foodhistorianpeggylutz

A degreed food historian Peggy Lutz shares nourishing points of history and health with her joy of food.

Tag Archives: Origin of Cookies and Doughnuts in America

1950’s Butterscotch Cookies

May 1, 2017Peggy Lutz 20th Century Foods, Childhood Recipes, Cookies/Bars, History of American Cuisine, History of My Culinary Inheritance, Origin of Cookies and Doughnuts in America Leave a comment

Continue reading →

20th Century American Recipes 20th Century Foods Cookies/Bars History of American Cuisine Origin of Cookies and Doughnuts in America

Search

Categories

14th Century English Foods
18th Century English Foods
18th Century French Cuisine
19th Century American Foods
19th Century French Foods
1st Century Roman Foods
20th Century American Recipes
20th Century European Recipes
20th Century Foods
20th Century French Recipes
20th Century Indian Recipes
20th Century Italian Foods
21st Century American Foods
21st Century Foods
African Americans' Influence on American Cuisine
African Foods
Ahi Tuna Recipes
America's Farm-to-Table Movement
Asparagus Recipes
Background and make-up of peanuts
Bacon the qualities of the best
Balsamic Vinegar Recipes
Banana Bread
BBQ Recipes
Bean Recipes
Benefits of Health-Giving Salt
Biblical Foods
Black Bean Recipes
Blue Cheese Dressing
Bone Broth
Botanical Make-up of Tomatoes
Bread Recipes
Breakfast Foods
Cabbage Recipes
Caesar Salad
Cake Recipes
Candies
Caramelizing Onions
Carrot Recipes
Chicken Recipes
Childhood Recipes
Chinese Spicy Cold Noodles
Chocolate Recipes
Christmas Cookies
Cindy Mushet's Baking w/ the American Harvest
Cocoa Bread
Coconut Recipes
Coconut Sugar Recipes
Cookies/Bars
Cooking Garlic Properly
Cotes de Porc Sauce Nenette
Creative Variations of Blum's Coffee Toffee Pie
Croutons
Curry Recipes
Cuts of Pork-Commercial and Retail
Desserts
Diabetic Friendly Recipes
Dutch Babies
Early Development of Cooking Techniques
Egg Dishes
Eggplant Recipes
Entrees
Essential Oils in Food and Medicine
Ethnic Meals
Fig Recipes
Fish Recipes
Food during Hippie Movement
Foods with names derived from Sanskrit
Frittata Made Easy
Ghee recipe
Gluten in flour
Gluten-free desserts
Gluten-free Entrees
Guidelines for copyrighting recipes
Ham Recipes
Health Foods
Health Tips
Healthy Dips
Healthy Fats
Healthy Innovations
Healthy Recipes
Healthy Snacks
Herbes de Provence Recipes
Historical Recipes
History 20th Century French Cuisine
History and Health Benefits of Leeks
History and Preparation of Ghee
History of 14th Century English Kitchens
History of 14th Century Foods
History of 19th Century American Cook Books
History of 19th Century French Foods
History of 20th Century American Cook Books
History of American Cuisine
History of Arabic Foods
History of Arrowroot
History of Assyria
History of Balsamic Vinegar
History of Bananas
History of Blogging
History of Bluefin and Ahi Tuna
History of Blum's in San Francisco
History of Borscht
History of Cane Sugar
History of Canning
History of Celery
History of Chillies
History of Chinese Cuisine
History of Cilantro
History of Coconut
History of Confections
History of Corned Beef
History of Cottage Cheese
History of Currants
History of Demerara Turbinado Muscovado Sucanat
History of Doughnuts and Various Fried Pastries
History of European Foods
History of Fast Food
History of Food Preservation
History of Garlic
History of General Mills
History of Healing
History of Healthy Eating Habits
History of Herbes de Provence
History of Indian Cuisine
History of Italian Cuisine
History of Leeks
History of Medieval Foods
History of Mediterranean Cooking
History of Mexican Cuisine
History of Middle Eastern Foods
History of Miss Parloa
History of my Business
History of My Culinary Inheritance
History of nitrates and nitrites used in curing
History of Onions
History of Pakistani Cuisine
History of Pancakes
History of Pasta
History of Peruvian Foods
History of Quinoa
History of Renaissance
History of Rice throughout the World
History of Rosemary
History of Sauteing
History of Shortening
History of Southern Cooking
History of Spokane's Davenport and Ridpath Hotels
History of Squash
History of St. Patrick's Day
History of Tandoori Ovens
History of the Printing of Cook Books
History of Tomatoes
History of Turkey
History of Vichy
History of Vichy Carrots
History of Vichyssoise
History of Wild Rice
History of Yogurt
History of Zucchini
Hors d'ouvres
Information on Alternative Pastas
Information on Braising
Information on Cabbage
Information on Coconut Oil
Information on Coconut Sugar
Information on Duck Eggs
Information on kneading
Information on Leeks
Information on Lentils
Information on Monkfruit Sweetner
Information on Sage
Information on Shallots
Information on Swerve Sweetener
Irish Foods
Italian Recipes
Kale Recipes
Keto Recipes
Korean and Chinese Spicy Cold Noodles
Lamb Recipes
Leek Recipes
Leek Recipes
Lemon Recipes
Lentil Recipes
Louis Eustache Ude's "The French Cook"
Meat Recipes
Monkfruit Sweetner Recipes
New Nordic Cuisine
Oregon History
Origin of Cookies and Doughnuts in America
Pies
Pork Recipes
Portuguese Foods
Portuguese Recipes
Properties of Turmeric
Quick Breads
Quinoa Recipes
Recipes from Blum's in San Francisco
Red Lentil Sendanini Information
Red Lentil Sendanini Recipes
Red Sauce Recipes
Roasted Nuts
Rosemary Recipes
Sage Recipes
Salad Dressings
Salad Fixings
Salads
Sausage Recipes
Shallot Recipes
Snacks
Soups
Sprouting Recipes
Struan Bread
Summertime Foods
Sweet Breads
Sweet Potato Recipes
Swerve Confectioners Sugar Recipes
The Difference between Yams and Sweet Potatoes
Time-Life Books: Foods of the World
Tips on Sprouting
Tomato Recipes
Traditional and modern-day industrial curing of meats
Turkey Recipes
Uncategorized
Vegetables
Zucchini Recipes

Blog at WordPress.com.

Subscribe Subscribed
- foodhistorianpeggylutz
- Already have a WordPress.com account? Log in now.

	Zara Chaney on Tomato/Feta Chicken
	Peggy Lutz on Williamsburg Orange Cake
	leah slator on Williamsburg Orange Cake
	Peggy Lutz on Blum’s Coffee Toffee…
	Peggy Lutz on Blum’s Coffee Toffee…