When the pandemic started, I started combing through U.S. newspaper archives from the 1890s to the 1990s for recipes. At first, it was simply a way to pass the time, but I started to notice a recurring theme and dove in deeper.
Throughout the 20th century, home cooks, nearly all women, were particularly eager to come up with ways to use up a surplus of fresh or preserved fruit in no-fuss, quick-to-make desserts. They often shared their own recipes or wrote into the newspapers to crowdsource for one that fit their needs. The conversations around these recipes were so lively, they immediately drew me in. Much like these women, my personal kitchen goals have always been to use seasonal produce, reduce food waste, and fulfill my desire to spend as little time baking but as much time possible eating delicious, freshly baked goods.
from Food52
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