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Post by ThePieMan on Aug 10, 2020 10:59:07 GMT
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Post by ThePieMan on Sept 7, 2020 9:51:11 GMT
In a recent finding attributed to the Spice Association, documented in their Spice Market Report, 1946, aired on NBC, it is stated that white pepper was mot particularly popular at the time. So, whilst there may have been domestic supplies of White pepper by Spice suppliers, the evidence of the tins existence does not imply that it was something on everybody's kitchen shelf. My "short answer." is in error. ". ..we don't use much white pepper in this country..." "Spice News" United States. Department of Agriculture; Miller, Eleanor; Schweikher, Frederick; WRC (Radio station : Washington, D.C.); National Broadcasting Company. p.3 (source: archive.org/details/CAT31324897, accessed 2020.109.07) |
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Post by willy on Sept 9, 2020 16:10:14 GMT
My mom had white pepper when I was a kid. Had cardamom also.
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Post by ThePieMan on Sept 10, 2020 10:11:42 GMT
Then your mum was ahead of the game  |
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Post by jwoz on Oct 7, 2020 18:59:44 GMT
One thing that I will add here without comment:
I have a book called "The Historic Kentucky Kitchen" by Deirdre Scaggs and Andrew McGraw which is a collection of early Kentucky recipes. At least two recipes, both of which are said to be from the "early 1900s," include white pepper as an ingredient - namely corn soup and white bisque, found on pages 46 and 47, respectively.
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Post by yahyarazi on Oct 7, 2020 19:12:30 GMT
One thing that I will add here without comment: I have a book called "The Historic Kentucky Kitchen" by Deirdre Scaggs and Andrew McGraw which is a collection of early Kentucky recipes. At least two recipes, both of which are said to be from the "early 1900s," include white pepper as an ingredient - namely corn soup and white bisque, found on pages 46 and 47, respectively. Can you please post those recipes here? |
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Post by jwoz on Oct 7, 2020 21:40:29 GMT
The most interesting one is for the Corn Soup. The recipes in the book are given as instructions to home cooks of today and clearly modified the old recipes somewhat to adapt them to today’s tastes, but the Corn Soup recipe is also presented as an original copy of the handwritten recipe - the form in which it was originally written in the “early 1900s.”
Some of it is not entirely legible, but it clearly uses ½ of a teaspoon of white pepper.
As best as I can read it, it says:
Corn Soup
6 large or [illegible] ears of corn
[illegible] of cold water
[illegible] of milk
1 Tbsp of flour
1 Tbsp of butter
½ tsp of salt
½ tsp of white pepper
Small amount of onion juice
After husking and silking corn, score and scrape. Place cob in a saucepan with water, boil fourteen minutes. Then remove cob and put in scraped corn. Cook ten minutes longer. Put milk in a double boiler and cook until hot, cream butter and flour together, mix in a little arm milk, then pour into milk. Strain corn into milk and add the other ingredients. Serve with croutons. (simple crouton recipe follows.)
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