I have a laundry list of things to fix in the manuscript before I can send it back to the editor for another round. Most of the things to fix require a trip to the archives. For example, I have a note where I said something about the seasonality of food patterns. I stumbled across something where Brigham Young advised not to eat a lot of beef in the summer time, but instead to eat more cheese, eggs and small poultry. But I didn't write down exactly where I saw it, so I have to go back and look it up again.
So today I went to the archives at the Church History Library (the new one) in SLC. And of course I found a jillion things BESIDES what I was looking for. For example:
In Leonard Arrington's (former historian for the Church) book, Great Basin Kingdom (an economic history of the Church in the 19th century) I found a discussion about the "Consecration Movement" incidental to the Reformation of 1856. The Reformation was this thing where the Church leaders decided that the members were too lax in their religious observances, so they made everybody get baptized again as a show of commitment. Plus, they made everyone legally donate their property to the Church as a show of commitment. Then all the property was given back to the original owners as needed. If you ever go down to the county courthouse and look up property deeds, you'll see it all there. And there in Arrington's book he gave the record of Brigham Young's deed to the Church of all of Brigham Young's property. He deeded the stuff to himself as Trustee-in-Trust for the Church of Jesus Christ of Latter Day Saints. On his list of stuff donated (which totalled about $199,625, itemized), the last item was an African servant girl, valued at $1,000.
Also, I found a new recipe for "Lumpy Dick" which comes to us from Johanna Lindholm (1836-1909) a Swedish immigrant who landed in Tooele. "Dick" refers to a sort of pudding. Pudding is a very vague term. But here you go:
Lumpy Dick
Heat milk scalding hot--in a large pan. In a bowl beat an egg with a fork a few moments then add some sugar, pinch of salt & grated nutmeg, flour enough to use up the egg--rub between your hands till about like rice, then stir into the hot milk cook a few moments and serve with milk or cream.
On the same document I found this additional recipe for faux coffee, probably of a later date:
"Delicious Mormon Postum"
Parch seed peas--be careful not to burn. Grind to a powder--steep one heaping teaspoon to each cup of water. Serve with sugar and cream.
A trip to the archives is always good for a blog entry.
Potato Paste/Peppermint Chocolates (1912)
3 months ago
8 comments:
That's the lumpy dick recipe our family uses. I wondered where that egg came from having never seen it in any other lumpy dick recipe.
It seems strikingly similar to the egg used in the common Danish Dumpling recipe. Both being Scandinavian, I wonder if that's the connection?
Oh Brother Brigham...
So when you leave to the archives, do you ever say "Quick Elaine, to my archives!" just like on Seinfeld?
In the Lumpy Dick recipe, does the original milk get soaked up by the rice-lie flour and eggs or does it just get thickened? I'm curious to try this.
Rebaptism? That one is new to me. Although the deeding over of the property was not new to me, Brigham's donated goods certainly was!
Yes, on the milk/flour thing. Its like a thick, lumpy gruel, and then you pour milk on it like hot oatmeal.
As for re-baptism, see if this link to the 09-24-1856 Deseret News works: http://udn.lib.utah.edu/cdm4/document.php?CISOROOT=/deseretnews1&CISOPTR=5346&CISOSHOW=5374
"Elder G. Clements followed with some highly useful remarks on the subject of water and irrigation... closing on the subject of re-baptism, and the increased responsibilities entailed thereby on the Saints.--"
I was up to the archives today, and discovered that my earlier post about Brigham's net worth was off by quite a bit. The correct figure for his consecration to himself is $199,625, recently reported in Journal of Mormon History.
Hmm, I'm 6 months late on some comments about Lumpy Dick. My grandfather was a child of the youngest of several polygamist wives. My grandmother always felt that his family had been on the short end of the stick and lamented that "Poor Grandpa was raised on nothing but burnt toast and lumpy dick." I never learned just what lumpy dick was. When I met my husband and he began to tell me things 'pioneerish', I asked him if he knew what lumpy dick was. "Oh, you mean flour mush [as it was called in his family]. Sure, I'll make you some." We enjoy it a great deal and have it often to celebrate our heritage and appreciate the sacrifices. Once we served it to friends after having told that when there wasn't much to eat, but the cow was still giving milk and the chickens were laying an egg or two a day and there was still a little flour in the bottom of the barrel, mother would fix lumpy dick to fill her poor babies' tummies. Our friend spooned some lumpy dick onto his plate and exclaimed, "Oh, gribble-grabbles!" That is what his family of Oregon pioneers had called it and he ate with relish. This is the recipe my mother-in-law taught to me:
1 qt. milk (raw is best)
1 tsp salt
1 pat butter
Heat milk, with salt and butter in a heavy pan. When the butter melts, add:
1 egg, lightly beaten
1 cup flour
Mix the flour into the egg and work with fork or fingers until crumbly. Grab a handful and dribble it into the hot milk through your fingers, rubbing out any big lumps. Add all of the egg/flour mixture and any flour from the bottom of the bowl. Stirring constantly, bring the mixture to a boil and boil for 3 minutes. Serve on a dinner plate, dotted with butter, sprinkled with brown sugar and cinnamon. Pour more milk around the edge of the plate.
This recipe comes from Mink Creek, Franklin County, Idaho.
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