Tiny Treasures
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Literary Eats – F Scott & Zelda Fitzgerald

gin, scott fitzgerald

Writing about the past is like looking to cook something. Firstly, rediscovering and researching history is almost a never-ending scavenger hunt for the right recipe. Then to write, we need the best ingredients and sources, finally the preparation and the presentation. Coincidentally this is what has inspired the search for recipes from the past, but with a twist: recipes from the lives of Scott and Zelda Fitzgerald. Here is what I found:

Zelda Fitzgerald’s Breakfast

See if there is any bacon, and if there is ask the cook which pan to fry it in. Then ask if there are any eggs, and if so try to persuade the cook to poach two of them. It is better not to attempt toast as it burns very easily. Also in the case of the bacon do not turn the fire too high, or you will have to get out of the house for a week. Serve preferably on China plates, though gold or wood will do if handy. — Stratton, Florence 1925, Famous Recipes of Famous Women 

Main Meal by Scott Fitzgerald

Chicken Maryland

Cut a 3 ½ pound chicken into pieces. Dip each piece into milk, season with salt and pepper, dredge in flour, and let dry 30 minutes. In heavy skillet heat 3 tablespoons vegetable oil and sauté chicken on all sides until nicely browned. Add 1 cup hot water, ¼ teaspoon cumin, and ¼ teaspoon sage, and let come to boil. Immediately reduce heat, cover, and let simmer 45 minutes. Remove lid and simmer until all moisture has evaporated from pan. Serve. — Rodriguez-Hunter, Suzanne 1997, Found Meals of the Lost Generation: Recipes and Anecdotes from 1920s Paris

An Aperitif

Fitzgeralds’ Gin Rickey

1 lump of ice
Juice of ½ lime (or to your liking)
2 ounces gin (same as above)
Carbonated water (club soda/seltzer water)
Lime wheel

Pour gin and lime juice into chilled highball with ice. Stir gently while topping with soda water. Leave rind of lime in glass. Garnish with lime wheel (not wedge). Serve with two straws.

Image cyclonebill / Flickr CC

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