Tag Archives: new potatoes

Fourth of July Menu, Early 20th Century

The 45 star flag of 1901.(banner)

WhiteHouseCookBook001

The White House Cook Book was first released in 1894, and was updated regularly.

TO THE

WIVES OF OUR PRESIDENTS,

THOSE NOBLE WOMEN WHO HAVE GRACED THE

WHITE HOUSE

DEAR TO ALL AMERICANS,

THIS VOLUME

IS AFFECTIONATELY DEDICATED

BY THE AUTHOR.

In between the recipes and household hints there are portraits of the first ladies…..all of them up to 1900 in this 1901 edition.

There are also menus for the whole  year, of breakfast, dinner, and supper suggestions for each day of a week for each month of the year, as well as special whole day holiday menus.

New Year’s Day has a menu, as does Washington’s Birthday (which includes Washington Pie for dinner, but also English Pound Cake for supper…)

July begins with a

TR flag 1901

FOURTH OF JULY.

BREAKFAST.

Red Raspberries and Cream

Fried Chicken 86.   Scrambled Tomatoes 196.

Warmed Potatoes 186.     Tennessee Muffins 245.

Toast 268.

Coffee 487.

DINNER.

Clam Soup 46.

Boiled Cod 68., with Lobster Sauce 150.

Roast Lamb 136. With Mint Sauce 152.

New Potatoes Boiled 183.

Green Peas 201.    Spinach with Eggs 202.

Cucumbers Sliced 167

Chicken Patties 85

Naple Biscuits 343.  Vanilla Ice-cream 357.

Chocolate Macaroons 358.   Strawberries.

Coffee 437.

 

SUPPER.

Cold Sliced Lamb 134.

Crab Pie 69. Water-cress Salad 168. Cheese Toast 264.

Graham Bread 234.  Sponge Cake 277.

Blackberries. Tea 439.

 

p. 468 White House CB

I was interested to see Green Peas and New Potatoes for the Fourth, as well as Boiled Cod with Lobster Sauce, even though it’s not quite Poached Salmon and Egg Sauce…..

But wait –

are those

MACAROONS

for dessert at dinner?????

Macaroons again? You spend some time with a recipes, and it turns up EVERYWHERE

Although this time in chocolate….

Chocolate Macaroons

PUT three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not too quick oven.

  1. Ziemann, Hugo and Mrs. F. L. Gillette. The White House Cook Book. The Saalfield Publishing Co.: New York-Akron-Chicago. p. 353.

45starflag

Can you name the five states that joined the Union in the 20th century?

Talk amongst yourselves…..

Happy Fourth!

 

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Filed under Holiday, New England, Recipe, Summer, Wicked Wayback

A Fishy Tale for the Fourth

Now is the time for Salmon.

Salmo salar - Atlantic Salmon

Salmo salar – Atlantic Salmon

Tradition has Abigail Adams making a lovely meal of poached salmon, new pease and potatoes for her darling John back in 1776.

On July 4th.

The Adams, Abigail and John

The Adams, Abigail and John

Or maybe not.

They weren’t in the same city that day….darn those letter writing people of the past so we know where they were on particular days!

Or maybe this whole tradition is a New Nostalgia thing.

At the World’s Fair in 1964 in New York City they were serving  authentic oldie timey food and this meal was one of them. …

but I think it goes back a little further then that, because my Nana made or craved this very same same meal a lot earlier in the 20th century then 1964.

To help make my case:

However, I happen to own a copy of the American Heritage Cookbook published in 1964 and I don’t see a reference to Abigail Adams at all. In my edition it simply says: “From the earliest days it has been a tradition all through New England to serve Poached Salmon with Egg Sauce, along with the first new potatoes and early peas, on the Fourth of July. The eastern salmon began to ‘run’ about this time, and the new vegetables were just coming in.”

– Kendra Nordin, Kitchen Report July 2, 2013 Christian Science Monitor

green peaeAnd this – poached salmon with Egg sauce, new potatoes and early peas – are exactly the meal I helped my Nana cook on a Fourth when she had moved down near us. Or maybe it was when she was in Senior Housing in Mattapan….it was a teeny tiny very modern gallery kitchen with hardly enough room to swing a cat in, which was definitely NOT like any house she had lived in before. Now this Mid-Century kitchen layout is called

vintage

but it’s like Starksy & Hutch vintage, and not vintage vintageTVGuide June 1978So I went over and we poached a piece of salmon, not a whole fish, and made egg sauce (she had this down, but I believe Fannie Farmer was her source) and quickly cooked the peas and potatoes….we might have been drinking TAB…

tab

Was it the saccharin or the cyclamates that forced this off the market?

But poaching a salmon is a feed a crowd type of meal, and if you’re not feeding a crowd,you’ll want something smaller  and kinder to your purse AND since so much Atlantic salmon is now farmed, so is a source of moral and culinary concern, I started using  canned Pacific salmon and  went to a complete and total  B-plan several years ago.

My inspiration was :

I admit - I bought the book for the title.

I admit – I bought the book for the title.

One of the salads in Lettuce In Your Kitchen is with salmon and new potatoes…I added a few fresh peas and topped it with a hard boiled egg and Green Goddess dressing…

And thus a new tradition is born, based on layers of old ones.

So I eat the traditional foods, in a newer way. And think about  Nana and Abigail Adams and Fannie Farmer and wouldn’t it be one terrific table if they were all around it, eating Poached Salmon, Early Peas and New Potatoes.

Egg Sauce I

To Drawn Butter Sauce add two “hard-boiled” eggs cut in one-fourth inch slices.

p. 14

Drawn Butter Sauce

1/3 cup butter 11/2 cups hot water
3 tablespoons flour 1/2 teaspoon salt
1/8 teaspoon pepper

Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

p.11

Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Boston: Little, Brown, 1918; Bartleby.com, 2000.

Fannie Merritt Farmer

Fannie Merritt Farmer

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Filed under Fish, Holiday, Influencers, Recipe, Summer