A Taste of History: Recipe of the Week #4

All recipes featured in A Taste of History are taken from Modern Cookery, In All Its Branches edited by Mrs. S. J. Hale, 1852 from the collections of The National Society of The Colonial Dames of America in the State of Illinois housed at Clarke House Museum.

Still Life With Peaches, Grapes, and Insect by Theodor Mattenheimer, 1834.

Peach Salad

Pare* and slice half a dozen fine ripe peaches, arrange them in a dish, strew them with pounded sugar*, and pour over them two or three glasses of champagne*: other wine may be used but this is best. Persons who prefer brandy can substitute it for wine. The quantity of sugar must be proportioned to the sweetness of the fruit.

Modern Conversions
*pare = peel

*pounded sugar = confectioner's/ powdered sugar

*sparkling grape juice may be substituted for champagne for the temperant or youthful

New Acquisitions: Drying Racks

 

Clarke House Museum has just acquired two circa 1850 wood drying racks. The pieces were purchased by The National Society of The Colonial Dames of America in the State of Illinois from a source in Maryland. Both are painted pine with simple lines and carved feet. The Clarkes would have hung towels or herbs to dry behind the kitchen stove and Mrs. Clarke may have used a rack for towels in her bed chamber. Check out these new pieces on your next visit to Clarke House Museum.