Posts Tagged recipes
Do you have a favorite dish — or dishes — from Michigan Café? With a diverse menu ranging from Falafel Dogs to Corktown Burgers, it may be hard to choose just one! If you’re in the mood for some Detroit-inspired recipes, try two of our most popular Café selections featuring unique tastes of Detroit: Vernors Ginger Soda and Better Made Potato Chips.
Vernors Cake
1 12-ounce can Vernors Ginger Ale
6 ounces unsalted butter, softened (let sit at room temperature)
1½ cups sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon ground ginger
1½ cups flour
Heat oven to 350 F. Empty Vernors into a saucepan and bring to a boil. Reduce by at least half, so ginger ale is syruplike. This should yield ¼ cup of syrup for the cake batter, plus extra for brushing on top. Set aside to cool.
In a large bowl, cream together butter and sugar. Combine eggs and vanilla in a separate bowl and add slowly to the butter mixture. Combine ground ginger and flour in another bowl and add alternately to the batter with ¼ cup of Vernors syrup.
Bake in a paper loaf pan or cupcake pan with liners for 30 minutes. Yields 8 loaves.
Brush with reserved Vernors syrup while warm. Cool completely before serving. Top with vanilla icing.
Looking for more Vernors recipes? Try this 1950 recipe book from our digital collections.
Better Made Chicken Tenders (gluten free)
1 pound (about 12 pieces) chicken breast tenderloins
Salt and pepper
1½ cups gluten-free all-purpose flour
2 eggs, beaten with ¼ cup water
2 cups crushed Better Made Potato Chips
Arrange chicken tenders on a sheet pan and pat dry with paper towel. Season with salt and pepper. Place the flour, beaten eggs and chips in separate bowls. Dredge tenders individually in the flour, shaking off excess. Then dip floured tenders in egg wash and finally coat with crushed chips. (Can be made a day ahead to this point and refrigerated.)
When ready to eat, heat frying oil to 350 F. Gently place breaded tenders into oil and fry until they are golden brown and reach an internal temperature of 165 F (about 4-5 minutes).
Michigan, Detroit, Henry Ford Museum, restaurants, food, recipes
THF293101 / Stock Crate Label for an Unknown Brand of Asparagus, 1906-1966
With asparagus season in full swing, we’ve searched our Historic Recipe Bank and Eagle Tavern Cookbook for spring menu inspiration.
Our first recipe, Cold Asparagus Salad with Sesame Seeds, is from the 1997 edition of The All New Joy of Cooking. Since it came out in 1931, The Joy of Cooking has become the essential culinary bible for many, with generations of home cooks learning to cook from it. The Joy of Cooking has been revised over the years, with its fans championing their favorite editions.
See more recipes from various editions of this well-known cookbook in our Historic Recipe Bank.
Our second recipe, Asparagus Pie, comes from our culinary team at The Henry Ford and takes its cues from Eagle Tavern in Greenfield Village.
Try both of these recipes at home and share how they turned out.
Cold Asparagus Salad with Sesame Seeds (4 to 6 Servings)
Whisk together in a small bowl:
3 tablespoons toasted sesame oil
4 teaspoons white wine vinegar
4 teaspoons soy sauce
2½ tablespoons sugar
Toast in a small skillet until golden brown then immediately stir into the dressing:
4 teaspoons sesame seeds
Place in a large pot of boiling water:
1½ pounds asparagus, peeled and cut diagonally into 2-inch pieces
Cook for no more than 1½ minutes for thin asparagus or 2½ minutes for thicker. Immediately drain and refill the pot with cold running water until all of the heat has left the asparagus. Drain again and dry thoroughly. Cover and refrigerate until the salad is cold, about 1 hour. Toss with the dressing and serve.
Eagle Tavern Asparagus Pie
1 pound asparagus
1 tablespoon whole butter
1 cup sour cream
2 tablespoons grated Parmesan cheese
4 eggs
Pinch nutmeg
Salt and pepper to taste
9-inch pie shell
Clean the asparagus, removing and discarding woody ends; trim the rest to ½-inch pieces.
Heat oven to 350 F. In a skillet over medium heat, heat butter. When hot, add asparagus and partially cook for 4-5 minutes. Set aside to cool.
Whisk together sour cream, cheese, eggs and nutmeg; season with salt and pepper.
Place the cooled asparagus on the bottom of the pie shell and add the whisked egg mixture.
Bake for 30-40 minutes or until set and golden brown. Allow the pie to rest for 5 minutes before cutting.
Yield: 3 loaves
Recipe Booklet, “Joys of Jell-O,” circa 1962 THF294490
As Project Curator for the William Davidson Foundation Initiative for Entrepreneurship, I research objects within The Henry Ford’s collections that tell entrepreneurial stories. Most recently, I delved into the Recipe Booklet Collection, which includes recipe booklets and pamphlets from 1852-2006. In researching the many companies represented within the collection I became intrigued by the recipe booklets, and the entrepreneurial story, of the much beloved dessert: Jell-O.
Colorful drawings in the recipe booklet, “Jell-O, America’s Most Famous Dessert,” 1916 THF294400
For more than a century, Jell-O has been served at family gatherings, pot-lucks, and barbeques, becoming an American icon.
Jell-O is made with two primary ingredients: sugar and gelatin. Gelatin is made by extracting collagen from boiled animal bones, hooves, and tissue. Known for its binding capabilities, gelatin has been used as a recipe ingredient for centuries, particularly for molded desserts. Originally, gelatin dishes were most common in wealthy households where servants could be tasked with the time-consuming and unsavory work of making gelatin.
Gelatin is odorless and flavorless, always an added ingredient to a recipe and never a stand-alone dish. Advances in gelatin production eventually led to its packaged powdered form – an innovation that erased the time-consuming preparation and made the product available to nearly everyone. Still, sugar and spices had to be added by the maker. In 1897, Pearle Wait, a carpenter and patent medicine producer, combined fruit flavoring and sugar with gelatin powder to create a pre-packaged fruit-flavored dessert that just required boiling water and some time to cool and set. Pearle Wait and his wife, May, were amazed by the delicious result and the couple believed it would thrive in the packaged food business. May is attributed with having given the Jell-O name to the new product.
Insert within the recipe booklet, “Jell-O Ice Cream Powder: Doesn’t That Look Good?” circa 1910 THF294409
The name “Jell-O” followed a trend at the time of adding an “O” to the end of product names.
With a catchy name and what he thought was a product full of potential, Pearle Wait attempted to sell his new product door-to-door. Unfortunately, Wait lacked the resources necessary to market his innovation, let alone hire salesmen. Less than two years after creating Jell-O, Wait sold the rights to the product and name to a fellow patent medicine competitor, Orator F. Woodward, for $450.
As owner of the Genesee Pure Food Company, Woodward had already experienced success with his health drink, Grain-O. After acquiring the rights to Jell-O, Woodward quickly created advertising for the promising product, but he too struggled to make a profit. He was so frustrated by his lack of initial success that he offered the Jell-O rights to one of his employees for $35. The man refused, which turned out to be extremely fortunate for Woodward. By 1902, his struggling Jell-O business had become a quarter-million-dollar success.
Some believe that this slow start was due to the fact that homemakers prided themselves on their homemaking skills. Ready-made products, such as Jell-O, were looked down upon as too simplistic, requiring no skill. Ironically, the product owed its success to recipe booklets, which provided creative uses for this ready-made product. As early as 1902, booklets were distributed by finely dressed salesmen who went door-to-door on distinctive wagons drawn by well-groomed horses. Once every household in a given area had a recipe booklet, a salesman would go to the local grocer and advise him to stock Jell-O to meet the impending demand. The recipe booklets were a huge success. Jell-O became a household name as homemakers across the country marveled at the “magic” dessert that could be transformed into a colorful dish for any occasion.
Page from the recipe booklet, “Jell-O, America’s Most Famous Dessert,” 1916 THF294401
Jell-O booklets included recipes for a variety of desserts. Some recipes called for additional ingredients of whipped cream, or fresh or canned fruit, while others suggested homemakers use a gelatin mold or specialty serving dishes for a beautiful, sophisticated presentation. 
Recipe Booklet, “The Jell-O Girl Entertains,” circa 1930 THF294510
Jell-O introduced one of its most successful marketing strategies, the Jell-O Girl, in 1904. She helped reinforce the idea that children loved Jell-O and proved that it was easy to make – so easy a child could do it. In this booklet, the Jell-O Girl tells readers that she’s hosting a party and wants to serve her favorite dessert, Jell-O. The booklet includes the Jell-O Girl’s favorite party recipes and describes tips every hostess should know.
Back cover for the recipe booklet, “Polly Put the Kettle On We’ll All Make Jell-O,” 1924 THF294438
Heavy advertising contributed to Jell-O’s success. For some marketing campaigns, Jell-O enlisted prominent artists, including Norman Rockwell and Maxfield Parrish, who designed the image featured here. 
Page from recipe booklet, “Jell-O Secrets for the Automatic Refrigerator,” 1929 THF294522
Although Jell-O became known as “America’s Most Famous Dessert,” it was also suggested as an ingredient in appetizers, molded vegetable salads, and entrées.
Cover and page from the recipe booklet, “New Jell-O Recipes Made with the New Flavor Lime,” Circa 1930 THF294532
In 1897, Jell-O was sold in four flavors: Strawberry, Raspberry, Orange, and Lemon. By 1906, the Genesee Pure Food Company introduced Cherry and Chocolate, with Peach following soon after. Lime Jell-O debuted in 1930.
Page from the recipe booklet, “Polly Put the Kettle On We’ll All Make Jell-O,” 1924 THF294430. Jell-O became a sensation, with factories producing over 1,200 packages per minute by 1924.
By 1923, Jell-O sales had far surpassed the Genesee Pure Food Company’s other ventures, prompting the company to formally change its name to the Jell-O Company. Two years later, in 1925, the Jell-O Company Inc., was sold to Postum Cereal Company, Inc., which would later become part of the large conglomerate General Foods Corporation.
Samantha Johnson is Project Curator for the William Davidson Foundation Initiative for Entrepreneurship at The Henry Ford. Her favorite Jell-O recipe is for what her mother calls “Raspberry Fluff,” made with cottage cheese, Cool Whip, and a dry Raspberry Jell-O package.
making, by Samantha Johnson, recipes, food, entrepreneurship, advertising
As Project Curator for the William Davidson Foundation Initiative for Entrepreneurship, part of my job is to select items related to entrepreneurs within our collection to be digitized. Sometimes this calls for additional research to provide context and significance. Searching for the significance of an object or photograph can often feel like detective work. Sometimes we are able to do some sleuthing and find what we are looking for and other times we run out of leads. Recently, while working with the H. J. Heinz Company Records – the first archival collection selected for this project – we had the opportunity to dig deeper into the significance of a notebook and learn more about its owner.
This notebook containing hand-written recipes from the H. J. Heinz company has been on display at the Heinz House in Greenfield Village for the past several years. Upon getting a closer look, we discovered that there was a name written on the outside: Jn Koehrer.
The cover of the notebook states that it belongs to Jn Koehrer.
Who was this Jn (John) Koehrer? Unaware of any immediate connections to H. J. Heinz, we turned to Ancestry.com, where we discovered that John Koehrer (1871-1945) was listed as a foster son of Heinz’s cousin, Frederick Heinz. Census records noted that he worked for a “Pick Co.” – which we assumed was supposed to say “Pickle Co.” – and that his occupation was that of a “pickler” or a “foreman.” So now we have a connection to H. J. Heinz, but what does his notebook have to do with the company history?
A Google search for “‘John Koehrer’ Heinz” led us to our answer. An Architectural and Historical Survey of Muscatine, Iowa, noted that, “On January 29, 1893, the Muscatine Improvement and Manufacturing Company closed the contract with Heinz to build its first plant outside of Pittsburgh… The three-story brick building… Opened in 1894 under the management of John Koehrer.” There it was! – the reason he had a notebook of recipes, and why it was significant to company history, was because he was to manage the new Heinz factory and needed to make sure he could replicate the products.
Handwritten recipe from the notebook for “Chilli Sauce.” Half-way down the page you’ll notice that the recipe calls for “1/2 pound of xxx.” The three x’s can be found in other recipes too and represent a secret ingredient.
Additional research from online newspaper articles allowed us to discover what was primarily produced at the plant – sauerkraut, horseradish, pickles, ketchup, and other tomato products – and we inferred that the recipes within the notebook would have been fairly simple to produce at the factory. From previous conservation and cataloguing reports, we had dated the notebook to around 1890, which fit perfectly into the timeline for John to have used these recipes in Iowa.
With this new information we are now able to more accurately describe the notebook on display and the research we uncovered can be added to our records for future use. When it comes to historical research, you never truly know what you’re going to find. In this digital age, and with more resources at our fingertips than ever before, more hidden gems like this one can be uncovered – a joy to behold in the history field.
Samantha Johnson is Project Curator for the William Davidson Foundation Initiative for Entrepreneurship at The Henry Ford. Special thanks to Aimee Burpee, Associate Registrar – Special Projects, for helping us uncover the mystery behind this notebook!
19th century, research, recipes, Heinz, food, entrepreneurship, by Samantha Johnson, #Behind The Scenes @ The Henry Ford
Microwave ovens gained popularity in the 1970s, becoming all but standard in American kitchens by the mid-1980s. These new appliances cooked food differently than conventional stovetop or oven methods, which worked by surrounding food with heat. In a microwave oven, electromagnetic waves caused food molecules to vibrate, creating heat that transferred from the outside to the center of the food.
Foods cooked much faster in microwave ovens than in conventional ones. For example, microwaving reduced the cooking time for a baked potato from 75 minutes to just four. And frozen meat pies, which could take 45 minutes to bake, would be ready after nine minutes in the microwave.
This time-saving cooking method promised convenience, but it took some getting used to, requiring adjustments to cookware and cooking techniques. Glass and plastic transmitted electromagnetic waves in microwave ovens, but metal reflected them, causing sparks that could damage the appliance or even cause a fire. Manufacturers had to develop heat-resistant cookware and cooking utensils safe for use in the microwave.
With specialized cookware and new cooking techniques, Americans could microwave a variety of foods (including fish) quickly, with familiar results. THF174103
In addition to purchasing microwave-safe cookware, Americans needed to learn new cooking techniques. Familiar foods required different preparation -- eggs had to be removed from shells and stirred to break the yolks, and potatoes needed to be pierced before cooking. People also had to change their expectations, as microwave cooking didn’t brown or crisp many foods the way conventional methods did. Meat could be cooked in the microwave -- with varying results. Specialized browning skillets provided some familiar texture and flavor to meats that would otherwise seem limp and unappetizing.
Microwave manufacturers included instruction manuals and recipe suggestions with the ovens they sold. Cookbooks also helped home cooks adjust. Some offered information on how to convert conventional recipes for microwave cooking, while others focused solely on recipes created specifically for the microwave. Two booklets from the collections of The Henry Ford offer a look at the early decades of microwave cooking in America.
Some manufacturers published microwave cookbooks to promote their products. From Freezer to Microwave to Table (1978) encouraged people to use Amana microwaves and freezers and cover foods with Saran Wrap. Recipes in Campbell's Microwave Cooking (1987) called for ingredients made by the Campbell Soup Company.THF275056 and THF275081
Microwave cooking required people to arrange, stir or turn, and cover food differently than with conventional methods. Cookbooks describing these techniques helped Americans adjust. THF275059 and THF275060
This brownie recipe reminded cooks to use heat-resistant glass dishes and included instructions for melting, baking, defrosting, and reheating in the microwave. THF27506
This omelet recipe with an Italian twist emphasized convenience and efficiency. It called for store-bought spaghetti sauce and required only two dishes for cooking--one of which, according to the suggestion highlighted in yellow, could be reused to sauce and serve pasta. THF275089
View these and other cookbooks at the Reading Room in the Benson Ford Research Center, and browse objects related to microwave ovens in our Digital Collections.
Jeanine Head Miller is Curator of Domestic Life at The Henry Ford. Saige Jedele is Associate Curator, Digital Content, at The Henry Ford.
recipes, by Saige Jedele, by Jeanine Head Miller, home life, making, food
Clara Ford reminiscing over her first cookbook, the Buckeye Cookbook, at the Women’s City Club, 1949
“I don’t think Mrs. Ford had any outstanding hobby outside her gardening, except possibly recipes” – Rosa Buhler, maid at Fair Lane.
Clara certainly seemed to enjoy her recipes, from Sweet Potato Pudding to Corned Tongue, Clara collected hundreds of recipes. Some were in the form of cookbooks, some typed up, others cut out of magazines or newspapers, but the majority of them were handwritten, either by Clara or the many friends she gathered recipes from.
By the time the Fords moved to Fair Lane, Clara probably wasn’t cooking much from the Buckeye Cookbook her mother gave her when she married as the household staff now included a cook, but Clara never stopped searching out new recipes to try. According to Buhler, “Mrs. Ford would come down every day to talk over the day’s menu. She always saved recipes from cookbooks or the newspaper.” Clara was also very particular about her food, which led to a high turnover in cooks, so when there wasn’t a cook the other servants had to prepare the meals. John Williams, the Fair Lane houseman (and occasional cook) remarked that “Mrs. Ford had a lot of good cookbooks. Sometimes when I was in the kitchen, she would come out and say, ‘John, I found a good recipe. Sometime we’ll try it.’” Everywhere she went, Clara would pay close attention to the food and would frequently ask hostesses for their recipes. Buhler remembered when the Fords would visit Georgia, “every once in a while they’d spring something new on her in the way of Southern cooking. That intrigued her, and she’d ask about it. She’d probably get the recipe from the lady who served it, and she’d want her cook to try it.” There’s plenty of correspondence between Clara and her friends and acquaintances swapping recipes and menu ideas. Clara responded to one such letter from Charlotte Copeland which included a recipe for “Tongue en Casserole” saying, “thank you so much. I do love recipes from friends that have tried them,” and reciprocated with a recipe of her own. In her collection are recipes from Mrs. Ernest Liebold (wife of Henry Ford’s secretary), Mrs. Gaston Plantiff (wife of another Ford associate), and there’s even a recipe for “Mr. Burroughs’ Brigand Stake” (possibly from the famous Vagabond naturalist himself).
While Henry preferred very plain foods, Clara liked richer fare; cream sauces, butter, and lots of spices. She also preferred the traditional English cuisine and style of cooking of her mother’s family. Not a few of the servants questioned the wisdom of the English methods, and as noted above many cooks came and went at Fair Lane. Buhler said that, “Mrs. Ford stuck to the old-fashioned ways, for instance, plum pudding for Christmas. We always had to have it cooked in a cloth and though it always turned out to be a failure, the very next Christmas we had to do the very same thing over.” Not all the traditional recipes resulted in less than satisfactory results however, John Williams spoke of one particular recipe he became expert at, “Mrs. Ford had a favorite recipe that she taught me how to make. It was her mother’s recipe. The crust was made with sour cream, salt and soda, and the apples were sliced and put in a pie plate. This crust was spread over the top very thinly which made it very light….After it was baked, you would turn it on a platter that it was to be served on, and then you would add your sugar, cinnamon, and nutmeg after it was cooked. It made a very delicious pie. Any time any cook was hired, I would have to show them that recipe,” though he did say “In my way of thinking, you could make a two-crust pie much quicker than you could make this.”
- Clara appears to have had a sweet tooth, the majority of the recipes fall into the dessert category. A variety of cakes, cookies, puddings, and pies appear in her collection with flavors from chocolate and butterscotch to blackberry. Many of the entrees and sides were vegetarian, reflecting on Henry’s preferences for lighter fare and Clara’s love of gardening, there were even recipes for alcoholic beverages (something Henry hardly ever consumed). In all there are recipes ranging from Green Mango Pie and Blueberry Dumplings, to Suet Pudding and Frizzled Oysters. If you’re looking to “Coddle an Egg” or find a recipe “For Crusty Top to Soufflé” Clara Ford has a recipe in her collection for you. The only ingredient that seems to be notable for its lack of representation in the collection is the soybean, only one recipe “25% Soybean Bread” features Henry’s favorite legume. John Thompson, butler at Fair Lane noted “Mr. Ford tried to convince Mrs. Ford she should have an interest in soybean products, but she never did. She never thought much of them...Mr. Ford used to eat soybean soup every day during the period he was interested in those experiments…Mrs. Ford didn’t go for this soup.” Though they could both agree on wheat germ, one of their favorite cookies being Model T’s, and according to Ford employee A.G. Wolfe, “You haven’t had anything until you have had a Model T cookie!”
Learn more:
Ford family, Michigan, Dearborn, 20th century, women's history, recipes, making, food, Clara Ford, by Kathy Makas, archives
Usually a copy of a copy isn’t always a great thing. But if this copy happens to be a copy of a “A Domestic Cook Book,” written by America’s first African-American cookbook author Malinda Russell, it IS a great thing.
A Domestic Cook Book was discovered in California in the bottom of a box of material kept by Helen Evans Brown, a well-known culinary figure in the 20th century. Janice Longone acquired the book for the William L. Clements Library at the University of Michigan. The worn pages of the book were carefully preserved as a facsimile for future cooks to enjoy.
As the beginning of Janice’s introduction reveals, Malinda was a free woman of color in the 1800s. At the age of 19 she was to travel to Liberia, but after having money stolen from her she had to stay in Virginia. She worked as a cook and traveled as a companion, serving as a nurse. After her husband’s death, Malinda moved to Tennessee and kept a pastry shop. A second robbery forced her out of Tennessee into Paw Paw, Michigan, “...the garden of the west.” As Janice notes, the “receipts” in her book are incredibly diverse on account of her travels near and far. Malinda’s personal account of her life’s story takes you back into history, making you realize just how important her life’s work was then and is now.
Not only does the facsimile contain more than 250 recipes from Malinda, but it also houses medical and household hints, too. In the Clements Library at the university, the preserved original copy joins the ranks of other early African-American cookbooks, including “What Mrs. Fisher Knows About Old Southern Cooking,” a name very familiar to guests at Greenfield Village.
Like so many of the historic recipes found in the collections here at The Henry Ford, this copy of A Domestic Cook Book provides great inspiration for our programming team in Greenfield Village. Cathy Cwiek, Manager of Historic Foodways and Domestic Life Programs at The Henry Ford, especially enjoys pouring over the book reading about Malinda’s fascinating story and her favorite recipes. Here are two of Cathy’s favorite recipes from the book, shared just as Malinda wrote them, that you can try at home.
By Malinda Russell, an experienced cook. Printed by T.O. Ward at the “True Northerner” Office
Paw Paw, Mich., 1866
Five and a half gallons water, 3-4ths lb ginger root bruised, half ounce tartaric acid, two and 3-4ths lbs white sugar, whites of three eggs well beaten, one teaspoonful lemon oil, one gill yeast. Boil the root thirty minutes in one gallon of water. Strain off and put the oil in while hot. Make over night; in the morning kim and bottle, keeping out the sediment.
Beef Soup
Take the shank bone, boil until tender; chop fine, potatoes, onions, and cabbage, and boil until done; season with salt, pepper, parsley, rosemary, or sweet margery. Rub the yolk of one egg into the three tablespoons flour, rubbed into rolls and dropped into the soup to boil.
Lish Dorset is Social Media Manager at The Henry Ford.
19th century, 1860s, women's history, research, recipes, Michigan, Greenfield Village, food, by Lish Dorset, books, African American history
If you’ve visited the Ford Home during Holiday Nights in Greenfield Village, you’ve no doubt felt your mouth water as you gazed upon the beautiful Charlotte Russe cake on the Fords’ dining room table. The cake has been a must-bake dessert for us for years and a guest favorite. Beyond knowing that it’s pretty in appearance and tastes heavenly, what do you know about this centuries-old dessert?
A Charlotte Russe is a hot or cold cake with a filling of fruit and custards formed in a molded pan; if you had to select a similar dessert, a trifle would be your best bet. Invented by French chef Antonin Carême in the 1800s, the cake was named in honor of George IV’s daughter Princess Charlotte and then-employer Czar Alexander. You can learn more about Anontonin in Ian Kelly’s book, “Cooking for Kings.”
By the late 1800s the cake had made its way to American tables, like that of the Fords. This layered cake would have been a very fancy presentation during the holidays and could have contained a number of fruit/filling combinations. In the colder months when fresh fruit wasn’t as available, families could have added preserved fruits and jams to make up the filling and stored it in a cellar to set. For a family living on a farm, all the ingredients you’d need were most likely in your backyard and in your pantry.
By the early 20th century, a variation of the Charlotte Russe became very popular as a street food in Brooklyn. The larger cake was scaled down to an individual size and presented in a push-up-pop fashion.
Today, the Charlotte Russe is limited only by your imagination and ingredients on hand. Molds can be found in antique stores or online. While the Fords might have filled their cake with strawberries or other preserves, how does a strawberry-kiwi-grape Charlotte Russe sound?! Pretty tasty, if you ask us.
Try making your own Charlotte Russe at home and let us know how you make it your own. Need more inspiration? Use the “Oxford Encyclopedia of Food and Drink,” a favorite resource among staff at The Henry Ford, for ideas, or visit Greenfield Village during Holiday Nights.
Charlotte Russe
2 tablespoons gelatin
1 cup sweet milk
1 cup cream
2 eggs (separated)
2 teaspoons vanilla
½ cup granulated sugar
Beat egg yolks thoroughly with ½ cup granulated sugar. Heat 1 cup milk. When hot, add gelatin and mix until dissolved. Cool down some and strain through colander into egg/sugar mixture. Flavor with vanilla. Whip 1 cup cream; fold into egg/milk mixture. Put a thin layer of jam or jelly on the bottom of the mold. Cut sponge cake into pieces to fit mold. Fill the center with custard. Harden in refrigerator.
Sponge Cake for Charlotte Russe
3 eggs
2 teaspoons cream of tartar
1 lemon
1 teaspoon soda
1 ½ cups powdered sugar
2 cups sifted flour
½ cup cold water
Mix together sifted flour, cream of tartar and soda. Grease a dripping pan. Separate the eggs. Set egg whites aside. In a separate bowl, add powdered sugar to egg yolks. Beat thoroughly. Squeeze half a lemon and add juice to ½ cup of water; add to sugar/yolk mixture. Beat egg whites to a froth; stir into egg and sugar mixture. Fold dry ingredients into wet ingredients. Stir without beating only long enough to get the flour well mixed. Pour into the pan and bake in a moderate oven.
Pick up everything you need to make these recipes at Meijer. For more recipes and inspiration, visit THF OnLiving.
Lish Dorset is Social Media Manager at The Henry Ford.
by Lish Dorset, events, Greenfield Village, recipes, holidays, Holiday Nights, food, Christmas
Earlier this year Mother Nature Network posted a story about root vegetables with the headline “the most underappreciated produce.” While root vegetables might not have the glossy, shiny look of other produce finds in the grocery store today, they’re a staple for winter cooking and an important part of our diets for hundreds of years.
What is a root vegetable? Potatoes, parsnips, turnips, carrots, rutabagas, beets, onions, garlic and yams are all root vegetables.
In the 18th century, fellow root vegetables skirrets and Jerusalem artichokes were common in many diets, along with the above offerings. During this time period, Americans’ palates were very explorative and diverse and included many takes on root vegetable preparation.
Take for example radishes. While radishes can often be found in our salads today as a small garnish, centuries ago they were grown to have large roots to consume. On the opposite hand, however, about 20 years before the Civil War, the carrot had primarily been viewed as a field crop; something you’d give to your horse to eat, not something to enjoy as a snack.
Families stored their vegetables in cellars or even in the ground during cold, winter months. From soups to stews and more, having a good supply of vegetables to choose from allowed the cook to experiment with different dishes.
Root vegetables would be cooked and dressed as part of the meal; eating them raw was unheard of, and is actually a relatively new way of enjoying them. Often times the vegetables would be cooked over an open fire with that day’s meat selection on a game roaster. Spices were added to the cooking for additional flavor.
As Americans diets and palates changed after the Civil War, the diversity in what we consumed changed into a less-exciting offering. Gone were the creative uses families a generation early had enjoyed.
At The Henry Ford today, we work hard to show our visitors what life was like for families who relied on what they created themselves; root vegetables are obviously a big part of that. Not only can you visit our homes and learn more about how a family, like the Daggetts, Firestones or Fords, prepared items like root vegetables in their own kitchens, you can taste them for yourself at one one of our restaurants.
If you’re curious to learn more about recipes including root vegetables, try looking at:
The next time you’re at the grocery store, take a step out of your comfort zone and try a new-to-you root vegetable. When you try something new, make sure to tell us what you thought of it and how you prepared it. To get you thinking, try these recipes for chicken fricassee with root vegetables and braised rabbit.
Chicken Fricassee with Root Vegetables
INGREDIENTS
METHOD
Eagle Tavern's Braised Rabbit
INGREDIENTS
METHOD
Additional Readings:
- Eagle Tavern Inspiration to Enjoy at Home
- #THF90: Creating Greenfield Village
- Eagle Tavern Happy Hour: Mint Julep Recipe
- Eagle Tavern Happy Hour: Nonalcoholic Cherry Effervescing Recipe
Greenfield Village buildings, restaurants, Greenfield Village, Eagle Tavern, recipes, by Lish Dorset, food
