NYS Library Blog

Our thirteenth Family History Recipe comes from Jolana and is for “Pasta Fazool.”

Jolana explained that, “[t]raditionally, pasta fagioli was considered a peasant dish that uses stewed tomatoes, almost like a thick minestrone without the zucchini. I don’t know why it’s more Neapolitan Italian American thing to not include tomatoes, but that’s how my mother and grandmother made it.”

This was a new spin on a traditional food for us, but we were excited to give it a try! Taste Tester Jesse was prepared for his Tasting History debut. Like a seasoned pro (Get it? Seasoned? Because cooking? #DadJoke), Jesse went in for the sniff test followed by getting himself a large spoonful of this hearty bean-based soup. As you can tell from his smile, he was happy with this version of a classic!     

Recipe: “Pasta Fazool”

Traditionally, pasta fagioli was considered a peasant dish that uses stewed tomatoes, almost like a thick minestrone without the zucchini. I don’t know why it’s more Neapolitan Italian American thing to not include tomatoes, but that’s how my mother and grandmother made it. – Jolana 

Ingredients:

• 1 cup of macaroni
• 2 cans of Great Northern white beans (you can use dry if you want, but who has time for that?)
• Onion (how much wasn’t specified, I guess use a whole one or half to your taste)
• Seasonings: garlic powder, parsley, salt and pepper. (Again no specific amount, it’s to your taste)

Directions:

• Cover the bottom of a cooking pot with olive oil, enough to coat the bottom in a thinnish layer. Heat on low.
• Dice up your onion and put in the pot and let that cook until it’s golden brown and fragrant.
• Pour two cans of Great Northern white beans into the pot and bring the heat up to medium.
• Add your seasonings and let that cook for 10 minutes.
• Fill the pot halfway with water and throw in the macaroni. Stir and let that cook until macaroni is soft.
• Serve. (Optional: let it sit for awhile until it thickens more)
   

Today, as families of all kinds gather to give thanks, you have an excellent opportunity to begin your genealogy journey!

Thanksgiving dishes are a delicious way to connect with family history, as recipes often carry the flavors of cultural traditions. Grandma’s famous pie or the secret to Uncle Joe’s stuffing may trace back generations. Exploring the origins of these recipes opens a window into the past, blending history and heritage with every bite.  

Thanksgiving isn’t just about sharing a meal—it’s about savoring the stories behind it.

The NYS Library’s local history and genealogy collections can help you with your family research. Read on for more Thanksgiving history, as well as ideas for sharing your own stories. Click on any image below to enlarge it.

What’s Cooking in the Collections? 

Need some recipe inspiration? Look at these interesting recipes from our collections! And don’t forget to check out our Tasting History series for more recipe ideas and reviews from our wonderful Taste Testers!  

Plain and Easy

Here’s Hannah Glasse’s instructions on how to roast a turkey taken from the 1765 edition of her cookbook, The Art of Cookery:

Don't Mock It Until You've Tried It

Perhaps you’re looking to try something really new this Thanksgiving? How about some mock recipes from Helen Watkeys Moore’s 1918 cookbook Camouflage Cookery. From the foreword of the book: 

Its [the cookbook’s] object is to bring together palatable and economical recipes, by the best known American cooks, for those who wish to prepare wholesome and appetizing dishes. 

Undeniable Star Power

Or, maybe, this year you want to go with a theme? What better theme could there be than bacon? In this 1920’s cookbook, Armour’s Star Bacon Recipes, bacon is the central ingredient for every recipe! 

Celebrations Past and Present  

What was Thanksgiving like in the past? Here’s an entry from the 1870 diary of Emma Waite, a young black woman who lived in Saratoga Springs, New York.  

Extract from Emma Waite’s Diary (BD18715):  

November, Thursday 24. 1870.  

quite plesant for thanksgiving.  
I had a very nice time  
today we had a nice dinner  
and beer and burbun to  
wash it down and then I took  
tea with Mrs Jackson, and  
afterwards attended the Opera  
House to see Les Brigands.  
Silly took the principal part  

Share Your Story

Do you have a Thanksgiving story, tradition, or recipe to share? You can contribute to the historical record by adding your own objects to the NYS Personal History Initiative!  The NYS Library’s Personal History Initiative collects and preserves stories from individual New Yorkers and New York communities. The NYS Personal History Initiative accepts submissions directly through the New York Experience prompts. Everyone has a story. Share yours today! 

However you choose to celebrate, we hope you have a safe and joyful Thanksgiving! 

The NYS Library will be closed for the Thanksgiving holiday. Don’t forget that you can still access tons of great information on the NYS Library website. Read on for tips and suggestions! 

Contribute to the Historical Record with the Personal History Initiative 

The experiences of all New Yorkers make up the foundation of our state's history. The goal of the NYS Personal History Initiative is to help New Yorkers tell their stories, and the NYS Library’s Manuscripts and Special Collections (MSC) unit encourages all New Yorkers to document their community’s history and experiences.  

Share your story!  

Register for an Upcoming Public Program 

Plan your next visit to the NYS Library! Our events calendar is always being updated with both onsite and virtual events from library staff and our trusted partners.  

Explore collections and resources 24/7  

• Search for books and other materials in the NYS Library catalog  
• Explore the Digital Collections  
• Search one of the many NOVELny databases available to all New Yorkers!   

Looking for more information? Check out the full list of NYS Library Electronic Resources.  

We hope you can join in this free celebration on the legacy of Reading Rainbow! These festivities will kick off at 11 AM on Saturday, November 30, at the Cultural Education Center in Albany, NY. 

Stories and Crafts, 11 AM – 12 PM

The celebration begins with a special storytime featuring selections from classic Reading Rainbow books, followed by fun and creative book-adjacent crafts.  

Film Screening, 12 PM – 1:30 PM

At noon, please join us in the Museum’s Huxley Theater for a screening of Butterfly in the Sky, a film which documents the enormous impact and undeniable magic of Reading Rainbow.  

Please check the New York State Museum website for additional information. 

The twelfth recipe in this series of Family History Recipes comes from PJ. He brought in Cherry Crunch! 

According to PJ, “[t]his is an easy/cheat (in the sense of not being really homemade) dessert my mom used to whip up frequently!”

With just a few ingredients and some simple steps, we hope you give this easy sweet treat a try! Taste Tester Jolana was ready to dive right in. After a quick sniff, she had a generous first bite and fell in love. Sweet cherries and crunchy nuts complement each other well. We can see why PJ’s mom made it often!

Recipe: Cherry Crunch

This is an easy/cheat (in the sense of not being really homemade) dessert my mom used to whip up frequently! - PJ 

Ingredients: 

• 1 can cherry pie filling
• 1 tsp lemon juice
• 1 package white cake mix
• ½ cup chopped nuts
• 1 stick salted butter (melted)

Directions:

Preheat oven to 350. Spread pie filling in greased 9 in pan. Sprinkle with lemon juice. Combine cake mix, nuts, and melted butter. Spread on top of pie filling. Bake 35 - 45 min.

Our eleventh Family History Recipe comes from Mike and is for Kathy’s German Potato Salad. 

Mike let us know that “[t]his is a dish that was a staple anytime we had a family outing or get together. It was most commonly seen on holidays like Easter and Christmas. It would also pop up at family BBQs and occasionally throughout the year. It's supposed to be served warm, but I would often eat it cold and straight out of the fridge.”

Bacon and potatoes? We’re happy with that combo no matter what form it takes. Taste Tester Jolana felt the same as us. This recipe was delicious! So delicious, in fact, that in a Tasting History first, the taste tester licked the plate clean! If that’s not a clear sign this recipe is a winner, we don’t know what is. 

Recipe: Kathy’s German Potato Salad

I've attached my mom's recipe for German Potato Salad. This recipe doesn't have a super long history, she adapted it from a 1953 Betty Crocker Cookbook. I've attached an image of the original recipe too. 

This is a dish that was a staple anytime we had a family outing or get together. It was most commonly seen on holidays like Easter and Christmas. It would also pop up at family BBQs and occasionally throughout the year. It's supposed to be served warm, but I would often eat it cold and straight out of the fridge. It pairs well with ham as a main entree and ideally with a nice cold Utica Club (or other pilsner) to cut through all that fat. I've only tried making it once and decided to cut down on the bacon which (of course) was a mistake! - Mike

Ingredients:

• 1 lb of bacon
• 5 lbs russet potatoes
• 1 large onion
• 3 stalks of celery
• ¾ - 1 cup apple cider vinegar
• ¾ cup water
• ¼ cup flour
• 1 tbsp sugar
• 1 tsp salt
• Black pepper

Directions: 

• Start by rinsing the russet potatoes and boiling them in a large saucepan till you can stick a fork in them - do not overcook - drain and cool; when cool you can peel them; cut and slice into pieces putting them back into the large pan.
• In a large frying pan, fry the bacon until very crisp, drain on paper towel; cool. I then put the bacon into a large baggie and crunch up and save for the topping. Note: You will probably have to fry the bacon half a pound at a time so after you drain the first half, pour the hot grease into a large Pyrex measuring cup or small pan to reserve it for the sauce.  I sometimes have to clean out the frying pan with a paper towel after I’ve saved all the grease in a separate container if there are a lot of burnt pieces. Pour all the grease back into the frying pan; stir in half a stick of butter which will melt.
• I then cut up the onion, celery and put in the frying pan with bacon grease mixture cooking on low heat; add 1 tablespoon of sugar; let them caramelize a bit till yellow; then while stirring, add ¼ cup of flour; 1 tsp salt; several shakes of black pepper; ¾ cup apple cider vinegar; ¾ cup water; continue to stir while thickens till bubbly, cooking for another minute.  Note: if you find the mixture too thick; add equal amounts of vinegar and water ¼ cup at a time.
• Then pour the mixture over the potatoes stirring until the potatoes are covered thoroughly and cook on low heat simmering for a few minutes. Pour into a large bowl and top with the bacon; serve.

This recipe is great for making a day or two ahead of time; keep in fridge then heat on low temperature carefully – stirring as it heats.  

(Hot German potato salad revised from 1953 Betty Crocker Cookbook)
 

The NYS Library will be closed for the Veterans Day holiday. Don’t forget that you can still access tons of great information on the NYS Library website. Read on for tips and suggestions! 

Veterans Day and the U.S. Government Publishing Office (GPO)

Veterans Day received its official name in 1954, when President Dwight Eisenhower signed legislation changing Armistice Day to Veterans Day, honoring American veterans of all wars. You can explore this legislation (and much more) on the GPO's free GovInfo website. We also invite you to learn more about how the NYS Library works with the GPO to provide access to historical and current government publications.

Contribute to the Historical Record with the Personal History Initiative 

The experiences of all New Yorkers make up the foundation of our state's history. The goal of the NYS Personal History Initiative is to help New Yorkers tell their stories, and the NYS Library’s Manuscripts and Special Collections (MSC) unit encourages all New Yorkers to document their community’s history and experiences.  

Share your story!  

Register for an Upcoming Public Program 

Plan your next visit to the NYS Library! Our events calendar is always being updated with both onsite and virtual events from library staff and our trusted partners.  

Explore collections and resources 24/7  

• Search for books and other materials in the NYS Library catalog  
• Explore the Digital Collections  
• Search one of the many NOVELny databases available to all New Yorkers!   

Looking for more information? Check out the full list of NYS Library Electronic Resources.   

The tenth recipe in this series of Family History Recipes comes from Elizabeth. She chose to share with us a family favorite called “Mom’s Macaroni Salad.”  

According to Elizabeth, “I grew up eating this macaroni salad… The crunchy celery and onions paired with the briny olives and rich mayo really hit the spot. This recipe approximates what mom makes because we never really measure anything. If you try it, feel free to tweak it however you like!”

We like the permission to customize! Taste Tester Jolana didn’t feel any changes were necessary, however. After giving her helping a quick sniff test, she dove in with a big bite. Her exact reaction was a happy glance at the salad and a soft “Oh yeah” right before she cleaned her plate! 

Recipe: Mom’s Macaroni Salad

My siblings and I grew up eating this macaroni salad. I have no idea where my mom got this recipe but it’s a family favorite! The crunchy celery and onions paired with the briny olives and rich mayo really hit the spot. This recipe approximates what mom makes because we never really measure anything. If you try it, feel free to tweak it however you like! – Elizabeth 

Ingredients:

• 14.5 oz box of elbow macaroni (I use Barilla Protein+)
• ½ cup to a cup of mayonnaise (I use Hellman’s Olive Oil Mayonnaise)
• 5.75 oz jar of pimiento stuffed manzanilla (green) olives
• ¼ cup white onion, finely diced (you could also use shallots)
• ¼ cup celery, finely diced
• Salt and pepper to taste

Directions:

• Prepare macaroni according to package directions, aiming for an al dente texture. Drain and rinse with cool water. 
• While macaroni is cooking, quarter olives and dice the onion and celery. 
• Put cooled and drained macaroni into a large mixing bowl. 
• Add ½ cup mayo, salt and pepper, and the onion and celery. Mix well. 
• Add olives to your taste. Sometimes I use the whole jar, sometimes I use ¾ of the jar. 
• Adjust salt, pepper, and mayo until you’re happy with the results. 
• This is really important, cover salad and let cool in refrigerator overnight. This salad will always taste better the next day! 
   

We’ve reached the halfway point of this Family History series of Tasting History! We hope you’re enjoying the stories and recipes featured. 

Our ninth Family History Recipe comes from Josh and is for Moravian Sugar Cake. 

Josh explained that “[g]rowing up in Winston-Salem meant seeing this cake at every holiday and potluck (along with Krispy Kreme donuts, but that’s another story)… It’s a very simple yeast cake, strengthened with potatoes, topped heavily with butter, brown sugar, and cinnamon. To my mind, it captures the practicality that I associate with Moravian cooking.”

Butter, brown sugar, and cinnamon? What could go wrong? Not a thing, according to Taste Tester Sharon! She gave this cake a quick sniff test then went in for a big bite. She thought it was delicious, not too sweet and well worth the time to make.

Recipe: Moravian Sugar Cake

The Moravians are one of the oldest of the Anabaptist sects to come out of central Europe. During the early 18th century they began a missionary movement that brought them to the new world. One of their larger colonies was in the Piedmont of North Carolina, which would eventually become the Salem half of Winston-Salem, my hometown.  

Growing up in Winston-Salem meant seeing this cake at every holiday and potluck (along with Krispy Kreme donuts, but that’s another story). Honestly, not many people baked it at home since every local bakery had their own version. This recipe is originally from the Winkler Bakery, part of the living history community called “Old Salem” that recreates the Moravian settlement near downtown Winston-Salem.  

Historically, this cake is a descendant of the butterkuchen that the Moravians would have made in Bohemia. It’s a very simple yeast cake, strengthened with potatoes, topped heavily with butter, brown sugar, and cinnamon. To my mind, it captures the practicality that I associate with Moravian cooking. – Josh

Ingredients:

• 2 packages active dry yeast (4 ½ teaspoons)
• ½ cup warm water, about 110 degrees (steaming from tap)
• ½ teaspoon sugar
• ¾ cup warm water, about 110 degrees
• ½ cup sugar
• 2 tablespoons dry milk
• ¼ cup dry instant mashed potatoes
• ½ teaspoon salt
• ½ cup melted and cooled butter
• 2 eggs
• 4-6 cups flour, divided*
• 1 cup brown sugar (either dark or light)
• 1 teaspoon cinnamon
• ½ cup melted and cooled butter

*There are several different versions of this recipe floating around, and this is the range of flour. Four cups gives a softer, moister cake. Six cups gives a thicker, firm cake that feels like you're eating a piece of cinnamon toast. I believe the six cup variant comes from the professional bakeries, who cut this cake up into slabs and sell in plastic bags. It keeps and travels well. Most people advise you to microwave this style of cake for 15-30 seconds to soften it.

Directions:

• Add yeast to ½ cup warm water and sugar. Set aside until yeast bubbles.
• Add next seven ingredients (through eggs) to yeast mixture plus 1 cup of the flour and beat for 2 minutes on medium speed.
• With a wooden spoon, stir in remaining flour.
• Transfer to a greased bowl and turn once to grease top of dough; cover and let rise until doubled in size, about 1 hour.
• Punch dough down and transfer to a greased shallow pan (a half sheet pan works well - 18x13 - or a jelly roll pan). Let rise 30 minutes.
• Spread evenly in pan and sprinkle evenly with brown sugar and cinnamon.
• Make shallow indentations with your fingers and dribble with the last ½ cup of melted and cooled butter.
• Preheat oven to 375 degrees and let dough rise another 30 minutes.
• Bake until gold brown, about 12 to 15 minutes.