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Bread Loaf menu options, from the Archives

Categories: Midd Blogosphere

In honor of the return of the 2015 faculty plenary meeting and lunch to the Bread Loaf campus, we have some recipes to share. Late this summer, Patti McCaffrey from Dining Services delivered a mildly corroded metal recipe box to the Archives. Uncovered during the Bread Loaf renovations, the box was likely the property of Alfleda De Gray, a longtime cook at the College and Bread Loaf. (Alfleda’s start day was July 1, 1945 and her last day was February 9, 1987. We’ll do the math: that’s forty-two years of feeding mouths at Middlebury and at Bread Loaf.) At the time, female cooks were responsible for cold salads, punches, and appetizers rather than main dishes, which were the territory of male cooks. We’re not sure what’s on the menu for this year’s lunch, but we offer a few options from Alfleda De Gray’s Bread Loaf recipe box: A “Thirst Inviting” dip; Wagon Wheel Cheese; and a Fruited Cheese Salad with lemon and strawberry gelatin. Enjoy!




A recipe to keep mites off your cheese, circa 1778

Categories: Midd Blogosphere

In the same year that Captain Cook sailed to Hawaii and Great Britain declared war on France, Helen Weldon started her recipe book in Bath, England on January 29, 1778. In addition to keeping mites off your cheese, she includes recipes for Mock Turtle (Calves head) soup, Onion Soop [sic] and raspberry vinegar “for those who want a pleasant cooler” in the summer. Remedies like Teeth Water, Poison for Rats & Mice, and Diuretic Balls for Horses are included too. Her handwritten notebook was acquired by Special Collections this summer. Learn more in our online catalog or by visiting Special Collections.


Receipts Cookery, 1778



Baked Calfs head