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If cooking at 9,600 feet isn't challenge enough for you, try your hand at recipes from a 1908 cookbook titled “Summit County's High Altitude Cook Book.” Several copies of this book (which was reprinted in 1990 by the Summit Historical Society and the Three River Rebekah Lodge #135 I.O.O.F. of Dillon) have surfaced recently, giving readers a hint at culinary practices 100 years ago. It was very fitting for this recipe book to resurface on the dawn of Breckenridge's 150th anniversary.
Local resident Mark Miller owns one that was purchased by his mother at a garage sale in Arizona, and the William H. Briggle House currently has one on display, courtesy of the Historical Society.
Browsing the pages of the book reveals recipes submitted by familiar names — Mrs. W P. Knorr, Mrs. Charles Levy, Mrs. W. P. Condon, Mrs. Thomas, Mrs. Whitehead, Mrs. Rebecca Shock, Mrs. C. L. Westerman, Mrs. T. A. Brown, Mrs. E. A. Theobald, Mrs. Christ Kaiser, Mrs. G. B. Watson, Mrs. George Engle and Mrs. Briggle — among others. Even local butcher Christ Kaiser contributed a recipe for “Sauer Kraut” described as “a dish fit for a dutchman.”
Most of the recipes contain instructions not found in modern-day cooking. For example, the game and poultry recipes all refer to “dressing” the birds (removing remnants of feathers), or if one had a grouse, you are told to “skin the grouse.” Mrs. Knorr's recipe for wild duck advises one to “pick the feathers from the duck while dry. Pour boiling water over the duck, wrap in a cloth and let steam a few minutes, when the down will rub off easily. Singe and draw it.”
The book features recipes for meats, vegetables, breads, salads, cakes, puddings, pickles and preserves, candies, ice creams and drinks — including a recipe for “Dandelion Wine” — courtesy of Mrs. Brandt — and quite appropriate as the weed is becoming more prevalent these days. A testimony to the fact that early-day residents enjoyed entertaining is a recipe from Mrs. Detwiler for “Punch for Fifty People.”
The book also features a chapter on miscellaneous advice, as well as one on the “Invalid's Tray.” Examples of advertisements include The Denver Hotel (Robert W. Foote, Proprietor), G. B. Watson Clothier and Shoe Dealer, William P. Condon General Hardware, and E.E. Sumner — Groceries, School Supplies & Notions — complete with a picture of his store on Main Street which is now “Wildflower.”
Local historian and writer Sandra Mather is considering using some of the historic recipes in the Victorian Teas presented by the Breckenridge Heritage Alliance this summer in the William H. Briggle House. For more information on the cookbook and the Victorian Teas, call the Breckenridge Heritage Alliance at (970) 547-7643. For more information on Breckenridge's 150th anniversary celebration, visit Breck150.com.
Local resident Mark Miller owns one that was purchased by his mother at a garage sale in Arizona, and the William H. Briggle House currently has one on display, courtesy of the Historical Society.
Browsing the pages of the book reveals recipes submitted by familiar names — Mrs. W P. Knorr, Mrs. Charles Levy, Mrs. W. P. Condon, Mrs. Thomas, Mrs. Whitehead, Mrs. Rebecca Shock, Mrs. C. L. Westerman, Mrs. T. A. Brown, Mrs. E. A. Theobald, Mrs. Christ Kaiser, Mrs. G. B. Watson, Mrs. George Engle and Mrs. Briggle — among others. Even local butcher Christ Kaiser contributed a recipe for “Sauer Kraut” described as “a dish fit for a dutchman.”
Most of the recipes contain instructions not found in modern-day cooking. For example, the game and poultry recipes all refer to “dressing” the birds (removing remnants of feathers), or if one had a grouse, you are told to “skin the grouse.” Mrs. Knorr's recipe for wild duck advises one to “pick the feathers from the duck while dry. Pour boiling water over the duck, wrap in a cloth and let steam a few minutes, when the down will rub off easily. Singe and draw it.”
The book features recipes for meats, vegetables, breads, salads, cakes, puddings, pickles and preserves, candies, ice creams and drinks — including a recipe for “Dandelion Wine” — courtesy of Mrs. Brandt — and quite appropriate as the weed is becoming more prevalent these days. A testimony to the fact that early-day residents enjoyed entertaining is a recipe from Mrs. Detwiler for “Punch for Fifty People.”
The book also features a chapter on miscellaneous advice, as well as one on the “Invalid's Tray.” Examples of advertisements include The Denver Hotel (Robert W. Foote, Proprietor), G. B. Watson Clothier and Shoe Dealer, William P. Condon General Hardware, and E.E. Sumner — Groceries, School Supplies & Notions — complete with a picture of his store on Main Street which is now “Wildflower.”
Local historian and writer Sandra Mather is considering using some of the historic recipes in the Victorian Teas presented by the Breckenridge Heritage Alliance this summer in the William H. Briggle House. For more information on the cookbook and the Victorian Teas, call the Breckenridge Heritage Alliance at (970) 547-7643. For more information on Breckenridge's 150th anniversary celebration, visit Breck150.com.
