The event that I took part in at the Merchant’s House Museum was a great success: It was well attended, and the food well received. I served Jersey Cocktails and Green Tea Punch; and also Cider Cake and a Carrot Soup that proved so popular, I will share the recipe below.
I snapped a few photos…not very many. I think there are more somewhere, and perhaps some videos on You Tube of me pontificating about mid-century booze. I’ll share them as they come to light.
Original recipe from the manuscript of Rosa Ann Mason Grovsner, 1850s
Modern recipe adapted from The American History Cookbook, by Mark Zanger, 2003.
This is a simple, winter vegetable soup and can be made with any root vegetable.
1/2 stick salted butter
2 lbs carrots (I use bags of baby carrots; saves time and are tasty.)
1 1/2 qrts beef broth
1/4 tsp mace (this amount can be doubled or tripled for a spicier soup)
1 cup heavy cream
Melt butter in a large pot. Add carrots, mace, fresh pepper and half the stock. Cover pot and cook carrots over a low heat until tender. Push cooked carrots through a food mill, mash by hand, or use a blender. Return carrots to pot and mix with remainder of broth; taste and re-season with additional mace, salt or pepper, if desired. Bring to a boil. Reduce heat to a simmer and stir in cream.