NYS Library Blog

A little Tasting History – Family History Recipes bonus content for you! 

Sadly, one of our chefs wasn’t able to be with us on tasting day so we couldn’t try their dish along with all the others we’ve shared with you. Thankfully, they shared the written recipe and now you have a chance to check it out! 

Here it is, exclusively shared on our blog, the recipe for Heather’s “Gram’s Susies, aka Crepes.” 

Recipe: Gram’s Susies, aka Crepes

My recipe inspiration comes courtesy of my maternal grandmother who prepared crepes for me and my sister when we were children. This was a special treat at her house, and she always happily obliged when we pleaded for them after a sleepover. Gram was born in Maine and proudly came from a long line of French-Canadians. In fact, French was her first language. For reasons unbeknownst to me, she always referred to any kind of crepe as “Crepes Suzette”, aka, the famous dessert that comes smothered in flaming orange liqueur. Crepes Suzette was then shortened to Susies. She most certainly was not serving us flambeed breakfast, but somehow the name stuck and we lovingly will forever refer to crepes as Susies.* She always served them with brown sugar and sometimes strawberries, which is still my favorite way to enjoy this family classic. - Heather 

*Bonus content: Below is a copy of a letter written to my sister in 1997 that confirms the correct spelling of Susie, direct from the source.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• ½ cup milk
• ½ cup water
• 1 tbs sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 tbs butter, melted

Directions:

• Whisk all ingredients in a large mixing bowl until well combined, or preferably combine in a blender for 30 seconds. For best results, chill the batter for several hours or overnight.
• Heat a lightly buttered griddle or non-stick frying pan over medium-high heat. Pour approximately ¼ cup of batter onto the pan. Tilt and swirl the pan with a circular motion so that the batter coats the surface evenly, the thinner the better.
• Cook 1-2 minutes until the bottom has turned light brown. Use a spatula to loosen the crepe; gently flip and cook until the other side has turned light brown, about 1 minute more. 
• Serve hot, topped with desired toppings (sugar, brown sugar, maple syrup, lemon juice, whipped cream, fruit, Nutella, etc.)

Bon Appetit!



 

The final recipe in this series of Family History Recipes comes from Natalie. She brought in Grandma Riggio's Pasta e Fagioli. Natalie also shared last week’s recipe with us to be sure to check it out! 

Natalie said that this recipe was from her Italian grandma, who “was raised during the Great Depression. Because she was raised and lived in prolonged poverty, I believe this is one of her recipes she would use when she had no money because she always had these ingredients in her house.”

Who doesn’t love a hearty soup recipe in the cold winter months? This one will fill you up and keep you going, that’s for sure! Taste Tester Francis was all smiles as he went in for a quick sniff test. He had a bite and chewed thoughtfully, coming back with another smile, pleased with this simple but yummy soup! 

Recipe: Grandma Riggio's Pasta e Fagioli

My Italian grandma was raised during the Great Depression. Because she was raised and lived in prolonged poverty, I believe this is one of her recipes she would use when she had no money because she always had these ingredients in her house. She was a (Long Island) famous seafood cook in her heyday until she started having heart issues and always knew how to make a beautiful meal out of saltines, ketchup, and a tin of fish.

These days, I make this in bulk and freeze it for whenever we're sick, tired, when our friends welcome children into their lives, and to just have around whenever one of us wants it for dinner. It also makes a good baby food to blend when babies are cleared to have beans. - Natalie 

Ingredients:

• 1 pound small shaped pasta (ditalini, macaroni, etc.)
• 2 cans cannellini beans
• 6 cloves of garlic, finely minced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 tablespoons oil (I use regular olive oil made for sautéing)
• 1 cup water
• salt and pepper

Directions:

• Cook pasta to al dente.
• Add water, carrots, celery, garlic, salt, and pepper to a pot. Cook until veggies are soft. Add beans, simmer for 3 minutes. Mix cooked pasta with bean and veggies. Serve with extra virgin olive oil and freshly grated parm/Romano cheese.
   

Our seventeenth Family History Recipe comes from Natalie and is for Grandma Slama's Irish Soda Bread!

Natalie didn’t have too much to share about this recipe other than it came from her grandma. 

This is an easy recipe to make, not too many ingredients and easy directions – mix together and bake! Natalie served this with thick pats of butter. Taste Tester Jamie was ready to devour this bread. She did a speedy sniff test then went straight in for a bite. Jamie had time for a quick, pleased grin before taking her next bite!  

Recipe: Grandma Slama's Irish Soda Bread

Submitted by Natalie.

Ingredients:

• 4 cups flour
• 1 cup sugar
• 1 extra large egg
• 1 tsp salt
• 4 tsp baking powder
• 2 cups milk
• Raisins to taste
• Caraway seeds to taste

Directions:

• Mix together and bake in a buttered cast iron skillet at 350 degrees for 1 hour.
  
   

The sixteenth recipe in this series of Family History Recipes comes from Sharon. She brought in Grace Phillips' Pickles! 

According to Sharon, “This recipe came from my mother-in-law, Grace Phillips, who was an excellent cook and made all kinds of awesome dishes… I absolutely love pickles so I started making them for myself and my family, and I still make and give them as gifts around the holidays – they are always a big hit.”

While at first it seemed odd to us to take kosher dill pickles and add them to a sweet pickle mixture, the end results were wonderful! Following the obligatory sniff test, Taste Tester Jesse was ready to give these a chance. After a thoughtful chew, he was all smiles and proclaimed these a delicious treat!

Recipe: Grace Phillips' Pickles

This recipe came from my mother-in-law, Grace Phillips, who was an excellent cook and made all kinds of awesome dishes. I always thought this pickle recipe was a bit unusual, but I don’t know where she originally got it from.  She would often make the pickles in double batches and give me a jar to take home when we’d visit my in-laws.  I absolutely love pickles so I started making them for myself and my family, and I still make and give them as gifts around the holidays – they are always a big hit. - Sharon 

You will need: 1 quart (32 0unces) Kosher Dill pickles

Drain pickles thoroughly; discard juice but keep the jar.  Slice pickles into 1-inch slices and place into a bowl. 

In a separate bowl, mix the following (mixture will be like a paste when combined):

• 2 cups of sugar
• ½ teaspoon celery seed
• ½ teaspoon mustard seed
• ¼ cup white vinegar
• 1 Tbsp. pickling spice

Start to place pickles back into the jar, alternating layers of pickles and the pickling spice mixture.  Shake well and refrigerate, shaking several times a day for a couple of days until all the sugar dissolves. Then they are ready to eat and enjoy!

Our fifteenth Family History Recipe comes from Owen and is for Cucumber Tsukemono. Owen was also the chef of last week’s recipe, Chicken Hekka, so be sure to check that out! 

Owen got this recipe from his Great Uncle Charlie. He said that this recipe “comes from my grandmother’s mother” and was a staple his uncle would make for family gatherings! 

Tsukemono is the name for a Japanese pickling technique. Simple to make and as spicy as you’d like to make them, Owen’s recipe was big hit! Taste Tester Jamie loved this side dish and gave them a happy thumbs up! 

Recipe: Cucumber Tsukemono 

Chicken Hekka was a recipe from my Great Uncle Charlie, on my father’s Japanese-Hawaiian side. The Cucumber Tsukemono comes from my grandmother’s mother. According to my grandmother, Chicken Hekka and Cucumber Tsukemono were my uncle’s staples of any family gathering. He would be cooking with his electric skillet and two cans of beer; one for himself, and one for the dish. - Owen 

Step One Ingredients:

• 2 cucumbers (English cucumbers would be good)
• 1 ½ cup water
• 3-6 Tbsp salt

Step One Directions:

• Bring water and salt to a boil. Slice cucumber to ¼” thickness. Cover with saltwater brine for 1 ½ hours. Drain and rinse. 

Step Two Ingredients:

• 1 ½ cup water 
• ¼ cup vinegar
• 2 tsp sugar
• 1 tsp MSG
• Garlic
• Ginger, grated
• Crushed red pepper 

Step Two Directions:

• Bring water, vinegar, and sugar to a boil and cool. Put sliced cucumbers in a jar. Add few slices of garlic, ginger, and peppers. 
• Pour vinegar brine over cucumber to cover. Refrigerate. May be eaten same night.

The fourteenth recipe in this series of Family History Recipes comes from Owen. He brought in Chicken Hekka! 
According to Owen, “Chicken Hekka was a recipe from my Great Uncle Charlie, on my father’s Japanese-Hawaiian side.” It was his “uncle’s staple of any family gathering.”

This dish made the whole office smell amazing! Fragrant and delicious, with crunchy veggies and noodles that trapped the flavors of the dish, chicken hekka was a hit with all of us. Taste Tester Jamie was eager to dive in and got a large first bite. Even before she finished chewing, Jamie said how wonderful it was. This dish earned a big thumbs up! 

Recipe: Chicken Hekka

Chicken Hekka was a recipe from my Great Uncle Charlie, on my father’s Japanese-Hawaiian side. The Cucumber Tsukemono comes from my grandmother’s mother. According to my grandmother, Chicken Hekka and Cucumber Tsukemono were my uncle’s staples of any family gathering. He would be cooking with his electric skillet and two cans of beer; one for himself, and one for the dish. - Owen 

Ingredients:

• 1½ lb boneless, skinless chicken
• ¾ cup sugar
• ¾ cup soy sauce
• ¾ cup mirin (Japanese sweet wine)
• 2 tablespoons salad oil
• 2-inch piece ginger root, grated
• 3 medium carrots, julienne
• 2 onions, sliced
• 1 can (14 oz) shredded bamboo shoots, drained
• ½ lb fresh mushrooms, sliced
• 1 bunch watercress, cut into 2-inch lengths
• 8 oz pkg long rice noodles, soaked and cut into 2-inch lengths

Directions:

• Slice chicken into serving pieces.
• Combine sugar, soy sauce, and mirin.
• In a skillet or wok, heat oil to medium high.
• Squeeze juice from grated ginger into wok.
• Add ginger and stir fry until brown; discard ginger fibers.
• Add chicken and stir-fry over high heat.
• Add soy sauce mixture and cook for 2 more minutes.
• Add vegetables, one at a time, and stir-fry after each addition.
• Add long rice noodles and cook for 3 more minutes, or until done.

(Adapted from Chicken Hekka | Hawaiian Electric)
 

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 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 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.
  
   

The eighth recipe in this series of Family History Recipes comes from Monica. She chose to share with us a recovered family favorite cookie (or biscuit) recipe - “Florentines.”  

Monica said that “[t]his is a biscuit – cookie – that is traditionally served at Christmas in England. My mam made one batch every year a few days before Christmas … [but] she didn’t write down the recipe. My sister figured it out and shared it with the family.” 

These cookies include ingredients such as peel, glace cherries, and angelica, not flavors many of us had experienced before. New to Tasting History, Taste Tester Francis wasn’t quite sure about these cookies at first. After giving them a taste, though, he thought they were delicious! A wonderful treat that would work for any time of year. 

Recipe: Florentines

This is a biscuit--cookie--that is traditionally served at Christmas in England. Despite the name there is no evidence that they come from Italy. They are probably named after the golden Florin coin. My mam made one batch every year a few days before Christmas and only the one batch. I’ve never made them successfully before because she didn’t write down the recipe. My sister figured it out and shared it with the family. – Monica

Ingredients:

• 3 oz butter
• 4 tbsp milk
• 4 oz icing sugar
• 1 ½ oz plain flour
• 3 oz mixed peel
• 2 oz finely chopped glace cherries and angelica
• 2 oz flaked almonds
• 4 oz plain chocolate

Directions:

• Melt the butter in saucepan, stir in milk and icing sugar. Remove from heat and blend in flour. Add the peel, cherries, angelica and almonds. Leave to cool (place the pan in a fridge for about half an hour).
• Line a baking sheet with baking paper and place small teaspoonfuls onto the prepared sheet. Space well apart to allow for spreading. Bake at Gas Mark 5/375F/190C for 10-12 minutes.
• Take out of oven and allow to cool on the tray for about 5 minutes. 
• Using a palette knife or spatula carefully lift off onto a cooling rack.
• When they are cool, melt chocolate with a small knob of butter and then coat them with chocolate. Decorate using the tines of a fork to make waves. Allow to cool and store in an airtight tin.
  
  
   

Our seventh Family History Recipe comes from Marisa and is for Mom's Ginettes. 

According to Marisa, “[t]his cookie is extremely well-known in Italian culture, and it varies. Sometimes, people use anise extract instead of lemon extract. We prefer the lemon extract.” Marisa also warns that “[y]ou need to watch the cookies so the bottoms do not burn.”

These cookies didn’t have burnt bottoms, that’s for sure! Taste Tester Owen got in a short sniff test then a big bite of cookie. You can tell he’s thinking about how to rate the ginette. He made his mind up quickly, though, and devoured the rest of this lemony and sweet treat!  

Recipe: Mom's Ginettes

My Mom tweaked the original recipe from my Sicilian aunt's recipe. This cookie is extremely well-known in Italian culture, and it varies. Sometimes, people use anise extract instead of lemon extract. We prefer the lemon extract. You can roll the batter like a snake and curve it or you can roll the snake and make it into the shape of a ball.

My sister tried to half the recipe because it is a lot of work and takes about 4 to five hours to do. It did not come out the same. The cookies were good, but you really need to make the whole batter. (If you get too tired of making the cookies, you do not have to use all the batter. Just toss it.) The key to it is to make the whole batter for the taste of the cookie. – Marisa

Ingredients:

• 2 cups (8 ounces. milk)
• 1 dozen eggs
• 3 cups sugar
• 2 pounds of butter
• 8 teaspoons baking powder
• 2 ounces lemon extract
• 5 pounds flour

Directions:

• Bake at 350 degrees until golden brown.
• Here are some cooking instructions that I figured out along the way:  You need to watch the cookies so the bottoms do not burn. You need to keep moving the cookie sheets from the bottom to the top racks every few minutes. There is no set time to leave them in the oven. You just have to watch them and touch the tops so it is not too moist and wet.  

Glaze for Ginettes:

When the cookies are cool, glaze with:

• 2 pounds confectionary sugar
• 2 ounces lemon extract
• (Add water as needed to obtain liquid consistency for glaze)

Add sprinkles when you glaze the cookies

For the glaze, less water is better to obtain a thicker consistency. Add water as you go if you need to. Add the sprinkles right away or the glaze will dry too quickly.

Happy baking!  
 

The sixth recipe in this series of Family History Recipes comes from Clare. She chose to share with us an updated childhood favorite she calls “Divorced Dad has Kids on the Weekend” Frozen Dessert.  

Clare remembers that “[b]ack in the 1970s we kids spent every weekend in NYC with our dad. Haagen Dazs vanilla ice cream with canned pears in syrup was his go-to dessert for us. This modified version features cashew “nice” cream instead of dairy. Cold dessert, warm memories!” 

Taste Tester Sharon may be new to Tasting History but she was ready to go! After a quick sniff, she spooned up a bit of cashew “nice” cream and some pear before going in for a bite. It was hard to get a final reaction pic because this dessert was too good to stop! The “nice” cream was just that, smooth and cool, and the pears added a bit of fruity sweetness.

Recipe: “Divorced Dad has Kids on the Weekend” Frozen Dessert

Back in the 1970s, we kids spent every weekend in NYC with our dad. Haagen-Dazs vanilla ice cream with canned pears in syrup was his go-to dessert for us. This modified version features cashew “nice” cream instead of dairy.

Cold dessert, warm memories! - Clare

Directions:

• Buy a pint of cashew ice cream, such as Cashewtopia brand, and a can of sliced pears in syrup.
• Dish out ice cream, spoon all that sweet pear-y goodness on top.
• Devour.
   

Our fifth Family History Recipe comes from Caroline and is for a traditional French Canadian meat pie, officially called “Tourtiere.” 

Caroline’s mom was “born in Quebec, Canada… and has been eating this pie her entire life. My mother’s family was not wealthy by any means, so a tourtiere, which contains simple and somewhat cheap ingredients… was a staple recipe.” 

Simple and cheap, sure, but this pie was also hearty and delicious! Taste Tester Josh was all business as he dove into trying his slice of tourtiere. The filling was flavorful and the crust crisp. Josh barely had time to give a thumbs up before he went back to finishing his portion.

Recipe: Tourtiere

A little bit about the dish: My mom was born in Quebec, Canada in 1958 and has been eating this pie her entire life. My mother’s family was not wealthy by any means, so a tourtiere, which contains simple and somewhat cheap ingredients, (historically, tourtieres were made with minced meat and meat scraps) it was made with minced meat and was a staple recipe. Generally, French Canadians will bake anywhere from 5-10 pies at one time, as they can be frozen and preserved for a later time. - Caroline 

Ingredients: 

• 4 celery ribs
• 4 medium carrots
• 2 large onions
• 2 garlic cloves, peeled
• 4 pounds ground pork
• 2 pounds ground veal
• 2 pounds bulk pork sausage
• 1 can (14 ½ oz) chicken broth
• ½ cup minced parsley 
• 1 Tbsp salt
• 1 tsp pepper
• 1 tsp dried basil
• 1 tsp dried rosemary, crushed
• 1 tsp cayenne pepper
• 1 tsp ground mace
• 1 tsp ground cloves
• 1 cup dry bread crumbs
• Dough for 4 double-crust pies

Directions: 

• Coarsely chop celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
• In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in breadcrumbs.
• Preheat oven to 400°. On a lightly floured surface, roll half of dough into four 1/8-in.-thick circles; transfer to four 9-in. pie plates. Trim even with rims. Add about 4 cups filling to each crust. Roll remaining dough into four 1/8-in.-thick circles. Place over filling. Trim, seal and flute edges. Cut slits in tops.
• Cover edges of pies loosely with foil. Bake 25 minutes. Reduce oven setting to 350°. Remove foil and bake pies until crusts are golden brown, 15-20 minutes longer.
     

Makes 4 pies 
(Adapted from Taste of Home's French Canadian Tourtieres) 
 

The fourth recipe in this series of Family History Recipes comes from Bridget. She chose to share with us Lucretia’s Spinach Dip. 

Bridget was a little jumbled up on exactly how she and Lucretia are related, stating that Lucretia is her “mom’s cousin (my second cousin? Family trees are weird)” and she’s not wrong! Sometimes the relationship lines can get confusing. 

It truly doesn’t matter though because in the end, this dip, which should be served with “baked nacho cheese Doritos” (if you can find them, we couldn’t) was absolutely delicious! Taste Tester Owen might be new to Tasting History but he jumped in with enthusiasm. His smile and thumbs up really hammer home how happy he was with this yummy recipe! 

Recipe: Lucretia’s Spinach Dip

Here’s my mom’s cousin’s (my second cousin’s? Family trees are weird) recipe for spinach dip which was a staple at every party my family has ever thrown. Traditionally served with baked nacho cheese Doritos (weird but yum--I honestly don’t even know if they sell these anymore). --Bridget 

Ingredients: 

• 1 package chopped spinach, cooked and with water wrung out
• 2 8-oz. packages cream cheese, full fat or ELSE
• 1 cup salsa
• 1 tbsp. bacon bits (measure with your heart)
• ½ cup shredded Monterey Jack cheese
• ½ tsp. cumin
• Salt and pepper to taste

Directions: 

Combine and microwave 6-8 minutes, stopping and stirring every 2 minutes. Serve warm with chips of your choice, baked nacho cheese Doritos are ideal but any tortilla chip works.

Our third Family History Recipe comes from Jesse and is for Bo Brown’s Maryland Crab Cakes. 

Jesse shared that his father had been “adopted at an early age, and his mother was a nurse who pulled long shifts, so he was often left to fend for himself for meals.  He ended up learning to cook on his own…  He became famous among family and friends for his delicious crab cakes.  He would make them for me, along with sweet corn-on-the-cob and sliced beefsteak tomatoes, for the best birthday meal a Maryland boy… could possibly have.”

Jesse also said that his father never wrote down his recipes, so this was Jesse’s best attempt to recreate the crab cakes. Taste Tester Mike didn’t seem to mind whether this was original or not. He thought they were delicious! 

Recipe: Bo Brown’s Maryland Crab Cakes

My father was adopted at an early age, and his mother was a nurse who pulled long shifts, so he was often left to fend for himself for meals.  He ended up learning to cook on his own, and he loved to try making new dishes with little more than a few ingredients and a hunch.  He became famous among family and friends for his delicious crab cakes.  He would make them for me, along with sweet corn-on-the-cob and sliced beefsteak tomatoes, for the best birthday meal a Maryland boy… could possibly have.

Unfortunately, he passed away never having wrote down any of his recipes.  Therefore, I’ve had to try and reconstruct his crabcakes from other recipes and personal memory.  The following is my best approximation, but in keeping with Dad’s tradition, this should be considered a “work-in-progress.”  --Jesse 

Ingredients: 

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 2 teaspoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 1 pound jumbo lump crab meat, picked over
• 20 saltine crackers, finely crushed
• 1/4 cup canola oil or other neutral, high-heat cooking oil

Directions: 

• In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, and Old Bay until smooth.
• In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
• Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. 
• Transfer the crab cakes to plates and serve with lemon wedges. 

(Adapted from Andrew Zimmern's Baltimore-Style Crab Cakes)

The second recipe in this series comes from Jamie. She decided to share Raisin Drop Cookies. 

Jamie had this to say about the recipe: 

“This was a recipe I found in my gram’s recipe box, which had been passed on to my aunt. While I don’t remember her making these, they sounded like an interesting mix of ingredients. If there’s anything Tasting History has taught me it’s that sometimes the weirder it sounds the tastier it will be!”

The interesting ingredient Jamie saw in this recipe was crushed cornflakes. Not that that mattered to Taste Tester Josh! He loved these cookies and swore you couldn’t taste the cornflakes. With that emphatic thumbs up, I definitely believe him! 

Recipe: Raisin Drop Cookies 

This was a recipe I found in my gram’s recipe box, which had been passed on to my aunt. While I don’t remember her making these, they sounded like an interesting mix of ingredients. If there’s anything Tasting History has taught me it’s that sometimes the weirder it sounds the tastier it will be! --Jamie 

Ingredients: 

• 1 cup seedless raisins
• ½ cup butter or margarine
• 1 cup granulated sugar
• 2 eggs
• 1 ½ cup sifted flour
• ½ teaspoon baking soda
• 1 teaspoon vanilla
• 4 cups crushed corn flakes
• 1 cup shredded coconut

Directions: 

• Cream butter and sugar
• Stir in beaten eggs
• Sift flour with soda and blend into cream mixture
• Stir in vanilla, raisins, cornflakes and coconut
• Drop by teaspoonful two inches apart on a greased cookie sheet
• Bake at 350-375 for 12-15 minutes

Our first Family History Recipe for Krakelingen comes from Jane. 

Jane said that this “is a Dutch recipe my family makes during the holidays. It comes from my Opa, Dutch for grandfather.  This is one of several recipes passed down from him through my mother. My mother and her parents immigrated to the US in the 1950s. My Opa owned a bakery in Orange County, NY where he sold these cookies.”

Using just butter, flour, water, egg white, and sugar, these cookies were super light and crisp! You don’t have to take my word for it, after a quick sniff test, a very happy Taste Tester Mike finished his Krakelingen quickly. 

Recipe: Krakelingen (Dutch butter cookie in the shape of figure 8)

This is a Dutch recipe my family makes during the holidays. It comes from my Opa, Dutch for grandfather. This is one of several recipes passed down from him through my mother. My mother and her parents immigrated to the US in the 1950s. My Opa owned a bakery in Orange County, NY where he sold these cookies.  --Jane 

Ingredients: 

• 2 cups butter 
• 4 cups flour
•  ½ cup water
• Egg white
• Sugar

Directions: 

Cut butter into flour. Gradually stir in water forming a dough similar to pastry. Cover and refrigerate overnight. Preheat oven to 375F. Roll small amount of dough into a pencil shape, bring ends together and twist like figure eight. Place on an ungreased baking sheet.  Brush with egg white wash. Dip both sides in sugar. Bake until brown on bottom, for about 10 minutes. 

Makes 6 dozen

Tasting History is back once again! 

For this series, we’ve done something different. Participants were asked to bring in recipes from their family histories! Some brought in recipes that reflect the distant past of their family trees and some brought in recipes they grew up on.

Why family recipes? 

The NYS Library is a treasure chest of resources for those tracing their family histories! We have genealogies, local histories, church records, Daughters of the American Revolution (DAR) records, United States and New York State Census records, newspapers on microfilm, city directories, and more. 

So, whether you’re on a family research adventure of your own or you just want to see what recipes show up this series, be sure to follow along as we share our Family History Recipes!