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Quarantine Cooking With Kallie: Grape-Nuts Fruit Pudding (1923)

Welcome back, Wildcats! ICYMI: For the past few weeks, I’ve been cooking recipes featured in the Villanova University Digital Library while teleworking from home during the pandemic. With the fall semester back in session, I wanted to feature a simple recipe that could be easily made in residence halls and apartments; which bring me to the exciting reveal of this week’s recipe…Grape-Nuts Fruit Pudding!

Yes, Grape-Nuts.

And don’t be fooled by the title, the recipe is made with Jell-O, not pudding.

I was familiar with the wheat and barley cereal prior to the discovery of this recipe. My grandmother would put Grape-Nuts in her yogurt, and I sometimes ate Grape-Nuts with milk and multiple spoonfuls of sugar (which defeated the purpose of Grape-Nuts as a healthy alternative to sugary cereal). For those of you unfamiliar with the whole-grain cereal, it was “developed by C.W. Post in 1897 and has remained a fixture in American culture.”

Advertisements for Grape-Nuts were frequently featured during “The Andy Griffith Show” in the 1960s. During the 1970s the company paired with “wild-food-expert-turned-spokesperson, Euell Gibbons as part of the return to nature movement sweeping parts of the country.” Gibbons’ most famous quote, “Ever eat a pine tree? Many parts are edible,” was featured in a 1974 Grape-Nuts commercial.

Below is an advertisement for Grape-Nuts on the back cover of The People’s Home Journal, v. XXXVIII, no. 7, July, 1923. The entire magazine is available for reading in the Villanova University Digital Library.

ad for Grape-Nuts on the back cover of The People's Home Journal, v. XXXVIII, no. 7, July, 1923

Image courtesy of the Villanova University Digital Library.

The recipe I used for this blog is featured in the image above. Here are the original instructions:

  • One package of lemon Jell-O dissolved in one pint of boiling water.
  • One cup (half-pint) Grape-Nuts. One half-pound of raisins or dates.
  • As many walnuts as desired.
  • Mix thoroughly and pour into a dish or mould to cool and harden.
  • Serve with whipped cream.

I altered the recipe slightly:

  • Bring 1 cup of water to a boil.
  • Add boiling water and Jell-O mix in a dish (stirring until mixture is dissolved.) Then add 1 cup cold water.
  • Mix in 1 cup of Grape-Nuts and 1 cup of raisins or dates.
  • Refrigerate for four hours.
  • Garnish with chopped walnuts and whipped cream.

Check out the finished product below.

Photo of Grape-Nuts pudding.

While this semester will be unlike any other, the staff at Falvey Memorial Library is diligently working to provide access to resources to help you succeed. For more recipes visit the Digital Library. Questions about the Digital Library, University Archives or Special Collections? Contact the Distinctive Collections and Digital Engagement staff.


Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Memorial Library.

 

 


 


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Quarantine Cooking with Kallie: Mendel Macaroni Salad with Lemon Thyme Dressing

Happy birthday, Gregor Mendel, O.S.A.! Instead of making a cake for the Augustinian Friar’s birthday, I decided to make a recipe shared by Access Services Director Luisa Cywinski. The recipe is not from the 19th century, but does feature an ingredient special to Mendel—peas. Mendel’s pea plant experiments with hybridization led to the discovery of hereditary laws ushering in the modern age of genetics. The featured recipe is not part of the Digital Library, however Mendel’s papers on “Experiments in Plant Hybridization” are available for reading. The Mendel Collection features “first editions of Mendel’s papers and earlier works about heredity and the importance of Mendel’s works around 1900 by such scientists as William Bateson, Hugo de Vries, Carl Correns and others.” 

Below is a preview of Mendel’s lecture on his experiments with hybridization of pea plants which he delivered before the Natural Sciences Society of Brünn on Feb. 8 and March 8, 1865.

Image of Mendel's papers on "Experiments in Plant Hybridisation" which he delivered before the Natural Sciences Society of Brünn on February 8th and March 8th, 1865.

Photo courtesy of Villanova University Digital Library.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Luisa Cywinski, Access Services Director, first posted the recipe for Mendel Macaroni Salad with Lemon Thyme Dressing, which she based on a recipe featured on The Cozy Apron.

Mendel Macaroni Salad 

  • 12 oz macaroni pasta, cooked and cooled
  • 1 cup frozen petite peas, thawed
  • 4 oz diced and crisped pancetta (can be substituted with bacon, deli ham, etc.)
  • 2 teaspoons fresh thyme leaves, for garnish

“Add the cooked and cooled macaroni to a large bowl, and add in the thawed petite peas and the diced, crisped pancetta; if serving immediately, toss with the Lemon-Thyme Dressing, and garnish with the thyme leaves; if making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/pancetta when ready to serve, to keep the pasta salad moist and fresh; keep cold.”

Lemon-Thyme Dressing

  • ¾ cup mayonnaise
  • ⅓ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 ½ tablespoons lemon zest
  • 1 tablespoon plus 2 teaspoons sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon whole grain Dijon mustard
  • 1 teaspoon fresh thyme
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons fresh thyme leaves, for garnish

“Add all ingredients into the bowl of a food processor. Process the mixture until thick and completely creamy; store in the fridge until you’re ready to serve the salad, at which point you can toss the dressing with the pasta. Garnish with sprigs of fresh thyme.”

Check out my cooking tutorial and the finished product below.

Photo of Macaroni Salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fore more pea-themed recipes explore Cywinski’s blog post. Additional recipes are also available for viewing in the Digital Library. Questions about the Digital Library, University Archives or Special Collections? Contact the Distinctive Collections and Digital Engagement staff. Check back next month for another quarantine cooking tutorial!


Kallie Stahl ’17 MA is Communication and Marketing Specialist at Falvey Memorial Library.

 

 


 


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Last Modified: July 20, 2020