[Sca-cooks] OP request for information
Huette von Ahrens
ahrenshav at yahoo.com
Fri Jan 16 19:44:57 PST 2009
If you could look through that I would appreciate it. I don't have a copy of that set ... yet. Obviously, it is going to go on my "need to buy" list.
--- On Fri, 1/16/09, Pixel, Goddess and Queen <pixel at hundred-acre-wood.com> wrote:
> I have a two-volume set which is the history of American
> food which
> includes the Civil War era. Volume 1 is history, volume 2
> is recipes and
> I *think* they're all pretty documentably accurate. I
> shall a) see if I
> can find it when I get home, and b) see if I can find any
> answers in there
> for you.
> Margaret FitzWilliam
> On Fri, 16 Jan 2009, Huette von Ahrens wrote:
> > Hi!
> > 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
> > 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?
> > Thanks.
> > Huette
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