Chocolate Jelly

Americans have long valued the ease created by new technology, and innovation in the kitchen is no exception. Cooking advances were particularly ubiquitous during the nineteenth century, with the inventions of the icebox and cook stove, newfangled ingredients like baking soda, and food processing advances such as canned goods. Powdered gelatin was one of these…

Cream Puffs

by Becky Diamond “If a list had to be made of the articles of pastry held highest in popular esteem, cream puffs would be found somewhere near the beginning.” ~ The American Pastry Book by Jessup Whitehead, 1894   Recreating historic recipes is by no means an exact science, particularly for baked goods. Today’s ingredients and utensils…

Chocolate Cake | Ebenezer Maxwell Mansion

Chocolate Cake

Valuable “windows to the past,” diaries provide fascinating comparisons to life today, offering a slice of someone’s thoughts, activities and other memories from a particular period in time. Since cooking has been an important part of everyday life, recipes (or receipts as they were often called years ago) frequently worked their way into women’s diaries…

Lemon Pie | Ebenezer Maxwell Mansion

Lemon Pie

Lemon pie is often considered a Southern confection, conjuring up images of plantation parties with lovely slices of the sky-high pie served on fancy china. Others may think of it as a Diner restaurant staple, a featured highlight in the revolving glass dessert case alongside other luscious treats such as cream puffs, éclairs and cheesecake.…

Phaeton | Ebenezer Maxwell Mansion

A Day in the Life of a Banker

This entry describes a fairly typical Saturday in Cornelius N. Weygandt’s life.  By the 1890s people generally did not work a full day on Saturdays.  One of the things that Weygandt enjoyed doing in the nice weather was driving around northwest Philadelphia and the immediate suburbs in his phaeton, a small carriage.  On this particular…