Sweet science at the John Crerar Library

February 14th: Whether you love it or hate it, Valentine’s Day is a holiday that brings out strong sentiments. The flurry of gift-, flower-, card-, and candy-exchanging observed today is, in fact, nothing new— a rise of the American middle class in the mid-19th century brought these traditions and customs to the fore.  Food, and especially candy and confectionery items, became inextricably tied to Valentine’s Day after the American Civil War, when the U.S. economy witnessed a decrease in the price of sugar and a subsequent rise of the confectionery industry.

The John Crerar Library is home to a veritable treasure trove of cookbooks, both vintage and modern. This Valentine’s Day, we have chosen to highlight some of the library’s more “vintage” confectionery cookbooks. To the left, you will find two recipes selected directly from our turn-of-the-century holdings, and below, the products of these recipes made nearly a century after their original publication.

Lovers' Layer-Cake, baked February 11, 2015. Lovers' Layer-Cake and Cocoa Fudge, baked February 11, 2015.

 

 

 

 

More from these cookbooks:

Title Page: Choice Recipes, by Maria Parloa. Published 1899.

Walter Baker & Co's Vanilla Chocolate Color Label

Walter Baker & Co's Breakfast Cocoa and Baker's Chocolate. Color Labels.

Walter & Baker Co's German Sweet Chocolate, Color Label

Cover: The Everyday Cake Book, by Gertrude Paul. Published 1921.

 

 

 


 

More at The University of Chicago Library:

Sweet Home Chicago: Chocolate and Confectionery Production and Technology in the Windy City

Selected Valentine’s Day Readings

This entry was posted in General News, Science, Science Featured Resources, Science News & Announcements. Bookmark the permalink.
  • Delicious
  • Facebook
  • RSS Feed
  • StumbleUpon
  • Twitter