Part 2: More Historic Delights: From Election Cake to Thomas Jefferson’s Marinated Asparagus

By: Haylie Robinson

Continuing our culinary journey through history, we explore more fascinating recipes that have graced the tables of the past. From the flavorful Election Cake, the hearty Beef Barley Soup with Roasted Vegetables, and the sweet and tart Cranberry Pie, to the elegant Thomas Jefferson Marinated Asparagus, each dish is a testament to the diverse tastes and traditions of different eras.

5. Election Cake

Election Cake is a special place in American history as a traditional treat during elections and other communal gatherings. With its rich flavors and delightful textures, it is the perfect choice to celebrate moments of unity.

Ingredients:

• 2/3 cup warm water
• 1 packet dry activated yeast
• 1 pinch of granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/4 teaspoon mace (can substitute allspice)
• 2 sticks unsalted butter, room temperature
• 2 eggs, beaten
• 2 cups brown sugar, packed
• 1 cup buttermilk
• 2 tablespoons vanilla
• 1 cup raisins
• 1/4 cup other dried fruit (cherries, figs, or blueberries are all ideal)

For the Glaze:

• 1 cup powdered sugar
• 1 tablespoon brandy or whiskey (or use 1/2 tablespoon rum extract mixed with 1/2 tablespoon water)
• 1 teaspoon water
• 1/2 teaspoon vanilla

Instructions:

1. Grease and flour a 12-cup bundt pan.
2. Add yeast to warm water in a medium bowl and sprinkle granulated sugar on top. Set aside for 5 minutes.
3. Mix powdered sugar, buttermilk, and vanilla into the yeast mixture. Add beaten eggs and mix until just combined.
4. Combine flour, brown sugar, dry spices, and baking powder separately.
5. Add one cup of the flour mixture to the yeast mixture. Add softened butter and mix until incorporated.
6. Add the remaining flour mixture, reserving one tablespoon for later use.
7. Toss the dried fruit with a tablespoon of the reserved flour mixture until coated, then fold the fruit into the batter.
8. Pour the batter into the prepared bundt pan. Cover it with a tea towel and let it rise for 1 1/2 hours.
9. Preheat the oven to 350˚F and bake the cake for 50-60 minutes or until a knife inserted into the center comes out clean.
10. Allow the cake to cool before inverting it from the pan.
11. To make the glaze, combine all glaze ingredients and mix until smooth. Drizzle it over the completely cooled cake.

6. Beef Barley Soup with Roasted Vegetables

During times of hardship and the need for nourishing meals, Beef Barley Soup with Roasted Vegetables was a comforting and satisfying dish. Its hearty ingredients and rich flavors make it a timeless favorite.

Ingredients:

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound beef stew meat (3/4-inch cubes)
• 5 tablespoons olive oil, divided
• 1 giant portobello mushroom, stem removed, chopped
• 1 medium onion, chopped
• 1 fennel bulb, chopped
• 1 garlic clove, minced
• 8 cups beef stock
• 2 cups water
• 2 cups cubed peeled butternut squash
• 1 large baking potato, peeled and cubed
• 2 large carrots, cut into 1/2-inch slices
• 2/3 cup quick-cooking barley
• 2 teaspoons minced fresh thyme
• Dash ground nutmeg
• 1/4 cup chopped fresh parsley

Instructions:

1. Mix the flour, salt, and pepper. Sprinkle the mixture over the beef and toss to coat. In a Dutch oven, heat 2 tablespoons of oil over medium heat. Add the beef and brown it evenly. Remove the beef from the pan.
2. In the same pan, heat 1 tablespoon of oil over medium-high heat. Add the mushroom, onion, and fennel. Cook and stir for 4-5 minutes or until tender. Stir in the garlic and cook for 1 minute longer.
3. Add the beef stock and water, stirring to loosen the browned bits from the pan. Return the beef to the pan. Bring the mixture to a boil and then reduce the heat. Cover and simmer until the meat is tender, about 40-60 minutes.
4. Meanwhile, preheat the oven to 425°F. Place the squash, potato, and carrots on a greased 15x10x1-inch baking pan. Drizzle with the remaining oil and toss to coat. Bake until the vegetables are almost tender, stirring twice, about 20-25 minutes.
5. Add the barley, thyme, nutmeg, and roasted vegetables to the soup. Please return it to a boil and then reduce the heat. Cover and simmer until the barley is tender, about 10-12 minutes longer.
6. Sprinkle the soup with parsley before serving.

7. Cranberry Pie

Cranberry Pie is a beautiful addition to any dessert table with its vibrant colors and tangy taste. It’s a classic dish that brings the tartness of cranberries into a delightful pie form.

Ingredients:

• Pie crust enough for a single-crusted pie
• 12 oz bag of cranberries
• 1 1/2 cups of sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions:

1. Preheat the oven to 425°F.
2. Put the cranberries, sugar, and about 1/4 cup of water in a small saucepan. Simmer the mixture, covered and stirring occasionally, until the cranberries burst.
3. Strain the cranberries by pressing them through a sieve or mashing them with a potato masher until as smooth as possible.
4. Add cinnamon, nutmeg, and extra sugar, if needed, to taste.
5. Lay your pie crust into your plate, trim it to fit, and crimp the edges.
6. Pour the cranberry mixture carefully into the prepared pie shell.
7. Bake the pie at 425°F for 15 minutes, then reduce the heat and continue baking at 350°F for 20 minutes or until the crust is brown. Let it cool to set.
8. Enjoy this tangy and delightful Cranberry Pie!

8. Thomas Jefferson Marinated Asparagus

Thomas Jefferson, known for his appreciation of fine cuisine, left us with the enduring legacy of Marinated Asparagus. This elegant and flavorsome dish reflects the refined tastes of the past.

Ingredients:

• 1 1/2 pounds asparagus, stems peeled and trimmed
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• Pinch fresh thyme
• Pinch chopped fresh parsley
• 1 large egg, hard-cooked and chopped
• 1/2 small red onion, finely chopped
• 1 tablespoon fine capers, drained
• Salt and freshly ground white pepper

Instructions:

1. Wash the asparagus and trim the tough ends of the stalks. Bring 2 quarts of lightly salted water to a boil over high heat in a large saucepan. Place the asparagus in the water and cook for 2-3 minutes until tender.
2. Drain the asparagus and add enough cold water to cover them. Let them stand for about 5 minutes until they are cool.
3. Drain the asparagus again and pat them dry with paper towels.
4. In a medium-sized mixing bowl, whisk together the red wine vinegar, olive oil, thyme, parsley, chopped egg, chopped onion, capers, salt, and freshly ground white pepper to taste.
5. Place the asparagus on a serving platter and pour the vinaigrette evenly over them. Let the asparagus marinate in the dressing for a few minutes if desired.
6. Garnish the Marinated Asparagus with additional chopped egg and parsley, if desired. Serve at room temperature.

As we delve into the world of historical recipes, we uncover the flavors and traditions of yesteryears. From the communal spirit of Election Cake to the comforting warmth of Beef Barley Soup with Roasted Vegetables, the delightful Cranberry Pie, and the elegant Thomas Jefferson Marinated Asparagus, these dishes invite us to connect with the past through the language of food. Try these recipes yourself and savor the taste of history on your plate. Enjoy the journey of flavors through time!

Related article:

Historical Recipes from the Past: Tastes of the Civil War and Beyond

About Author