Raquel here. I’ve mentioned it before, and I’ll mention it many more times. I love Miami and South Florida. So, when I found these culinary history books from The History Press, I was like, “I have to have them!”
After all, I do write a culinary cozy series. So, these book purchases count as research. I have been enjoying reading and learning from them. There are recipes in both books. But I don’t know if I’ll try all of them out mainly because some of them are downright weird, well, at least to my palate. Like Syllabub from A Culinary History of Florida/ Prickly Pears, Datil Peppers & Key Limes: “The syllabub, or “bub” for bubbling drink, started with milking a cow straight into a bucket of cider or wine know as “sillery,” to create a bubbling or frothy effect.” Truth be told, it is a colonial recipe, and our tastes, cooking methods, and food resources have changed a lot since then.
But what about this 1986 recipe from The Sizzling History of Miami Cuisine? Would you eat this Florida Sunshine Salad?
Now, this mango salsa does sound like something I’d try. And the main character Miriam in my Caribbean Kitchen Mystery series would try it too.
There is a recipe for Orange Chocolate Chip Cupcakes that sounds good and one for the iconic Key Lime Pie. I didn’t buy these books for the recipes; I bought them for the culinary history lesson. I especially love the images of the 1950s menus from famous hotels like the Royal Palm and Fontainebleau.
Have you ever tried making a historical? How did it turn out? Yummy? Or inedible? Let me know about it. Reply with your old recipe story via the comments section.
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Raquel V. Reyes Latina Sleuths
