In the 19th century, Weeks discovers, dishes including boiled eels, calf’s foot jelly, stewed terrapin and robin pie graced tables. Here'sa historical recipe for each of the afore-mentioned dishes, robin pie:
...a recipe from Wehman's Cook Book, published in 1890: "Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve robins, previously rolled in flour, stuffed as above, season with a teaspoonful of salt, a quarter ditto of pepper, one of chopped parsley, and one of chopped eschalots, lay a bay-leaf over, add a gill of broth, and cover with three quarters of a pound of half puff taste, bake one hour in a moderate oven, shake well to make the gravy in the pie form a kind of sauce, and serve quite hot."
Weeks also includes details about the other three dishes (terrapin or mud turtle was an "acquired taste") over at NPR. And Oliver, author of several books on historical foods, has even more forgotten ways of eating at her website, Food History News. She also debunks some common myths about food lore and offers up the truth about lobsters and the use of spices to cover the taste of rotting meat.
Oliver also urges modern readers not to condemn the eating habits of the past, or even think of them as particularly strange. "You are safer not talking 'strange' but rather, perhaps, neglected or abandoned eating habits," she tells NPR. After all, some trends today (she mentions colorful breakfast cereals as an example) may wrinkle noses in the future. Plus, gelatinous by-products of cow ligaments and other animal parts continue to show up in some surprising places.
However, there’s a good reason not to eat robin pie today — the birds, like many other small backyard avian species, are protected under the Migratory Bird Act. But there’s no excuse for the other dishes falling out of favor, other than that of changing tastes.
P'tcha, fisnoga or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet. The name appears to derive from the Turkish words paça çorbası, or "leg soup".
An American robin. Strange, isn't it, we remark to Sandra L. Oliver — founder and editor of Food History News — that Americans in the 19th century ate foods such as robins and calf's foot jelly and boiled eels.
Calf's Foot Jelly is wholesome, medicinal nourishment for invalids, according to Pollyanna Whittier and her dutiful aunt. Pollyanna devotedly delivers bowlfuls of it to the feeble Mrs Snow to give her strength, although in the end we realise that Mrs Snow is quite well in body, and only rather low in spirits.
...a recipe from Wehman's Cook Book, published in 1890: "Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve robins, previously rolled in flour, stuffed as above, season with a teaspoonful of salt, a quarter ditto of pepper, one of chopped parsley, and one of chopped ...
The basic idea behind Calf At Foot dairying is that the calf is kept with its mother cow until it is old enough to wean naturally, in contrast to conventional dairying where the calf is seperated from the cow within a few days of birth so that all the cows milk can be sold for human consumption.
"This is a recipe for a traditional aspic made from Calves feet. It is an old Ashkenazic recipe that speaks of past days. It is a recipe from the days when meager incomes and impoverished living conditions made it necessary to avoid wasting anything of nutritive value.
American robins are successful birds, having been able to adapt to human alteration of the landscape. At one time, they were killed for meat in some southern States, and the meat was considered a delicacy. They are now protected throughout their range by the U.S. Migratory Bird Protection Act.
There were only five black robins in the world in 1980, with just a single breeding pair left. The outlook was bleak, but a dedicated team of New Zealand Wildlife Service staff took the daring step of cross-fostering eggs and young to another species to boost productivity.
You might notice one following you about as your dig up your garden hoping to nab a few worms as you unearth them. Robins can also eat fruit, seeds, suet, crushed peanuts, sunflower hearts and raisins. They particularly enjoy mealworms. Robins are fans of insects and worms, but also feed on fruit and nuts in the wild.
Definitions of calf's-foot jelly. a savory jelly made with gelatin obtained by boiling calves' feet. type of: gelatin, jelly. an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods.
'Paw' or 'hoof' jelly is a typical candy in Colombia, sold in streets and plazas, particularly in Cali, the city of salsa, where it is most popular. It's a taffy-like delicacy that sits in the palm of your hand, and even though it's sweet, it's actually made by the long, slow cooking of a leg of beef – hence the name.
The most popular variety in the US is probably apple pie à la mode, invented in Minnesota in 1885, and served with a scoop of ice cream on top. Regardless of the regional varieties and endless debates, apple pie is an American dessert like no other, best paired with a sweet Riesling wine.
McDonald's Baked Apple Pie recipe features 100% American-grown apples, and a lattice crust baked to perfection and topped with sprinkled sugar. There are 230 calories in McDonald's apple pie. Pair it with a Hot Caramel Sundae for your own twist on Apple Pie A-La-Mode!
One writer remarked: “Wherever the English have settled they have tended to bestow the name Robin on any bird with a noticeable amount of red or russet in the plumage.”(1) On this continent alone, bluebirds (which have some orange on the breast) were called Robin by the British, towhees were Ground Robins, and the ...
A thick string of mucus is often observed hanging from the vulva. Bouts of abdominal straining occur more frequently, usually every 2-3 minutes, towards the end of first stage labour. In a case of uncomplicated anterior parturition, this increased activity coincides with extension of the calf's forelimbs.
95% of infectious calf scours is caused by rotavirus, coronavirus, or Cryptosporidium. Dehydration is what kills calves, and correcting with supplemental electrolytes is the most crucial part of any treatment protocol.
Foul is caused by bacteria which are normal components of the cow's environment. The bacteria invade through sites of injury and inflamed skin. Thus an environment which aids the damage or softening of the interdigital skin increases the spread of the disease.
It's not unusual to hear fluids sloshing around in the gut and a necropsy soon tells the tale as fluid pours out. A buildup of air (bloat) in the abomasum is a sure sign of clostridium. Calves with inflammatory enteritis may become somewhat dehydrated and acidotic if they have diarrhea or fluids gathering in the gut.
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/tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/4d/fa/4dfaf425-0005-4236-bcaa-ffd9dd2221f8/apple-pie-702720_1920.jpg "Americans Used to Eat Robin Pie and Calf’s Foot Jelly (1)")
