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Wednesday, October 11, 2006 

Yet another entry in the cookbook haul....

To a King's Taste. New Orleans, National Society of Colonial Dames, 1952. (this copy 1971)
  • Advertised as favorite recipes of Carnival kings and queens and with a brief Foreword by Harnett Kane, this book of recipes collected by elite women gives also history of Carnival, the words to "If Ever I Cease to Love," a listing of the kings and queens of Rex (1872-1971. The recipes are attributed to specific women, with a designation if they were queens and the year of their reign. In addition, the foreign recipes section is gathered from various consulates in the city. Social historians might enjoy this book for the twist on colonies and royalty in America. The recipes themselves are many and very traditional. Irish potato puffs, corn pancakes, and a number of artichoke recipes seem somewhat different from this New Orleans fare. The Daube Glace here is called Daube Glace Creole, and there is a ribs' dressing that relies on molasses something many New Orleanians take for granted since it was, for long years, made in the city and still is made in Louisiana.
The front cover is Green (for Friendship), Purple (for Royalty) and Gold (for Purity) with an embossed white crown. I can't find too much about the cookbook itself, but plenty on the Krewe of Rex. The cookbook itself is filled with the traditional Nawhlins fair...Turtle, Pecans, Oysters, Seafood, and various zesty recipes.

It is illustrated with delightful 1950ish black and white drawings with well known, and not so well known quotes from well known people, and not so well known.

The book was a great find, and for only $4.50 I thought it was a steal, although, inside it does reference "If unable to obtain to a King's Taste through your local dealer, send $3.50 to 7918 Freret Street, New Orleans. Please add $.30 for postage and shipping." Amazing the cost of things in 1971. But then again, the price of a home in 1971 was $28,300.00.

Orange Coated Pecans

2 cups brown sugar
1/2 cup milk
1 orange rind, grated
1 tablespoon vinegar
1 pound pecans

Bring sugar and milk to a boil; add vinegar, then boil until it forms a soft ball. Pour hot syrup over the nuts that have been mixed with rind and stir until the nuts are coated. Cool on platter and separate.

Submitted by Mrs. Reginald H. Carter, Sr.

(I always wonder who these ladies were and what their lives were like and how they came about the recipes they offered to local cookbooks.)


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