Tag Archives: National Register of Historic Places

Clarissa Dillon on the great age of English puddings

D. Clarissa Dillon at the Thomas Massey House (1693) Broomall, PA
D. Clarissa Dillon at the Thomas Massey House (1696) Broomall, PA

“The proof of the pudding is in the eating,” is a simpler statement than posterity has endowed. In her monograph, “Blessed be he that invented Puddings,” (2013) Dr. Clarissa Dillon explains that it’s just an instruction not to under cook the pudding. Too little time in the water bath results in a loose mass rather than the firm ball that signifies proper texture. Of course, she’s not writing about Jello-O instant pudding in this case.

process making puddings (sausages were considered puddings)
author inflating casing & process making puddings (sausages were considered puddings)
"sausages" – puddings in the 16th-18th centuries
“sausages” – puddings in the 16th-18th centuries

Clarissa Dillon, Ph.D., professor emeritus at Bryn Mawr College and the foremost authority on 16th through 18th century English and colonial American cooking and household industries, tackles the often confusing interpretations of our shared culinary past. For centuries, puddings were virtually any mixture of ingredients from sweet to savory including meats, seafood, fruits, oats that were blended, wrapped in a casing and steamed. This included what we call today sausages. The casing could be sheep gut or heavy linen cloth.

17th/18th century meal being cooked at the Thomas Massey House (1693)
17th/18th century meal being cooked at the Thomas Massey House (1696)

Puddings were a major component of the English and American table during these centuries and often served as the foundation of a one dish meal in this age of cooking on an open wood fired hearth. In her monograph, Dr. Dillon covers the breadth of combinations that must have delighted an imaginative cook of the day. Puddings can also be seen as the casseroles of the era in so far as any leftover could be added to compliment ingredients creating a new dish.

18th century toaster at hearth of Thomas Massey House (1693)
18th century toaster at hearth of Thomas Massey House (1696)

In an age where few could afford to waste food, even blood from butchered animals combined with cream, eggs, oatmeal, herbs and spices created the famous Black Pudding, a sausage that still graces many a full English breakfast. Without preaching to the reader, Dr. Dillon’s “Blessed be he that invented Puddings” effectively dispels the myth that past diets were monotonous and tasteless. The recipes include a litany of herbs, spices and flavorings that many cooks today believe were either rare or reserved for the very rich – raisins, nutmeg, mace, oysters, anchovies, currents, gooseberries, almonds, saffron, sherry and, by the 18th century, New World Indian corn.

spices, eggs & removing seeds from currents w/ a needle
spices, eggs & removing seeds from currents w/ a needle

The genius of creating puddings to serve as the center piece of a one dish boiled meal proves that the cook of old was just as conscious of time management as any modern household. The recipe for a basic oatmeal pudding could serve as a savory carbohydrate for some meat and vegetables easily steamed in the same pot. Fortunately, we do not have to labor over the raisins today individually seeding them with a long needle.

Dr. Dillon tying the pudding for steaming
Dr. Dillon tying the pudding for steaming

An Oatmeal Pudding

This recipe in “Blessed be he that invented Puddings,” by Dr. Clarissa Dillon is from “The Art of Cookery Made Plain and Easy,” by Hannah Glasse, London 1747.

Ingredients

  • 16 ounces good quality oatmeal such as Irish steel cut (not quick cooking)
  • 16 ounces suet – edible suet from a butcher, not what one puts out for the birds.
  • 16 ounces currents
  • 8 ounces raisins
  • 1/4 teaspoon salt
  • 1 large square of thick linen cloth at least 2’X2’

Procedure:

  1. Finely shred the suit with a knife or the grater blade of a food processor.
  2. Combine with the remaining ingredients.
  3. Fill a large pot ­– 2 to 3 gallon size – with cold water and bring to a boil over high heat (or over a good fire if you have a cooking hearth).
  4. Dip the linen cloth into the hot water and spread out onto the work counter. Coat the cloth with a handful of flour – this seals the fabric.
  5. Place the oatmeal mixture in the center of the cloth and bring the corners up to encase the mixture into a ball and securely tie it with kitchen twine. Be careful not to make the ball to tight because there must be room for the oatmeal to expand.
  6. Place the ball into the boiling water. When the water returns to a boil, lower the heat to maintain a steady simmer. Cook for 2 to 3 hours.
  7. If desired, half way through cooking, add any meat you wish to the pot – pork butt, cubed beef, chicken – and root vegetables such as turnips, parsnips, carrots and potatoes. Continue to cook until the ball of pudding feels firm to the touch.
  8. Remove from the water and let rest on a sheet pan for a few minutes. Unwrap the cloth and slice the pudding, surrounding it with the meat and vegetables.

As one 18th century author, William Ellis, put it, “if they cannot dine on this with good boiled beef, or with pork, or with bacon and roots, or herbs, they deserve to want (skip) dinner.”

steaming pudding
steaming pudding

When in the Philadelphia area do visit the historic Thomas Massey House (c.1696)

Additional articles on historic cooking by Marc d’Entremont at…

Church Keys are going extinct but not Clarissa Dillon: Colonial cooking in the 21st century

 

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Hellenic News of America

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Ca’ d’Zan: an impresario’s palace

Ca' d'Zan
Ca’ d’Zan

John Ringling was the greatest impresario of his day. He created the iconic circus venue of 20th century legends,  and he knew how to make money.

(left) grand hall with original Waldorf Astoria Hotel crystal chandelier, John as cover story in a mid-1920s Time magazine, John's sterling silver office phone at Ca' d'Zan
(left) grand hall with original Waldorf Astoria Hotel crystal chandelier, John as cover story in a mid-1920s Time magazine, John’s sterling silver office phone at Ca’ d’Zan

Commenting on a huge portrait of Ringling in the grand hall of Ca’ d’Zan, the incisive social commentator of the 1920s, Will Rogers, said it was the first time he saw John’s hand in his own pocket…

(left clockwise) dining room, built in electric refrigerator, painted ceiling in the grand hall and pillars in the game room
(left clockwise) dining room, built in electric refrigerator, painted ceiling in the grand hall and pillars in the game room

The love of his life, Mabel, was also a savvy art lover especially of the popular Italian Venetian Renaissance era. With unlimited funds, John and Mabel prodigiously purchased great master artist of the era , furniture and a queen’s entire opera house. They employed top artist to paint original works of art throughout Ca’ d’Zan on ceilings, inside bathroom cabinet doors, on pillars – every square inch of this Venetian palace is art.

interior of every bathroom cabinet was painted with original art
interior of every bathroom cabinet was painted with original art

Ca’ d’Zan was Mabel’s project. It was meant from the outset to be a showplace, just like her husband’s circus. At a cost of $1,500.000 ($20,000,000 in 21st century dollars) the mid 1920s Venetian palace on the shore of Sarasota Bay is a palace.

Ca' d'Zan
Ca’ d’Zan

Although Mabel died nearly a decade before John, he respected her wishes donating Ca’ d’Zan  and its priceless art collection in his will to the state of Florida. Florida State University maintains the mansion, its art museum and the opera house as an integral component of its Sarasota campus.

Final resting place of Mabel, John and his sister at Ca d'Zan
Final resting place of Mabel, John and his sister at Ca d’Zan
original Volcun gas stove in Ca' d'Zan kitchen
original Volcun gas stove in Ca’ d’Zan kitchen
Sarasota Bay from the roof top terrace of Ca' d'Zan
Sarasota Bay from the roof top terrace of Ca’ d’Zan

 

You can read more articles by Marc d’Entremont at:

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Waiting to Invent: Thomas Edison in Florida

This photo at Seminole Lodge is titled "Waiting for another invention" – T. Edison (on ground), H. Firestone (left) & Pres. W. G. Harding 1921 in Florida
This photo at Seminole Lodge is titled “Waiting for another invention” – T. Edison (on ground), H. Firestone (left) & Pres. W. G. Harding 1921 in Florida

Much is written in the media today concerning the inability to disconnect while on vacation – professionals glued to email and cell phones around the pool. Yet that’s hardly unique to the 21st century. In 1885 when Thomas Edison purchased 14 acres along the Caloosahatchee River as a winter retreat in the remote southwestern Florida farming hamlet of Fort Myers he had no intention of turning his mind off.

The guest house of Seminole Lodge, Fort Myers, FL
The guest house of Seminole Lodge, Fort Myers, FL
Edison's office in the Moonlight Garden
Edison’s office in the Moonlight Garden

Although Thomas (1847-1931) Mina (1865-1947) and their children spent most winters at their Seminole Lodge estate, his office provides ample evidence he was still connected by correspondence to his invention laboratory at Menlo Park, NJ. Along with good friends Harvey Firestone and Henry Ford the Edison Botanical Research Corporation was established and a laboratory constructed on the estate in the 1920s. The goal was to make America independent of foreign rubber.

Edison Botanical Research Corporation laboratory at Seminole Lodge
Edison Botanical Research Corporation laboratory at Seminole Lodge

Edison dubbed Seminole Lodge his jungle. He and Mina surrounded their home with lush gardens. But first, they had to construct the houses.

Seminole Lodge
Seminole Lodge
Entrance & pilings remain of the 1,500' pier at Seminole Lodge
Entrance & pilings remain of the 1,500′ pier at Seminole Lodge

The railroad was not extended to Fort Myers until 1904, which meant convenient travel was by ship. A 1,500 foot pier was built as a landing for family, guests and the materials necessary for Seminole Lodge. Prefab houses were also not new to the 21st century. The lumber for the two identical mirror-image houses that are Seminole Lodge was fabricated in Maine, shipped to Fort Myers and assembled on site.

Seminole Lodge, Edison & Ford Winter Estates, Ft. Myers, FL
Seminole Lodge, Edison & Ford Winter Estates, Ft. Myers, FL
Dining room at Seminole Lodge
Dining room at Seminole Lodge

The adjacent second house was originally the winter home of business partner Ezra Gulliland, but was bought back by Edison after a serious split with Gulliland. The spacious, airy wood structures were connected with a pergola and the second house turned into combination guest quarters, dining room and kitchen for Seminole Lodge. Both houses were electrified, of course, with power from both generators and batteries – all the product of Edison’s fertile mind.

Henry Ford house, Edison & Ford Winter Estates, Ft. Myers, FL
Henry Ford house, Edison & Ford Winter Estates, Ft. Myers, FL
Ford Model T, Edison & Ford Winter Estates, Ft. Myers, FL
Ford Model T, Edison & Ford Winter Estates, Ft. Myers, FL

Children of America’s great industrial age, Thomas and Mina were friends with other magnates of the day, especially Henry Ford. A frequent guest of the Edisons at Seminole Lodge, Ford purchased the beautiful yet modest Craftsman house in 1916 adjacent to Seminole Lodge. Although the Fords only used the home for two weeks each winter to celebrate Edison’s birthday, their friendship and business partnerships were life-long.

(clockwise left) motion picture projectors, water powered cylinder phonograph c.1890, early record players, electric industrial tractor c.1917, Edison Manufacturing Co. electric fan c. 1900
(clockwise left) motion picture projectors, water powered cylinder phonograph c.1890, early record players, electric industrial tractor c.1917, Edison Manufacturing Co. electric fan c. 1900

After Thomas Edison’s death at age 84 in 1931 Mina continued to winter at Seminole Lodge. Mina was Edison’s second wife having been widowed in the early 1880s when only in his 30s. The daughter of an inventor, university educated and an employee at the Menlo Park lab, Mina was as much an intellectual equal to her husband as a wife.

Fountain of natural coral at Seminole Lodge
Fountain of natural coral at Seminole Lodge
At Seminole Lodge: the 1st private swimming pool built in S.W. Florida, 1911. The above ground pool constructed of Portland cement – Edison held the patent
At Seminole Lodge: the 1st private swimming pool built in S.W. Florida, 1911. The above ground pool constructed of Portland cement – Edison held the patent

Mina was active managing their households, the botanical gardens and the Edison business ventures. Edison was said to greatly appreciate Mina’s intellect and input in discussing his many theories for everything from the phonograph, electric batteries to motion picture cameras. In 1947 Mina deeded the estate to the City of Fort Myers on condition that it be preserved as a public memorial to her husband’s genius.

Edison's "jungle" at Seminole Lodge
Edison’s “jungle” at Seminole Lodge

Henry Ford sold his house in 1947, and it remained a private home until the city purchased it in 1988. The Edison & Ford Winter Estates is operated and maintained as a non-profit offering a plethora of tours and activities including an extensive museum dedicated to the genius of these two men. A visit to Edison’s jungle is to step back to an age where great ideas were conjured in the mind rather than by an electronic device – although Thomas probably would have invented the computer if he’d had time.

Sunset over the Caloosahatchee River at Seminole Lodge
Sunset over the Caloosahatchee River at Seminole Lodge

You can read part 2 on Seminole Lodge:  Edison’s Jungle in Fort Myers, Florida

You can read more articles by Marc d’Entremont at:

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“Sleepwalker” on the High Line

"Sleepwalker" ( (Tony Matelli 2014)
“Sleepwalker” ( (Tony Matelli 2014)

“Sleepwalker” (Tony Matalli 2014) is one of numerous art installations on the innovative New York High Line park. My love affair with the High Line goes back to its opening in 2009.

High Line, NYC
High Line, NYC

Now at its full one and a half mile length, the multi dimensional brainchild of designer Diane Von Furstenberg has set a new standard for urban reuse. Anchored by the famed Whitney Museum on the north end and the vibrant Chelsea Market to the south, the thin strip of re-purposed elevated train trestle that is the High Line teems with gardens, art and people relaxing.

 

 

High Line entrance at Gansevoort and Washington Street (Whitney Museum)
High Line entrance at Gansevoort and Washington Street (Whitney Museum)

Although its success has drawn condo and commercial developers, at least many of the new buildings show hints of imagination. As a destination in its own right, the High Line deserves its success.

One of several High Line sitting areas to observe life in lower Manhattan
One of several High Line sitting areas to observe life in lower Manhattan
High Line, NYC
High Line, NYC
West Village from the High Line, NYC
West Village from the High Line, NYC

 

garden in original rail tracks of the High Line
garden in original rail tracks of the High Line
The Swan, High Line, NYC (Matt Johnson 2016)
The Swan, High Line, NYC (Matt Johnson 2016)

Now take a risk??

"Nude Sunbathers," Kathryn Andrews 2016 (note: soft mist of cool water comes out from jets on the wall)
“Nude Sunbathers,” Kathryn Andrews 2016 (note: soft mist of cool water comes out from jets on the wall)

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

 

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The city cigars built on Tampa Bay

Ybor City Museum, Tampa, FL
Ybor City Museum, Tampa, FL

In a few square miles parcel of former Tampa marshland over two hundred cigar factories, manned by thousands of immigrant workers, were hand rolling half a billion cigars annually by the 1920s.

casitas
casitas

The fortuitous arrival in the 1880s of Spaniard Vicente Ybor turned a marshland into the cigar capital of the world and created a cultural phenomenon.

read more…

Cigars, Tampa and the revival of Ybor City

 

The Spanish Social Club, Ybor City
The Spanish Social Club, Ybor City

 

 

 

 

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Contented canines & humans in Mt. Dora, Florida

Alfajores with dulce de leche at Mr. Cebiche Peruvian restaurant, Mount Dora, FL
Alfajores with dulce de leche at Mr. Cebiche Peruvian restaurant, Mount Dora, FL

 

Peru is not what comes to mind when wandering Mount Dora’s Victorian and Arts & Crafts streets. Yet among the myriad number of restaurants and cafes Mr. Cebiche Peruvian Cuisine is an innovative addition to the town’s American Modern standards.

But its culinary choices are not limited to people. Piglet’s Pantry has been baking all-natural dog biscuits for nearly 20 years.

Piglet's Pantry line of doggy ice cream & decorated birthday cakes
Piglet’s Pantry line of doggy ice cream & decorated birthday cakes

Read more about …

Dog friendly Mount Dora has a Peruvian connection

 

Historic downtown Mount Dora, FL
Historic downtown Mount Dora, FL

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

 

A Florida restaurant bakers dozen

Casa Marina Hotel, Jacksonville Beach, FL
Casa Marina Hotel, Jacksonville Beach, FL

Among Florida’s Roaring Twenties grand hotels it seems Al Capone slept in many, including Casa Marina. The mid-1920s Prohibition era was profitable for Florida including Jacksonville Beach. The beachfront Mediterranean Revival club-like Casa Marina, complete with a sprinkler system, opened in 1925 to a high living bi-coastal clientele.

Casa Marina Hotel Penthouse Lounge, Jacksonville Beach, FL
Casa Marina Hotel Penthouse Lounge, Jacksonville Beach, FL

Ninety years later on the deck of the Penthouse Lounge & Martini Bar overlooking the Atlantic’s pounding surf Casa Marina serves a premium Tequila Margareta – without the slushy ice – that I’m confident infamous Al would approve.

 

 

 

Read what intrigued even the big Al to Jacksonville Beach…

Al Capone slept at Casa Marina on Jacksonville Beach

 

Lobster & Mango Salad, Sea Salt, St. Petersburg
Lobster & Mango Salad, Sea Salt, St. Petersburg

Blessed with Florida’s agricultural and ocean abundance at their doorstep, restaurants in St. Petersburg don’t have to search far for quality ingredients.

Smoked Fish Sandwich, Ted Peters Famous Smoked Fish, St. Petersburg, FL
Smoked Fish Sandwich, Ted Peters Famous Smoked Fish, St. Petersburg, FL

A relaxed Gulf of Mexico life style and plenty of Florida sunshine draw residents and tourists to a plethora of cafes, fine dining, bars and beach side venues serving traditional fried fish platters to truffled wild mushroom risotto. With an emphasis on independent ownership St. Petersburg chefs have the freedom to experiment or just create the best grilled grouper sandwich on the beach. Here’s a dozen to try in the St. Petersburg area…

A dozen good reasons to eat St. Pete

 

Maximo Moorings Seafood Shack, St. Petersburg, FL
Maximo Moorings Seafood Shack, St. Petersburg, FL

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner