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On that last night before the “unsinkable” Titanic hit an iceberg, its second-class passengers were served a traditional full Edwardian meal. A menu card from this meal, saved by Mrs J. Bertha Marshall (née Watt), is in the collections of the National Maritime Museum, Greenwich, UK.

Escoffier, Dame Nellie and Pêche Melba

Food Origins
Nellie Melba

In 1892 or 1893, the Australian opera star Dame Nellie Melba (1861-1931) performed in Wagner’s opera Lohengrin at London’s Covent Garden to great critical and popular acclaim. To celebrate her triumph, the Duke of Orléans gave a dinner party at the Savoy Hotel for which the hotel’s French chef Auguste Escoffier (1846-1935) created a new […]

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The Acadian Roots of Cajun Cuisine

Menus & Cuisines
Acadian cookbook

More than 14,000 Acadians were deported from Acadia (now the Maritime Provinces of Canada) in the Grand Dérangement of 1755, when they refused to swear allegiance to the British Crown. Eventually, in 1764, Acadians were allowed to return to Acadia, but with such restrictions placed on their freedom by the British that many chose not […]

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How to Make and Eat Hardtack

Breads
Thumbnail image for How to Make and Eat Hardtack

Hardtack (or hard tack) is a flat hard biscuit made from flour, water (often saltwater) that was used as a staple food where fresh and perishable foods won’t survive. Also known as “pilot bread,” “pilot biscuit,” “ship’s biscuit” or “ship biscuit,” “sea biscuit,” and “sea bread,” hardtack is most closely associated with sailors on long […]

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Suffrage Angel Cake à la Kennedy

Desserts
Eliza Kennedy Smith

Eliza Kennedy Smith (1889-1964) was a suffragette, a Distinguished Daughter of Pennsylvania, and a contributor to The Suffrage Cook Book, published by the Equal Franchise Federation of Western Pennsylvania in 1915. Here, her recipe for Suffrage Angel Cake is followed by a modern explanation of the vintage cooking terms and methods, so you can recreate […]

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