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The History of Fudge

by In Food Facts Tagged ,

By: Heidi Wagenbach

Imagine the following scenario.

…

It’s the late 1800s. You’re a young woman earning an education at Vassar College in Poughkeepsie, New York. And you’ve decided to engage in a little game that the other students have begun: sneaking food into their rooms and getting a chance to eat richly deep into the night. It’s a thrilling adventure for you and your Victorian friends, being able to break curfew and disobey the college rules. 

The best part?

You get to treat yourself to creamy, chocolatey fudge.

Muddled Origins

Fudge is a relatively new product compared to other sweets and its exact origin and inventor are debated. However, many believe the first batch was created by accident when American bakers “fudged” a batch of caramels. The other legend is that in 1882, Emelyn Battersby Hartridge of Vassar College invented fudge, having gotten the recipe from the cousin of a friend, introducing the deletable goodness to Vassar in 1888. Fudge was made, popularized, and associated with women’s education afterwards for some time.

“A College Dish”

In 1897, New York Tribune stated that fudge was best enjoyed: 

“when a dozen or more girls are congregated in a room, sitting on sofa cushions spread out on the floor in a mystic circle around an alcohol stove, from which the odor of ‘fudge’ rises like incense.”

The girls knew the process of making fudge was dangerous within the confines of their rooms but they cared little. They cooked in ceiling mounted gas lamps, then held it out of the windows to cool at night. Fudge was an instant classic, the original recipe containing chocolate, butter, and sugar. As this fad was adopted by more places, different recipes began emerging as well. At Wellesley College, they used marshmallows and at Smith College, they put molasses into the mix. Fudge was more than just a dessert: it was rebellion.

Mixed Reception

People, especially women at this time, led more restricted lives. Fudge was considered to be morally indulgent. Health professionals were urging diets that were bland, hardly using meats or spices in their recipes. Food writer and (acclaimed) first dietician S.T. Rorer argued against “the great desire of girls for sweets,” stating that if a girl wasn’t fed properly, she would turn to fudge and her health would therefore suffer (of course, reading this now, it sounds absurd and hilarious). Her bold claim of “kill the weak and ruin the middling” was agreed by Sherrie A. Inness, a women’s studies researcher, who “worried that ‘fudge-fuddled’ minds might hinder the academic progress of their students.” Even previous students, alumni of Vassar complained as well: “in my day, we ate our good wholesome mutton-stew without a thought of such proceedings, destructive alike to physical and moral welfare.”

Fighting Back and Present Day

In turn, the Vassar students mocked these opinions, rebutting that their fudge-eating parties were mild, compared to male students who were engaged with fighting police and drinking whiskey. Dorm parties became more of a commonplace as fudge spread into new territories to be tried so the association to women’s colleges slowly dissolved and became less known. (I know I’ve never heard of that before researching this article!)

10 Fun Facts

#1

June 16th is National Fudge Day.

#2

The invention of fudge changed the previous meaning of the word. In the late 17th century, “fudge” was a verb, meaning: “to fit together or adjust (clumsily).” In the 1800s, “fudge” meant a hoax or cheat, then by mid-century, “oh, fudge!” became an adored kid-friendly curse exclaiming that something was messed up.

#3

The original fudge candy sold for 40 cents a pound.

#4

Companies were not able to mass-produce it right away. Skuse’s Complete Confectioner was the guide to resort to for desserts but the first publications of the book in the late 1800s didn’t include any recipes. They edited and compensated by including rainbow fudge, Mexican fudge (raisins, nuts, coconut), and 3 types of chocolate fudge in the following editions.

#5

Fudge is very similar to tablet (a medium-hard candy) from Scotland, even though fudge is richer, softer, and less grainy.

#6

The world record for fudge is a slab that clocks in at a weight of 5,760 pounds, crafted at Northwest Fudge Factory in Ontario, Canada in 2010. This big boy took a week to make, and holds 705 pounds of butter and 2,800 pounds of chocolate. Good news: fudge has a long preservation life, by storing it in a tightly sealed container and freezing it, the flavor lasts for about a year.

#7

Fudge, at first, was difficult to make because of the lack of thermometers to measure the temperature while boiling. Now the recipe calls for corn syrup and condensed milk for a more foolproof result.

#8

Mackinac Island in northern Michigan considers themselves the fudge capital of the world with over 12 different fudge shops within 5 miles. Murdick’s Candy Kitchen opened in 1887 and this island makes over 10,000 pounds of fudge daily during peak season. 

★Bonus Fact★

Murdick’s has 21 fudge flavors (butter pecan, chocolate, chocolate caramel sea salt, chocolate cherry, chocolate mint, chocolate peanut butter, chocolate pecan, chocolate walnut, double chocolate dark, german chocolate, Michigan maple walnut, peanut butter, peanut butter chocolate chip, salted toasted coconut, double chocolate, traverse city cherry, triple chocolate espresso, turtle, vanilla, vanilla caramel sea salt, and vanilla chocolate chip) (whew!) and 5 special holiday flavors (chocolate coffee caramel, holiday cranberry, pumpkin spice, white chocolate candy cane, and chocolate macadamia nut).

#9

Harry Ryba (aka the Fudge King of Mackinac Island) offered a lifetime supply of fudge (3 pounds a month) to a customer willing to pay $2,250. He said, guaranteeing: “a lifetime, being yours or mine, whichever ends sooner.” Good deal, but he unfortunately passed away at 88. 

#10

A 1920’s magazine Harmsworth’s Household Encyclopedia referenced fudge in an article, describing: “a sweetmeat that hails from America, but is now popular in other countries.”

Overall… 

I’m hungry and want to time-travel to the 1800s to experience some of the wild rides those girls were able to have past 10PM, visiting, laughing, and munching on fudge. This article proved that this dessert can be super creative, with absurdly delicious flavors that all seem to center around chocolate and what compliments it. Despite fudge having a mysterious past, the future for it looks clearer than ever, being a beloved, sweet snack during the holiday time of year for many.

 

Sources:

America’s Early Female College Students Held Illicit Fudge Parties 

The Delicious History of Fudge

15 Rich Facts About Fudge

Our Fudge Flavors – Murdick’s Fudge

 

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Popular Cocktails and Their Histories

by In Food Facts Tagged , ,

By: Heidi Wagenbach

As I mentioned in a previous blog, I don’t drink. But, I don’t mind the occasional splurge of some alcoholic beverage, most often at a special celebration. On my 21st birthday, I went with some friends to a nice restaurant, flaunted my official ID, and ordered a fruity cocktail that tasted more like watermelon than alcohol. I don’t enjoy straight liquor and require some sort of mixture to hinder the burning, bitter sensation with sweetness. So venturing down this path of looking up popular cocktails and their histories, Google helped answer my dire questions, seeing that I have little expertise in this department. On the bright side, I learned new information while gaining a better sense of bar lingo, and now that 2021 is right around the corner, New Year’s Eve is going to be a holiday pretty much everyone is looking forward to after a year like 2020. 

Keep reading to find recipes for your at-home celebration of watching the ball drop and acquire some new knowledge about your favorite drinks.

Old Fashioned

Ingredients:

  • 2 oz. bourbon (or rye whiskey)
  • 2-3 dashes Angostura bitters
  • 1 sugar cube (or ½ tsp. sugar)
  • Club soda

Old Fashioned is the epitome of cocktails. In 1862, the book Jerry Thomas’ Bartenders Guide: How To Mix Drinks was published with an early recipe for Old Fashioned. Then, come 1880, James E. Pepper, member of the The Pendennis Club, bartender and bourbon aristocrat, mixed the drink up in Louisville and brought his own version to New York City. By 1895, Modern American Drinks by George Kappeler was published and listed a newer recipe. The New York Times published an article by a man with pen name “Old Timer” in 1936 which reflected on years after Prohibition and mentioned the Old Fashioned cocktail, wishing he could relive the days in bars.

Margarita

Ingredients:

  • 2 oz. silver tequila
  • 1 oz. Cointreau
  • 1 oz. lime juice
  • Coarse salt for the rim

You know your product is good when more than one person claims to have invented it. Apparently, Carlos “Danny” Herrera created the margarita at his restaurant Rancho La Loria in 1938, inspired by one of his customers, actress Majorie King, who was allergic to hard alcohol despite tequila. Another wannabe was Margarita Sames, a wealthy Dallas socialite, who said she made the drink for her friends at a house party in 1948. Nonetheless, the first influencer was Jose Cuervo who advertised the sign: “Margarita: it’s more than a girl’s name” in 1945. The first frozen margarita machine was invented in 1971 by Mariano Martinez and that’s that.

Negroni

Ingredients: 

  • 1 oz. London dry gin
  • 1 oz. Campari
  • 1 oz. Vermouth rosso

First appearances of the Negroni were in the early 20th century. Lucca Picchi, who was the head bartender at Caffe Rivoire in Italy, created this cocktail in the Bar Casoni in Florence. Count Camillo Negroni ordered an Americano with gin instead of soda, without realizing he would form the triple crown of classic cocktails (alongside the dry martini and Manhattan). Later on, Picchi wrote the book Sulle Tracce del Conte: La Vera Storia del Cocktail Negroni, translating to: “On the Count’s Trail: The True Story of the Negroni Cocktail.”

Moscow Mule

Ingredients:

  • 2 oz. vodka
  • 4-5 oz. ginger beer
  • ½ oz. lime juice

It all started in 1941 when Sophie Berezinski immigrated from Russia carrying 2,000 solid copper mugs. Her father owned the factory Moscow Copper Co. and she created the design for the original mug that would later become iconic. They needed a salesman, therefore, she journeyed to America in hopes of finding someone to sell more. Without luck, her husband Max made an ultimatum that either she sold the copper cups or he would throw them out. She went door to door in Hollywood, finally happening upon the Cock ‘n’ Bull pub on Sunset Strip. Meanwhile, John Martin, a major spirits distributor, bought Smirnoff Vodka distillery, introducing ginger beer to Americans who had no interest in vodka. Berezinski and Martin formed a companionship and spent hours developing the perfect drink that we know today.

Dry Martini

Ingredients:

  • 1 oz. dry vermouth
  • 4 oz. gin
  • Olives or lemon twist

The history of the dry martini is vague, misunderstood, and the least cohesive in the ordering process. Legend has it that during the Gold Rush, a miner from Sierra Nevada struck rich and headed to San Francisco, staying at the Occidental Hotel, where he asked the bartender to cut the Luxardo and switch from Angostura to orange bitters. Then on, the dry martini became a cocktail to be served at a hotel but took a hit because of Prohibition. During those years, people began to add ingredients that weren’t normally used in cocktails, like sugar and fresh citrus, because that meant you’ll have less booze on your breath. The popularity of the martini shot through the roof in the 1960s with the James Bond films emerging, but 20 years later, people were calling all cocktails martinis, focusing on the glassware and not the drink itself.

Mojito

Ingredients:

  • 2 oz. white rum
  • ½ oz. lime juice, freshly squeezed
  • 1 tsp. superfine sugar
  • 3 mint leaves
  • Club soda (or seltzer)

The restaurant and bar La Bodeguita del medio in Havana, Cuba claims to be where the mojito originated. They enjoy fame after author Ernest Hemingway praised their style of preparing the drink. Before that, another theory shows that African slaves worked in Cuban sugar fields and made the drink, calling it “firewater of the sugar cane.” The main, inspiring word “mojo” means “to place a little spell.” In the 1500s, Sir Francis Drake landed in Havana to pillage for gold but his invasion was a failure and his crew suffered from dysentery and scurvy. They were given South American Indians remedies, used the above mixture, mint leaves, juices, limes, and tonic. The drink “El Draque” then became a variation of the classic mojito. 

Manhattan

Ingredients:

  • 2 oz. rye whiskey
  • 1 oz. Italian vermouth
  • 2 dashes Angostura bitters

The Manhattan is another drink whose background is lost in time. Two popular rumors are: in the early 1880s, Dr. Iain Marshall created the mixture for Lady Randolph Churchill’s party, who was the mother of Winston Churchill and the name stuck because the event was held in the Manhattan Club in New York. This myth was debunked seeing that Lady Randolph was pregnant and in England at that time. The book Valentine’s Manual of New York published in 1923 has a more plausible story. A bartender, William F. Mulhall, at New York’s Hoffman House stated: during the 1880s, Manhattan was invented by a man named Black who lived on Houston Street on Broadway. Another article published in 1882 mentioned the Manhattan and its ingredients, calling it by other names like the Jockey Club Cocktail. 

Bloody Mary

Ingredients:

  • ½ cup tomato juice
  • ¾ tsp. horseradish, chopped
  • 1 tsp. Worcestershire sauce
  • Dash of celery seeds
  • 4 dashes hot sauce (preferably Tabasco)
  • ½ lemon’s juice, freshly squeezed
  • ½ lime’s juice, freshly squeezed
  • Dash of sea salt
  • Dash of black pepper
  • 2 oz. + 1 Tbsp. vodka
  • 6-8 oz. Bloody Mary mix

Fernand “Pete” Petiot was the original creator of the Bloody Mary. In the 1920s, he worked at Harry’s New York Bar in Paris and mixed Russian vodka with tomato juice for Americans. He then held a position at King Cole Bar of St. Regis Hotel in 1934 and introduced the Red Snapper that contained vodka, tomato juice, citrus and spices. The hotel owner objected to the name Bloody Mary even though it became a smash hit because his own wife was named Mary. Comedian George Jessel argued he was the one who invented the drink after a long night, waking up with a hangover. He supposedly mixed vodka with tomato juice and spices when socialite Mary Brown Warburton came walking in, wearing a white dress, only to have Jessel spill his mixture over her. Of course, the infamous Queen Mary Tudor is also thought to have played a role in the name, after executing hundreds during her reign.

French 75

Ingredients:

  • 2 oz. London dry gin
  • 1 tsp. superfine sugar
  • ½ oz. lemon juice
  • 5 oz. champagne

This creation first appeared in 1927’s Here’s How! magazine and then again in 1930’s Savory Cocktail Book. Nevertheless, writer Charles Dickens visited Boston in 1867 and entertained guests with “tom gin and champagne cups,” sounding oddly familiar to the French 75’s ingredients. This drink was a popular combination for gentlemen with a certain class and was the Prince of Wales’ favorite. So ultimately, the person who “invented” this drink didn’t do much other than give it a name, granted that name has stuck for about a hundred years. Novelist Alec Waugh called the French 75: “the most powerful drink in the world.”

Daiquiri

Ingredients:

  • 2 oz. white rum
  • ½ tsp. superfine sugar
  • ½ oz. lime juice

The creator of the Daiquiri was American engineer Jennings Stockton Cox and its birthplace was the iron mines of Daiquiri in Cuba… or at least historians think it was. Following the American-Spanish war in 1898, Cox established a Bacardi ration for workers, using ingredients available and experimenting with different blends. Cox’s granddaughter had a contradicting claim that her grandfather had no more gin for a party and didn’t want to offer dry rum, so he made the drink with what he had. Medical officer Lucius Johnson took the recipe back to the ‘Army and Navy Club’, making this cocktail one that’s often enjoyed by sailors. The recipe then was passed through the years with many variations, eventually served in bars. This drink had to wait till after Prohibition to become truly famous but nevertheless did.

Aperol Spritz

Ingredients:

  • 2 oz. Aperol
  • 3 oz. Prosecco
  • 2 oz. club soda
  • Orange slices 

Aperol wasn’t invented till 1919, but Spritz has been around since the 1800s. Beginning in the Veneto region of northern Italy when it was controlled by the Austro-Hungarian Empire, the new citizens complained that the wines were too strong and lightened them with a splash of water (or spritz, in German). Brothers Luigi and Silvio Barbieri inherited their father’s liquor company in 1912, and after 7 years of testing out different ingredients, created Aperol. The recipe remains secret and it was the 1950s was when the Aperol Spritz came to be. It was an instant hit in Italy and the 2000s showed a massive surge in popularity after intense advertising and social media campaigns.

Whiskey Sour

Ingredients:

  • 2 oz. bourbon or rye
  • ⅔ oz. lemon juice
  • 1 tsp. superfine sugar
  • ½ egg white

The first recipe for the Whiskey Sour was written in 1862. Traveling sailors were often at risk of malnutrition and a lack of vitamin C, leading to the development of anemia, exhaustion, or spontaneous bleeding that caused infection and death. Ships left port with citrus to help prevent these symptoms and lemon was normally mixed with rum, whiskey or gin. It quenched the sailors’ thirst and prevented disease. The mixture was eventually brought to shore and adored. The recipe underwent several changes, being called “Boston Sour” or “New York Sour,” which was topped with red wine. Including the egg white was deemed Amaretto Sour, all three being cousins to the well-known, classic Whiskey Sour.

Dark ‘n’ Stormy

Ingredients:

  • 2 oz. dark rum
  • 3 oz. ginger beer
  • ½ oz. lime juice (optional)

It’s said that an old, unknown sailor who compared the drink’s murky hue to the color of storm clouds came up with the name of this cocktail. That fact is unproven but well-established, seeing how Bermuda is the shipwreck capital of the world. 300 vessels lay at the bottom of the Atlantic Ocean after crashing into one of the many 200 miles of coral reef. James Gosling, commander of the Mercy in 1806, managed to avoid that horrible fate. The Goslings became a prominent family of rum production. Ginger beer was also produced on the island which perfectly complemented the rum: voila, Dark ‘n’ Stormy was born. Harry’s restaurant and bar in Bermuda continues to get more orders for Dark ‘n’ Stormy than any other drink.

Conclusion

Cocktails are much more complicated than I realized, some of them requiring time and effort, others being created through the circumstances around them. I have much more respect for bartenders, who have to remember and recreate all these specific items to the customer’s request. Remember that whether you’re dining in or out this New Year’s, be safe, not only in regards to COVID, but with your drinking. Have fun, know your limits, and ask your server if they know any of the above tidbits while sipping your favorite cocktail.

 

~See you in the New Year!~

 

Sources:

21 Classic Drinks to Order at a Bar

The 10 Most Popular Cocktails Right Now

The 15 Most Popular Drinks to Order at a Bar in 2020

A Short and Sweet History of the Old Fashioned

The History of the Margarita

Behind the Drink: The Negroni

Moscow Copper Co. – Our Story

The History of the Martini and How To Order One

The History of the Mojito 

Cocktail History: The Manhattan

History Lesson: The Bloody Mary

Behind the Drink: The French 75

The History of the Daiquiri Cocktail

The History of the Aperol Spritz

Winter Classics: The History of the Whiskey Sour

Dark ‘n’ Stormy: The History of Bermuda’s Unofficial Drink

 

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How Altering Ingredient Amounts Affects Your Cookies

by In Food Facts Tagged , ,

By: Heidi Wagenbach

It’s the most wonderful time of the year… 

December has finally arrived so the holiday season is definitely in the air, accompanying the bitter mornings and chill nights. With this, also comes the inevitable task of baking bread and pastries to indulge a bit over the next couple weeks for yourself and family. However, unlike cooking, baking is a much more precise process, and going just a tad over or under any ingredient can drastically change the texture, flavor, and appearance of your cookies. While the classic recipe for chocolate chip seems simple at first: baking soda, sugar, eggs, vanilla, flour, etc., there are actually minuscule moments that go into baking the perfect cookie. Anything from the temperature to substituting different ingredients (i.e. oil for butter) to how hot the oven is to mixing the wet and dry ingredients together all contribute to what the end result will be. Keep reading to find out how either too much or too little of a certain ingredient may alter how your cookies end up.

Sugar

We can all admit we’ve had some cooking or baking disasters over the years either by accidentally throwing in salt instead or your child purposely pouring five cups of sugar into the bowl, claiming they’re “helping you.” Speaking of sugar, did you know that granulated white sugar is hygroscopic, meaning that it absorbs the liquid in the dough? The gluten in the flour therefore has less time to develop and thus results in a flat, crisp, and lightly-colored cookie. On the flip side, brown sugar has molasses that adds moisture and chewiness to the dense cookie if you add this variation to your dough.

Butter

When melting butter, the water that’s released will dissolve the sugar (most recipes call for room-temperature butter) and end with a cookie that’s tender and flat. Mixing butter and sugar creates air pockets that make fluffier cookies, and by heating the butter too much, it eliminates that step.

Baking Powder/Soda

Baking powder and baking soda are often mistaken for the same thing and interchanged, but they shouldn’t. Baking powder has sodium bicarbonate and acidic salts. The cookie will become soft and thick, but slightly hard. There are two reactions when adding this ingredient: the first occurring in the raw dough, the second when they are baked in the oven. So you could prolong the baking as opposed to if you were to use soda, which creates a soft, fluffy cookie but needs to be baked immediately after mixing or the reaction will dissipate. Nonetheless, soda needs an acidic ingredient to act with (such as buttermilk).

Below is a visual that shows how your cookies will look for each scenario: 

Rachel Askinasi’s Experiment

The journalist from Insider conducted her own at-home tests to see what would happen when ingredients are neglected or heavily added. Her findings are shown here:

  1. Mixing your batter too much can lead to runny cookies (when they’re baked, they become light/airy).
  2. Replacing baking soda with powder: chewy cookies that get stuck in your teeth (ugh).
  3. Too much flour equals a longer bake time and the cookies become super fluffy but dry.
  4. Not enough flour results in large, thin, and crispy cookies.
  5. All the ingredients in one bowl rather than mixing them separately means that you’ll be done sooner, which during these busy times seems appealing. The cookies will suffer in turn though, having a weird, bumpy texture filled with air bubbles.
  6. Forgetting eggs means you’ll get a dry, crumbly, and salty cookie.
  7. On the other hand, too much egg will conclude with a cake-like/spongy cookie.
  8. No sugar makes for a dry, bread-like, and puffed in the center cookie, similar to a scone, but softer.
  9. Too much butter… you guessed it, a buttery cookie (cake-y middle, brown edges, melt-in-your-mouth… anyone else drooling?)
  10. Too little butter makes the cookies shape into muffins where they puff upwards instead of outwards.

Conclusion:

I think it’s safe to say that as long as you follow the recipe and instructions correctly, your cookies will taste amazing. When making dinner, it’s easy to add a dash of this or that, but be methodical while baking this year, whether that be cookies, or cakes or pies, to ensure that the ending results will be what you want and not too dry or lacking flavor. (Or who knows, maybe you prefer your cookies crunchy… so maybe a tad less flour is what you crave!) 

 

~Happy Holidays from Classic Cooking Academy!~

 

Sources:

The Chemistry of Baking Cookies

6 Ingredients That Affect Your Cookies

Photos Show How Common Baking Mistakes Can Drastically Change Your Chocolate Chip Cookies

 

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The History of Eggnog

by In Food Facts Tagged ,

By: Heidi Wagenbach

I love eggnog. Love it— but I can’t have too much or else my stomach feels awful the remainder of the night. It’s rich like a milkshake and the only one I ever drink is made by my aunt, whose recipe I would argue is the best in the world. It’s been a holiday treat in our household ever since I was young and I continue to accept a glass of the plain version, a lifestyle choice of avoiding alcohol. But, I’m sure you’ve never known the background of this rather controversial drink that some people love and others won’t touch with a 39 and a half inch pole… (Grinch reference, see what I did there?) Well, never fear, I’m here to educate you on the somewhat mysterious but nevertheless entertainingly jarring history of eggnog.

The Beginnings

The exact origin of eggnog is debated. Historians aren’t quite sure when eggnog first came to be but most agree that it was in the 13th century, in early medieval Britain when an early version first gained popularity (before refrigeration, mind you). It was called “posset,” a milky, hot, ale-like beverage that monks drank with figs. Milk, eggs, and alcohol, especially sherry, were foods of the wealthy, and most often indulged during toasts, representing prosperity and good health. Come the 1700s, eggnog began being associated with the holidays because American colonies were full of farms and cheap rum. Colonial America enjoyed thick drinks and called eggnog “egg-and-grog”. Breaking down the word itself: “nog” comes from “noggin,” or a wooden cup used during 1588, and “grog” was a strong beer. By the 18th century, the name “eggnog” was stuck.

Adding Liquor To The Mix

The rum version became the most popular for people of all classes because that alcohol was one that everyone could afford and was not nearly taxed as much as other liquors. The recipes vary throughout America and the rest of the world, for example: in the Southern states, they prefer whiskey, while Mexico has “rompope,” and Puerto Rico has “coquito,” adding coconut milk to eggnog as opposed to cream.

George Washington’s Recipe (Yep, You Read That Right)

The first President of the United States himself had a recipe, despite not recording how many eggs he added (cooks estimate it was about 12).

1 qt. – cream

1 qt. – whiskey

12 Tbsp – sugar

1 pint – brandy

½ pint – rye whiskey

½ pint – Jamaica rum

¼ pint – sherry

  1. Mix liquor first, separate yolks and whites of eggs, add sugar to yolks, mix well.
  2. Add milk and cream, slowly beating. 
  3. Beat whites of eggs until stiff and fold slowly into mixture. Let set and cool for several days. Taste frequently.

Speaking of Presidents, President Dwight Eisenhower liked eggnog and had his own recipe that included coffee cream and whipping cream.

The Eggnog Riot of 1826 (Don’t Laugh, It Happened)

This situation occurred in West Point, New York in the United States Military Academy on December 24th and 25th, 1826. Superintendent Colonel Sylvanus Thayer had banned alcohol on the premises, and for good reason, simple math demonstrated by the equation below.

Parties + alcohol + students = chaos.

90 cadets drank eggnog after smuggling some liquor onto campus and went out of control. Two officers were assaulted, windows were broken, banisters were torn, dishes were smashed and ultimately, 19 students were charged in court and 11 of the cadets were expelled. Who knew eggnog would cause such ironic misery?

And this wasn’t the first time either; there are 19th century articles that describe fights and stabbings after people drank too much. Eggnog took a hit during Prohibition (1920-1933) however; people wanted it more now that it was forbidden.

Current Influence

Fans argue that people who don’t enjoy eggnog have never experienced the “real thing.” Looking at supermarket variations can not compare to the homemade yumminess, that include actual ingredients as opposed to hardly any egg (FDA regulations) and an overwhelming amount of sugar. The 1960s was when eggnog really became mainstream. Sales have shot up in the last 50 years, to where we drink 130 million pounds of it during the holidays. You can also buy different types of eggnog now, with flavors such as: pumpkin, vanilla, caramel, cinnamon, as well as finding that ice cream or even protein powder wants to share the iconic, familiar flavor of eggnog. And Christmas isn’t the only time eggnog is drunk now: New Year’s Eve, George Washington’s birthday (February 22nd), and the Fourth of July have become holidays that mostly partake because of the infused liquor and guarantee to get a little buzzed.

In Conclusion… 

The history of eggnog is wild… and be careful not to overdo how many cups you have of this delicious, creamy mixture… seeing that each will stack up 400 calories each. I don’t doubt that eggnog will remain an iconic drink that, as said previously, will make people say “yum” or “gross” whenever it’s offered at holiday celebrations. For me, I’ll always partake but understand how the thought of slurping down raw eggs doesn’t sound too appealing, unless you’re a bodybuilder whose morning breakfasts don’t look too different.

 

Sources:

A Brief History of Eggnog

History and Origins of Eggnog: A Favorite Christmas Cocktail

A Brief History of Eggnog: Its Past, Including The Infamous Eggnog Riot, Is Stranger Than You Think

 

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Five Christmas Food Facts

by In Food Facts

By Jeff Dionot

‘Tis the season for winter feasts. Despite Christmas being known for its merriment and cheer, the Feast of Nativity continues to influence dishes today. Here are a handful of tidbits regarding Christmas-themed food.

1. Medieval Nobility Ate Peacock Instead of Turkey

While medieval common folk had a limited selection of foods to put on their tables, the gentry had the luxury of dining on peacocks for Christmas. Cooks would incorporate the bird into pies, often with its head and tail still intact. Even though the pies were adorned with the peacocks’ feathers, the actual meat didn’t exactly hold up to the test of time; the meat was reportedly tough, coarse, and difficult to digest. By the mid-1500s, turkey became the Christmas staple once European explorers brought the bird back from the Americas.

2. Animal Crackers Were Invented as a Christmas Treat

If you’ve ever enjoyed Barnum’s Animal Crackers, you might have noticed that the containers may have had a string attached. This design made it possible for people to adorn their Christmas trees with the biscuit boxes. By the 1920s, Nabisco directly stated in their advertising that the boxes could be used as decorations. Though the custom isn’t as popular as it once was, Barnum’s still includes string on their animal crackers boxes.

3. Australians Grill on Christmas

Our cousins from the Land Down Under have to deal with Christmas in the summertime, but that doesn’t stop them from enjoying it in their own way. Australians typically occupy themselves with their barbies, grilling steaks, sausages, burgers, prawns, salmon, and more. If their propane-powered units don’t get the job done, then the outback heat might take up the slack.

4. The Cologne Cathedral Funded Candy Canes in Order to Quiet Children

Most Christians find churches and cathedrals to be a place of quiet contemplation, but their children don’t exactly understand the concept as much. Tired of incessant interruptions from the younger crowd, a choirmaster of the Cologne Cathedral in 1670 commissioned a local candy-maker to make strips of sugar in order to keep the children occupied. The confections were also to be shaped in the form of a cane, adhering to a Shepherd’s crook.

5. Pine Needles are Edible

Technically most of everything is edible if you try hard enough to make it so. Pine needles are said to have a minty, fresh, and (obviously) pine-like flavor. The safest way to incorporate pine needles into your diet is to steep them in hot water and make tea. This high in Vitamin A and C tea may be used to season soups, breads, and sauces. If you’re feeling bold and daring, try your hand at this unconventional item – just make sure that your tree hasn’t been exposed to pesticides or herbicides.

Sources:

7 Christmas Foods from Yesteryear

Strange and wacky Christmas food facts

Holidays Down Under: An Australian Christmas BBQ

Candy Canes Were Invented as a Way Of Keeping Children Quiet

Eat Your Christmas Tree! Edible Pine Needles