I acquired the White House Cookbook from a friend who got it from her grandparents-in-law. She knew that I collect vintage cookbooks & text me some photos of the book to see if I wanted it. She warned me that it was not in the greatest condition, but the title & age of the book had me intrigued.
This book is a beaut! It’s quite literally falling apart & leaves bits of binding & glue behind each time I crack it open, but hell, it’s over 100 years old!! There are some amazing butcher’s charts in the beginning (seriously, why are the pigs always so adorable in these?) that I may frame & hang in my kitchen if the pages continue to fall out.
Honestly, I’m not quite sure why it’s called the White House Cookbook. There are pictures throughout of various First Ladies, and there’s a section in the back about State Dinners & their table set-up & etiquette; but I cannot figure out any direct relationship between the author, Mrs Gilette & the White House. I researched her, although not extensively, and as far as I can see this was her only book. It seems Mrs Gilette & her knowledge of the White House is a mystery.
I made a very interesting recipe from this book. Pickled Cherries. I was vaguely aware that you can pickle fruit; I’ve definitely enjoyed a pickled watermelon rind or two. You may have garnered that I have a deep love for anything pickled/brined. Cherries are one of my favorite fruits and really, what’s a more American fruit than a cherry? Sure, there’s apples, but I offer you the cherry blossoms in DC & the favorite George Washington chops down a cherry tree story as proof that cherries are as All-American as it gets when it comes to fruit.
Vintage recipes can be a little challenging in a number of ways. First, many are written in paragraph form & take you through the entire process of making the recipe rather than giving you a list of ingredients followed by a procedure. Second, there’s a matter of sizes/measurements. Example: a recipe will call for a small onion. I am certain that a small onion by today’s standards is not the same as a small onion by 1930’s standards. Third, many vintage recipes assume that the reader has basic cooking skills mastered already, whereas today’s recipes generally assume the ignorance of the reader. Keep this in mind as we navigate the world of Vintage Vittles.
- 1 pound of cherries (I used Bing)
- 2 C white vinegar
- 1/4 C granulated sugar
- 24 whole cloves
- freshly-grated nutmeg (Mace is actually the outer part of a whole nutmeg. Unable to find mace, I grated the nutmeg with 12-15 strokes.)
- In a medium saucepan combine vinegar, sugar, cloves, and nutmeg/mace.
- Bring to a boil & cook for 5 mins at a rapid boil, you will want the sugar to melt completely.
- Remove from heat and cool pickling liquid for about 1 hour. Basically, you don’t want it to be scalding my hot when you pour it over the cherries.
- Meanwhile, wash your cherries, remove the stems & pack them into a pint-size mason jar. (I left the pits in mine.)
- When the liquid is cooled pour over the cherries (I left the cloves/nutmeg/mace in the jar with the cherries & liquid. After all, they are pickles!)
- Cover jar tightly & allow fruit to marinate for several hours or overnight in the refrigerator.
These are great for snacking, tangy & sweet with just a hint of warm flavor from the clove/nutmeg. Best of all they keep their bite, because nobody wants a mushy pickle. They would be a great addition to a cheese board or a picnic. If I can stop eating them before they’re gone I may fashion a relish from them to go with some Brie.