[Sca-cooks] BAD sources for historical cooks
sclemenger at msn.com
Thu Mar 13 07:27:16 PDT 2008
That's the one! (although I acquired mine through my mother, who got it at some sort of discard sale at the local library).
There are actually some pretty good, basic recipes in the other areas of the book, as well as some stuff that looks clearly more suited for the 50s/early 60s, style-wise. I think that's one of the reasons that what she does with some of the stuff in the historical section is so laughable...
----- Original Message -----
From: Johnna Holloway<mailto:johnna at sitka.engin.umich.edu>
To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org>
Sent: Thursday, March 13, 2008 4:44 AM
Subject: Re: [Sca-cooks] BAD sources for historical cooks
Margaret Rudkin of Pepperidge Farm
was another one of those cookbook collectors that looked
at her old cookery books and saw modern dishes.
She took the one Platina recipe in Latin, looked at it and came up
with a modern sort of pumpkin pie. (Platina's gourds or marrows
would have been Old World originally of course and not the
New World squash or pumpkin..)
The Margaret Rudkin Pepperidge Farm Cookbook is priced at
99 cents and up currently on Amazon, so I suppose again that
someone might buy it. According to the company, it became the first
cookbook to chart on /The New York Times/ Bestseller List in 1963.
Margaret Rudkin officially retired from Pepperidge Farm in 1966.
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