remain fresher for longer. As “Recipes for Soybean Foods” explains, breads that incorporated 5% soy flour and 95% wheat flour produced a loaf of bread that kept longer than bread made without soy flour. Combining flours at a ratio of 20% soy and 80% wheat resulted in a bread loaf with 40% more protein than wheat flour alone (page 2). Such persuasive arguments converted some to soy.

The photographic print below shows Paul Foster preparing dough for soybean bread in the kitchen workspace.

Man in white apron works with rolling pin while another man in background works with a mortar and pestle
Making soybean bread inside the Soybean Laboratory in Greenfield Village, Dearborn, Michigan, circa 1935. / THF236491

After baking, storing the bread in a wire-enclosed wood-frame container was the next step in the longer process of documenting drying rates for different types of bread loaves.

Man in white apron kneels with loaf of bread in his hand before small cabinet filled with loaves of bread
Storing bread in the Soybean Laboratory in Greenfield Village, Dearborn, Michigan, circa 1935. / THF236483

A closer look at Foster and his bread loaves, in the photo at the very top of this post, shows him in the process of loading the loaves into the food safe (a term used for similar wire-sided storage cabinets). The experiments in the test kitchen continued with rotation of loaves and measuring rates of dryness.

Interested in trying the recipe for the soybean bread baked in the laboratory in Greenfield Village? Check out page 4 of Recipes for Soybean Foods, or explore these and other recipes in the Ford Motor Company bulletin, published around 1939 (and two pages longer). Be mindful of inconsistencies. In both, on page 2, the directions indicate that the pressure cooker should be set at 20 pounds pressure, but page 16 in the earlier booklet, and page 18 in the 1939 version, states that soybeans should be cooked for 20 minutes at 25 pounds.

Booklet cover page with text
“Recipes for Soy Bean Foods,” Ford Motor Company, circa 1939. / THF223249

Foster remained visible in Soybean Laboratory research through the visit of George Washington Carver in July 1942. During this visit, Henry Ford dedicated a nutrition laboratory on Michigan Avenue, adjacent to Greenfield Village, named for Carver. It included an experimental kitchen described as “the dominion of Mr. Paul Foster” (Herald, August 14, 1942, page 12).

Group of people stands around a large table in a room with shelves filled with many small bottles and jars
George Washington Carver (seated) at the dedication of Carver Nutrition Laboratory, Dearborn, Michigan, July 21, 1942. Paul Foster is standing in the foreground to the right. / THF214097

Foster apparently had full authority over the kitchen in the Carver Nutrition Laboratory: “Here this master of the culinary art will hold forth, concocting delicious morsels” (Herald, page 12). Carver credited Foster with the “weed sandwiches” sampled during the Nutrition Lab dedication (Herald, page 14). Carver appreciated such ingenuity, given his recent bulletin Nature’s Garden for Victory and Peace (March 1942). Foster’s sandwich spread of “nature’s vegetables” consisted of ground dandelion, purslane, curly dock, plantain, chickweed, lamb’s quarters, bergamot, oxalis, and radish seed pods with salt, lemon juice, and mayonnaise added. Served on soybean bread, such a mixture could have a wonderful flavor and “contain the equivalent in vitamins and minerals to the average person’s monthly diet of vegetables.” So explained Edison Institute student Robert Cavanaugh, who reported on “The Development of a New Laboratory” (Herald, page 12). A photograph of Foster, preparing vegetable sandwiches, illustrated the story.

Documenting Paul Foster’s role in research in either laboratory after 1942 remains a work in progress. Consider this a first installment as we continue to learn more about the scientists who worked at the Soybean Laboratory in Greenfield Village, and at the nearby Carver Nutrition Laboratory on Michigan Avenue.


Debra A. Reid is Curator of Agriculture and the Environment at The Henry Ford. She thanks Saige Jedele and Sophia Kloc for feedback that improved this blog.

recipes, by Debra A. Reid, Michigan, Detroit, Dearborn, Henry Ford, African American history, Greenfield Village buildings, Greenfield Village, research, food, soybeans

A glass case filled with slices of pie sits on a lunch counter with a person in a white cap and and apron behind the counter Photo by Emily Berger


This month we are excited to reopen a guest favorite inside Henry Ford Museum of American Innovation: Lamy's Diner, a must-stop destination closed for almost two years during the COVID-19 pandemic. Operating as a restaurant inside the museum since 2012, Lamy’s provides members and guests an authentic 1940s diner experience, complete with chicken salad sandwiches and frappes. (And Toll House chocolate chip cookies, of course!)

Plate with sandwich and potato chips sits on a counter along with a milkshake, orange Faygo in a bottle, and a napkin dispenser
Photo by Emily Berger

In honor of Lamy’s reopening for daily dining, Eric Schilbe, Executive Sous Chef at The Henry Ford, shares two recipes that are crowd pleasers on the menu: tomato soup (an occasional special) and maple chicken salad. Try making these favorites at home, and then dig deeper into all-things Lamy’s in our Digital Collections.

Recipes


Lamy’s Tomato Soup
Makes about 4-5 bowls

Why we use this recipe: This is a very traditional tomato soup that has plenty of vegetable flavor and a touch of richness from the Parmesan cheese. (Psst! Don’t add the cheese until the very end!)

Ingredients

  • 2T olive oil
  • 1 large onion, diced
  • 4 stalks small diced celery
  • 2 carrots, chopped
  • 1 bay leaf
  • 1t dried basil
  • 2 large cans diced tomato (plain – no seasoning)
  • 1 cup half-and-half
  • 1t pepper
  • ¼ cup Parmesan cheese


Directions

  • Cook the onions, carrots, and celery with oil in a stainless pot until completely tender.
  • Add tomatoes, bay leaf, basil, and simmer about 30-40 minutes until completely cooked. (It should be a little darker than when you started.)
  • Finish with half and half, Parmesan cheese, and pepper. Remove from heat.
  • Using a blender, blend the soup until very smooth, and then serve immediately.


Chef’s Notes

  • All canned tomatoes are not created equal! You may need to adjust with a little water or cook them down longer.
  • Cook your vegetables until they are completely tender and falling apart—this will add richness to the flavor.


Lamy’s Maple Chicken Salad
Makes about 4-5 sandwiches

Why we use this recipe: Chicken salad can be such a simple recipe, but by adding maple syrup, a classic New England ingredient, and a touch of cumin, we set it apart from others.


Ingredients

  • 2 large chicken breasts, cooked and cooled
  • 4 stalks small diced celery
  • ¼ minced red onion
  • 1T yellow mustard
  • 1T pure maple syrup
  • ¼ cup mayonnaise
  • 2T sour cream
  • 1/4t cumin
  • 1T fresh parsley, chopped fine
  • 1t pepper


Directions

  • Cook, cool, and pick the chicken. Place in a food processor and pulse until shredded fine.
  • Add all other ingredients together and mix well.
  • Let set, refrigerated, for 1-2 hours before serving.


Chef’s Notes

  • During this era, the chicken was typically shredded very fine and simple ingredients were used. When making this at home, make sure the chicken is not overcooked and that it is very well shredded. This will make the salad moist and flavorful; you can always add a touch more mayonnaise.


Woman sits in diner booth and sips a milkshake from a straw
Photo by Emily Berger

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Lish Dorset is Marketing Manager, Non-Admission Products, and Eric Schilbe is Executive Sous Chef at The Henry Ford.

COVID 19 impact, recipes, by Eric Schilbe, by Lish Dorset, food, Driving America, Henry Ford Museum, diners, restaurants

In preparing for our temporary exhibit Light and Joy in the Holiday Season, The Henry Ford’s curators solicited artifacts, photographs, and stories from The Henry Ford’s staff, among others. Below is one of the stories that was shared for the New Year display case.

Red dishware containing a soup with greens and veggie bacon, with cornbread on the side, a flute filled with liquid, and a holiday centerpiece with candles, ornaments, and garland
My personal, vegetarian version of hoppin’ john, a traditional Southern New Year’s Day meal, in 2013. / Photo courtesy Ellice Engdahl

Though I’ve now lived in metro Detroit for more than two decades, I spent my formative years in the South, growing up in Jacksonville, Florida—the largest city (in terms of square footage) in the contiguous United States, an area split by one of the few rivers in the country that flows north (the St. John’s), and the hometown of Lynyrd Skynyrd.

Neither of my parents were born in Jacksonville. My dad grew up in Pennsylvania, and my mom on Lookout Mountain in the small town of Fort Payne, Alabama. During the Vietnam War, my dad was drafted into the military and sent to Fort McClellan in Anniston, Alabama, to utilize his newly minted bachelor’s degree in architecture to work on base buildings. At that time, my mom was living in Anniston with her sister and her sister’s husband, who was also involved in architecture on the base. My parents met, secretly eloped, moved briefly to Pennsylvania after my dad was discharged, then moved to Jacksonville for a job opportunity for my dad just after I was born.

Being as close to Georgia as you can be and still be in Florida, Jacksonville is definitely the South—the “Bold New City of the South,” as police cars and road signs proclaimed. And Southern foodways predominated, even as economies and cultural traditions slowly became more global. My mother was a fantastic cook who combined her Alabama farm roots with Jacksonville’s traditions—I grew up eating fried okra, grits, redeye gravy, barbecue, boiled peanuts, greens, banana pudding, scuppernongs and muscadines, sweet tea, and pecan pie, and didn’t realize these things weren’t universally beloved, valued, or available until I moved to Michigan.

Collard green spines laying in sink, with leaves in a salad spinner next to them
Greens are a common food in the South. Here, collard greens are de-spined and washed for use in hoppin’ john, 2011. / Photo courtesy Ellice Engdahl

One thing I don’t remember ever not having on New Year’s Day was hoppin’ john. The traditional version of the dish is black-eyed peas cooked in broth with onions and a bit of ham or pork, served over rice, often with greens and cornbread on the side. (We Southerners like our carbs.) I don’t know when or where my mother picked up the idea of serving hoppin’ john on New Year’s Day—one of my cousins did not know what hoppin’ john was when I asked her this year, so I am guessing it did not originate in Alabama. She may have learned about it from friends in Jacksonville who followed the tradition.

The reason this humble staple is eaten on New Year’s Day is for good luck—the greens are the color of money, the peas represent coins, and some people even say the color of the cornbread relates to gold. Some long-time family friends from Jacksonville still refer to their annual plate of hoppin’ john as their “luck and money.” But beyond that, it’s a cheap, filling, and delicious meal.

As near as I can recollect, my mom made it fairly traditionally. She might have thrown a hambone into the peas for extra flavor—at least, before I became vegetarian. After I became vegetarian, she would cook a tray of bacon separate from the peas, so that the meat-eaters in the family (e.g., everyone but me) could crumble some over to get their pork fix, while I could eat meat-free, or crumble on some vegetarian bacon.

Black-eyed peas soaking in water with a bit of froth at the top in a blue-and-white bowl, covered with plastic wrap
Soaking black-eyed peas to use in hoppin’ john, 2011. / Photo courtesy Ellice Engdahl

When I moved to Michigan, I wanted to continue the tradition with a meat-free version, but also wanted to simplify preparation—cooking peas, rice, and greens all separately, along with cornbread, is a lot of work for one person, especially given that it is most delicious when it all gets mashed together on the plate in the end anyway.

My family tended to like our hoppin’ john peas on the soupy side—something in keeping with the Southern tradition of “pot likker,” where you eat the flavorful broth that forms when you cook vegetables in seasoned water. I also took inspiration from another simple dish my mother made often—“bean soup.” This was just dried beans (pretty much any kind) cooked with onions in broth until they were tender and beginning to fall apart. It might sound dull, but cooked slowly for a couple of hours, and finished with a substantial amount of butter…. Yum. Once it was clear a soup was the simplest way to go, it was a pretty easy logical next step to add the greens right into the soup, removing the hassle of cooking them separately.

Stovetop with two steaming stockpots filled with soup
Cooking a big batch (for eating and for freezing for later) of my version of hoppin’ john, 2015. / Photo courtesy Ellice Engdahl

Below is the recipe (insomuch as I have one) I came up with.


Vegetarian Hoppin’ John (Soup)


Ingredients:
1 lb. dried black-eyed peas
1-2 onions
1-2 bunches collard greens
Vegetable stock, broth, or bouillon
Butter
Vegetarian bacon (I use MorningStar Farms Veggie Bacon Strips)

Preparation:

Pick through the dried black-eyed peas carefully, discarding any brown ones and any stray pebbles. (In my experience, every bag of dried peas contains at least one rock. Though picking through them is tedious, it’s far better to find the pebble(s) with your fingers than your teeth.) Rinse the peas in a strainer, then add them to a large bowl and cover them with a lot of water. Cover the bowl with plastic wrap or foil and let the peas soak overnight. They will grow in size substantially, maybe double.

When you’re ready to make the soup the next day, drain the peas, discarding the soaking water, and rinse them again.

Chop the onions and sauté them in a stockpot in some of the butter until partially softened, then add veggie stock and the soaked peas. Bring to a boil, then reduce to a simmer. Cook until the peas are nearly soft, stirring from time to time, usually one to two hours.

While the peas are cooking, de-spine, wash, and chop the collard greens into bite-sized pieces. When the peas are about half to three-quarters cooked, add the greens to the stockpot, and continue cooking until they are tender. Add additional butter to the soup to taste. (You could also add salt/pepper if desired, but usually the vegetable broth adds plenty of both.)

Cook the veggie bacon according to package directions. Serve up the soup, and crumble a strip or two of veggie bacon on each serving. Enjoy!



Bowl filled with soup and topped with vegetarian bacon; cornbread on side
The finished product, vegetarian hoppin’ john soup, in 2011. / Photo courtesy Ellice Engdahl

Cornbread on the side is pretty much required. My mom made her own dry mix, which she combined with milk, eggs, and (if vegetarians weren’t present) bacon grease to bake, but since I don’t have her recipe, I just (somewhat shamefully) use the one off the back of the Quaker cornmeal package—though I use less sugar, replace the cow’s milk with plant-based milk, and replace the oil with melted butter—so I guess I’ve modified that as well.

I always make a double batch of hoppin’ john and cornbread and stash the remainder in the freezer to get me through the rest of the cold Michigan winter. It just gets better as you reheat it and the flavors continue to meld.

Christmas lights on tree and porch in front of house in snow
Snowy Michigan on New Year’s Day, 2014. Hoppin’ john freezes really well so it’s wise to make enough to get you through a Michigan winter. / Photo courtesy Ellice Engdahl

Vegetarian hoppin’ john (soup) might not be the most common tradition, especially in Detroit—but it’s a sign of the times that you can find a vegan version today at Detroit Vegan Soul. But the most satisfying version is the one you make yourself—and make your own.


Ellice Engdahl is Digital Collections and Content Manager at The Henry Ford.

home life, recipes, food, by Ellice Engdahl, Henry Ford Museum, holidays

Catch a glimpse of Brian Yazzie’s left arm, and you’ll see cranberries, sumac, and sunflowers near his wrist, blue Hopi corn on his forearm and Navajo squash holding court at his elbow. An illustrated sleeve of more produce and wild game are up next for the right.

Man in short-sleeved blue button-down shirt with embroidery of flowers and vegetables along one side stands in a desert landscape with cacti and mountains
Chef Brian Yazzie. / Photo courtesy Brian Yazzie

The inspiration behind the ever-growing tattooed bounty of Native American produce started at age 7 for Yazzie, when the aromatics of Navajo blue corn mush or the sound of a knife tapping on a cutting board drew him into the kitchen to help cook for his large family. Raised by a single mother in Dennehotso, Arizona, located on the northeast part of the Navajo Nation, Yazzie remembers eating traditional and freshly foraged foods like wild spinach and pine nuts but also commodity foods like government cheese, canned chicken, and powdered milk.

“That was what we grew up on,” said Yazzie. “But for me, as long as we had food, we were OK.”

He discovered his passion for cooking but at the time was equally lured into gang life, spending his teenage years in and out of detention centers and county jails and skipping classes, sometimes to just hide out in the home economics classroom.

“I was blessed never to end up in prison or passing on,” said Yazzie, whose sisters would call to tell him to come home because they missed his food. “That was their way of checking up on me. Cooking always kept me out of trouble; it’s what saved my life.”

It’s also what prompted Yazzie and his wife, Danielle Polk, to settle in the Twin Cities in 2013. They wanted opportunity but also to stay connected to Native communities. “The Twin Cities has one of the top five Native urban populations in the U.S.,” said Yazzie, who works closely with the Dakota and Ojibwe tribes there while continuing to help the Dennehotso reservation and other tribal communities around the United States.

In 2014, Yazzie enrolled at Saint Paul College, where his first assignment as a culinary student was to perfect any dish from around the world. “I wanted to make something beyond frybread, but I realized at least 50% of ingredients inside Navajo tacos are native to the Americas,” said Yazzie.

Toppings like summer squash, peppers, and eggplant reminded him of French ratatouille, and he found his dish. More importantly, he discovered the larger influence of Indigenous foods and his passion for reviving, celebrating, and recognizing their ancestral origins.

Seed packet with yellow bands with text at top and bottom and large image of green bell pepper
Chef Yazzie found inspiration in eggplant, summer squash, and peppers, like the one on this circa 1951 seed packet from our collection, during his first assignment as a culinary student. / THF294269

He and Polk started a Native American Club on campus and connected with local chef/author/educator Sean Sherman, CEO of The Sioux Chef, to cater one of their events. “Seventy-five percent of the appetizers he served were foreign to me,” said Yazzie, who went on to work for Sherman before he and Polk started their own catering company, Intertribal Foodways. “We wanted to bring awareness to what’s been overlooked for so long.”

Along with showcasing Native ingredients and techniques, that’s also meant addressing health issues like diabetes that have long affected Indigenous communities. “We try to implement food as medicine,” said Yazzie, now executive chef of the Gatherings Cafe inside the Minneapolis American Indian Center. “Especially during this pandemic, we have to keep our elders strong and safe; a lot of them hold lost languages and teachings.”

After COVID-19 hit, Yazzie and his team started making 200 healthy meals a day for elders in the Twin Cities, established a Dennehotso COVID-19 relief fund, and regularly sent healthy food and supplies to the Apache County community. He works with local farmers and foragers to bring Native ingredients into his food whenever he can, even if it means taking baby steps with dishes like unhealthy frybread (created by Yazzie’s Navajo ancestors while they were in internment camps at Fort Sumner, New Mexico, in the 1860s). “It’s still on the table across North America as a survival staple for tribal communities, especially during the pandemic, so I had to take a step back and listen to my elders, but we’re getting there,” said Yazzie, who lightens up the wheat-heavy bread with amaranth flour or wild rice flour.

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healthcare, COVID 19 impact, recipes, food insecurity, restaurants, food, The Henry Ford Magazine, by Liz Grossman

Color print with text "OCTOBER" at bottom and scene with people and animals working around barrels and a large pile of apples

Wood engraving showing cidermaking, 1854. / THF118316

Since Europeans first introduced apples into the North American colonies, these cultivars (Malus domestica) have been destined for a range of uses. Depending on the variety, apples grown on family farms and in commercial orchards could be eaten on their own (fresh, dried, or cooked), used as an ingredient in sweet or savory preparations, or made into apple sauce or butter; jams or jellies; apple cider (sweet or hard), brandy, or wine; or apple cider vinegar. Below, explore some of the many historical uses of this versatile fruit through selections from The Henry Ford’s Digital Collections and Historic Recipe Bank.

Apples are great for snacking as soon as they ripen, but they also store well. This made apples an important food item to preserve for the winter, when fresh fruit wasn’t available. They could be sliced and dried or packed in barrels whole to keep in a cellar or other cool space. Nurseries advertised apple varieties well-suited for this use. For example, in the early 1900s, Stark Bro's of Missouri claimed its Starking "Double-Red" Delicious apple—the company’s “latest keeper”—remained “firm, crisp, juicy, months longer than Ordinary Delicious.”

Page with text and image of bright red apple and golden/blush apple
Trade card for Stark Bro's Nurseries, Starking "Double-Red" Delicious apple trees, 1914–1940. / THF296714

As a cooked ingredient, apples featured in an array of dishes for every meal of the day—and, of course, dessert. Peeled, cored, and sliced or segmented (tasks made easier with the emergence of mechanical tools such as apple parers by the 19th century), they could be paired with any number of meats, vegetables, or other fruits, or prepared as the star, often in baked goods. The Henry Ford’s holdings include recipes for pork pie (1796), fried sausages (1896), and pork chops (1962) with apples, as well as sweet preparations like apple fritters (1828), apple-butter custard pie (1890), sweet potatoes with apples (1932), and apple crisp (1997).

Two girls sit on a bench in front of a stove; one pares an apple into a pan
Trade card depicting apple preparation in a late 1800s kitchen. / THF296481

Apples could be pickled or cooked down and made into sweet jams and jellies, applesauce, or apple butter. Pressed apples yielded sweet juice, which could be fermented into hard cider—an overwhelmingly popular beverage in colonial America and beyond. Byproducts of the cidermaking process included a kind of apple brandy (known as applejack) and cider vinegar, which was an affordable replacement for imported vinegars and could also be served as a drink called switchel. Cider “champagne” and apple wine rounded out the alcoholic beverages made from apples.

To see how the Heinz company processed apples into apple butter and cider vinegar in the early 1900s, check out this expert set.

Blue sign with text and image of apple bough and jar of apple butter
Streetcar advertising poster for Heinz apple butter, circa 1920. / THF235496

Adding to their amazing versatility, apples could also feed livestock, and wood from apple trees added flavor to smoked meats. Discover some of the many uses of apples firsthand on the working farms of Greenfield Village, and stop into Eagle Tavern to sample hot apple cider, hard cider, or applejack!


Saige Jedele is Associate Curator, Digital Content, at The Henry Ford.

making, beverages, by Saige Jedele, recipes, food

Honey-colored drink in clear glass with ice, sitting on wooden table in front of window

This summer, we’re highlighting some of the cocktails and nonalcoholic “temperance beverages” that are available at
Eagle Tavern in Greenfield Village. Inspired by history but with a modern flair, these drinks pay homage to the Eagle Tavern barroom’s Michigan history as a sort of “community center.” We’d love for you to stop by and try one of these refreshing concoctions for yourself—or try making them at home. Today’s feature is the Maple Bourbon Sour.

Maple Bourbon Sour      

                                     

Fill a 12 oz glass with ice.                                                            

Add 1 oz bourbon and ½ oz Michigan maple syrup.                                   

Fill to the top with Michigan-made lemonade.

making, restaurants, Greenfield Village buildings, Greenfield Village, Eagle Tavern, beverages, recipes

Clear glass mug filled with ice and amber-colored liquid, garnished with a mint leaf, sitting on a wooden table in front of a window


This summer, we’re highlighting some of the cocktails and nonalcoholic “temperance beverages” that are available at
Eagle Tavern in Greenfield Village. Inspired by history but with a modern flair, these drinks pay homage to the Eagle Tavern barroom’s Michigan history as a sort of “community center.” We’d love for you to stop by and try one of these refreshing concoctions for yourself—or try making them at home. Today’s feature is nonalcoholic Mint Iced Tea.

Mint Iced Tea


Fill a 12 oz glass with ice.

Add 10 oz of Michigan-made brewed mint tea.

Garnish with a fresh mint sprig.

recipes, restaurants, making, Greenfield Village buildings, Greenfield Village, Eagle Tavern, beverages