{"id":12787,"date":"2016-03-16T13:22:16","date_gmt":"2016-03-16T17:22:16","guid":{"rendered":"https:\/\/blog.genealogybank.com\/?p=12787"},"modified":"2021-04-19T14:56:32","modified_gmt":"2021-04-19T18:56:32","slug":"recipes-for-st-patricks-day-feast","status":"publish","type":"post","link":"https:\/\/www.genealogybank.com\/blog\/recipes-for-st-patricks-day-feast.html","title":{"rendered":"Recipes for St. Patrick\u2019s Day Feast"},"content":{"rendered":"

Introduction<\/em><\/strong>: Gena Philibert-Ortega is a genealogist and author of the book \u201cFrom the Family Kitchen.<\/span>\u201d In this blog article \u2013 in honor of tomorrow\u2019s celebration of St. Patrick\u2019s Day \u2013 Gena searches newspapers to find recipes, both historical and modern, for dishes to serve at your St. Patrick\u2019s Day feas<\/em>t.<\/p>\n

There are certain times of the year that your family may have a special menu that is served \u2013 a meal reserved for that one special day. Maybe it\u2019s a holiday or a family celebration that brings everyone together to eat that much-anticipated feast.<\/p>\n

We have no Irish roots in my family, but growing up I could always count on corned beef with cabbage, carrots, and potatoes on March 17th. Aside from Thanksgiving, it was one of the few days of the year that the menu was set in stone. I did some research in GenealogyBank\u2019s Historical Newspaper Archives<\/a> and, judging from the newspaper articles I found, most American families share this spring-time tradition of a St. Patrick\u2019s Day feast.<\/p>\n

Corned Beef: An Irish Meal?<\/strong><\/p>\n

Probably not surprisingly, the menu we most associate with the Irish may actually be distinctively American. In 1984, food writer Tom Hoge remarked that he didn\u2019t see corned beef and cabbage featured at any Dublin restaurants he visited, though he heard that cold corned beef was a Christmas Eve dish.<\/p>\n

\"article<\/a>
Dallas Morning News (Dallas, Texas), 15 March 1984, page 11E<\/figcaption><\/figure>\n

What Irish cuisine did he come across in Ireland? \u201cDublin Bay prawns, broiled lobster, roast chicken and Irish ham.\u201d This recipe accompanying his article is for a more traditional Irish food: Brown Soda Bread.<\/p>\n

\"recipe<\/a>
Dallas Morning News (Dallas, Texas), 15 March 1984, page 11E<\/figcaption><\/figure>\n

I\u2019ve been told by others who have visited Ireland that corned beef and cabbage is absent from restaurant menus. There\u2019s probably a good reason for that. Historically the Irish did not eat beef \u2013 they ate pork. Beef was introduced to them by the British in the 1600s. The Irish started producing and exporting their salted beef to Britain and its colonies where demand was high. This demand fizzled in the 1800s when the colonies were able to provide their own beef. During the 19th century, Irish immigrants in New York starting eating corned beef from local Jewish butchers.* So it turns out that the popular association of corned beef and cabbage with the Irish does<\/em> have a historical basis \u2013 but it\u2019s not so much a food that the Irish ate as it is a food with British ties.<\/p>\n

Add a Shamrock to Make Something Irish<\/strong><\/p>\n

Proving that anything decorated with a shamrock or leprechaun \u2013 or colored with green food dye \u2013 is appropriate for a St. Patrick\u2019s Day meal, this \u201cold-time favorite\u201d recipe from a 1952 newspaper features canned peaches and cottage cheese all dressed up.<\/p>\n

\"article<\/a>
Dallas Morning News (Dallas, Texas), 14 March 1952, part II, page 11<\/figcaption><\/figure>\n

Here is that recipe.<\/p>\n

\"recipe<\/a>
Dallas Morning News (Dallas, Texas), 14 March 1952, part II, page 11<\/figcaption><\/figure>\n

St. Patrick\u2019s Day Party Menu<\/strong><\/p>\n

You might decide to do more than add green food coloring to your meal for a St. Patrick\u2019s Day party. I love the idea for a potato party found in this 1918 newspaper article.<\/p>\n

\"article<\/a>
Patriot (Harrisburg, Pennsylvania), 22 March 1918, page 8<\/figcaption><\/figure>\n

Aside from the food at this party, which of course includes various green produce, there are Ireland-inspired activities. One such activity recreates kissing the famous Blarney stone:<\/p>\n

When the guests have removed their wraps have a friend or a maid direct them to the attic or an upstairs room and there ask each to climb a ladder and kiss a large stone, real or make believe \u2013 conspicuously marked \u2018Blarney.\u2019 After that each guest is expected to exert herself to keep a civil tongue in her head and speak with soft and flattering words.<\/p><\/blockquote>\n

The menu for the potato party includes Cream of Potato Soup with Parsley \u201cEmerald Isles,\u201d Olives, Irish Stew, Potato Bread Toasted Cheese Sandwiches, Emerald Salad, Wafers, St. Patrick\u2019s Pudding, Coffee, and Mints. The recipe for the soup is not provided because it \u201cis known to every housewife,\u201d but the Emerald Salad recipe is printed and is a mixture of canned French peas and chopped green pepper tossed with mayonnaise and served on a lettuce leaf with a garnish of cheese rolled in pistachios.<\/p>\n

\"recipes<\/a>
Patriot (Harrisburg, Pennsylvania), 22 March 1918, page 8<\/figcaption><\/figure>\n

Dessert<\/strong><\/p>\n

How about something to drink or a dessert for the end of your St. Patrick\u2019s Day feast?<\/p>\n

\"article<\/a>
Chicago Metro News (Chicago, Illinois), 17 March 1984, page 11<\/figcaption><\/figure>\n

This article begins with this beguiling introduction:<\/p>\n

\"article<\/a>
Chicago Metro News (Chicago, Illinois), 17 March 1984, page 11<\/figcaption><\/figure>\n

Here is the recipe for Irish Apple-Nut Squares.<\/p>\n

\"recipe<\/a><\/p>\n

\"recipe<\/a>
Chicago Metro News (Chicago, Illinois), 17 March 1984, page 11<\/figcaption><\/figure>\n

Here is the recipe for Irish Mist Coffee.<\/p>\n

\"recipe<\/a>
Chicago Metro News (Chicago, Illinois), 17 March 1984, page 11<\/figcaption><\/figure>\n

And if you can\u2019t resist something topped with green frosting you could make these non-traditional cupcakes for your St. Patrick\u2019s Day feast.<\/p>\n

\"article<\/a>
Dallas Morning News (Dallas, Texas), 11 March 1952, part II, page 1<\/figcaption><\/figure>\n

Here is the recipe to make that green frosting for your devil\u2019s food cupcakes.<\/p>\n

\"recipe<\/a>
Dallas Morning News (Dallas, Texas), 11 March 1952, section II, page 1<\/figcaption><\/figure>\n

So Where Is the Corned Beef?<\/strong><\/p>\n

If you\u2019re like me, this year\u2019s St. Patrick\u2019s Day feast will once again include corned beef and cabbage. My recipe is pretty simple. I\u2019ll add corned beef, potatoes, and carrots to my slow cooker with a bit of water. About an hour or so before dinner I\u2019ll add some cabbage. And of course I\u2019ll have plenty of yellow mustard for those so inclined to slather everything with it.<\/p>\n

Looking for other recipes for your corned beef meal? Here\u2019s an 1872 recipe that provides the advice you need to make tender corned beef and cabbage without that \u201cdisagreeable odor.\u201d<\/p>\n

\"recipe<\/a>
Sioux City Journal (Sioux City, Iowa), 9 June 1872, section: supplement, page 2<\/figcaption><\/figure>\n

Here\u2019s a more modern recipe for corned beef with cabbage and potatoes.<\/p>\n

\"recipe<\/a>
Mobile Register (Mobile, Alabama), 13 March 1992, page 20<\/figcaption><\/figure>\n

No matter what you\u2019ll be dining on tomorrow for your special feast, Happy St. Patrick\u2019s Day to you and your family!<\/p>\n

———————————<\/p>\n

* Is Corned Beef Really Irish? The rise and fall and rise of the traditional St. Patrick\u2019s Day meal. Smithsonian.com http:\/\/www.smithsonianmag.com\/arts-culture\/is-corned-beef-really-irish-2839144\/?no-ist<\/a><\/p>\n

Related Irish American Genealogy Articles:<\/strong><\/p>\n