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Do you want to serve a tasty Christmas meal that is not roasted turkey? We have a cookbook with great ideas for you in the Archives and Special Collections: The Sioux Chef’s Indigenous Kitchen by Sean Sherman and Beth Dooley, call number CHILSON COLLECTION / 3RD FLOOR ; E98.F7 S54 2017. There are many cookbooks in the […]

I found this handwritten recipe in a cookbook in the Archives and Special Collections. What does it make? Who put it there? Does cathup equal ketchup? Is there still shredded wheat in the breakfast food aisle? I must use it soon and find out what it makes. Meatloaf? Meatloaf Appreciation Day is October 18th. The […]

This recipe is from Good Things to Eat and How to Prepare Them. Buffalo NY: Larkin Co., 1906. This book is in the Chilson Collection in the Archives and Special Collections.

Even his wife Eleanor did not know what was in it. In her cookbook, she described the dressing as having a tangy flavor all its own. George McGovern was an US senator from South Dakota and the Democratic Party presidential nominee 50 years ago in the 1972 presidential election. This cookbook is in the Chilson […]

The WPA papers at the University of South Dakota Archives and Special Collections have recipe cards for 50 different ways you can prepare a pheasant. The South Dakota WPA Writers Project selected 12 of the 50 for their booklet “Fifty Million Pheasants.” Below is not one of the twelve, but it sounds tasty. To see […]

Some of South Dakota first ladies (i.e. governors’ wives) are described in the Tidbits sections of the South Dakota governors residence cookbook: a culinary legacy celebrating the first families of South Dakota, 2007. Margaret Wylie Mellette “was a china painter and portrait painter and was the hostess at the South Dakota Building at the 1893 Columbia […]

This month we say goodbye to our archivist as she moves on to the next stage of her career. She taught us many things, including how fun cookbooks are and how these books have historical research value. Cookbooks are a valuable historical source because “the study of culinary history isn’t about food – it’s about […]