Our new video series, Recipes Remade, explores Virginia's food and beverage history through the adaptation of historic recipes for the modern kitchen. Join members of our staff as they recreate recipes from our collections and discuss how they relate to our present culinary culture. See the original recipes that inspired us and step-by-step demonstrations for making them yourself. Click on each photo below to view the corresponding cooking demo video.
Recipes Remade
Recipes Remade
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Recipes Remade: Malinda Russell's Drop Ginger Cake (c. 1866)
with Matthew Guillen, VMHC Reference Coordinator
For our first video, VMHC Reference Coordinator Matthew Guillen takes on a traditional holiday recipe from the mid-1800s by Malinda Russell for Drop Ginger Cake. Follow along as he talks about challenges like how to work with source material that gives no ingredient measurements or cooking temperatures, how current kitchen tools compare to those of the past, and historic ingredients and their counterparts today.
Drop Ginger Cake
Based on a recipe by Malinda Russell (c. 1866)
Makes 12 cookies
2½ cups (304g) all-purpose flour
1 tsp baking soda
¼ tsp cream of tartar
2 tsp ground ginger
5 Tbsp (68g) salted butter
½ cup (190g) molasses
½ cup (60g) granulated sugar
1 large egg
⅓ cup (73g) sour cream
Whisk together the flour, baking soda, cream of tartar, and ground ginger. Melt the salted butter and molasses over medium heat until just combined; remove from heat and set aside. Beat together the sugar and egg, and then mix in the sour cream. Carefully stream the butter and molasses mixture into the sugar, egg, and sour cream mixture. Stir in the dry ingredients until combined, being careful not to overmix.
Line a baking sheet with parchment paper or grease with butter. Drop small dollops of the batter a few inches apart onto the baking sheet. Bake at 350°F for 10 minutes, until just golden brown on the edges and looking puffy and cracked on top. Let them cool on the baking sheet for about 10 minutes.
Enjoy!
Recipes Remade: Jeremiah P. Thomas's Mulled Wine without Eggs (c. 1862)
with Paige Newman, VMHC Curator
In our second episode, VMHC Curator Paige Newman warms up with a mulled wine recipe from the mid-1800s by Jeremiah P. Thomas. Follow along as she interprets measurements and makes modifications based on taste and supplies available.
Mulled Wine without Eggs
Based on a recipe from Jeremiah P. Thomas (c. 1862)
To every pint of wine allow:
1 small tumblerful of water
Sugar and spice to taste
Red wine (such as Claret)
1 cinnamon stick
2 cloves
Pinch of nutmeg
Enough water to cover spices
2 Tbsp white sugar
Add spices to small pot and cover with water. Bring to a boil. Add wine slowly and then add sugar. Stir gently until dissolved. Boil for a bit until aromatic. Remove from heat and strain through fine mesh, cheesecloth, or coffee filter.
Enjoy!