here's a fun site to browse: foodtimeline.org

[grasswire]

Oh brother. This could take up many hours. I love food history.

http://www.foodtimeline.org/

[Lucinda]

1. Wow. I'm in trouble.

I'm fascinated with food history. Could get really lost. :)
Thankie for the link....hadn't seen this site before.

[yellerpup]

2. Fascinating.

I'm hooked! :hi:

[MrMickeysMom]

3. Bookmarked, and appreciated!

Interestingly, I read the 3,000 BC association with ice cream, then some of the later things you would never think to make.

You know, one of the most hated salad dressing is in there - Thousand Island Dressing... Yeech.. I've just never liked the smell or taste of that really popular dressing of the 60's especially.

This is a cool site!

[pengillian101]

5. grasswire,MrMickeysMom

I love and think that site is a hoot!

<1958>
"Every once in awhile someone asks us for a recipe for shrimp wiggle. When we told a friend we didn't know how the dish got its name, or where or whom, it originated, she hazarded a guess that it originally arrived witht he chafing dish. She siad her own acquaintence with shrimp wiggle went back to her college dormitory days in the 20's when she and her friends prepared it over canned heat with canned peas, canned shrimp and canned milk. Naturally they served it with crackers. Sure enough, in Fannie Farmer's 'Chafing Dish Possibilities' published in 1898, we find a recipe for shrimp wiggle composed of a thin white sauce and equal parts of cooked shrimp and green peas; salt and pepper are the only seasonings the austere Miss Farmer added. When that other old-time standard work, 'The Settlement Cook Book' got around to listing the dish, paprika was included. Later recipes, we notice, sometimes include onion. Here's our own latest version of shrimp wigge--with a goodly amount of Worcestershire sauce and some Tobasco Sauce, as well as a canned pimiento, to give it extra heat. This recipe is a fine one for career girls and busy mothers becuase it should be left in the refrigerator overnight so the sauce will thin and the flavors develop. We like it served with crisp buttered toast and a crisp tossed slad. Make the toast as usual, then butter it lavishly and put it in the oven on aluminum foil to get really crisp and have the butter soak in.

http://www.foodtimeline.org/foodlobster.html#crabcakes

:-)

[pengillian101]

4. Glad you posted this here again.

"Oh brother. This could take up many hours. I love food history."

http://www.foodtimeline.org

I have also posted it before several times. I think folks get so lost in that place, they forget to come back and comment, eh? I know I get lost for hours. Such fun!

[grasswire]

6. I'm sorry!

Didn't mean to step on your toes. I guess I never visited it when you posted it previously. Thanks for doing so -- the more views the better.

[pengillian101]

7. No, you silly - no need for that!

I mean really, how often does a person search for that in old really old posts... :D

I am very happy you posted it - it's one of my favorites. Like I said, once there, I read for hours.


:hi:

[BarbaRosa]

8. Didn't take us too long to get the beer going..

:toast:

[tigereye]

9. very cool- bookmarking for later so I don't get sidetracked

now! :D