There is so much to love in the fall, but for many people, seasonal dishes are at the top of the list. Have you ever wondered how some of these foods have become famous at this time of year?
Whether you're curious to know who has discovered corn bread or why the green bean casserole has become a classic Thanksgiving dish, the past has all the history for you.
We will start with the classic fall dish, apple pie. But before digging too deeply, we have a warning for you. Neither apples nor pie crusts come from the United States. So how did this treat become a symbol of American pride?
The only apple tree native to the United States is the crabapple, which is not the best pie because of its incredibly acid taste. Hundreds of years ago, a man named John Chapman (aka Johnny Appleseed) has planted crabapple seeds for thousands of miles. People then harvested the crabapple and made cider, but we'll talk about it later.
It's not before early 1600s that the apple seeds that grow in the apples we eat today have been shipped overseas.
Wondering where the pie dough comes from? In Medieval England, we called the crusts "Coffyns" or "coffins" because of their durability and their use for cooking salty foods for long periods. It is not very attractive.
According to Emily Upton of Today I have discovered, the first recorded apple pie recipe dates back to the 1300s in England. This recipe, however, does not look like the apple pie we all love today. A version of the dessert we eat only became available hundreds of years after all ingredients, such as wheat, lard, sugar and spices, were shipped to the United States.
In the early 1900s, the phrase "As an American as apple pie" appeared, and during the Second World War, soldiers often told reporters that they were were beating "for apple pie and mother".
That's it, a little history lesson about the components of the sweet dessert that has become an American favorite.
Cornbread is another classic fall that Americans have been worshiping for generations. Wheat was one of the most interesting food products of the United States in the nineteenth century. Unfortunately, in the south, it was too hot for wheat to flourish; enter the corn.
According to Southern Living Test Kitchen Director Robby Melvin, Native Americans used a mortar and pestle grind corn into cornmeal and make cornbread. But it's not the one we eat today. At the time, they prepared their corn bread with water and cornmeal and baked it.
Today, we use buttermilk, eggs, pieces of corn, baking soda and powder to create a light and friable treat that people enjoy everywhere.
Some like their candy, and others like their tasty, but the debate about what is authentic is going to be raging.
[Editor’s Note: As a Southerner, I must share a tip with you. Once your leftover cornbread goes a little stale, break it up into big chunks, toss them into a glass with buttermilk, and eat it like cereal. You’re welcome.]
Pan of green beans
If you've been to a Thanksgiving dinner, you've had a casserole of green beans. Every November, this famous dish hits the tables of the dining room all over the United States. But who decided to combine cooked green beans, fried onions and mushroom cream soup to create this delicious dish? Let's find out!
Long before Pinterest and the gourmet bloggers, there were recipe brochures. These pocket-sized, convenient and condensed cookbooks contained branded products. They were inexpensive and easy to use, and you did not have to buy large and expensive cookbooks.
Campbell's Soup Company There was a kitchen where many people prepared canned goods from the company so that they could be printed in the recipe booklets. Dorcas Reilly, One of Campbell's recipe makers, is the mastermind behind this American classic.
She wanted to create a practical recipe that included the ingredients that most people had on hand. Now, this dish is traditionally consumed in millions of homes in the United States each fall.
Apples with caramel
You can not go to a carnival or fair without going past a candied caramel or candied apple stand. This seasonal fruit is delicious in itself, but it is even better when soaked in a sticky and hot caramel sauce. Curious where does this treat come from?
Candymaker William W. Kolb accidentally discovered the candied apple. Several years later, Dan Walker, Kraft Foods employee created the caramel apple.
When he was experimenting with additional Halloween sweets, Walker melted caramel and dipped apples, creating the sweet pleasure that many people love today.
Do you remember Johnny Appleseed – the guy we talked about earlier? He reappears here too. You see, when he planted all these crabapple seeds, they served another important purpose: to create watered cider.
Rebecca Rupp from National Geographic said that – in the 17th century, it was much safer to drink alcohol than dirty water. He also kept people warm during the icy winter nights. Fermented cider was very popular at the time because of its accessibility and feasibility.
During prohibition, cider disappeared and years later, the nation turned to beer. Today, cider has made a big comeback. You can find it in most pubs and restaurants in the United States.
It's hard to resist the acquisition of a handful of these tricolor treats. Billions of sweet corn pieces are produced each year and shipped to shelves throughout the United States.
Olivia B. Waxman of Time claimed corn candy was invented by George Renninger, an employee of Wunderlee Candy Company. Jelly Belly Candy Company (formerly, the Goelitz Candy Company) then began producing the popular candy, and it is still doing so today.
In the 1800s, sweet corn was made by hand from a mixture of sugar and corn syrup, and then placed in molds. Today & # 39; hui, machines make corn sweets in factories, but this remains a staple of the Halloween season.
Here is a brief history lesson on some of your favorite dishes and autumn snacks. The next time you dive into a casserole of green beans or drink a sip of cider, do not forget to share your new knowledge with your friends!