Becky Diamond, a librarian, food writer and historian in Yardley, Pennsylvania, has a knack for taking historic recipes and recreating them—working with local chefs and food groups such as Marc Vetri’s Osteria in Philadelphia and the city’s COOK demonstration kitchen to bring historic dinners to life.
Her interest in culinary arts goes all the way back to childhood. Her mother, aunts and grandmother all majored in home economics, “so I grew up seeing lots of good food and cooking techniques make their way in and out of our kitchen,” she says.
After majoring in journalism and library studies, she combined her interests to craft her first cookbook, which led to a blog and later a second book. “When researching food history, one topic often leads to another!” Diamond says.
It is in this book, “The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era,” that she shares a recipe for families for spring and summer entertaining.
The gilded age was a time of innovation, with baking powder, packaged goods like powdered gelatin and cooking tools such as the rotary eggbeater brought into the mix.
Diamond explains how parents can make these recipes a learning experience for little kitchen helpers.
What makes it a good recipe for summer entertaining, and one accessible to kids who might be helping out?
This recipe is a nice complement to luncheon salads such as chicken or egg, or even seafood salads such as shrimp or lobster, so great for outdoor entertaining, And you can make them as a regular sized muffin or a mini muffin, as I have often done for summer picnics. And kids love to help make (and eat) this fun bite-sized treat. The recipe easily comes together, so they can help with mixing and stirring the ingredients and scooping the batter into the muffin tins.
What are the benefits of learning history alongside food preparation? What would kids get out of that experience?
There’s so much history we can learn through food[, if ]you pick any era or decade from the past and ask, ‘What were people eating and why? What didn’t they eat? What was popular (among the wealthy and also among the middle and lower classes—this will differ greatly!) What were the cooking techniques? How have they changed over time? How long did it take to prepare a meal then vs. now? Who was doing the cooking?’ The questions to use as a teaching tool, especially in regards to culture, diversity and economics are endless. Of note are the time that has been freed up due to inventions, and also to be mindful of the environment and sustainability—many animals were overfished and over-hunted, and therefore over-consumed, such as turtle, certain fish, oysters, game birds, etc. and are now endangered or extinct.
Diamond’s latest cookbook. “The Gilded Age Christmas Cookbook,” is due for release in Fall 2025. Catch her at upcoming local talks including a ‘Gilded Age’ tasting and lecture with Chef Adam Diltz of Elmwood Restaurant at the Free Library of Philadelphia. More info and books available at beckyldiamond.com.
Queenie’s Cornmeal Potato Muffins
While New York society was famous for having summer homes in Newport, Rhode Island, others chose to escape the winter cold in the Northeast for warmer locations. Mina and Thomas Edison headed to their estate in Fort Myers, Florida, which they called Seminole Lodge, built in 1886. Their good friend Henry Ford later joined them and bought a house next door. The Edisons brought their African American cook Queenie Adams with them to Florida, where one newspaper hailed her as much a wizard in the kitchen as Edison was in his laboratory. This recipe is adapted from the Edison’s Family and Friends Recipes booklet published by the Edison and Ford Winter Estates in Fort Myers.
Makes 1 Dozen
1 cup cooked mashed potatoes, warm
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
1 cup yellow cornmeal
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup shredded cheddar cheese
Preheat oven to 350°F. Grease a 12-cup muffin tin with butter or cooking spray and set aside.
Place the mashed potatoes in a large bowl, then add the egg, milk and vegetable oil, stirring to mix well.
In a smaller bowl, combine the cornmeal, baking powder, sugar and salt. Add to the potato mixture and stir until just mixed. Fold in the shredded cheddar cheese.
Scoop the batter into the muffin cups and bake for 15 minutes.
Contributed by food historian and culinary stylist Dan Macey
Fruity Sprinkles Smoothie
To kids, birthday parties are a big deal and only happen once a year. From the decorations to their friends and all the sweet, delicious treats to devour, it can be an overwhelming amount of excitement and awe.
They receive gifts, get to have fun with their friends and family and get to snack on treats they typically don’t have on a regular basis. This is part of what makes birthdays so fun.
It can be a lot of pressure for parents, though. You want everything to be perfect and fall in line with expectations, especially when it comes to the food and treats served to everyone that day.
At the next party you’re hosting, try this delightful Fruity Sprinkles Smoothie that fits the theme for nearly any colorful birthday bash.
It’s made with frozen blueberries, frozen strawberries and frozen mango for a healthier alternative to sugar-filled birthday cake. Topped with fluffy, fun whipped cream and mini sprinkles, it still provides a sweet, festive treat. Plus, this smoothie can be made in a matter of minutes using only one kitchen appliance for easy cleanup.
To make it, blend frozen blueberries, frozen strawberries, frozen mango, milk and yogurt until well combined.
Pour the mixture into four smoothie glasses and garnish each with whipped cream and sprinkles to add some extra color.
It’s that easy to make and even better to enjoy while watching your kid make wonderful memories with friends and family.
Find more fun celebration recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.
Fruity Sprinkles Smoothie
Servings: 4
1 cup frozen blueberries
2 cups frozen strawberries
1 cup frozen mango
11/2 cups milk
1 carton (6 ounces) vanilla yogurt
whipped cream
sprinkles
In blender, blend blueberries, strawberries, mango, milk and yogurt until combined.
Pour smoothie into four glasses. Garnish with whipped cream and sprinkles.
