‘Please pass the hedgehog pudding’: holiday recipes from Yale’s collections
http://news.yale.edu/2015/11/23/please-pass-hedgehog-pudding-holiday-recipes-yale-s-collections
Fortunately, there is no shortage of websites, magazines, and cookbooks offering advice on planning and executing the perfect holiday meal. Yale’s collections also contain rich and varied resources to help even the most inexperienced cooks treat their guests to a unique, if not delicious, Thanksgiving dinner.
For instance, the Yale Babylonian Collection provides an opportunity to take dinner guests on trip through time to the very cradle of civilization. The collection boasts the world’s oldest known cookbooks: three Akkadian clay tablets that date to about 1750 B.C. and contain recipes for meat and vegetarian dishes, including an assortment of stews. The cuneiform writing presents an obstacle, but modern interpretations are available online.
Those hosting a literary crowd might consider Edith Wharton’s pudding recipe or this salad dressing from poet Marianne Moore. Both reside in the Yale Collection of American Literature at the Beinecke Rare Book & Manuscript Library.
A recipe book from 1750s England in the Beinecke’s Osborn Collection offers 502 recipes in 14 categories, including “creams and cheeses,” “wet sweet meats,” “puddings and pyes,” and “possetts and sillibubs.” (A posset is a hot beverage of milk curdled with wine or ale. A syllabub is a sweet dish made with cream.)
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