by Kathy Fischer-Brown
Eighteenth
century America holds a certain fascination for me. An old mentor, who had a strong
predilection for the spiritual world and reincarnation, once postulated that I
had lived a previous life in that period. She told me she sensed it in my
writing. (Whether or not this is true is not up for discussion here, but I
thought it was pretty cool at the time that Norma thought so.) At any rate, I
am drawn to the period, and now, as I call on years and years of previous
research and knowledge, and travel new paths in preparation for writing a novel
in Books We Love’s “Canadian Brides” series, I am steeped once again in discoveries.
Of the many
details of life in a former age, we historical fiction writers find nothing too
insignificant or mundane. In other words, everything has importance, from the
fabric of the clothes they wore and how it was made, fastened, and laundered,
to the way they lighted and heated their homes; how they traveled and where
they stayed when away from home; the sights, smells, sounds; and, yes, the food
they ate, and how it was procured and prepared.
As a modern
day “foodie,” I love cooking (and eating) and trying recipes from other
cultures, and even have dabbled in “receipts” from the era I find myself
steeped in for the time it takes to research and write my book. So this sort of
thing is right up my alley.
In matters
of food, I am amazed at how trendy tastes can be. Take lobster, for example.
Not to mention that I love lobster
(boiled, broiled, baked, steamed, grilled, sautéed, stuffed, on a roll, in a
salad or casserole…you name it), I was surprised to discover that back in
colonial America, the lobster suffered from a terrible rep. The first settlers
in New England went so far as to regard them as a problem. (Yikes, we should
have such problems today!) Chalk it up to the lobster’s amazing abundance. They
were so plentiful, for example, that following a storm, lobsters would be found
washed up on beaches in piles up to two feet high. People literally pulled them
from the water with their bare hands. And they grew to be humungous, some weighing
in at 20 to 40 pounds and up to six feet long. (Imagine that tail, grilled,
with drawn butter, garlic, and lemon juice.)
Of course,
if you consider how stinky a pile of dead lobsters can be on the beach in the midday sun, you’d understand
some of the
 |
| An illustration by John White depicting Native American men cooking fish on a wooden frame over a fire. —Library of Congress |
These days,
as David Foster Wallace wrote in “Consider
the Lobster,” his excellent article published in Gourmet Magazine (August, 2004), “lobster is posh, a
delicacy, only a step or two down from caviar. The meat is richer and more
substantial than most fish, its taste subtle compared to the marine-gaminess of
mussels and clams. In the U.S. pop-food imagination, lobster is now the seafood
analog to steak, with which it’s so often twinned as Surf ’n’ Turf on the
really expensive part of the chain steak house menu.”
Sad to say, this increase in price and prestige is due in part to the fact that the once monumental populations of these delectable
crustaceans is in steep decline. In Long Island Sound, where my uncle used to skin
dive for them, their numbers are almost at extinction levels.
Oysters—which for over a thousand years—had been a delicacy
on European menus, are mollusks that can be compared in sheer numbers to those
of the lobster. They too were more prodigious and larger on the seventeenth- and
eighteenth century North American shores than those we’re used to seeing these
days and those in the settlers’ countries of origin. A staple in the diet of Native
Americans living in coastal areas, oysters then could reach nearly a foot in
size. Liberty Island—the site of the Statue of Liberty—was named by the Dutch as
one of three “oyster
islands” in New York Harbor due to the local Algonquians’ preference for a
place over-flowing with oysters. These were the same natives who taught the
Pilgrims and Jamestown settlers how to cook them in stews to stave off
starvation, and they soon became a common item in our ancestors’ diets. Stewed
or pickled, oysters also became a popular trade item.
For any daring enough, here is a “receipt” from Vincent La
Chapelle (1690-1745) in his The Modern Cooks and Complete Housewife’s
Companion, (curtesy of Colonial Williamsburg):
TAKE
some Chibbols, Parsley, and
Mushrooms, cut small, and toss them up with a little Butter; put in the
Oysters, season them with pounded Pepper, sweet herbs, and all spices, leave
them with a little Flour, and add a little Cullis
or Essence; then take your small French Loaves, make a little Hole in the
Bottom, take out the Crum, without hurting the Crust, fill them with your
Oyster ragout, and stop the Holes with the Crust taken off; place your Loaves
so filled in your dish, with a little Cullis or Gravy over them, let them get a
Colour in the Oven, and serve them up hot for a dainty Dish.
I’m sorry to say that, with
the exception of Winter Fire, my
historical romance, and The Partisan’s
Wife (book 3 of “The Serpent’s Tooth” historical trilogy), I haven’t incorporated
the food of the era as much as I would have liked. This will not be the case in
Where the River Narrows, my Canadian
Historical Brides book (with BWL author Ron Crouch) based on the history of American
Loyalists in Quebec during the American War for Independence (pub date August
2018).
 |
| American version of The Complete Housewife,by Eliza Smith |
For my next
blog, as I continue searching for the minutia of everyday life, I will post
another snippet of the commonplace things that make eighteenth century North America
so unique for me. So, please tune in again. And thanks for reading.
~*~
Kathy Fischer Brown is a BWL author of historical novels, Winter
Fire, Lord Esterleigh’s
Daughter, Courting the Devil, The Partisan’s Wife, and The Return
of Tachlanad, her latest release, an epic fantasy adventure for young adult and
adult readers. Check out her Books We Love Author
page or visit her website.
All of Kathy’s books are available in e-book and in paperback from Amazon,
Kobo, and other on-line retailers.
