{"id":9385,"date":"2024-10-27T06:00:47","date_gmt":"2024-10-27T11:00:47","guid":{"rendered":"https:\/\/www.eatdrinkmadison.com\/blog\/?p=9385"},"modified":"2024-10-27T13:39:42","modified_gmt":"2024-10-27T18:39:42","slug":"extra-extra-eat-all-about-it","status":"publish","type":"post","link":"https:\/\/www.eatdrinkmadison.com\/blog\/?p=9385","title":{"rendered":"Extra! Extra! Eat All About It!"},"content":{"rendered":"

\"ExtraI recently enjoyed reading a couple of books about food and recipes from the 1800s and early 1900s, and thus I was excited to accept an offer to review Extra! Extra! Eat All About It!: Recipes and Culinary Curiosities from Historic Wisconsin Newspapers<\/a> ($30, Wisconsin Historical Society Press), which comes out this month.<\/p>\n

<\/p>\n

It’s part history book and part cookbook, providing entertaining stories and easy-to-follow recipes published in Wisconsin newspapers in the late nineteenth and early twentieth centuries.<\/p>\n

Authors Jane Conway and Randi Julia Ramsden (a Madison native)\u00a0did a wonderful job of taking you back into history. As examples, they recapped newspaper tips on extending the freshness of bread (p. 71), an article on how to construct a root cellar (p. 83) and a report on the introduction of electric appliances (p. 100). I also enjoyed seeing a 1928 photo of bananas in a storefront on Williamson Street and a 1911 ad for an electric fireless cook stove.<\/p>\n

Recipes from 100+ years ago tend to be simpler based on the (lack of) availability of ingredients, as I learned from another book on old recipes. That theme is certainly confirmed in Extra! Extra!<\/span>.<\/p>\n

On p. 69, I followed the instructions for making a ham sandwich. The ham is finely chopped and mixed with chopped pickles, mustard, butter and black pepper. As I was making it, I thought, why are all of these ingredients mixed together instead of layered as we would make the sandwich today? However–and I know this sounds weird–I thought this sandwich tasted better with all the ingredients mixed. It made me think of a spread you might find at a supper club.<\/p>\n

I also made the French dressing (p. 52), which is not similar to the French dressing we know today. Looking at the ingredients–which included shallots, garlic and curry powder, making for a very fragrant mix–I thought that this dressing would be too chunky. But then I realized that most of the ingredients are mashed together to make a pulp, and then oil and vinegar are added. Surprisingly, this made for a tasty and not chunky dressing, although I would classify it more as a vinaigrette.<\/p>\n

I look forward to making the breakfast rice (p. 23) and the candied orange peel (p. 185).<\/p>\n

You can purchase Extra! Extra! Eat All About It!: Recipes and Culinary Curiosities from Historic Wisconsin Newspapers<\/span> on the Wisconsin Historical Society website.<\/p>\n

 <\/p>\n

Image provided by Wisconsin Historical Society<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I recently enjoyed reading a couple of books about food and recipes from the 1800s and early 1900s, and thus I was excited to accept an offer to review Extra! Extra! Eat All About It!: Recipes and Culinary Curiosities from Historic Wisconsin Newspapers ($30, Wisconsin Historical Society Press), which comes out this month.<\/p>\n","protected":false},"author":1,"featured_media":9386,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[279],"tags":[59],"class_list":["post-9385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-book-reviews","tag-cooking"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9385"}],"version-history":[{"count":5,"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9385\/revisions"}],"predecessor-version":[{"id":9391,"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9385\/revisions\/9391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/9386"}],"wp:attachment":[{"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatdrinkmadison.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}