{"id":16140,"date":"2021-07-27T13:37:41","date_gmt":"2021-07-27T13:37:41","guid":{"rendered":"https:\/\/library.udel.edu\/news\/?p=16140"},"modified":"2025-02-03T16:36:34","modified_gmt":"2025-02-03T16:36:34","slug":"whats-cooking-in-special-collections-recipes","status":"publish","type":"post","link":"https:\/\/library.udel.edu\/news\/2021\/07\/27\/whats-cooking-in-special-collections-recipes\/","title":{"rendered":"What\u2019s Cooking in Special Collections: 9 Recipes to Try at Home"},"content":{"rendered":"

Photography by Jaynell Keely<\/em><\/p>\n

 <\/p>\n

Looking for a new dish to add to your repertoire?<\/p>\n

In Special Collections, you\u2019ll find a robust collection of rare and specialty cookbooks, recipe cards and other food ephemera that can enhance your research or your next potluck meal.<\/p>\n

Browse the recipes below for inspiration on what to add to your weekly menu\u2014and stop by Special Collections to delve deeper into our extensive cookbook and food ephemera collection.<\/p>\n

In transcribing the recipes below, all efforts were made to preserve original spelling and abbreviations.<\/em><\/p>\n

 <\/p>\n

A Taste of Delaware<\/strong><\/h1>\n

\"A<\/p>\n

Food brings people together. Family, friends and communities bond by sharing their traditions and recipes with one another. In Special Collections, you\u2019ll find a number of cookbooks compiled by local Delaware companies, organizations, associations and restaurants all designed to bring Delawareans closer together through food and flavor.<\/em><\/p>\n

 <\/p>\n

Baked Pineapple Stuffing<\/span><\/strong><\/p>\n

1\/2 cup butter or margarine, softened
\n1 cup sugar
\n4 eggs
\n5 slices of bread, cubed
\n1 (20 ounce) can crushed pineapple, drained<\/p>\n

Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs, 1 at a time, beating after each addition. Fold in bread and pineapple. Pour into greased 1 1\/2-quart casserole. Bake, uncovered, for 1 hour. Note: Stuffing is especially good with ham. Yield: 6 servings.<\/p>\n

Helen M. Bartels<\/p>\n

From \u201cDelaware\u2019s Finest<\/a>,\u201d compiled by the Delaware chapter of the American Red Cross in 1990.<\/em><\/p>\n

 <\/p>\n

Flounder Fillets with Lime and Basil<\/span><\/strong><\/p>\n

1 lb. flounder fillets
\n2 Tbsp. margarine
\n1 tsp. basil
\n1 Tbsp. lime juice<\/p>\n

In a medium-sized frying pan, melt margarine and stir in basil and lime juice. Coat fillets with this mixture and cook in the frying pan over medium heat for 3 to 5 minutes per side until fish is opaque throughout. Serves 3.<\/p>\n

Doris Hicks, University of Delaware, Lewes<\/p>\n

From \u201cFlavors of Cape Henlopen<\/a>,\u201d presented by Rehoboth Beach\u2019s Village Improvement Association in 2001.<\/em><\/p>\n

 <\/p>\n

Sirloin Tips (Crock Pot Style)<\/strong><\/span><\/p>\n

2 lbs sirloin tips (cut into bite size pieces)
\n1 can golden mushroom soup
\n1 can French onion soup<\/p>\n

In a crock pot, combine all ingredients and stir well. Cook on low heat setting for 6 to 8 hours or on high heat for 4 hours. Serve over rice or egg noodles. Very easy and good.<\/p>\n

Gary Peebles<\/p>\n

From \u201cHerman\u2019s Celebrating Forty Years of Service<\/a>,\u201d compiled by Herman\u2019s Quality Meat Shoppe of Newark, Delaware, in 2007.<\/em><\/p>\n

 <\/p>\n

A Taste of Industry<\/strong><\/h1>\n

\"A<\/p>\n

In the 20th century, American food companies turned brand names into essential ingredients by creating recipes based around specific products to market their goods. While this type of advertising still exists today, the materials you\u2019ll find in Special Collections will give you a glimpse into the food trends, marketing tactics and popular brands of yesteryear.<\/em><\/p>\n

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Caramel Crunch<\/strong><\/span>
\nAll sweetness and lightness<\/p>\n

1\/4 cup butter or margarine
\n1 tablespoon corn syrup
\n1 cup light brown sugar, firmly packed
\n4 cups Rice or Corn Chex<\/p>\n

1. Butter a cookie sheet or three 8 or 9-inch shallow pans.
\n2. Heat butter and syrup in large heavy skillet over low heat until butter is melted. Then stir until blended.
\n3. Add sugar. Stir until smooth. Continue heating slowly without stirring until mixture is all foam and twice the original volume. From this point, heat for 2 more minutes.
\n4. Then while still over heat, add the Chex all at once. Stir until each Chex is coated.
\n5. Pour onto buttered cookie sheet. Spread over entire sheet. Mixture will be in a lacy pattern.
\n6. When cool, break into bite-sized pieces.
\nYield: Approximately 5 cups.<\/p>\n

From Ralston Purina Company\u2019s \u201cAlbum of Popular Snacks,\u201d undated, in the Lucie Jenkins Johnson Culinary Ephemera Collection<\/em><\/p>\n

 <\/p>\n

Cream of Potato Soup<\/strong><\/span><\/p>\n

8 medium-sized potatoes
\n1 egg, slightly beaten
\n1 cup Carnation Milk, undiluted
\nSalt and pepper to taste
\nChopped parsley<\/p>\n

Peel and dice potatoes, cook until tender in enough salted water to cover. Drain, reserving 4 cups of the liquid. Force potatoes through ricer or sieve. Combine with potato water. Add egg and Carnation Milk, beating well. Season to taste. Heat thoroughly, stirring constantly. Serve at once, garnished with chopped parsley. Serves 6.<\/p>\n

From Carnation Company\u2019s \u201cThe Velvet Blend Book: Milk-Rich Carnation Recipes,\u201d undated, in the Lucie Jenkins Johnson Culinary Ephemera Collection<\/em><\/p>\n

 <\/p>\n

Banana Sandwich<\/span><\/strong><\/p>\n

Cut the bananas into long thin strips, sprinkle with lemon juice or salt water. Place on thinly sliced bread and spread with mayonnaise. Chopped almonds, chopped pecans or pimento cut into tiny pieces add an attractive flavor and nutritive value to this delicious sandwich for the children\u2019s luncheon.<\/p>\n

From Banana Distributing Company\u2019s \u201cEveryday Banana Recipes,\u201d 1927, in the Lucie Jenkins Johnson Culinary Ephemera Collection<\/em><\/p>\n

 <\/p>\n

A Taste of History<\/strong><\/h1>\n

\"A<\/p>\n

Whether the paper is riddled with food stains or perfectly preserved, there is something undeniably personal about a recipe someone wrote out by hand. In Special Collections, you\u2019ll find a variety of 19th and 20th century cookbooks filled with handwritten recipes, newspaper clippings and other ephemera that provide true snapshots of the time and plenty of inspiration for your next kitchen adventure\u2014even if the recipes are more like ingredient lists than instructions.<\/em><\/p>\n

 <\/p>\n

Hard Gingerbread<\/span><\/strong><\/p>\n

4 tablespoon-fulls of pork drippings
\n4 of boiling water
\nFill the cup with molasses
\n1 teaspoonfull of saleratus*
\n1 of ginger
\n1\/2 of cream tartar<\/p>\n

*Editor’s Note: Saleratus, similar to baking soda, was a chemical leavener.<\/span><\/p>\n

From a handwritten recipe within the unbound \u201cManuscript recipes,\u201d approximately 1830s.<\/em><\/p>\n

 <\/p>\n

Doughnuts<\/strong><\/span><\/p>\n

1 pint of sweet milk
\n1\/2 pint of yeast
\n1 tea cup of lard and butter mixed together
\n2 tea cups of sugar
\n3 eggs
\nCinnamon and nutmeg, little of each<\/p>\n

Mix in the morning, fry in the afternoon<\/p>\n

From Mrs Curtis<\/p>\n

From a handwritten recipe within the compiled manuscript recipe book \u201cRecipes for cake, pies, pudding,\u201d approximately 1867-1888.<\/em><\/p>\n

 <\/p>\n

Minced Pies<\/strong><\/span><\/p>\n

2 pound of tongue
\n2 pound of beef sewit*
\n2 pound of apple
\n3 pound of currants
\n3 ounces of spice
\n3 pints of wine and one of rose water
\n2\/2 sugar<\/p>\n

*Editor’s Note: This is likely a former spelling or misspelling of beef suet, a type of fat used in pastry-making and deep frying.<\/span><\/p>\n

From a handwritten recipe sewn in the front of \u201cThe Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy<\/a>,\u201d 1831, by Lydia Maria Child.<\/em><\/p>\n

 <\/p>\n

Still Hungry?<\/h1>\n

In addition to the extensive collection of cookbooks and recipes in Special Collections, there are thousands of cookbooks<\/a> that you can check out from our circulating collection as well as popular cookbooks in e-book format. And if you\u2019re in the mood for even more food, browse the online exhibition <\/em>Jell-O: America\u2019s Most Famous Dessert<\/a> for a little something sweet.<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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