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Rubenstein Library Test Kitchen: Sweet Potato Custard (1870)

Devil's Tale Posts - Fri, 11/14/2014 - 20:10

For this week’s test kitchen, I made a Sweet Potato Custard from a recipe in the November 1870 issue of The Rural Carolinian. The Rural Carolinian was “An Illustrated Magazine of Agriculture, Horticulture, and the Arts” published out of Charleston, South Carolina that provided advice and information on a number of topics that would have been of interest to farmers. Other articles in this issue include “How to Utilize Forest Leaves,” “Prickly Pear or Cactus,” and “How to Prune a Peach Tree” as well as more general interest reading such as “Anesthesia — What Is It? And to Whom are we Indebted for it?”

Each issue of The Rural Carolinian also included recipes, part of the magazine’s “Literary and Home Department,” which was intended to appeal to women, broadening the magazine’s audience. They sought submissions from women, asking them “Will not our dear friends, the ladies, interest themselves in our behalf and help us to make this department an attractive feature of The Rural Carolinian.”  The recipes included aren’t necessarily what we think of as recipes, under recipes this issue has instructions on how to make “family glue” and lamp wicks. However, this is in line with the older sense of the word which encompasses any “statement of the ingredients and procedure required for making something,” per the Oxford English Dictionary.

When I originally saw this recipe, I was interested, thinking, “I’ve never had sweet potato custard before!” Especially next to recipes like family glue, pumpkin chips, and apple water, it seemed unusual and intriguing. I didn’t read the recipe all the way through at first, and I missed the part where you put it in a pie crust, making it a not-so exotic sweet potato pie. Even still, I wanted to see how it compared to our modern sweet potato pies.

Like a lot of pre-twentieth century recipes, the recipe is minimalist in its approach and doesn’t offer detailed directions. The recipe calls for four sweet potatoes, and I bought four originally, but I think the sweet potatoes sold at my farmers market are monsters compared to what was available in 1870, so I used only two of them.

The recipe didn’t specify what to do with them beyond boiling and mashing, so I peeled and cubed them first before tossing them in a pot of boiling water until they were soft, about twenty minutes. After that I added the “two large spoonsful of butter,” which I interpreted as just over two tablespoons of butter, as well as a little salt. Then I got to use my potato masher, which only gets used at Thanksgiving. This gave me two cups of mashed sweet potato, which ended up being enough to fill my pie and then some.

Next four eggs “beat light,” sugar, spice, and milk or cream are mixed in with the mashed sweet potatoes. As Aaron noted in his post about rice apples, the lack of specifics in a recipe would have allowed for flexibility and improvisation based around what you had in your pantry. I appreciated this when the recipe called for milk or cream to thin it out, since all I had in the house was half-and-half. But I was a little flummoxed by the “teaspoonful of ground spice” called for. Was this referring to some particular spice that if I were cooking in 1870 would have just known? As a good librarian, I did some more primary source research and looked at other recipes from the era. As far as I could tell “spice” didn’t mean any particular spice, and there wasn’t one spice that dominated recipes of this time period. Cinnamon, nutmeg, mace, and cloves all come up frequently. I settled on half a teaspoon of cinnamon and half a teaspoon of nutmeg which was a tasty choice, but I think any common spices would be good.

There was also the matter of a half-pound of sugar.  Before Fannie Farmer popularized standard and level measurements of cups, tablespoons, and teaspoons in her 1896 Boston Cooking-School Cook Book, recipes offered looser measurements (hopefully your household cups and spoons were similar in size to the recipe author’s!) or if you were lucky weights. But I don’t have a scale and had to do a little converting. According to Farmer, one pound of sugar is equal to two cups, so I added a cup of sugar to my potato mixture.

After combining all this, it is to be poured into a “rich pie crust” that had been rolled thin and put in a pie plate. Interestingly, no pie crust recipe was offered, which makes me think the author thought everyone would have had a pie crust recipe at the ready. I went with a basic all-butter crust. Given the number of other recipes in The Rural Carolinian that call for lard, a crust with lard would have been more authentic, but I wanted my vegetarian friends to be able to partake.

The final direction is to “bake brown.” Grateful for a modern oven where I have the ability to set a temperature, I went with 350.  I kept waiting for my pie to get “brown” and it never quite got there, so I took it out after an hour. This may have been a little too long; it did crack once it cooled.  Next time, I’d check it at 45 minutes and if the center seemed cooked thoroughly, I wouldn’t worry about it getting brown.

Despite the slight overcooking, this was a very good sweet potato pie. There was nothing that distinguished it from any more modern sweet potato pies I’ve eaten though.  I took a look at some modern recipes and they’re remarkably similar, though they usually have more butter and fewer eggs in them. I think I’ll actually fix this again for Thanksgiving, though I want to try pairing it with an ahistorical maple bourbon whipped cream.

Want to make history this Thanksgiving? Every Friday between now and Thanksgiving, we’ll be sharing a recipe from our collections that one of our staff members has found, prepared, and tasted. We’re excited to bring these recipes out of their archival boxes and into our kitchens (metaphorically, of course!), and we hope you’ll find some historical inspiration for your own Thanksgiving.

Post contributed by Kate Collins, Research Services Librarian

The post Rubenstein Library Test Kitchen: Sweet Potato Custard (1870) appeared first on The Devil's Tale.

Welcome, Tracy Jackson!

Tech Services Feed - Thu, 11/13/2014 - 14:10

We recently welcomed a new staff member Tracy Jackson to the Rubenstein Library! We asked her a few questions to help us—and you—get to know her a little better!

Tell us a little bit about your new job at the Rubenstein Library!

My job here at the Rubenstein is Technical Services Archivist for University Archives. I’ll be overseeing the processing of University related collections, including the arrangement, description, and preservation of current and new materials, and I’ll also be a part of the Technical Services Management Team. Since I’m new to Duke, I’m really excited to be working with such great collections and knowledgeable colleagues.

How did you become an archivist?

I knew I was interested in archives when I went to library school, but couldn’t have said why until I started working in the North Carolina Collection Photographic Archives at UNC. I just loved getting to know the materials, seeing the faces and personalities of people from the past, and since I also worked the reference desk in the graduate library, getting to tell people about all the cool stuff I’d found and why they should go see it, too. Getting to work in-depth with collections is what makes this job so great.

What’s your favorite thing you’ve discovered in an archival collection and why?

With a small collection of family photographs, I discovered a gold-plated, decorative set of make-up cases from the 1940s. There was a powder compact with mirror and a lipstick case, and they were beautiful. In collection of family letter from the 18th and 19th century there was a young woman’s dance card from a ball, with a tiny pencil still attached. I love finding the unexpected in collections, especially the things that remind me how much the people who created them were really not very different from us.

What aspect of your new job are you most excited about?

I’m so excited to get to know the collections here. Duke has such rich collections, and the University Archives document the incredibly diverse activities of the University. I’m very excited about diving in and getting to know, then getting to share, what we have.

Tell us something unique about yourself.

I tried a couple of careers before becoming an archivist, and for a short time I lived in Los Angeles and tried out special effects make-up artistry. I worked on a few student films and ultra-low-budget movies, and even though I didn’t do it for long, it was a lot of fun. These days I only use those skills at Halloween, though!

Thanks, Tracy! We’re so glad you’re here!

The post Welcome, Tracy Jackson! appeared first on The Devil's Tale.

Welcome, Tracy Jackson!

UA Filtered - Thu, 11/13/2014 - 14:10

We recently welcomed a new staff member Tracy Jackson to the Rubenstein Library! We asked her a few questions to help us—and you—get to know her a little better!

Tell us a little bit about your new job at the Rubenstein Library!

My job here at the Rubenstein is Technical Services Archivist for University Archives. I’ll be overseeing the processing of University related collections, including the arrangement, description, and preservation of current and new materials, and I’ll also be a part of the Technical Services Management Team. Since I’m new to Duke, I’m really excited to be working with such great collections and knowledgeable colleagues.

How did you become an archivist?

I knew I was interested in archives when I went to library school, but couldn’t have said why until I started working in the North Carolina Collection Photographic Archives at UNC. I just loved getting to know the materials, seeing the faces and personalities of people from the past, and since I also worked the reference desk in the graduate library, getting to tell people about all the cool stuff I’d found and why they should go see it, too. Getting to work in-depth with collections is what makes this job so great.

What’s your favorite thing you’ve discovered in an archival collection and why?

With a small collection of family photographs, I discovered a gold-plated, decorative set of make-up cases from the 1940s. There was a powder compact with mirror and a lipstick case, and they were beautiful. In collection of family letter from the 18th and 19th century there was a young woman’s dance card from a ball, with a tiny pencil still attached. I love finding the unexpected in collections, especially the things that remind me how much the people who created them were really not very different from us.

What aspect of your new job are you most excited about?

I’m so excited to get to know the collections here. Duke has such rich collections, and the University Archives document the incredibly diverse activities of the University. I’m very excited about diving in and getting to know, then getting to share, what we have.

Tell us something unique about yourself.

I tried a couple of careers before becoming an archivist, and for a short time I lived in Los Angeles and tried out special effects make-up artistry. I worked on a few student films and ultra-low-budget movies, and even though I didn’t do it for long, it was a lot of fun. These days I only use those skills at Halloween, though!

Thanks, Tracy! We’re so glad you’re here!

The post Welcome, Tracy Jackson! appeared first on The Devil's Tale.

Welcome, Tracy Jackson!

UArchives blog posts - Thu, 11/13/2014 - 14:10

We recently welcomed a new staff member Tracy Jackson to the Rubenstein Library! We asked her a few questions to help us—and you—get to know her a little better!

Tell us a little bit about your new job at the Rubenstein Library!

My job here at the Rubenstein is Technical Services Archivist for University Archives. I’ll be overseeing the processing of University related collections, including the arrangement, description, and preservation of current and new materials, and I’ll also be a part of the Technical Services Management Team. Since I’m new to Duke, I’m really excited to be working with such great collections and knowledgeable colleagues.

How did you become an archivist?

I knew I was interested in archives when I went to library school, but couldn’t have said why until I started working in the North Carolina Collection Photographic Archives at UNC. I just loved getting to know the materials, seeing the faces and personalities of people from the past, and since I also worked the reference desk in the graduate library, getting to tell people about all the cool stuff I’d found and why they should go see it, too. Getting to work in-depth with collections is what makes this job so great.

What’s your favorite thing you’ve discovered in an archival collection and why?

With a small collection of family photographs, I discovered a gold-plated, decorative set of make-up cases from the 1940s. There was a powder compact with mirror and a lipstick case, and they were beautiful. In collection of family letter from the 18th and 19th century there was a young woman’s dance card from a ball, with a tiny pencil still attached. I love finding the unexpected in collections, especially the things that remind me how much the people who created them were really not very different from us.

What aspect of your new job are you most excited about?

I’m so excited to get to know the collections here. Duke has such rich collections, and the University Archives document the incredibly diverse activities of the University. I’m very excited about diving in and getting to know, then getting to share, what we have.

Tell us something unique about yourself.

I tried a couple of careers before becoming an archivist, and for a short time I lived in Los Angeles and tried out special effects make-up artistry. I worked on a few student films and ultra-low-budget movies, and even though I didn’t do it for long, it was a lot of fun. These days I only use those skills at Halloween, though!

Thanks, Tracy! We’re so glad you’re here!

The post Welcome, Tracy Jackson! appeared first on The Devil's Tale.

“Human Rights, Truth Telling, and Justice” Symposium

Human Rights Archive Blog Posts - Mon, 11/10/2014 - 15:32

Date: Friday November 14th, 2014
Time: 9:00am-4:00pm
Location: Smith Warehouse, Bay 4, Franklin Garage

The Human Rights Archive is co-sponsoring a symposium that will focus on truth telling and justice in the context of human rights. The exciting list of speakers includes representatives from two of the Archive’s partners:

Eduardo González is Director of the International Center for Transitional Justice’s (ICTJ) Truth and Memory Program, which provides advice to countries on truth commissions, declassification of archives, memorialization activities, museums, and other instruments. He has provided technical and strategic support to truth-seeking initiatives in places as diverse as East Timor, Morocco, Liberia, Canada, and the Western Balkans. Before joining ICTJ, he helped organize and carry out the Peruvian Truth and Reconciliation Commission. Previously, he worked as an advocate for the establishment of the International Criminal Court. The historical records of ICTJ are also part of the Human Rights Archive in the Rubenstein Library.

Pamela Merchant is the Executive Director of the Center for Justice and Accountability (CJA), and an attorney with 25 years of experience in the conduct and management of complex state and federal litigation. She joined CJA in October 2005 and has overseen a period of significant growth – both programmatically and financially. Under her leadership, CJA has grown from an organization devoted solely to human rights litigation in the U.S. to one that also engages in human rights litigation in foreign jurisdictions, such as Spain and Cambodia. Ms. Merchant has testified before Congress on accountability for human rights abusers and other human rights issues and received degrees from Georgetown University and Boston College School of Law. Ms. Merchant will explore changes in the field over the past 30 years with a particular focus on the resilience of survivors and their communities and the critical role they play in building high impact human rights cases.

All sessions are open to the public. For a free lunch, please RSVP to emily.stewart@duke.edu by Thursday November 13th.

Schedule

9:00 am- Coffee and Pastries
9:30-10:30 am- Andrea Petö, “Revised and Revisionist Histories in Eastern Europe” (followed by Q & A)
10:30-11:30 am- Kimberly Theidon, “Incarnations: Legacies of Violence in Peru” (followed by Q & A)
11:45-1:00 pm- Lunch
1:00-2:00 pm- Pamela Merchant, “Truth telling, Human Rights Litigation and Resilience” (followed by Q & A)
2:00-3:00 pm- Eduardo Gonzalez Cueva, “Truth Orthodoxies: The Truth Commission Model, 30 Years after Argentina” (followed by Q & A)
3:00-4:00 pm- Roundtable discussion

Sponsored by The Human Rights Archive at the Rubenstein Library, the Duke Human Rights Center at FHI the Trent Memorial Foundation. Cosponsored by the Center for Latin American Studies, Duke History Department, and Duke Cultural Anthropology.

For further information contact Patrick Stawski, Duke University patrick.stawski@duke.edu 919-660-5823.

The post “Human Rights, Truth Telling, and Justice” Symposium appeared first on The Devil's Tale.

“Human Rights, Truth Telling, and Justice” Symposium

Devil's Tale Posts - Mon, 11/10/2014 - 15:32

Date: Friday November 14th, 2014
Time: 9:00am-4:00pm
Location: Smith Warehouse, Bay 4, Franklin Garage

The Human Rights Archive is co-sponsoring a symposium that will focus on truth telling and justice in the context of human rights. The exciting list of speakers includes representatives from two of the Archive’s partners:

Eduardo González is Director of the International Center for Transitional Justice’s (ICTJ) Truth and Memory Program, which provides advice to countries on truth commissions, declassification of archives, memorialization activities, museums, and other instruments. He has provided technical and strategic support to truth-seeking initiatives in places as diverse as East Timor, Morocco, Liberia, Canada, and the Western Balkans. Before joining ICTJ, he helped organize and carry out the Peruvian Truth and Reconciliation Commission. Previously, he worked as an advocate for the establishment of the International Criminal Court. The historical records of ICTJ are also part of the Human Rights Archive in the Rubenstein Library.

Pamela Merchant is the Executive Director of the Center for Justice and Accountability (CJA), and an attorney with 25 years of experience in the conduct and management of complex state and federal litigation. She joined CJA in October 2005 and has overseen a period of significant growth – both programmatically and financially. Under her leadership, CJA has grown from an organization devoted solely to human rights litigation in the U.S. to one that also engages in human rights litigation in foreign jurisdictions, such as Spain and Cambodia. Ms. Merchant has testified before Congress on accountability for human rights abusers and other human rights issues and received degrees from Georgetown University and Boston College School of Law. Ms. Merchant will explore changes in the field over the past 30 years with a particular focus on the resilience of survivors and their communities and the critical role they play in building high impact human rights cases.

All sessions are open to the public. For a free lunch, please RSVP to emily.stewart@duke.edu by Thursday November 13th.

Schedule

9:00 am- Coffee and Pastries
9:30-10:30 am- Andrea Petö, “Revised and Revisionist Histories in Eastern Europe” (followed by Q & A)
10:30-11:30 am- Kimberly Theidon, “Incarnations: Legacies of Violence in Peru” (followed by Q & A)
11:45-1:00 pm- Lunch
1:00-2:00 pm- Pamela Merchant, “Truth telling, Human Rights Litigation and Resilience” (followed by Q & A)
2:00-3:00 pm- Eduardo Gonzalez Cueva, “Truth Orthodoxies: The Truth Commission Model, 30 Years after Argentina” (followed by Q & A)
3:00-4:00 pm- Roundtable discussion

Sponsored by The Human Rights Archive at the Rubenstein Library, the Duke Human Rights Center at FHI the Trent Memorial Foundation. Cosponsored by the Center for Latin American Studies, Duke History Department, and Duke Cultural Anthropology.

For further information contact Patrick Stawski, Duke University patrick.stawski@duke.edu 919-660-5823.

The post “Human Rights, Truth Telling, and Justice” Symposium appeared first on The Devil's Tale.

Rubenstein Library Test Kitchen: Corn Ring with Creamed Mushrooms (1942)

Hartman Center News - Fri, 11/07/2014 - 17:20

This is a food story that begins in a laboratory.  Imagine white coats, goggles, beakers, hastily written formulas on a chalk board, and vapors with odd odors.  No, this is not the kitchen-lab of a trendy restaurant specializing in molecular gastronomy.  This is a lab at the Kraft Cheese Company and the year is 1915.  This is the beginning of Velveeta.

According to a 1930 advertisement from Kraft’s Educational Department titled “The Story Behind the Product,” in the year 1915, Kraft research scientists, uncomfortable with the amount of valuable milk nutrients lost in the traditional cheese making process, embarked on a food quest: to create a cheese product that would retain all of these nutrients without losing all of the desirable characteristics of ordinary cheese.  Ladies and gentlemen, the results of that noble inspiration are, in my mind, truly a food miracle.  Named for its smooth, velvety texture when melted, Velveeta is a dairy-based product composed of cheddar cheese, whey concentrate, skim milk solids, cream, sodium phosphate, and salt (the 1930 ingredients list).  But how would the company sell this miracle cheese food to American consumers?  How would they transform this product from a science experiment to a staple of the American table?  This would be a task assigned to Kraft’s advertising agency of record, the J. Walter Thompson Co. (JWT).

With slogans such as “Let Them Eat it Freely!” and “As Digestible as Milk Itself!,” Velveeta’s  early advertisements were educational with a focus on the product’s nutritional benefits, particularly for growing children.  A 1932 advertisement that appeared in several women’s magazines boasted of the product’s endorsement by the Food Committee of the American Medical Association and its award of a nutritional rating of “Triple-Plus.”  Velveeta’s balance of vitamins and minerals would effectively build up “resistance to colds, throat and lung infections,” act as a “safeguard against unsound teeth and bones,” and contribute to the “building of firm flesh.”  With Velveeta’s nutritiousness established, by the mid-1930s JWT’s campaigns for Velveeta began to focus on the product’s versatility in the kitchen.

JWT’s Chicago office test kitchen, ca. 1920.

In order to instruct American consumers on the myriad culinary uses of Velveeta JWT began to introduce recipes in the advertisements, a practice pioneered by the agency in the 1910s for another Chicago-based food client, Libby, McNeil & Libby.  In 1918, JWT opened a test kitchen in its Chicago office in part to develop recipes that featured their client’s products as central ingredients.  It was in this kitchen that JWT developed hundreds of recipes incorporating not just Velveeta but many other clients’ brands.  As the home of the Archives of the J. Walter Thompson Co. the Rubenstein Library has hundreds if not thousands of these advertisements.

My obvious enthusiasm for Velveeta aside, I chose this recipe for a harvest-time corn ring with creamed mushroom sauce for several reasons.  First of all, despite the fact that the recipe is devoid of any harvest fresh ingredients, the fall harvest theme seemed appropriate for this time of year.  Secondly, mushrooms.  I also wanted to see what this thing looked like in color—I had a feeling the black and white photo wasn’t doing the dish any justice.  Lastly, with winter approaching I felt myself in need of some firm flesh building, one of the many benefits of a steady Velveeta diet.

I more or less stuck to the recipe in the ad with only slight modifications.  I at least tripled the amount of diced onion, added a pinch of paprika to the corn ring batter, and used crushed croutons rather than fresh bread crumbs.  Additionally, despite the fact that everything from our grandparent’s kitchens is now trendy again, I do not possess a ring mold.  To mimic a ring mold I used an upside-down glass ramekin in the middle of a 9-inch pie pan.  Although this rig lacked the authenticity of a 1940s ring mold I felt it to be sufficient.  I also opted against the recommendation of the recipe that I purchase the economical 2lb. loaf of Velveeta, opting instead for the 16oz. package.  Other than dicing the onion and quartering the mushrooms there was minimal prep.

The corn ring actually smelled wonderful while baking, filling the house with a warm cheesy aroma.  After plating the corn ring with the mushroom sauce I began to understand why they opted for a black and white photo in the ad.  Aside from the decorative greens, the brown and grey color palette of the dish wasn’t exactly photogenic so I sprinkled a dash of paprika on top to give it a bit of color.  There were also no serving instructions so we sliced it like a pie and watched the creamy mushroom sauce flow.  Although extremely rich the dish was actually quite good overall.  This is one instance at least where the product lives up to the promise of the ad.

Every Friday between now and Thanksgiving, we’ll be sharing a recipe from our collections that one of our staff members has found, prepared, and tasted. We’re excited to bring these recipes out of their archival boxes and into our kitchens (metaphorically, of course!), and we hope you’ll find some historical inspiration for your own Thanksgiving.

Post contributed by Josh Larkin Rowley, Reference Archivist, John W. Hartman Center for Sales, Advertising, and Marketing History

The post Rubenstein Library Test Kitchen: Corn Ring with Creamed Mushrooms (1942) appeared first on The Devil's Tale.

Rubenstein Library Test Kitchen: Corn Ring with Creamed Mushrooms (1942)

Devil's Tale Posts - Fri, 11/07/2014 - 17:20

This is a food story that begins in a laboratory.  Imagine white coats, goggles, beakers, hastily written formulas on a chalk board, and vapors with odd odors.  No, this is not the kitchen-lab of a trendy restaurant specializing in molecular gastronomy.  This is a lab at the Kraft Cheese Company and the year is 1915.  This is the beginning of Velveeta.

According to a 1930 advertisement from Kraft’s Educational Department titled “The Story Behind the Product,” in the year 1915, Kraft research scientists, uncomfortable with the amount of valuable milk nutrients lost in the traditional cheese making process, embarked on a food quest: to create a cheese product that would retain all of these nutrients without losing all of the desirable characteristics of ordinary cheese.  Ladies and gentlemen, the results of that noble inspiration are, in my mind, truly a food miracle.  Named for its smooth, velvety texture when melted, Velveeta is a dairy-based product composed of cheddar cheese, whey concentrate, skim milk solids, cream, sodium phosphate, and salt (the 1930 ingredients list).  But how would the company sell this miracle cheese food to American consumers?  How would they transform this product from a science experiment to a staple of the American table?  This would be a task assigned to Kraft’s advertising agency of record, the J. Walter Thompson Co. (JWT).

With slogans such as “Let Them Eat it Freely!” and “As Digestible as Milk Itself!,” Velveeta’s  early advertisements were educational with a focus on the product’s nutritional benefits, particularly for growing children.  A 1932 advertisement that appeared in several women’s magazines boasted of the product’s endorsement by the Food Committee of the American Medical Association and its award of a nutritional rating of “Triple-Plus.”  Velveeta’s balance of vitamins and minerals would effectively build up “resistance to colds, throat and lung infections,” act as a “safeguard against unsound teeth and bones,” and contribute to the “building of firm flesh.”  With Velveeta’s nutritiousness established, by the mid-1930s JWT’s campaigns for Velveeta began to focus on the product’s versatility in the kitchen.

JWT’s Chicago office test kitchen, ca. 1920.

In order to instruct American consumers on the myriad culinary uses of Velveeta JWT began to introduce recipes in the advertisements, a practice pioneered by the agency in the 1910s for another Chicago-based food client, Libby, McNeil & Libby.  In 1918, JWT opened a test kitchen in its Chicago office in part to develop recipes that featured their client’s products as central ingredients.  It was in this kitchen that JWT developed hundreds of recipes incorporating not just Velveeta but many other clients’ brands.  As the home of the Archives of the J. Walter Thompson Co. the Rubenstein Library has hundreds if not thousands of these advertisements.

My obvious enthusiasm for Velveeta aside, I chose this recipe for a harvest-time corn ring with creamed mushroom sauce for several reasons.  First of all, despite the fact that the recipe is devoid of any harvest fresh ingredients, the fall harvest theme seemed appropriate for this time of year.  Secondly, mushrooms.  I also wanted to see what this thing looked like in color—I had a feeling the black and white photo wasn’t doing the dish any justice.  Lastly, with winter approaching I felt myself in need of some firm flesh building, one of the many benefits of a steady Velveeta diet.

I more or less stuck to the recipe in the ad with only slight modifications.  I at least tripled the amount of diced onion, added a pinch of paprika to the corn ring batter, and used crushed croutons rather than fresh bread crumbs.  Additionally, despite the fact that everything from our grandparent’s kitchens is now trendy again, I do not possess a ring mold.  To mimic a ring mold I used an upside-down glass ramekin in the middle of a 9-inch pie pan.  Although this rig lacked the authenticity of a 1940s ring mold I felt it to be sufficient.  I also opted against the recommendation of the recipe that I purchase the economical 2lb. loaf of Velveeta, opting instead for the 16oz. package.  Other than dicing the onion and quartering the mushrooms there was minimal prep.

The corn ring actually smelled wonderful while baking, filling the house with a warm cheesy aroma.  After plating the corn ring with the mushroom sauce I began to understand why they opted for a black and white photo in the ad.  Aside from the decorative greens, the brown and grey color palette of the dish wasn’t exactly photogenic so I sprinkled a dash of paprika on top to give it a bit of color.  There were also no serving instructions so we sliced it like a pie and watched the creamy mushroom sauce flow.  Although extremely rich the dish was actually quite good overall.  This is one instance at least where the product lives up to the promise of the ad.

Every Friday between now and Thanksgiving, we’ll be sharing a recipe from our collections that one of our staff members has found, prepared, and tasted. We’re excited to bring these recipes out of their archival boxes and into our kitchens (metaphorically, of course!), and we hope you’ll find some historical inspiration for your own Thanksgiving.

Post contributed by Josh Larkin Rowley, Reference Archivist, John W. Hartman Center for Sales, Advertising, and Marketing History

The post Rubenstein Library Test Kitchen: Corn Ring with Creamed Mushrooms (1942) appeared first on The Devil's Tale.

Rubenstein Library Test Kitchen: Goblin Sandwiches (1946)

Hartman Center News - Fri, 10/31/2014 - 12:00

Adolph Levitt was the developer of the automatic donut making machine and father of the modern American donut industry. In 1920 he founded the Doughnut Machine Company to make and market the machine across the United States and to sell donuts under the name “Mayflower.”  Soon the company began preparing and selling standardized mixes for the machine, and acquired bakeries to produce the donuts. In 1931, the company opened the first Mayflower donut shop in New York City; 17 other shops followed across the country, making the first retail doughnut chain. The company changed its name to the Doughnut Corporation of America, dominating the industry with a range of products and equipment.

In the 1940s the Doughnut Corporation of America distributed pamphlet style cookbooks encouraging the use of donuts as the main ingredient in a variety of recipes recommended for serving at a Halloween party. I found one of these in the Nicole Di Bona Peterson Advertising Cookbook Collection entitled How to Run a 1946 Halloween Party. Looking for a Halloween themed recipe for the RL Test Kitchen, I was drawn in by the idea of using donuts in place of other bread products. There are several intriguing recipes included in this pamphlet, but the one that stood out above the others was for Goblin Sandwiches. It is worth noting that despite the fact that the company name includes the word “doughnut,” the recipes use the more layman spelling, “donut.”

My only deviation from the core recipe was the substitution of toasted almonds for the requested Brazil nuts. Brazil nuts proved elusive in the two grocery stores I visited in preparation. A quick internet search showed that almonds (or most any other common tree nut) are an acceptable substitute. I toasted sliced almonds and chopped them using a small food processor rather than using the rolling pin technique described in the recipe.  Woe is the 1940s cook who has to roll her nuts finely using only a rolling pin.  Also worth noting is that an “avocado pear” is really just another name for avocado.

Once the nuts were toasted and chopped this recipe came together very quickly with only five ingredients. I’ve always wondered what Deviled Ham was like having seen the cans in the grocery store.  Now I can tell you that the smell is not unlike dog food and the consistency is finely minced meat with a layer of yellowish water on top. I added the chopped avocado and almonds and mixed well.  The instructions said to “season highly” with Worchester sauce, which gave me a moment of pause.  I added a teaspoon, reasoning that more could be added to taste.  Once everything was mixed together it was quite green in color.  Cans of Deviled Ham are actually quite small at only 4.25 ounces each.  The cup of chopped almonds and an entire avocado actually were much larger in volume in this recipe, which probably diluted the pet food like taste of the ham. I imagine that the strong green of the avocado inspired the goblin name.  I spread the filling onto a typical plain cake donut sliced in half, making the traditional sandwich shape.

My willing taste testers included my husband Steve and colleague Josh, both of whom profess willingness to try anything.  Steve said that the filling was quite bland and was over shadowed by the sweet taste of the donut. When he tried just a spoonful of the filling he reconfirmed its blandness and added several more shakes of Worchester sauce to the mix. Josh also confirmed that the sweetness of the donut overpowered the taste of the spread.  He acknowledged the crunch of the nuts and an occasional chunk of avocado, but felt that it was better suited for little rye toast rather than a donut. Should you decide to test this recipe at home, I recommend cutting and adding the chopped avocado as close to serving time as possible to retain the bright green color, which turns to an olive drab over time.

One other recipe to note is the Donut Fruit Salad.  I really wanted to make this recipe as well, but I have to admit that I could not follow the recipe and visualize what the end product should resemble.  Perhaps you, gentle reader, might have better luck.  We’d love to see if you can successfully follow the directions in this recipe and scare up a good time with this Donut Fruit Salad.  Tweet your pictures to @hartmancenter and @rubensteinlib.

Besides the notable recipes, this small pamphlet also includes a number of Halloween Party activities to add spooky fun to your celebration.  Ideas include making place holders with donuts and donut horse centerpieces.  Both use quite a few toothpicks to achieve the desired effect, so make sure you have plenty on hand.  One game idea is called Donuts on a String and calls for contestants to try and eat a donut dangling on a string while their hands are tied behind their backs.  “First to finish and whistle the first two lines of ‘Dixie’ wins.”

Perhaps these recipes and activities will give you some ideas for a last minute Halloween party tonight.  Just make sure you have plenty of donuts on hand and have a spooktacular night! Happy Halloween from the RL Test Kitchen!

 Every Friday between now and Thanksgiving, we’ll be sharing a recipe from our collections that one of our staff members has found, prepared, and tasted. We’re excited to bring these recipes out of their archival boxes and into our kitchens (metaphorically, of course!), and we hope you’ll find some historical inspiration for your own Thanksgiving.

Post contributed by Jacqueline Reid Wachholz, Director, John W. Hartman Center for Sales, Advertising, and Marketing History

The post Rubenstein Library Test Kitchen: Goblin Sandwiches (1946) appeared first on The Devil's Tale.

Rubenstein Library Test Kitchen: Goblin Sandwiches (1946)

Devil's Tale Posts - Fri, 10/31/2014 - 12:00

Adolph Levitt was the developer of the automatic donut making machine and father of the modern American donut industry. In 1920 he founded the Doughnut Machine Company to make and market the machine across the United States and to sell donuts under the name “Mayflower.”  Soon the company began preparing and selling standardized mixes for the machine, and acquired bakeries to produce the donuts. In 1931, the company opened the first Mayflower donut shop in New York City; 17 other shops followed across the country, making the first retail doughnut chain. The company changed its name to the Doughnut Corporation of America, dominating the industry with a range of products and equipment.

In the 1940s the Doughnut Corporation of America distributed pamphlet style cookbooks encouraging the use of donuts as the main ingredient in a variety of recipes recommended for serving at a Halloween party. I found one of these in the Nicole Di Bona Peterson Advertising Cookbook Collection entitled How to Run a 1946 Halloween Party. Looking for a Halloween themed recipe for the RL Test Kitchen, I was drawn in by the idea of using donuts in place of other bread products. There are several intriguing recipes included in this pamphlet, but the one that stood out above the others was for Goblin Sandwiches. It is worth noting that despite the fact that the company name includes the word “doughnut,” the recipes use the more layman spelling, “donut.”

My only deviation from the core recipe was the substitution of toasted almonds for the requested Brazil nuts. Brazil nuts proved elusive in the two grocery stores I visited in preparation. A quick internet search showed that almonds (or most any other common tree nut) are an acceptable substitute. I toasted sliced almonds and chopped them using a small food processor rather than using the rolling pin technique described in the recipe.  Woe is the 1940s cook who has to roll her nuts finely using only a rolling pin.  Also worth noting is that an “avocado pear” is really just another name for avocado.

Once the nuts were toasted and chopped this recipe came together very quickly with only five ingredients. I’ve always wondered what Deviled Ham was like having seen the cans in the grocery store.  Now I can tell you that the smell is not unlike dog food and the consistency is finely minced meat with a layer of yellowish water on top. I added the chopped avocado and almonds and mixed well.  The instructions said to “season highly” with Worchester sauce, which gave me a moment of pause.  I added a teaspoon, reasoning that more could be added to taste.  Once everything was mixed together it was quite green in color.  Cans of Deviled Ham are actually quite small at only 4.25 ounces each.  The cup of chopped almonds and an entire avocado actually were much larger in volume in this recipe, which probably diluted the pet food like taste of the ham. I imagine that the strong green of the avocado inspired the goblin name.  I spread the filling onto a typical plain cake donut sliced in half, making the traditional sandwich shape.

My willing taste testers included my husband Steve and colleague Josh, both of whom profess willingness to try anything.  Steve said that the filling was quite bland and was over shadowed by the sweet taste of the donut. When he tried just a spoonful of the filling he reconfirmed its blandness and added several more shakes of Worchester sauce to the mix. Josh also confirmed that the sweetness of the donut overpowered the taste of the spread.  He acknowledged the crunch of the nuts and an occasional chunk of avocado, but felt that it was better suited for little rye toast rather than a donut. Should you decide to test this recipe at home, I recommend cutting and adding the chopped avocado as close to serving time as possible to retain the bright green color, which turns to an olive drab over time.

One other recipe to note is the Donut Fruit Salad.  I really wanted to make this recipe as well, but I have to admit that I could not follow the recipe and visualize what the end product should resemble.  Perhaps you, gentle reader, might have better luck.  We’d love to see if you can successfully follow the directions in this recipe and scare up a good time with this Donut Fruit Salad.  Tweet your pictures to @hartmancenter and @rubensteinlib.

Besides the notable recipes, this small pamphlet also includes a number of Halloween Party activities to add spooky fun to your celebration.  Ideas include making place holders with donuts and donut horse centerpieces.  Both use quite a few toothpicks to achieve the desired effect, so make sure you have plenty on hand.  One game idea is called Donuts on a String and calls for contestants to try and eat a donut dangling on a string while their hands are tied behind their backs.  “First to finish and whistle the first two lines of ‘Dixie’ wins.”

Perhaps these recipes and activities will give you some ideas for a last minute Halloween party tonight.  Just make sure you have plenty of donuts on hand and have a spooktacular night! Happy Halloween from the RL Test Kitchen!

 Every Friday between now and Thanksgiving, we’ll be sharing a recipe from our collections that one of our staff members has found, prepared, and tasted. We’re excited to bring these recipes out of their archival boxes and into our kitchens (metaphorically, of course!), and we hope you’ll find some historical inspiration for your own Thanksgiving.

Post contributed by Jacqueline Reid Wachholz, Director, John W. Hartman Center for Sales, Advertising, and Marketing History

The post Rubenstein Library Test Kitchen: Goblin Sandwiches (1946) appeared first on The Devil's Tale.

Thursday, October 30th #AskAnArchivist Day

Devil's Tale Posts - Thu, 10/30/2014 - 13:08

Always wondered what is involved in processing an archival collection? Want to know the best things we’ve come across in our collections? Are you still hanging on to a very special mix tape from high school and want to make sure it stays well-preserved? Wondering what’s up with the white gloves? Or just curious about what goes on behind the scenes at archives?

Today is the day to ask! On October 30, archivists around the country will take to Twitter to answer your questions about any and all  things archives!

To participate, just  tweet a question and include the hashtag #AskAnArchivist in your tweet. Your question will be seen instantly by archivists around the country who are standing by to respond.  If you want to hear from us here at the Rubenstein specifically, include our handle @RubensteinLib.  We may not know every answer right away, but we’ll get back to you after we’ve had a chance to do some digging!

The post Thursday, October 30th #AskAnArchivist Day appeared first on The Devil's Tale.

Rights! Camera! Action! presents “Wasteland”

Human Rights Archive Blog Posts - Mon, 10/27/2014 - 13:34

Rights!Camera!Action! Presents “Wasteland” (2010)
Director: Lucy Walker Producers: Angus Aynsley and Hank Levine
Full Frame Audience Award 2010
Total running time: 95:00

Artist Vik Muniz, known for painting with nontraditional materials, returned to his native Brazil to portray workers in one of the world’s largest garbage dumps, Jardim Gramacho, on the outskirts of Rio de Janeiro. He collaborated with these “catadores”–self-designated scavengers of recyclable materials–to create portraits of them made entirely of garbage, returning the profits from their sale to his subjects. Over three years, the filmmakers followed Muniz and this eclectic band of catadores, revealing both the dignity and despair of their lives, in a multivalent collaborative work engaging with issues of artistic process, social justice, responsibility to one’s subjects, class mobility, activism, and beauty. In English and Portuguese with English subtitles.

There will be a reception at 6:30 p.m. and the screening will begin at 7 p.m. A panel discussion with Professor Pedro Lasch follows the screening.

Date: Thursday October 30th, 2014
Time: 6:30pm-8:30pm
Location: Smith Warehouse, Bay 4, Franklin Garage

Sponsors: The Duke Human Rights Center@ FHI, the Human Rights Archive, and the Archive of Documentary Arts and Screen/Society. Co-sponsored by the Global Brazil Humanities Lab.

For further information contact Patrick Stawski, Duke University patrick.stawski@duke.edu 919-660-5823.

The post Rights! Camera! Action! presents “Wasteland” appeared first on The Devil's Tale.

Rights! Camera! Action! presents “Wasteland”

Devil's Tale Posts - Mon, 10/27/2014 - 13:34

Rights!Camera!Action! Presents “Wasteland” (2010)
Director: Lucy Walker Producers: Angus Aynsley and Hank Levine
Full Frame Audience Award 2010
Total running time: 95:00

Artist Vik Muniz, known for painting with nontraditional materials, returned to his native Brazil to portray workers in one of the world’s largest garbage dumps, Jardim Gramacho, on the outskirts of Rio de Janeiro. He collaborated with these “catadores”–self-designated scavengers of recyclable materials–to create portraits of them made entirely of garbage, returning the profits from their sale to his subjects. Over three years, the filmmakers followed Muniz and this eclectic band of catadores, revealing both the dignity and despair of their lives, in a multivalent collaborative work engaging with issues of artistic process, social justice, responsibility to one’s subjects, class mobility, activism, and beauty. In English and Portuguese with English subtitles.

There will be a reception at 6:30 p.m. and the screening will begin at 7 p.m. A panel discussion with Professor Pedro Lasch follows the screening.

Date: Thursday October 30th, 2014
Time: 6:30pm-8:30pm
Location: Smith Warehouse, Bay 4, Franklin Garage

Sponsors: The Duke Human Rights Center@ FHI, the Human Rights Archive, and the Archive of Documentary Arts and Screen/Society. Co-sponsored by the Global Brazil Humanities Lab.

For further information contact Patrick Stawski, Duke University patrick.stawski@duke.edu 919-660-5823.

The post Rights! Camera! Action! presents “Wasteland” appeared first on The Devil's Tale.

Rubenstein Library Test Kitchen: World War I Soldiers’ Soup

Devil's Tale Posts - Fri, 10/24/2014 - 13:28

Grace Glergue Harrison. Allied Cookery: British, French, Italian, Belgian, Russian.  New York and London: G.P. Putnam’s Sons, 1916.

A century ago, the Great War was causing massive casualties and destruction in France. Allied Cookery, the product of an international collaboration, was written as a fundraiser. The proceeds were distributed by Le Secours National, the French organization created immediately after war was declared in 1914. The brainchild of banker and arts patron Albert Kahn, Le Secours raised funds to provide food and warm clothing to French soldiers and their families and to civilians in the country’s devastated regions. The cookbook’s introduction explains that any money raised will go to those areas that had been invaded by the Germans and subsequently retaken by the Allied forces. The impact of the damage was all the more horrific because these were France’s most fertile agricultural regions. With the buildings destroyed and the farm implements, livestock, and food stores seized, the surviving farmers could not produce food. With armies to supply, shortages were a real danger. Allied propaganda posters encouraged citizens to grow vegetable gardens and to restrict their consumption of wheat, meat, sugar, fats, and fuel. (French propaganda posters included the wine and tobacco products so badly needed by the military!) Fittingly, the recipes in this cookbook emphasize vegetables, beans, and soups. The section on meats includes many dishes using the less choice bits:  tripe, kidneys, sheep’s head and the like.

In addition to the countries listed in the title, Allied Cookery includes recipes from Commonwealth countries and Eastern Europe. Hence, there is a whole section on curries and dishes such as Pilau (pilaf) and Serbian Cake. I decided to try the Soldiers’ Soup (Soupe à la Battaille); it seemed altogether fitting when highlighting a World War I cookbook and also potentially tasty.

The ingredients were, for the most part, easily obtained at my usual supermarket. I was unable to find chervil for the garnish, and so simply left it out. The note at the bottom suggests that “a bone of ham or the remains of bacon improve this soup immensely.” I therefore purchased a bone of ham from our local HoneyBaked Ham. The instructions were extremely simple to follow and it is easy to imagine an army cook preparing the soup over an open fire using vegetables that had been requisitioned from nearby farms.

There was a great deal of washing, peeling, and chopping and I needed to use my largest cooking pot. After everything was added, I left the soup to simmer, with only occasional stirring, for two hours. I pulled out the ham bone and skimmed the fat. The recipe says that the mixture should be quite smooth at that point, and if it is not, the cook should “beat it well with a whisk.” Mine was not smooth, so I cheated a bit and used my 21st century immersion blender. The result was a beautiful jade green silky concoction.

The flavor was absolutely delightful—a fresh vegetable taste with a little smoky depth from the ham and a creaminess from the potatoes. I shredded the ham and served it on the side, but the soup was delicious without it. My husband ate three full bowls. I would rate this soup a five out of five. Without the ham, it would be a perfect vegan dish. It makes so much that I refrigerated enough for another two or three meals and froze several large containers for later consumption. Civilians were called upon to sacrifice for the war effort, but preparing and eating this soup was no sacrifice whatsoever!

You can explore Allied Cookery in the Rubenstein Library or on the Internet Archive.

 Every Friday between now and Thanksgiving, we’ll be sharing a recipe from our collections that one of our staff members has found, prepared, and tasted. We’re excited to bring these recipes out of their archival boxes and into our kitchens (metaphorically, of course!), and we hope you’ll find some historical inspiration for your own Thanksgiving.

Post contributed by Elizabeth Dunn, Research Services Librarian.

The post Rubenstein Library Test Kitchen: World War I Soldiers’ Soup appeared first on The Devil's Tale.

Diskin Clay papers 1962-2014.

UArchives New Collections - Fri, 10/24/2014 - 00:00

Author: Clay, Diskin

Currently held at: DUKE

Henry Rauch papers, 1964-1985.

UArchives New Collections - Fri, 10/24/2014 - 00:00

Author: Rauch, Henry E.

Currently held at: DUKE

An Unlikely Alliance: Medical Civil Rights Reformers and Southern Senators in the Age of Deluxe Jim Crow

Devil's Tale Posts - Wed, 10/22/2014 - 12:53

Date: Wednesday, October 29, 2014
Time: 5:30 p.m.
Location: Room 217, Perkins Library
Contact: Rachel Ingold, rachel.ingold@duke.edu  or (919)684-8549

Please join us on Wednesday, October 29 at 5:30 p.m. for our next Trent History of Medicine lecture. Karen Kruse Thomas, Ph.D., will present An Unlikely Alliance: Medical Civil Rights Reformers and Southern Senators in the Age of Deluxe Jim Crow. A reception will follow the talk.

How could Jim Crow segregation ever be described as “deluxe”? Thurgood Marshall, lead counsel for the NAACP Legal Defense Fund, used the term “deluxe Jim Crow” to refer to the efforts of southern state and local governments to shore up segregation by spending money to improve separate black facilities and programs. This strategy was applied to the fullest extent in health care, with federal assistance from the Hill-Burton hospital construction program and other health initiatives. Although the majority of civil rights history scholarship has focused on issues that captured extensive media attention such as school desegregation, public accommodations, and voting rights, the story in health care was largely overlooked, at the time and since. Yet the unlikely alliance during the mid-twentieth century between medical civil rights activists, southern policymakers, and New Deal liberals has much to teach us about the possibilities and limits of political compromise, especially in the context of our own era of Congressional deadlock.

Karen Kruse Thomas has served as Historian of the Johns Hopkins Bloomberg School of Public Health since 2012. Dr. Thomas earned her doctorate in history from the University of North Carolina at Chapel Hill, and has taught U.S. history at the universities of North Carolina, Minnesota, and Florida. Her publications in the history of medicine and public health have received national awards from the American Association for the History of Medicine and the Southern Historical Association. She’s also received grants from the National Endowment for the Humanities and the Harry S. Truman Presidential Library. In 2011, the University of Georgia Press published her first book, Deluxe Jim Crow: Civil Rights and American Health Policy, 1935-1954.

The event is sponsored by the History of Medicine Collections and the John Hope Franklin Research Center for African and African American History and Culture.

The post An Unlikely Alliance: Medical Civil Rights Reformers and Southern Senators in the Age of Deluxe Jim Crow appeared first on The Devil's Tale.

Tomorrow! Sound performance by lowercase music pioneer Steve Roden

Devil's Tale Posts - Mon, 10/20/2014 - 13:22

Photograph by Randy Yau.

Tuesday, October 21, 7:30pm
The Carrack Modern Art
111 W Parrish St., Durham
Cost: Free!

Steve Roden—a renowned sound artist, painter, writer, and collector of photographs and 78s—is in residence at Duke this month. He’s giving a talk and visiting classes, but this is the only performance he’s giving of his lowercase style of music in which quiet, usually unheard, sounds are amplified to form complex and rich soundscapes.

Roden’s solo exhibitions include the Chinati Foundation, Marfa; the Henry Art Museum, Seattle; and the San Francisco Art Institute. Roden has been part of group exhibitions at the Fellows of Contemporary Art, Los Angeles; the Mercosur Biennial in Porto Allegre, Brazil; the Museum of Contemporary Art San Diego; the Serpentine Gallery, London; the Sculpture Center, New York; the Centre Georges Pompidou Museum, Paris; and Miami MOCA, Miami. Check out his website here and more examples of his work here, and be sure to come tomorrow to hear him perform!

The post Tomorrow! Sound performance by lowercase music pioneer Steve Roden appeared first on The Devil's Tale.

Tomorrow! Sound performance by lowercase music pioneer Steve Roden

Documentary Arts Blog Posts - Mon, 10/20/2014 - 13:22

Photograph by Randy Yau.

Tuesday, October 21, 7:30pm
The Carrack Modern Art
111 W Parrish St., Durham

Steve Roden—a renowned sound artist, painter, writer, and collector of photographs and 78s—is in residence at Duke this month. He’s giving a talk and visiting classes, but this is the only performance he’s giving of his lowercase style of music in which quiet, usually unheard, sounds are amplified to form complex and rich soundscapes.

Roden’s solo exhibitions include the Chinati Foundation, Marfa; the Henry Art Museum, Seattle; and the San Francisco Art Institute. Roden has been part of group exhibitions at the Fellows of Contemporary Art, Los Angeles; the Mercosur Biennial in Porto Allegre, Brazil; the Museum of Contemporary Art San Diego; the Serpentine Gallery, London; the Sculpture Center, New York; the Centre Georges Pompidou Museum, Paris; and Miami MOCA, Miami. Check out his website here and more examples of his work here, and be sure to come tomorrow to hear him perform!

The post Tomorrow! Sound performance by lowercase music pioneer Steve Roden appeared first on The Devil's Tale.

Rubenstein Library Test Kitchen: Ice Cream No. 3 (1899)

Devil's Tale Posts - Fri, 10/17/2014 - 14:23

Welcome back to the Rubenstein Library Test Kitchen! Every Friday between now and Thanksgiving, we’ll be sharing a recipe from our collections that one of our staff members has found, prepared, and tasted. We’re excited to bring these recipes out of their archival boxes and into our kitchens (metaphorically, of course!), and we hope you’ll find some historical inspiration for your own Thanksgiving.

With the warm North Carolina temperatures hanging on for dear life, now seems like the perfect time for a summer throw-back recipe, to take us back to moments hanging out by the pool and lingering over sweet, crisp ice cream. And what could better conjure up those images than a dairy free, nut based ice cream from Mrs. Almeda Lambert’s A Guide for Nut Cookery; together with a brief history of nuts and their food values?

I didn’t intend to make a dairy free recipe. When searching through our catalog, I hoped to find a rich, creamy dessert, preferably one containing my two favorite foodstuffs: heavy cream and sugar. While I did find lots of those, Almeda Lambert and her 1899 work ultimately piqued my interest. And once I noted the brevity of “Ice-Cream No. 3,” I knew there was no other recipe for me.

The story of how Almeda Lambert became a vegetarian cookbook author begins in Cereal City (Battle Creek, Michigan) and could fill an entire weeks’ worth of blog posts. Her husband, Joseph Lambert, worked for the famous John Harvey Kellogg (he of famous cereals) at the Battle Creek Sanitarium, a health and wellness center dedicated to Seventh-day Adventist principles. While there, Mr. Lambert saw the birth of peanut butter unfold at the Sanitarium. The Lamberts were quick studies and knew then what we all know now: peanut butter is delicious. They soon decided to strike out on their own, opening up their own nut mill business, “Joseph Lambert & Co.” (Smith, 2007.)

They were also fans of built-in advertising! An ad for “wholesome nut foods” created by the Lamberts can be found at the back of A Guide for Nut Cookery:

Although peanut butter became the Lamberts’ bread and butter (I’m so sorry!), Mrs. Lambert also had higher ambitions for her 434 page tome:

“It is the object of the author [Almeda Lambert] to place before the public a book treating upon the use of nuts as shortening, seasoning, etc., to be used in every way in which milk, cream, butter or lard can be used, and fully take their place.” (p. 6).

Within her work, Mrs. Lambert tested out recipes for mock fish, for the exotically named meat substitute “nutmeato,” and for custards, pies, drinks, and many other imaginative takes on traditional recipes. And while I’m not sure that her recipes have taken the world by storm since 1899, I hope that the proliferation of nut butters, flours, and oils out there would be a balm to her soul.

And now, on to the recipe! Below are some glamour shots of the recipe and the main lineup of ingredients:

Luckily for me, “Ice-Cream No. 3” only calls for six, very common ingredients: nut butter, water, sugar, vanilla extract, egg, and corn starch. While there are recipes for nut butter in A Guide for Nutcookery, I was not bold enough to make my own and instead bought natural peanut butter from my local store.

As noted in Aaron’s and Patrick’s blog posts, historical recipes don’t tend to provide a lot of context, and “Ice-Cream No. 3” stays true to that established form. After assembling all the ingredients and reading the directions, I was still a little confused but decided to go with my gut instinct. This was pretty easy to do when there were only six ingredients involved.

To create the nut cream, I boiled until the nut butter and water reached a thick, seemingly ice cream like consistency. A small snafu with the eggs and sugar ensued (I forgot to pre-mix them), but vigorous whisking saved the day and the ice cream. Vanilla extract and cornstarch were then added, and my cream(y) concoction was ready to go into the freezer. All told, the entire recipe came together in twenty minutes. Now, that’s my kind of cooking.

Only after I put the cream in the freezer did I begin to wonder about how the ice cream would taste. Some in my household speculated that it would freeze into a giant ice cube, and that it would only be edible after melting. My fervent hope was that the egg would lend the ice cream a custard-y texture, so that I would never have to buy custard again.

Sadly, my dream proved elusive. In texture and in taste, “Ice-Cream No. 3” bore a strong resemblance to an Italian ice. My spoon did not glide through the ice cream; rather, I chiseled away at the block, making small inroads until a suitable amount had accumulated. It was the best workout I’d had in quite a while, and by the end, I felt like I had really earned my dessert.

Verdict: Although not quite ice cream by today’s creamy standards, “Ice-Cream No. 3” is a deliciously easy variation. The peanut butter taste runs strong and true, and it tasted exactly what you would imagine something combining peanut butter, sugar, and water to taste like: wonderfully.

Does the thought of a Nineteenth Century vegetarian cookbook pique your interest? Good news, readers! Almeda Lambert’s A Guide for Nutcookery also lives on the Internet Archive. You too can try out any number of ice creams or even dare to be bold and make nutmeato sandwiches!

 Citations:

Lambert, A. (1899). Guide for nut cookery; together with a brief history of nuts and their food values. Battle Creek, Mich.: J. Lambert & Co.

Smith, A. (2007). Peanuts: The Illustrious History of the Goober Pea. Urbana: University of Illinois Press.

Post contributed by Liz Adams, our awesome Stacks Manager.

The post Rubenstein Library Test Kitchen: Ice Cream No. 3 (1899) appeared first on The Devil's Tale.

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