I have recently been challenged by a few of my friends to write a blog on the first American cookbook, Julie and Julia style. This is the biggest dare that I have ever agreed to undertake, but I did not need too much prodding, and I think that I will give it a go. How hard can it be, right? It is mostly puddings, custards and cakes. It is only 47 pages, not Julia's 700 or so. I think I can do that. But there will definitely be some challenges that I am already foreseeing. I just don't know if I have what it takes to poke around inside a calf's head a cook and eat its brains.
For those of you who are not familiar with historic American cookery, here is the shpil. Until Amelia Simmons (a self proclaimed American Orphan) published her modest 47 page work in 1796, Americans were either using British cookbooks, or using the oral tradition. The problem for Amelia with the oral tradition is that she was an orphan. She had no mommy to teach her. The problem with using British cookbooks is that the ingredients are not the same, and the culture is not the same. Also, she wanted to impress her friends, she wanted to be one of “the young and the gay, bend and conform readily to the taste of the times, and fancy of the hour.” Get with the times people, its 1796, and its a free country! Amelia wanted to make American cookery more accessible to Americans. Julia Child wanted to make French cookery more accessible to Americans. I want to make Historic American Cookery more accessible to Americans. Why? I'll leave you hanging for now on that one. After all, this is a blog and there will be more entries. For now I will continue to hypothesize my challenges.
The first problem is that I don't have access to many of the necessary 1790s American ingredients and aspects of material culture. I will have trouble cooking Amelia's dishes for the same reasons that she had trouble cooking British ones. I have been trying for weeks to find rose water. Does anyone know where to get pearl ash? My eggs are monstrous compared to Amelia's, as are my chickens. Who will supply me with my turtle to dress? I will have to figure all of this out as I go, and I will need your moral support and connections. Any turtle catchers out there?
My second problem is that to a modern reader, Amelia's work is full of cryptic mysteries. After all, she was writing for orphans, not aliens. There are some things that everyone in the 1790s would have known, which is why she omits key steps in recipes, as well as basic recipes for bread and boiled dinner. I foresee that it will take several attempts to make most of these successfully. For example, the other day I made “A light Cake to bake in small cups” but it turned out to be a dense brick cake with raisins. Well, Amelia, you should have told me to let it rise! I think that the pig will be happy with my trials.
Although I am not an orphan in the real world, I am an orphan of the 1790s. I have no living relative from two hundred and twenty years ago. My only living teachers on the subject are my fellow historic food enthusiasts. Amelia has this advice to offer: "The orphan, tho' left to the care of virtuous guardians, will find it essentially necessary to have an opinion and determination of her own."
So there it is, I have committed, with opinion and determination. Are you out there, virtuous guardians?