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Cooking (and Contemplating) New England

"Ginger Nuts," from Mrs. Bliss's "Practical Cook Book" (1850)

Gingery, Nutty, Blissful

Don't Make It Snappy
In the middle of the nineteenth century (before chocolate invaded and displaced all other sweet flavorings), Americans were partial to the zippy combination of ginger and molasses, which they used as the basis for untold varieties of treats. The spicy-sweet flavor duo lent itself to both "soft" gingerbread (like modern shortbread) and denser forms of hand-held treats. Toward the solid end of the spectrum were ginger snaps and a kind of ginger cookie that, sadly and inexplicably, has fallen by the wayside—ginger nuts. Our goal today is to entice you to bake up a batch of these long-forgotten Victorian chews so that you too can experience the deep, glorious taste of a really gingery cookie. Read More 
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"A Pipin Tart," from Gervase Markham's Countrey Contentments (1623)

A Pip of a Tart from the Seventeenth Century

Piping Up about Pippins
The pippin was introduced into England in the sixteenth century from (where else?) France and quickly became the most popular variety of apple in that apple-loving nation. (The English preference for apples above all other fruits is suggested by the fact that when the English set out to make pies with an unfamiliar New World vegetable such as the pumpkin, they chose to swaddle the sliced pumpkin in sliced apples—see our post on "Pumpion Pye.") Though apples in general became at least as popular in New as in Old England, the pippin never made it into the front rank of New England pomological prestige. One can find occasional references in the historical record to orchards that grew, for example, the "Ribstone Pippin," and in the eighteenth century the American colonies acquired their own pippin, called the Newtown after the Long Island village where it originated. Read More 
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