October 17, 2025

Civil War Era Cherry Bread (1861)

 

In 1861, tensions were high. The world was moving forward but there were people who just could not see how backwards the country was. All men are created equal. But did that include Black men? Women? The time for compromise was over. Everyone had chosen their sides. Were black men to be freed?

Everyone thought the war would be quick; their side would be victorious. How could it not be? The boys would be home soon. People were reading over the pages of Harper’s Weekly as if they were looking over reports about a recent horse race.

Under an advertisement for the paper there’s a recipe to help readers use up the last of their cherry crop and revive a stale loaf of bread. This recipe is incredibly sweet. A little goes a long way. 



Civil War Era Cherry Bread


Ingredients:

- 2 pounds of Cherries, stoned with the stems removed

- 3/4 Cup of Sugar

- Bread, sliced 1 inch thick

Instructions:

Remove the stems and pits from the cherries. Place the cherries in a large sauce pan, making sure that there is space at the top of the pan in case the cherries splash. If the cherries are dry, add a few Tablespoons of Water. Stir in the Sugar. Stew on low-to-medium heat for about 15 minutes, remove the cherries with a slotted spoon and simmer the remaining juice until it becomes a thickened syrup, about 5 minutes more. 

Cut bread in 1 inch thick slices and place in a “float dish” or soup plate. Drizzle the cherry syrup mixture over top. The syrup is very sweet.


Another contemporary recipe for Cherry bread instructs to cover the cherries with cinnamon and sugar over the top and bake the whole. 

September 22, 2025

Training the Eye and Having Grace: Reenacting the Past




Quick! There's an event this weekend! Choose your grapes:

 

Image from Lodi Wines

Oh no! You picked the wrong ones!


What do you mean? They're grapes! They all look the same!

Not quite.

Grapes are categorized by shapes of the clusters, berry shape, berry color, and class (grade).

Most grape varieties fall into the conical or cylindrical categories. 

They can also be shouldered (more bulk at the top of the cluster), or winged (double clustered). 

Image from the University of California

Image from Lodi Wines


See the differences now? 


The good news is that you can see the differences. The bad news is that you can never unsee it. Your eye is now "trained". 

In reenacting you often hear about "training your eye" or finding someone with a "trained eye". Most reenactors have an eye that is trained more than the general population. The general population can see that something looks “old timey” but often has trouble placing what they are seeing on a timeline. Reenactors are more tuned into hairstyles, silhouettes, and fashion trends of the past. But the more you study it, the more you know and the more you can’t unsee. 

For new reenactors, and seasoned reenactors getting more in the weeds, this can be a frustrating experience. "Can't someone just tell me the right thing?" "But Sutler 1 told me that this was correct and now you're telling me this is wrong." Many get frustrated at what feels like all around general negativity. Everything they do is "wrong". Their excitement wanes and they move on to other hobbies.  

Criticism Has No Limitations, Reality Does


If you've ever experienced watching a historical film with a history nerd, I mean, enthusiast, you're probably familiar with this script. "Those helmets are wrong." "They didn't have that type of tank until 1944."  "These hairstyles are 60 years out of date for that time period!" Typically, this is done in good fun. People watch and enjoy the movie.  But some people take this seriously without really considering what they are looking at.

A historical film is a huge undertaking. Here is only a fraction of what needs to be taken into consideration during a movie’’s production:

Is the script reasonably historically accurate while also being entertaining and understandable to a modern audience? 
What is the budget for:

    Costuming
    Hair and Makeup
    Props
    Actors
    Extras
    Animals and trainers
    Special Effects

Then there are supply issues, time constraints, weather issues, scheduling conflicts, location rentals, travel expenses etc. 

It isn’t as simple as “someone on that crew should have asked an expert like me!” Reenactings are the same. Criticism has no limitations but reality does. I always say that reenactments are public theater: You get who comes out with the resources they have.

The Forest for the Trees


How can people trust us if our clothing is wrong? Would you believe that many things are wrong at reenactments but because there aren’t as many experts out there as clothing experts. As a foodie, I’ve seen wrong food at every reenactment I’ve ever been to. But it didn’t bother me because in 99% of instances it’s a distinction that only matters to me and I would rather people eat and show cooking techniques that are foreign to the younger generations than to harp on if the apples are the most appropriate for the time period and location (within reason, of course).

So many things in reenacting are a distinction without a difference to 99% of the spectators who come to visit. Many of them do not even know what event is being depicted let alone if the pants should really be Pantone 14-0952 TCX or Pantone 17-0839 TCX.  It is our job to pop our heads out of the forest and help draw people in. They are where you are when you first started. Help give them the bird’s eye view before bogging people down with details and hurt feelings. 


Please give people grace, keep educating, and help create a stronger community.  How can we help people know better and do better? I’ll write a post about that soon and link it here. 


————————

Note: The grape thought experiment is entirely fictional. There is not one correct grape that is appropriate for any time or place. I mean it. Stop researching. 



August 14, 2025

Civil War Era Omelette Fritters Recipe (1864)

 

In the midst of the Civil War, when kitchens were stripped down to whatever ingredients could be spared, creativity often became the most important tool a cook owned. Imagine the clatter of cast-iron skillets over an open hearth, the smell of wood smoke weaving through a farmhouse kitchen, and the sight of eggs—precious but still more available than meat—being whisked. 

To stretch a meal further, thrifty hands dipped those eggs into a simple pancake batter, turning them into omelette fritters. Golden at the edges and hearty at the center, they were a way to create a meal out of few ingredients. 

Step into the kitchen and see how these simple ingredients come together to make omelette fritters—the Civil War’s ingenious twist on eggs and pancakes.




Civil War Era Omelette Fritters Recipe


Ingredients:


Omelette
- 6 Eggs
- Basil, minced
- Pancake Batter
Fried Parsley
- Bunch of Parsley
- Oil for frying

 

Instructions:


Whisk 2–3 eggs with salt and chopped fresh basil. Heat a nonstick skillet with a bit of butter over medium heat. Pour in the eggs and let them set slightly. Gently stir, then cook until mostly set. Flip when the bottom has started to brown. Put the omelette on a plate and let cool. Make 2-3 thin omelettes. 

Heat 1 inch of lard or vegetable oil in a deep pan to around 350°F (175°C). Roll up the omelettes stick with toothpicks and cut into 1/2 inch pieces and dip in pancake batter. Remove the toothpicks and use a slotted spoon to place in oil/lard. When the fritters are finished, Carefully drop in a few sprigs of parsley at a time; they will crisp up in just 5–10 seconds. Immediately remove them with a slotted spoon and place on a towel or in a colander to drain. Let it cool. The parsley should be crispy.  

Make a thin omelette.

Roll with toothpicks.

Slice between the toothpicks before dipping in batter.

 Fried parsley may seem weird today, but it had a dry crunchy, seaweed type taste and was frequently served with fish dishes in the past. Pancakes at the time were often served rolled up with sifted sugar, molasses or wine sauce on top. 

February 12, 2025

Honoring Lt. Col. Harry T. Stewart Jr.: Tuskegee Airman, War Hero, and Trailblazer


Retired Lt. Col. Harry T. Stewart Jr. passed away at 101. Stewart was one of the legendary Tuskegee Airmen, a group of Black pilots who shattered racial barriers while fighting in World War II. Born in 1924 in Virginia, Stewart had dreams of flying from a young age. In 1943, he joined the U.S. Army Air Forces and became a fighter pilot with the 332nd Fighter Group—better known as the Red Tails.

During the war, Stewart flew 43 combat missions over Europe, escorting bombers and taking down enemy aircraft. His skill as a pilot earned him the Distinguished Flying Cross, a prestigious military honor. Despite proving their capabilities, Stewart and his fellow airmen faced discrimination both during and after the war. After the war, Stewart was denied jobs in the commercial airline industry due to his race.

After his military service, Stewart earned an engineering degree and became a successful business executive. His legacy stands as a testament to perseverance, excellence, and breaking racial barriers in aviation and beyond.

For Black History Month, learn more about the story of Harry Stewart Jr. and others like him who helped pave the way for future generations.

Books:

Tuskegee Airman's Firsthand Account
View on Amazon


A-Train: Memoirs of a Tuskegee Airman
View on Amazon

View on Amazon





Websites:




December 24, 2024

Are You Afraid of Raw Head and Bloody Bones?

"Don't Talk! Go to Sleep!

Eyes shet an' don't you peep!

Keep still, or he jes moans:

'Raw Head an' Bloody Bones!'"

-"Negro Folk Rhymes" (1922) compiled by Thomas W. Talley








It might seem strange to us today that winter, a season of festive cheer and celebrations, was once a time for scary stories. But for those who lived in a world where days grew shorter and the fields lay barren, gathering around the fire and telling tales of ghosts and ghouls felt natural. Among these chilling stories, few were as enduring or as terrifying as those of Raw Head and Bloody Bones.

Raw Head and Bloody Bones is a centuries-old bogeyman whose origin has been lost to time. He goes by many names—“Rawhead,” “Tommy Rawhead,” and “Raw-Head-and-Bloody-Bones.” In some stories, "Rawhead" and "Bloody Bones" are treated as two separate ghouls. Despite the variations, the legend is consistent in its ability to frighten children and adults alike. Typically, Rawhead is depicted as a skull with teeth, while Bloody Bones is portrayed as a skeleton without a head. Together, they are said to abduct naughty children, cook them in a stew pot, and devour them.

Many English towns have their own versions of the Bloody Bones tale, often placing the ghoul in dangerous locations such as marshes or caves to deter children from venturing into unsafe areas. “As the nurse’s opiate to quiet a troublesome brat. See! There is Raw Head and Bloody Bones coming to fetch you. Raa! hoes aen bloote-beens” (Bellenden, 36).

Christmas Entertainments 1740

The first recorded use of the term “Bloodybone” appears in a sermon from 1548, according to the Oxford English Dictionary. The legend was especially popular in England, Ireland, the Appalacian Region and the American South from the 18th to the 20th centuries. Even Thomas Jefferson referenced Raw Head and Bloody Bones in his writings, using the figure to symbolize fearmongering in political discourse.

The legend’s influence persisted into the 20th century, as seen in interviews conducted during the 1980s with women born around 1900 in Carrboro, North Carolina. One woman recounted:

I remember one nightmare I had: Old Raw Head and Bloody Bones came out and threw my brother in the fire, and my brother got out and threw Raw Head and Bloody Bones in the fire. But he ran under my bed, and oh, for weeks I was afraid to pass that bed. I guess I was five years old then. And I know a nephew of mine came along. They told him the story of Raw Head and Bloody Bones, and one day he went down to the garden, and during the night the dogs had dragged up an old cow’s head. That little fellow saw that and he screamed bloody murder. It was a raw head and bloody bones (Quinney 1980, 100).

The legend also lived on in the oral histories of formerly enslaved people in the United States. Rachel Adams, an enslaved woman born in Georgia, shared:

Us chillun was allus skeered to play in de thicket nigh de house ‘cause Raw Head and Bloody Bones lived der. I used to think I seed ha’nts at night, but it allus turned out to be somebody dat was tryin’ to skeer me (Work Projects Administration 1941).

Georgia Baker spoke of the enduring fear instilled by such tales:

Oh Lord! Us never played no games in slavery times, ‘cept jus’ to run around in a ring and pat our hands. I never sung no songs ‘cause I warn’t no singer, and don’t talk ‘bout no Raw Head and Bloody Bones or nothin’ lak dat. Dey used to skeer us chillun so bad ‘bout dem sort of things dat us used to lay in bed at night a-shakin’ lak us was havin’ chills. I’ve seed plenty of ha’nts right here in Athens. Not long atter I had left Crawfordville and moved to Athens, I had been in bed jus’ a little while one night, and was jus’ dozin’ off to sleep when I woke up and sot right spang up in bed. I seed a white man, dressed in white, standin’ before me. I sho didn’t say nothin’ to him for I was too skeered. De very last time I went to a dance, somepin got atter me and skeered me so my hair riz up ‘til I couldn’t git my hat on my haid, and dat cyored me of gwine to dances. I ain’t never been to no more sich doin’s (Work Projects Administration 1941).

Mary Colbert took a more pragmatic view:

Honey, there is no use to ask me about Raw Head and Bloody Bones. When folks started talking about that, I always left the room. It is a shame how folks do frighten children trying to make them get quiet and go to sleep. I don’t believe in ha’nts and ghosts. Since I have been grown, I have been around so many dead folks I have learned that the dead can’t harm you; it’s the living that make the trouble.

From English nurseries to the fields of Georgia, the legend of Raw Head and Bloody Bones transcended generations serving as both a tool of caution and a source of terror. While the stories may no longer dominate our winters, they remain a fascinating glimpse into the imaginations of those who came before us. If you find yourself around the fire this year, you might think to tell your company a chilling story of Raw Head and Bloody Bones.


References

Notes and Queries a Medium of Intercommunication for Literary Men and General Readers . 1914. Vol. IX. London: John C. Francis & J. Edward Francis.


Bellenden, John. 1834. An Essay on the Archaeology of Our Popular Phrases, and Nursery Rhymes. Longman, Rees, Orme, Brown, Green & Co.


Quinney, Valerie. 1980. “Mill Village Memories.” Southern Exposure VIII (3): 98–109.


Talley, Thomas W. 1922. Negro Folk Rhymes. New York Macmillan 1922.


Work Projects Administration. 1941. Slave Narratives: A Folk History of Slavery in the United States from Interviews with Former Slaves, Volume IV, Georgia Narratives, Part 1. Vol. 1. Washington D.C.: Library of Congress. https://www.gutenberg.org/cache/epub/13602/pg13602-images.html.

November 23, 2024

World War I Cranberry Conserve Recipe

I wanted to to find a cranberry recipe for Thanksgiving that was slight twist on the traditional cranberry sauce. I found this recipe for Cranberry Conserve from the book Conservation Recipes (1917) by the Mobilized Women of Berkeley.

During World War I, food rationing in the United States was largely voluntary, spearheaded by the U.S. Food Administration under Herbert Hoover. Americans were encouraged to conserve food to support troops and allies overseas. Campaigns promoted "Meatless Mondays" and "Wheatless Wednesdays," urging citizens to reduce consumption of staples like meat, wheat, sugar, and fats. The government emphasized personal responsibility through slogans like "Food Will Win the War" and encouraged growing "victory gardens" to supplement household food supplies. While rationing wasn't mandatory, the widespread participation showcased a spirit of patriotism and unity on the home front.

The "Mobilized Women of Berkeley" formed during the war to coordinate the efforts of local women in supporting the war. They organized food drives, produced clothing and supplies for soldiers, and ran community initiatives like war bond campaigns and conservation education. This group became a powerful example of grassroots activism, demonstrating how women could unify to address the needs of both the war effort and their local community.
World War 1 Thanksgiving Recipe Cranberry


Conservation Recipes, 1917

World War I Cranberry Conserve

Ingredients:

- 4 Cups Cranberries
- 1 Cup of Walnuts
- 1 1/2 Cups Water
- 3 Cups Sugar or Brown Sugar
- 2 1/4 Cups of Raisins
- The Juice of 1 Orange

Instructions:

1. Rinse the cranberries and place in a saucepan on medium heat with the water until the cranberries burst (about 5 minutes.

2. Add the walnuts, sugar, raisins, and orange juice.

1. Rinse the cranberries and place in a large pan on medium heat with the water until the cranberries burst (about 5 minutes). You may want to cover your pot loosely to prevent splashes. 

2. If you picked your own cranberries, now is the time to carefully strain out any leaves, and twigs that might be present. If your cranberries are pre-cleaned move on to step 3.

3. Reduce the heat to a simmer. Add the walnuts, sugar, raisins, and orange juice. Stir occasionally. 

4. Cook for 25 minutes, uncovered or until thick.

5. Pour into sterilized canning jars. 


World War I Recipes
Conservation Recipes, 1917

You might think that 3 cups of sugar is decadent for a conservation recipe but this recipe makes about 64 ounces of conserve.  Jellies, jams, and conserves stretched far and were used to help make substitute breads and meats more palatable. 

The only change I made to this recipe was adding the rasped orange rind. I didn't want it to go to waste. After Thanksgiving I'm planning on using the leftovers to make Cranberry Cream Cheese and Cranberry horseradish sauce.  



November 10, 2023

World War 2 Era Butterscotch Pecan Rolls

 


Wait, there's not even butterscotch in this recipe! Oh yeah, forgot you can make that yourself. I made these for an event some time ago and the plate barely hit the table before they all disappeared. The beauty of this recipe is that it uses baking powder instead of yeast, which reduces the rise time. The recipe is also versatile. Lard, shortening or butter can be used as the fat and nuts can be omitted or substituted with raisins or dried fruit pieces. 


Biscuit Dough


- 2 Cups sifted Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4 Tablespoons Butter or Shortening
- 3/4 Cups Milk

Filling:


- 1/3 Cup Brown Sugar, firmly packed
- 3 Tablespoons Butter 
- 1/2 Cup Chopped Pecans + Extra for garnish 


Preheat the oven to 375 ° F.  Mix flour, salt and baking powder and sift. Cut in the butter or shortening and add milk slowly until a dough is formed. Flour your hands and knead for 30 seconds or until all is combined. Roll out on a lightly floured piece of parchment paper on a cookie sheet until the dough is a rectangle about 1/8 of an inch thick.

Cream together  the filling butter, sugar and pecans and spread in an even layer over the top. Leave a little empty at the end so there is room for the filling to move around. Starting at one end, roll the dough into a loaf and cut the loaf into 1 inch slices. Lay the slices on a clean piece of parchment on a baking sheet, leaving space between each roll. Bake for 22-26 minutes or until the edges are brown. Remove from the oven and top with the extra pecans.   

This recipe is from 10 Steps to Perfect Baking (1937.)  

November 12, 2022

Clarissa Dillon on Thinking Outside the Book

 


I came across this webinar by Clarissa Dillon on researching beyond using recipes. Recipes do not give the full picture of prevalence, who ate it, who cooked it, or if these recipes were altered due to need or desire. 

Webinar was hosted by the Historic Foodways of the Delaware Valley

December 12, 2021

"Mostly Dutch" | Civil War Era Sauerkraut Recipe

 Jun 27. Marched today by the following name towns 1stWaynesboro, 2ndDunoy, 3rd Funkstown 4th Fayettsville & stopped at Greenwood for the night. Hard looking crowd in this country, mostly dutch. Cloudy this afternoon.

- R.T. Douglass, Co. F, 47th Va.



The Wisconsin Farmer, 1863
In the 1860s, sauerkraut was known to prevent scurvy and was seen as a necessary component of the diet of soldiers. Sartain's Union Magazine of Literature and Art (1852) claimed it was a "certain cure for cholera," although we know this is not true.2  There was a call in newspapers for women at home to can sauerkraut to send to the soldiers to prevent diseases. Typical recipes from the time call for sauerkraut to be boiled with beef or other cuts of meat. 

Sauerkraut held strong associations with Germany as it still does today.  Although no official count exists, it is estimated that 216,000 union soldiers were German immigrants and another 250,000 were first-generation immigrants from Germany. There were even a number of German-Americans fighting in the Confederate army. They were frequently referred to as "Dutch".




If you want to make this 100% authentic, there are a variety of heirloom cabbage seeds you can still get today that were grown in the 1860s. The Late Flat Dutch variety is dated back before the 1830s and is valued for sauerkraut. The Brunswick is another early variety that is suitable. I had a lot of fun trying to make this the period way (using leaves to keep air out). This is a fun recipe to make with kids because there's plenty of mashing. It tastes significantly better than store-bought. My family enjoyed this batch at Thanksgiving.

Peasant Life in Germany, 1858



Civil War Era Sauerkraut 


Ingredients:

- Cabbage (2.5 pounds)
- 1.5 Tablespoons Salt
- 2 teaspoons Cumin
- 2 teaspoons Tumeric or Saffron


Instructions:

Wash the cabbages and remove the tough outer leaves and set them aside. 

Remove the thick veins and shred the cabbage as thin as possible.

 In a large crock, knead the salt into the cabbage by hand.

Use a wood pestle to pound the cabbage and salt mixture until enough liquid forms to cover the cabbage.*

Mix in the spices.

Cover with the outer leaves and place weight on them until all of the cabbage is submerged in the liquid.

Sit in a cool spot for 2 weeks. After the 2 week fermentation period, sauerkraut can be kept in the refrigerator for months or canned. 


------------------

* If liquid does not form, wait 30 minutes to see if enough liquid forms. If enough liquid never forms, 1/2 a cup of water with a teaspoon of salt can be added. 

At 70-75 degrees, fermentation should be complete after 2-4 weeks. At 60-65 degrees, fermentation may take 4-6 weeks. 


Notes

1 Hammond, William A. A Treatise on Hygiene: With Special Reference to the Military Service. Philadelphia, PA: J.B. Lippincott & Co., 1863.

2 Sartain, John, ed. Sartain's Union Magazine of Literature and Art. Plates. 10. Vol. 10. Philadelphia, PA: John Sartain & Co., 1852.

September 27, 2021

A Tale of Two Viruses: Historical Negationism in the Historical Community


I have taken a step back from all things historical, not only because of Covid-19 but also because of the alarming frequency in which history is being used maliciously, especially among the historical community. I thought that they of all people would know the harms of historical negationism and how important it is to prevent the spread of it.







Historical Negationism is a kind of illegitimate historical revisionism (typically done by non-historians) created to support a particular political or ideological agenda. It's has been heavily featured in the past 5 years in fake news, memes, and on social media. 

These might look familiar:


Click Here and Here to read why this is not true. 

Click Here to read why this is not okay.

News Flash:

They are also just the tip of the iceberg of the rampant historical negationism that is occurring.  Holocaust denial, "Lost Cause" Rhetoric, and "Clean Wehrmacht" myths are prevalent examples of historical negationism and how harmful historical negationism is. 

When I first saw these misconstrued historical "facts" I assumed it was a limitation of the medium. Memes can't fit a lot of text, so the whole story would never fit. My first instinct was to try and combat misinformation. Surely people wanted to know the truth and would not want to knowingly share harmful misinformation. I was wrong. 

Throughout the 16 years that I've been blogging, there has been a shift in information pathways. In college, professors would badger us that we, as future historians, would not have the issue of piecing together what happened using scant fragments but would be overloaded with primary sources. We were being trained for an entirely new problem in history: How to sift through and find truth and relevance in the overload of records left behind. This is the way I approach information.
 
What I thought was an information sorting problem is actually part of a much bigger propaganda campaign designed to confuse, cause chaos, and promote malicious causes.  Researchers have dubbed this "The Firehose of Falsehood Propaganda Model". This model uses large amounts of repetitive information to take advantage of the human subconscious, most notably, the Illusory Truth Effect, and the Continued Influence Effect
  
The Illusory Truth Effect - The more times you hear or see something repeated it is easier for your brain to process and thus prefer that information making it seem more credible. 

The Continued Influence Effect- What people hear first has a lasting influence on how people think about a subject, even if the first information they heard has been debunked. 
Memes are a great medium for historical negationism because they are inherently meant to be repeated often. 


"18th-century women caught on fire on a regular basis, due to working around fires in long skirts." "George Washington had wooden teeth." "Quilts helped slaves escape on the Underground Railroad." As historians, we get frustrated that these myths won't die. Historical myths are the Continued Influence Effect and the Illusory Truth Effect at work. Should you repeat myths to debunk them? That is still up for debate. Ultimately, these myths don't hurt people and our time should be focused on stopping history from being used maliciously.   

What Living Historians Can Do To Help

Share Responsibly. 

You do not have time to fact-check everything you share. Make an effort to fact-check things that make you upset and things that can impact people's lives. I don't expect anyone to fact-check cute cat stories but you should fact-check anything that might be using history with a social or political agenda to see if the entirety of the occurrence is present. If you don't have time to check, it's better to just not share it. 

- Share the Real Story. 

If you see historical negationism, take some time to share the real story. Remember, the Illusory Truth effect works both ways. There is evidence that you should not repeat falsehoods unnecessarily but can mention them when debunking.  

-Report to the platform.

If you see something harmful, report it. No, this is not censorship, this is moderation. If you see something harmful at historically themed events, it should be reported to the event organizers.        

-Teach Real History. Many of us get monomaniacal with clothing and small details that we often forget to teach the history and culture part of history. This is where having nonpersonal interpretation can be helpful and necessary. You may not get a chance to tell spectators the whole story but posters, pamphlets, displays, and books can help give the proper context for what people see at historically themed events. Your information can be the information that sticks which allows people the ability to think more critically about new information they encounter about a topic. 

- Teach Critical Thinking in History- Many people have a poor understanding of history and historiography. Be sure to let people see how history is formed and why critical thinking and legitimate revisionism in history are important. These teachings can prevent the Illusory Truth Effect.         

- Include Reminders- Studies show that a simple reminder that all of the information that a person will be encountering should be taken with a grain of salt is effective at minimizing the Illusory Truth Effect, even if the reminder is given a few days in advance. Historically themed events should come with a disclaimer that contextualizes who the people are that are presenting information to the public and where this information comes from. 

As a living historian, it's your job to tell spectators about yourself. Are you a trained historian, public historian, research assistant, or someone who is very interested in history? All are welcome and valuable but that information should be offered upfront.  


Thank you for reading to the end. If you think this post is useful, please share! 

January 24, 2021

World War 1 Turkish Bazlama

Turkish World War 1 Recipes


Concealment was impossible; besides, we were in our usual trouble for water. The only inhabitant seemed to be an old woman, who came out of the tent to find out why the children had run back...
 For some minutes the Circassian (for we thought she must be one) stood talking to the two envoys at the door of her tent. Then she signaled us to approach, and invited the whole party inside her abode. Here she offered the equivalent in the East of a chair — namely, a seat on the mats which covered the earthen floor. The amiable old dame next produced a large circular tray, which she set in our midst, and on which she placed some wafer-like chupatties and a couple of bowls of the inevitable " yourt." 

Never did simple meal taste so sweet, but the amount provided served only to whet the appetite of the eight hungry travellers. It was gently suggested that we should like a little more ; we told her we would pay for everything we had. At the same time we produced some of our mugs as likely to provide a method of eating the " yourt " more in keeping with our hunger...Not a thing, however, would our hostess sell : neither flour, wheat, cheese, goat, nor fowls. We asked her to make us some more chupatties, but without avail. No money would tempt her — she was evidently not a Turk, — even the offer of a little tea could not work the oracle. Her hospitality — and it was true hospitality that she had shown to us — was limited to what we might eat on the premises. From what we could gather from her rather peculiar Turkish, the old lady seemed afraid to sell us anything without her husband's consent. It was impossible not to admire her steadfast- ness, and as we left we presented her with three silver medjidies (worth altogether about twelve shillings). On this she relaxed to the extent of allowing us to take three eggs that she had. 

 We tried to find out how far we were from the sea ; but she seemed hardly to know of its existence, so cut off had she been all her life in her mountain fastness. She directed us, however, to some other tents farther down one of the valleys, and said we might be able to buy some food there; so thither we now wended our way. There was a well outside the tent, but it was dry at the time and was being deepened. A few drops of water which she had given us within had come from some distant stream, she said. "Yourt," however, is a wonderful thirst - quencher, so lack of water did not cause any worry for the time being.  

-Maurice Andrew Brackereid Johnston, 1919  

I was inspired to make this after reading 450 Miles to Freedom by Maurice Andrew Brackenreed Johnston, an Indian born soldier in the British army during WWI. In the book, Johnston details his account of his escape from a Turkish POW camp along with 7 other officers. He details eating Chupattis as part of their foraged food but he was likely eating Bazlama, a Turkish version of pita that includes yogurt. It is pronounced "baz-luh-ma." 

This recipe is really good. We ended up eating some of it fresh and the next day we ate it with falafel and tzatziki. Next time I make it, I might add some garlic and herbs. You can store them overnight in ziplock bags at room temperature or freeze them. 


Turkish Bazlama

Ingredients:

- 4 Cups Flour
- 3/4 Cup Water
- 3/4 Cup Plain Yogurt
- 1 Tablespoon Dry Yeast
- 2 teaspoons Salt
- 1 Tablespoon Sugar
- 1 Tablespoon Oil

- Butter for coating
- Parsley for garnishing 

Instructions:

Mix the yeast with the lukewarm water. Combine flour, yogurt, salt, sugar, oil, and yeast water until a soft ball of dough is formed. Coat the dough in oil and cover the bowl with a warm cloth for about an hour.

Cut into 4-6 pieces and roll into balls. Let the balls sit, covered with a cloth for 10-15 mins. 

Roll the balls out on a lightly floured surface.

Preheat in a cast iron pan on medium to high heat until you see bubbles forming, flip and cook for about 30 more seconds. (Don't grease the pan.) 

Rub with a bit of butter and top with parsley. Eat fresh with some yogurt.    

December 21, 2020

Apple Sauce Candy Recipe | World War 2 Era

 

The weather outside is frightful. No really, we just got that pandemic blizzard. I tried to find something fun to do inside and stumbled upon this candy recipe in the December 1941 issue of Woman's Day Magazine. I liked that it's candy made from real fruit instead of the flavorings we're used to. 

These ended up being the consistency of fruit snacks and had a similar taste. I was hoping they'd be a bit spicy, but it's a very tasty but mild flavor.  


 


World War 2 Era Apple Sauce Candy

Ingredients:

- 3 Cups Apple Sauce, Unsweetened
- 2 Cups Sugar
- Powdered Sugar. 
- 1/4 Pound Red Cinnamon Imperials (4 ounces)

Instructions:

Cook apple sauce, sugar, and cinnamon candies in a heavy saucepan on medium heat, until thick, about an hour. Let cool about 15 minutes. Prepare a cookie sheet with wax paper. Pour the candy onto the cookie sheet, let it cool and use a spoon to flatten it to 1/4 and inch thick. Let stand overnight to dry. Once dry, cut into shapes and dip in powdered sugar. Let dry one more night on powdered sugar. Keep stored in a tin.  

Tips: Mine wasn't fully dry after one night, but I couldn't stop due to time constraints. If I was to make this again, I would plan it out to have at least 2 days of drying before cutting. I would also use more candies. These would be very fun as holiday cake decorations.  




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December 8, 2020

Simplifying Bagels | Vintage Jewish Bagel Recipe (1921)



This recipe is from the Settlement Cook Book (1921). Written by progressive reformer, Elizabeth Black Kander, the book was so popular, it went through 35 editions from 1901 to 1940.  

Kander, was the daughter of Jewish, English and Bavarian immigrants.  She was a  member of many charity organizations, such as the Ladies Relief Sewing Society, the National Council of Jewish Women, and founded the Settlement House in Milwaukee, Wisconsin.  

The Settlement House was part of the Settlement Movement which was a philanthropic response to Nativism, racism, and calls for restrictive immigration policies in the early 20th century. Followers of the movement lived and worked among the poor with an aim to reform society by working for better labor standards, education, living conditions, and healthcare. The Settlement House provided Eastern European immigrants, classes on English, sewing, and cooking. The Settlement Cook book was used in their cooking classes and also raised money to fund their mission. 

The earlier editions of the cook book were focused on helping immigrants assimilate and contained many Eastern European recipes, but specifically Jewish and Kosher recipes were added in later editions including holiday recipes. 

I was interested in trying this recipe because "bagel pretzel rolls" intrigued me. I always thought making bagels was too hard but it ended up being easy and it cost less that a $1 for 12 bagels. Seeing the process done in the home and not in a bagel shop really demystifies the process. 

 



Vintage Jewish Bagel Recipe 

 
Ingredients:

- 1 cup warm Milk 
- 1 Yeast Cake or 1 Tablespoon of Yeast 
- 1/4 Cup Butter, melted but cool
- 1 Egg, seperated 
- 1 1/2 Tablespoons Sugar 
- 3 3/4 Cups Flour 
- 1/2 teaspoon Salt 

Instructions:


Stir the sugar into the warm milk . Pour yeast on top of the warm milk, let sit a minute and stir in.  Pour Flour, yeast, egg white, butter, and salt into a mixing bowl. Mix until it is too hard to mix with a spoon then use hands. Knead for about 6 minutes. Place in a greased bowl and let rise, covered for 1 hour. Punch the dough down, cut it in two. Set aside half covered. Cut the other half into 6 pieces and roll into bagel shapes. Seal with water and place on a greased baking pan.

 For the cinnamon version, roll out the other half of the dough, coat the dough with water and sprinkle with a mixture of 2 Tablespoons of sugar and 1 Tablespoon of Cinnamon. Cut into 6 pieces an roll into bagel shapes and put on a greased cookie sheet. 

Preheat your oven to 375 F.

Bring a large, shallow pot of water to just below simmering. Put your bagels in a few at a time and cook for 20 seconds. Flip them over and cook another 20 seconds. Remove to a greased cookie pan. Lightly brush the bagels with a mixture of egg yolk and water. Add your toppings ( I used poppy seeds and almonds on top of the cinnamon ones as the recipes called for). Bake for 20 minutes or until golden brown.  


For those asking where I got my tray, it's this one painted.


 


This is an early version of The Settlement Cook Book:




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