[Sca-cooks] OP request for information
selene at earthlink.net
Fri Jan 16 08:52:06 PST 2009
I will study this more thoroughly when I get home. I have a hunch that
some will be found in Larousse Gastronomique and/or Escoffier.
In the meantime, here is a list of articles about inaugural meals:
Huette von Ahrens wrote:
> I am working on an out of period [for this list] article on foods served at Abraham Lincoln's second inauguration. There is a bill of fare still in existance and I have gone through at least 30 American and British cookbooks dating from 1800 to 1900 and there are listed on this bill of fare items that I cannot identify other than their general class. I have found a lot of the recipes, but not everything. So I am writing here to see if any of you who have done culinary history for the Civil War era and/or 1860's American food, or anyone at all, if you have heard to recipes with these titles or have even a basic clue as to what they might be.
> Here is the list that I have been unsuccessful in finding:
> Under the category "Cakes and Tarts":
> Belle Alliance
> Tart a la Nelson
> Tarte a l'Orleans
> Tarte a la Portugaise
> Tarte a la Vienne
> Under the category "Jellies and Creams":
> Crême Neopolitane
> Crême Chateaubriand
> Crême Smyrna
> I did find two recipes for Portuguese Torte and Viennese Torte from around that period, but I am not entirely sure that these are the same. It is possible that there is a misprint.
> So, is there anybody here who can help me?
More information about the Sca-cooks