There are so many things to love in the fall, but for many people seasonal dishes are at the top of the list. Ever wondered how some of these foods were famously linked to this time of year?
Whether you are curious about who discovered corn bread, or why green bean casserole once became a classic Thanksgiving dish, the past has the story for you. [1
We start with the classic autumn dish, apple pie. But before we go too deep, we have a disclaimer for you. Neither apples nor tart base is native to the US So how has this sweet treat become a symbol of American pride?
The only apple found in the US is the crabapple, which is not the best in pie because of its incredibly sour taste. Hundreds of years ago, a man named John Chapman (aka Johnny Appleseed) planted crabapple seeds over thousands of miles. People then harvested the crabapples and made hard cider, but more about that later.
It was not until the early 1600s that the apple seeds that grow into the apples we eat today were shipped overseas.
Wondering where pie dough came from? In medieval England, crusts were called "coffyns" or "coffins" because of their thick durability and the use for cooking savory food for long periods. That is not very attractive.
According to Emily Upton from Today I Find Out, the first registered apple pie recipe dates from 1300s England. However, that recipe does not resemble the apple pie that we all love today. A version of the dessert that we eat did not come hundreds of years after all ingredients, such as wheat, lard, sugar and spices, had found their way to the US
In the early 1900s, the expression & # 39; As American as apple pie & # 39; appeared in print, and during World War II soldiers often told journalists that they were fighting & # 39; for mother and apple pie & # 39 ;.
So there you have it: a short history lesson about the components of the sweet dessert that eventually became an American favorite.
Cornbread is another fall classic that Americans have adored for generations. Wheat was one of America & # 39; s most exciting food products in the 19th century. Unfortunately, it was just too hot in the South to flourish wheat;
According to Southern Living Test Kitchen Director Robby Melvin, Indians used a mortar and pestle to grind corn into corn flour and make corn bread. But it wasn't the kind that we eat today. At that time they made their cornbread with water and cornmeal and baked it on an open fire.
Today we use buttermilk, eggs, corn pieces and baking powder and powder to create the light, crumbly treat that people enjoy everywhere.
Some love their sweet, and others love their savory, but the debate about authentic will rage.
[ Note from the editors: As a southerner, I have to tip you. As soon as your leftover corn bread gets a bit old, cut it into large pieces, throw it into a glass of buttermilk and eat it as grain. You're welcome.]
Green bean dish
If you've been to a Thanksgiving dinner, you've had a green bean dish. Every November this famous dish comes to dining tables throughout the US. But who decided to combine cooked green beans, fried onions and mushroom soup to make this delicious dish? Let's see!
There were recipe pamphlets long before Pinterest and food bloggers. These were compact, handy pocket-sized recipe books with branded products. They were cheap and easy to use, and you didn't have to buy thick, expensive cookbooks.
Campbell & # 39; s Soup Company had a kitchen where many people developed dishes with canned goods from the company so that they could be printed in the recipe brochures. Dorcas Reilly, one of Campbell & # 39; s recipe makers, is the brains behind this American classic.
She wanted to make a handy recipe with ingredients that most people had on hand. Nowadays, this dish is traditionally consumed in millions of US homes every fall.
You cannot go to a fun fair or fair without passing a freshly submerged caramel or candied apple stand. This seasonal fruit is delicious in itself, but it is even better if it is immersed in sticky, warm caramel sauce. Curious as to where this tasty treat came from?
Candymaker William W. Kolb accidentally discovered the candied apple. Many years later, Dan Walker, employee at Kraft Foods, created the caramel apple.
While experimenting with extra Halloween candy, Walker melted some caramel and dipped apples into it, creating the sugary pleasure that many people like today.
Hard Apple Cider
Do you remember Johnny Appleseed – the guy we mentioned earlier? He also appears here again. When he planted all those crabapple seeds, they served another important purpose: making drunk cider.
Rebecca Rupp from National Geographic said that in the 17th century it was much safer to drink alcohol than the dirty water. It also kept people warm during the cold winter evenings. Fermented cider was very popular at the time because of its accessibility and feasibility.
During the ban the cider disappeared and years later the nation focused on beer. Today the hard cider has made a comeback. You can find it in most pubs and restaurants in the US
It's hard to resist hooking a handful of these tricolor delights. Billions of pieces of candy grain are produced every year and find their way to shelves across the US
Olivia B. Waxman from Time claimed that candy grain was invented by George Renninger, an employee of Wunderlee Candy Company. Jelly Belly Candy Company (formerly the Goelitz Candy Company) then started producing the popular sweets, and it still is.
In the 19th century, candy grain was made by hand from a slurry mixture of sugar and glucose syrup and then placed in molds. Today, machines make candy corn in factories, but it remains a major part of the Halloween season.
There you have it: a short history lesson about some of your favorite fall dishes and snacks. Share your new acquaintance with your friends the next time you dive into a green bean casserole or take a sip of cider!