Howard’s popular charity cookbook Fifty Years in a Maryland Kitchen went through three revised editions during her lifetime, and two more in the first half of the 20th century. It contained a culinary cross section – from an unusually large number of okra recipes and other slave fare, to recipes for farmers and fine dishes for entertaining. Although Federal through Victorian era and foreign dishes abound, she collected truly Maryland cuisine such as terrapin, crabs, corned (pickled) ham, sweet white potato pie, and beaten biscuits.
Jane Howard’s lasting impact, in this sesquicentennial of her phenomenally successful fundraising fair of 1866, is by her coordinating the large number of volunteers, many individuals were saved from starvation; and by writing her cookbook for “benevolent undertakings” she preserved recipes used in 19th century Maryland.
Other posts on Howard: more on the fair HERE; her life HERE, and recipes HERE.
©2016 Patricia Bixler Reber
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