The first "turkey stuffing" recipe that I've found with truffles, mentions
"green truffles." Does anyone know what green truffles are?
Portion of the recipe: "...take the finest young turkey you can get...stuffed
with green truffles..and then in a sauce."
[Source: Vincent LaChapelle, "The Modern Cook." London: Nicolas Prevost, 1733.
138]
I have not found much evidence of truffles in the US in the 19th century. My
first record from the City Hotel Menu, dated February 18, 1842, for a dinner in
honor of Charles Dickens: "Roast Wild Turkies Stuffed with Truffles."
I haven't researched this much, so if anyone has data re truffles in the US,
do tell. As truufles only grow in Europe (don't they?), they would have to have
been imported into the US and therefore would have been expensive.
It seems extremely unlikely that two pounds of truffles would be used in the US
in the latter half of the 19th century. So, was there some substitute (or
adulteration) used -- perhaps a type of mushroom?
Any thoughts?
Andy Smith
>
>Due to bad weather and a growing pollution problem, I saw black French
>truffles going for about 2000 euro per kilo and white Italian truffles going
>for about 6000 euro per kilo. No word yet on the current Australian truffle
>harvest, as I assume it's so low as to be not worth counting, but early days
>yet...
>
>So, if 2 pounds is .9 of a kilo (very roughly), then the stuffing works out
>as
>
>BLACK TRUFFLES
>US$ - $2050
>UK Pound - 1250
>AU$ - $3115
>
>WHITE TRUFFLES
>US$ - $6150
>UK Pound - 3760
>AU$ - $9340
>
>Regards,
>
>Kali
>
>"Opinicus" > wrote in message
...
>> ASmith1946 > said:
>>
>> > I haven't tried it yet, but just in case you have an extra two pounds
>> > of truffles, here's a great historical recipe:
>> 8< snip!
>> > Source: Sarah Tyson Rorer. The Philadelphia Cook Book. Philadelphia:
>> > Arnold and Co. 1886. 191-92.
>>
>> What would two pounds of truffles have cost in 1886, I wonder? Does anyone
>> know what they'd cost today?
>>
>> --
>> Bob
>> Kanyak's Doghouse
>> http://kanyak.com
>>
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