[Sca-cooks] OP request for information

Pixel, Goddess and Queen pixel at hundred-acre-wood.com
Fri Jan 16 10:09:43 PST 2009

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 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?
> Thanks.
> Huette

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