More hive-mind tapping on vintage recipes
Dec. 9th, 2011 09:11 pmI got to spend my first "research trip" day down at my alma mater, pouring over the vintage cooking ephemera collection. Luckily for me, my visit started with a very accomodating Special Collections librarian who not only found me my materials, but was familiar enough with the collection to tell me how things were filed.
I managed to get through 4 manufacturer's worth of info. Which means I probably have at least one, maybe two more trips ahead of me to have what I want.
But even at this early stage, certain things are becoming clear. One is that flavor profiles change over time. Which is no surprise nor likely news to any of you. The current fascinations with pomegranate, truffle, pumpkin spice, and the like will fade in time, too.
Some of the clear favorites in vintage recipes are orange, cherry (usually sour or candied), lemon, pineapple, and date.
Here's my question: Do I stick with these flavors, as being integral to the nature of vintage baking? Or do I "update" some or all of them. I do believe that a lot of the reason for the popularity of these flavors was that they were the first to be either canned at decent quality or available for shipping for a greater part of the year. Anymore, that's certainly less of an issue. But should I stick with them... on the grounds that eating locally and seasonally means taking a leaf from our mothers and grandmothers and NOT using produce that was in Ecuador yesterday?
What about things like "Dolly Madison Cake" (which I'd never heard of before Tuesday, but was supposedly beloved in the South). Is it SO iconic as to be preserved? Or skipped entirely with its fruitcake-like batter and filling of candied fruits and nuts in icing?
What do y'all think?
I managed to get through 4 manufacturer's worth of info. Which means I probably have at least one, maybe two more trips ahead of me to have what I want.
But even at this early stage, certain things are becoming clear. One is that flavor profiles change over time. Which is no surprise nor likely news to any of you. The current fascinations with pomegranate, truffle, pumpkin spice, and the like will fade in time, too.
Some of the clear favorites in vintage recipes are orange, cherry (usually sour or candied), lemon, pineapple, and date.
Here's my question: Do I stick with these flavors, as being integral to the nature of vintage baking? Or do I "update" some or all of them. I do believe that a lot of the reason for the popularity of these flavors was that they were the first to be either canned at decent quality or available for shipping for a greater part of the year. Anymore, that's certainly less of an issue. But should I stick with them... on the grounds that eating locally and seasonally means taking a leaf from our mothers and grandmothers and NOT using produce that was in Ecuador yesterday?
What about things like "Dolly Madison Cake" (which I'd never heard of before Tuesday, but was supposedly beloved in the South). Is it SO iconic as to be preserved? Or skipped entirely with its fruitcake-like batter and filling of candied fruits and nuts in icing?
What do y'all think?