Posted by: Laura | November 26, 2012

Thanksgiving, Part 2

Since we already have several blog posts related to Thanksgiving items here in the Special Collections Department (available here and here), I had not intended to create a Thanksgiving blog post for this year.  However, I recently received a call from Iowa Public Radio asking me if I would like to speak on the Iowa Public Radio program Talk of Iowa.  I was one of three guests on the program last Wednesday morning, and I spoke about some items in our collections which are related to Thanksgiving.  I enjoyed being a part of the conversation, even though the hour’s program was far too short to share all of the recipes I had put together to speak about!

Did you enjoy last Thursday’s Thanksgiving meal?  Are you all ready to start planning for next year’s Thanksgiving?  If so, this is the post for you!  If not, hopefully you will find some of the recipes below interesting, and perhaps they will inspire you to remember them when planning for the 2013 Thanksgiving meal next fall.  Or you may even find a delightful holiday recipe to add some historical cuisine to your menu (holiday or otherwise)!

Below are some of the recipes I did not have a chance to talk about on last week’s radio program, including links to some recipes you can find online through Digital Collections:

The Suffrage Cook Book, published in 1915, was once owned by Carrie Chapman Catt (Iowa State graduate and suffragist).  The cook book contains a wide variety of recipes, including a nut turkey for Thanksgiving.  As the introduction explains:

“Now that we are entering upon an age of sane living it is important that home makers should be impressed with the fact that good health precedes all that is worth while in life, and that it starts in the kitchen; that the dining room is a greater social factor than the drawing room.”

What better introduction do we need to inspire us to create healthy recipes together in the kitchen?

The section under meats contains a chapter on “Nuts as a Substitute for Meat.”  The introduction to this chapter states that since the “soaring cost” of meat, many had been rationing or eliminating their use of meat.  However, as the chapter notes, nuts “contain more food value to the pound than almost any other food product known” and goes on to explain that peanuts have a significant amount of protein.

Interested in making a Nut Turkey (page 68) instead of the traditional turkey for Thanksgiving?  Below is the recipe from this interesting book – I recommend you take a look at it!  As the note found at the beginning of the cookbook states, the book includes notes and check marks made by Carrie Chapman Catt.  If you are not interested in the Nut Turkey, then peruse the digital version, and perhaps make a favorite of Catt’s instead!

Nut Turkey

One quart sifted bread crumbs

1 pint English walnuts (or any other kind of nuts “will go”)

1 cupful of Peanuts (“simply washed and dried”)

1 level tsp Sage

2 tsp Salt

1 T. Parsley

2 Raw eggs (not beaten)

“sufficient water to bind the mass together”

“Then form them into the shape of a turkey, with pieces of macaroni to form the leg bones.  Brush with a little butter and bake an hour in a slow oven and serve with drawn butter sauce.”

Another interesting cookbook which contains a turkey recipe (and this one for the actual bird!) is Mrs. Welch’s Cookbook.  Mary Welch was the wife of Iowa State’s first president, Adonijah Welch.  Mary Welch had many accomplishments in her own right, including helping start and acting as the first head the Department of Domestic Economy (now better known as Home Economics or Family and Consumer Sciences).  In addition to the recipes, the cookbook also contains explanations and experiments for learning the why of cooking.  For instance, the section on Soups, Meats, Poultry and Game tells the reader to thinly cut a piece of meat and then wash and boil it.  She explains the changes that are taking place to the meat, and why.  The recipes sometimes also contain references to this experiment at the beginning of the chapter in order to provide brief lessons within the recipe itself.

Mary B. Welch

Wondering how March Welch recommends making a turkey?  You can find the recipe online here on page 178-180.

Trying to figure out what to do with your turkey leftovers?  A recipe for turkey soup can be found here on page 154.

Interested in learning more about Mary Welch or Carrie Chapman Catt?  The University Archives also holds the papers of both.  The finding aid for the Mary B. (Mary Beaumont) Welch Papers can be found here, and the finding aid for the Carrie Chapman Catt Papers can be found here.

About these ads

Responses

  1. […] Thanksgiving, Part 2 […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

Follow

Get every new post delivered to your Inbox.

Join 233 other followers