Canapé Parade

By Johanna Goldberg, Information Services Librarian

Thanksgiving means many things: spending time with family, reflecting on what you’re thankful for, looking back at American history. But the essence of the holiday can be stated in three words: food, football, and parades.

Our collection contains a whimsical pamphlet that combines two of the three (sorry, football fans): “Canapé Parade: 100 Hors d’Oeuvre Recipes,” published in 1932. (We have the fourth printing, from November of that year.)

The cover of Canapé Parade. Click to enlarge.

The cover of Canapé Parade.

The personality-filled canapés from the cover reappear throughout the pamphlet, illustrating recipes like bloater paste, Japanese crabmeat, herring, and marrons in brandy. Unfortunately, the pamphlet does not credit the illustrator.

None of the recipes specify ingredient amounts, “as the consistency and proportion of ingredients used will vary according to the individual palate.” The recipes take a semi-homemade approach, adding minimal fresh items to packaged food before spreading on crackers. The cookbook also advises that “the majority of these hors d’oeuvres also make excellent sandwich fillings to be served between thinly sliced bread at afternoon tea or buffet suppers.”

Enjoy the recipes on parade below (click to enlarge and view the gallery):

For more traditional Thanksgiving recipes, read Thanksgiving, 1914 Style.

Brighten the Visit With Pepsi

By Johanna Goldberg, Information Services Librarian, with Jarlin Espinal, Technical Services Assistant

This is part of an intermittent series of blogs featuring advertisements from medical journals. You can find the entire series here.

From JAMA, volume 182, number 8, November 24, 1962.

From JAMA, volume 182, number 8, November 24, 1962.

Advertisements in the Journal of the American Medical Association (JAMA), have reflected food and diet trends from the start.

In the late 1930s and early 1940s, the journal normally had two pages of ads an issue, often related to food. By the late 1940s, advertising exploded. The May 3, 1947 issue of JAMA has 130 pages of ads, with food-related items amidst the publishers, medical devices, cigarettes, cosmetics, sanitariums, hospitals, and pharmaceuticals.

The advertising boom only increased—“In 1958 the industry estimated that it had turned out 3,790,809,000 pages of paid advertising in medical journals.”1 By this time, ads for pharmaceuticals far surpassed those for food- and diet-related items, a fitting trend as “between 1939 and 1959, drug sales rose from $300 million to $2.3 billion”1

The food- and diet-related advertisements presented here fall into several categories. There are promotions from industry groups—including my favorite, in which the National Confectioners’ Association attempts to convince doctors that candy has health benefits. There are beverages, ranging from baby formula to ovaltine to soft drinks. There are items that remain familiar today and items that seem totally foreign—if someone out there has tried Embo, please let us know. And of course, there’s the intersection of pharmaceuticals and diet, as claims of appetite suppression move from ads for apples and citrus to drugs like Desoxyn.

From JAMA, volume 106, number 20, May 16, 1936.

From JAMA, volume 106, number 20, May 16, 1936. Click to enlarge.

From JAMA, volume 134, number 1, May 3, 1947.

From JAMA, volume 134, number 1, May 3, 1947. Click to enlarge.

From JAMA, volume 134, number 2, May 10, 1947. Click to enlarge.

From JAMA, volume 134, number 2, May 10, 1947. Click to enlarge.

From JAMA, volume 154, number 3, January 16, 1954. Click to enlarge.

From JAMA, volume 154, number 3, January 16, 1954. Click to enlarge.

From JAMA, volume 154, number 5, January 30, 1954. Click to enlarge.

From JAMA, volume 154, number 5, January 30, 1954. Click to enlarge.

From JAMA, volume 154, number 6, February 6, 1954. Click to enlarge.

From JAMA, volume 154, number 6, February 6, 1954. Click to enlarge.

From JAMA, volume 154, number 9, February 27, 1954. Click to enlarge.

From JAMA, volume 154, number 9, February 27, 1954. Click to enlarge.

From JAMA, volume 182, number 7, November 17, 1962. Click to enlarge.

From JAMA, volume 182, number 7, November 17, 1962. Click to enlarge.

From JAMA, volume 182, number 7, November 17, 1962. Click to enlarge.

From JAMA, volume 182, number 7, November 17, 1962. Click to enlarge.

From JAMA, volume 234, number 2, October 13, 1975. Click to enlarge.

From JAMA, volume 234, number 2, October 13, 1975. Click to enlarge.


1. Donohue J. A history of drug advertising: the evolving roles of consumers and consumer protection. Milbank Q. 2006;84(4):659–699. Available at: 604/History of Drug.pdf. Accessed May 30, 2014.

There is Death in the Pot

By Johanna Goldberg, Information Services Librarian

While in the stacks recently, we came across this intriguing cover.





















How can you not open the book? The title page did not disappoint.

DeathinthePot-titlepageFood adulteration was a dangerous problem in 19th-century London. In 1820, chemist Fredrick Accum wrote A Treatise on Adulterations of Food and Culinary Poisons, the first book of its kind to attempt to expose the dangers of the food, water, and beverage supply.¹

Among many other practices, Accum cautioned against alum in the bread supply, used to make bread whiter; fraudulent peppercorns, made of lintseed, clay, and a small bit of Cayenne; vinegar laced with sulphuric acid; red lead used to color cheese; and beer mixed with a poisonous narcotic plant, cocculus indicus.² Forty years after the book’s publication, Parliament passed the Food Adulteration Act.¹

The Royal Society of Chemistry’s Library and Information Centre offers an excellent online exhibit on the life and times of Accum (including a career-ending scandal involving mistreatment of library books). Learn more here.

Edit: A reader recognized the artwork as that of Berkeley King and kindly provided us with the following image of the cover of Accum’s Plans of the Gas Works in London, which King also designed.


















1. The fight against food adulteration. (n.d.). Retrieved May 16, 2013, from

2. Accum, F. (1820). A treatise on adulterations of food, and culinary poisons exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them. London: Longman, Hurst, Rees, Orme, and Brown.

Mother Eve’s Pudding Redux


By Erin Albritton, Head of the Gladys Brooks Book & Paper Conservation Laboratory

Last month, we kicked off National Poetry Month by sharing a rhyming recipe for Eve’s Pudding from our manuscript collection. Although charming, the recipe lacked the level of specificity to which most modern cooks have become accustomed. To solve this problem, cooking teacher and food historian Steve Schmidt (who will be delivering NYAM’s Friends of the Rare Book Room lecture on May 23rd) was kind enough to send along the following adaptation, together with a recipe for Cold Sweet Sauce that is scrumptious when drizzled over the top:

For the pudding:
3/4 cup (3 ounces) fine dry bread crumbs, plus a handful for coating the basin or bowl
1/3 cup plus 1 tablespoon (3 ounces) sugar
1 Tbsp all-purpose flour
1 tsp grated or ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
3 medium (about 1 1/4 pounds) firm, dry apples, such as Golden Delicious
2/3 cup (3 ounces) currants
3 large eggs, beaten until light and frothy
6 Tbsp (3 ounces) unsalted butter, melted and cooled
1 Tbsp strained fresh lemon juice

For the Cold Sweet Sauce:
1 stick of butter
2/3 cup confectioners’ sugar
1-2 Tbsp of brandy or lemon juice
A pinch of nutmeg

Very generously grease a 5- to 6-cup heatproof bowl or pudding basin with butter or solid vegetable shortening. Sprinkle the inside of the bowl with a handful of dry bread crumbs, tilt the bowl in all directions until coated and then tap the excess crumbs out.

Mix the 3/4 cup crumbs, sugar, flour, nutmeg, cinnamon, and salt in a bowl. Peel the apples and grate on the shredding plate of a box grater down to the cores. Stir the apples and currants into the crumb mixture, then the beaten eggs, then the melted butter and lemon juice. Pack the mixture into the prepared bowl, cover tightly with foil, set an upside-down plate on top of the foil, and steam the pudding for 3 hours in sufficient simmering water to reach halfway up the sides of the bow

While the pudding is steaming, make sauce by melting butter and whisking in sugar, brandy and nutmeg. Remove the pudding from the pot and let rest 15 minutes before unmolding. Drizzle (or drench!) with sauce and enjoy.

Below is a photo essay documenting one staff member’s kitchen adventure making this recipe (click to enlarge and open photo gallery). The next time you’ve got a couple of hours and find yourself craving a delicious dessert (with a bit of history), give Eve’s Pudding a try . . . you’ll be glad you did!

Mother Eve’s Pudding

By Rebecca Pou, Project Archivist

To celebrate National Poetry Month, we are sharing a poem from our collection each week during April. With the support of the Pine Tree Foundation of New York, we are currently cataloging our manuscript recipe collection, which is the source of our first poem. The rhyming recipe was in both English and American cookbooks through the end of the nineteenth century, but this particular version is most likely from the last quarter of the eighteenth century.

To try out a modern take on this recipe, see “Mother Eve’s Pudding Redux.”

A recipe in verse for Mother Eve’s Pudding, late 18th-century.

To Make Mother Eves Pudding

To make a good Pudding pray mind what your taught

Take two penny worth of Eggs when twelve for a groat

Six ounces of bread Let Moll eat the Crust

The Crumb must be grated as small as the Dust

Take of the same Fruit that Eve once Cozen

Well pared and Chop’d at Least half Dozen

Six ounces of Currans from the Grit you must sort

Least they break out your teeth and spoil all the Sport

Six ounces of Sugar wont make it to sweet

Some Salt and a nutmeg will make Compleat

Three Hours it must boil without any Flutter

Nor is it Quite Finished without melted Butter

Cookery for a Jewish Kitchen

By Johanna Goldberg, Information Services Librarian

Aunt Sarah's Cookery Book-page-001

Passover begins the night of March 25. In preparation, we’re sharing some recipes from an early English-language Jewish cookbook in our collection. The library and rare book room house a large number of cookery-related items, as nutrition and health are inextricably linked.

After the cost of books plummeted in the 1800s, Jewish cookbooks came on the scene, first in Germany around 1815. In 1846, the first English-language cookbook was released in London.¹

The cookbook in our collection, Aunt Sarah’s Cookery Book for a Jewish Kitchen, was published in Liverpool in 1872.

 “I have been induced to publish this little Book, the result of long experience, for the purpose of teaching young and inexperienced Jewish Housewifes the art of cooking their daily food in a proper manner, without infringing those dietary laws, the observance of which has been of so much importance to the health and well-being of our people. The directions are plain and simple, the most minute particulars are given with the greatest exactness, which, if attended to as written down, cannot fail of success. I have taken every pains, so that it may be easily understood by the most inexperienced; and if my humble endeavors to assist my Sisters in Faith in acquiring a knowledge of one of the most important of their Domestic duties be appreciated, and the higher object be also recognized, my labour will not have been in vain.AUNT SARAH”

“I have been induced to publish this little Book, the result of long experience, for the purpose of teaching young and inexperienced Jewish Housewifes the art of cooking their daily food in a proper manner, without infringing those dietary laws, the observance of which has been of so much importance to the health and well-being of our people. The directions are plain and simple, the most minute particulars are given with the greatest exactness, which, if attended to as written down, cannot fail of success. I have taken every pains, so that it may be easily understood by the most inexperienced; and if my humble endeavors to assist my Sisters in Faith in acquiring a knowledge of one of the most important of their Domestic duties be appreciated, and the higher object be also recognized, my labour will not have been in vain.

At the time of the book’s publication, matzo didn’t look like it does today—a piece of matzo was most often “round, irregular, or oval-shaped.”² The mechanization of matzo began with the invention of a kneading device in 1838, and progressed after the first matzo factory, Manischewitz, opened in Cincinnati in 1888. Eventually, the factory produced entirely machine-made, and square, pieces of unleavened bread.²

Aunt Sarah did not write the recipes in this book with most (non-shmurah) modern matzo in mind, and her ingredients are not always as common today as they were in the 1870s. If you try one of the recipes, let us know how it translates to the modern kitchen. And take a picture—unfortunately, this little book only includes text.

Here are some recipes to add to your holiday repertoire this year.³

Matzo Cake.

Put a matzo on a plate, strew over it almonds finely chopped; then sprinkle with brown sugar. Bake on a tin five or six minutes.

Potato Cake, or Pudding.

One pound of gratered potatoes (boiled in their skins the day before), one pound of sifted loaf sugar, three ounces of pounded almonds, the rind (gratered) and juice of one lemon, and the yolks of twelve eggs (beaten). Mix all together. Then take the whites of the eggs, beat them to a froth, and add it to the rest. Bake in a moderate oven, in small dishes, greased with salad oil.

A delicious Pudding for Passover.

Take whole matzos [a handwritten note specifies two or three], put each into a soup-plate, with sufficient cold water to make them very soft; drain off the water, leaving the matzos whole; grease a basin with dripping a quarter of an inch thick, cover it well with brown sugar, and line it with the soaked matzo the same as the paste for a steffin [another of Aunt Sarah’s recipes, basically a pie crust dough made with water, flour, and suet]. Mix well together a quarter of a pound of chopped raisins, the same of currants, ditto of chopped suet,* one ounce of preserved citron, ditto of orange and lemon (chopped), the juice of one lemon, the rind of half (gratered), half a teaspoonful of ground cinnamon, a quarter of a small nutmeg (gratered), half a teaspoonful of salt, and a wine glass of rum. Then put the mixture into the lined basin, about an inch thick; cover with the soaked matzo, strew over brown sugar; then the mixture and the matzo alternately, until the basin is full, the matzo forming the top layer. Make holes with a knife not quite to the bottom of the basin, and pour over it by degrees eight eggs (well beaten). When all is soaked into the pudding, put a little dripping over the top; then cover it with brown sugar. Bake in a moderate oven from an hour and a half to two hours, until quite brown. Turn it on to a flat dish, bottom up, and serve very hot. I must be made two hours before putting in the oven.

And Aunt Sarah’s take on the evergreen classic:

Matzo Ball Soup.

Stew slowly for six hours, in five pints of water, four pounds shin of beef, four pounds of mutton or veal, three leeks, a little celery, and a teaspoonful of salt. Strain and take off the fat.

For the Balls.—Take a teacupful of matzo meal, half a teaspoonful of salt, the same of ground ginger, one small Spanish onion chopped fine, and browned in a frying pan with a little dripping, and two teacupsful of matzo soaked in cold water and squeezed dry. Mix all together, with a half a teacupful of the broth and one or two eggs, sufficient to make it the consistence of forcemeat. Make it into balls, and boil them in the soup twenty minutes before serving.

*A common English ingredient, often found in early Jewish cookbooks, but not kosher.¹


1. Marks, G. (2010). Encyclopedia of Jewish Food. John Wiley & Sons.

2. Sarna, J. D. (2005). How Matzah Became Square: Manischewitz and the Development of Machine-made Matzah in the United States. Sixth Annual Lecture of the Victor J. Selmanowitz Chair of Jewish History, Touro College, Graduate School of Jewish Studies, New York, NY. Retrieved February 22, 2013 from

3. Aunt Sarah. (1872). Aunt Sarah’s cookery book for a Jewish kitchen: Containing plain and easy directions. How to cook fish, meat, poultry, and vegetables; to make pastry, puddings, sweets, preserves, and pickles, &c., with additional recipes for Passover. Liverpool: Yates and Hess.

English Gingerbread Old and New

Food historian Stephen Schmidt wrote today’s post, which includes findings from research he conducted at NYAM last summer. The post was originally posted on the Recipes Project blog.

Food writers who rummage in other people’s recipe boxes, as I am wont to do, know that many modern American families happily carry on making certain favorite dishes decades after these dishes have dropped out of fashion, indeed from memory. It appears that the same was true of a privileged eighteenth-century English family whose recipe book now resides at the New York Academy of Medicine (hereafter NYAM), under the unprepossessing label “Recipe book England 18th century. In two unidentified hands.” The manuscript’s culinary section (it also has a medical section) was copied in two contiguous chunks by two different scribes, the second of whom picked up numbering the recipes where the first left off and then added an index to all 170 recipes in both sections.

The recipes in both chunks are mostly of the early eighteenth century—they are similar to those of E. Smith’s The Compleat Housewife, 1727—but a number of recipes in the first chunk, particularly for items once part of the repertory of “banquetting stuffe,” are much older. My guess is that this clutch of recipes was, previous to this copying, a separate manuscript that had itself been successively copied and updated over a span of several generations, during the course of which most of the original recipes had been replaced by more modern ones but a few old family favorites dating back to the mid-seventeenth century had been retained. Among these older recipes, the most surprising is the bread crumb gingerbread. A boiled paste of bread crumbs, honey or sugar, ale or wine, and an enormous quantity of spice (one full cup in this recipe, and much more in many others) that was made up as “printed” cakes and then dried, this gingerbread appears in no other post-1700 English manuscript or print cookbook that I have seen.

And yet the recipe in the NYAM manuscript seems not to have been idly or inadvertently copied, for its language, orthography, and certain compositional details (particularly the brandy) have been updated to the Georgian era:

25 To Make Ginger bread

Take a pound & quarter of bread, a pound of sugar, one ounce of red Sanders, one ounce of Cinamon three quarters of an ounce of ginger half an ounce of mace & cloves, half an ounce of nutmegs, then put your Sugar & spices into a Skillet with half a pint of Brandy & half a pint of ale, sett it over a gentle fire till your Sugar be melted, Let it have a boyl then put in half of your bread Stirre it well in the Skellet & Let it boyle also, have the other half of your bread in a Stone panchon, then pour your Stuffe to it & work it to a past make it up in prints or as you please.

Eighteenth-century recipe book, England.

Eighteenth-century recipe book, England.

From the fourteenth century into the mid-seventeenth century, bread crumb gingerbread was England’s standard gingerbread (for the record, there was also a more rarefied type) and, by all evidence, a great favorite among those who could afford it—a fortifier for Sir Thopas in The Canterbury Tales, one of the dainties of nobility listed in The Description of England, 1587 (Harrison, 129), and according to Sir Hugh Platt, in Delightes for Ladies, 1609, a confection “used at the Court, and in all gentlemens houses at festival times.” Then, around the time of the Restoration, this ancient confection apparently dropped out of fashion. In The Accomplisht Cook, 1663, his awe-inspiring 500-page compendium of upper-class Restoration cookery, Robert May does not find space for a single recipe.

The reason for its waning is not difficult to deduce. Bread crumb gingerbread was part of a large group of English sweetened, spiced confections that were originally used more as medicines than as foods. Indeed, the earliest gingerbread recipes appear in medical, not culinary, manuscripts (Hieatt, 31), and culinary historian Karen Hess proposes that gingerbread derives from an ancient electuary commonly known as gingibrati, whence came the name (Hess, 342-3). In England, these early nutriceuticals, as we might call them today, gradually became slotted as foods first through their adoption for the void, a little ceremony of stomach-settling sweets and wines staged after meals in great medieval households, and then, beginning in the early sixteenth century, through their use at banquets, meals of sweets enjoyed by the English privileged both after feasts and as stand-alone entertainments.

Through the early seventeenth century banquets, like the void, continued to carry a therapeutic subtext (or pretext) and comprised mostly foods that were extremely sweet or both sweet and spicy: fruit preserves, marmalades, and stiff jellies; candied caraway, anise, and coriander seeds; various spice-flecked dry biscuits from Italy; marzipan; and sweetened, spiced wafers and the syrupy spiced wine called hippocras. In this company, bread crumb gingerbread, with its pungent (if not caustic) spicing, was a comfortable fit. But as the seventeenth century progressed, the banquet increasingly incorporated custards, creams, fresh cheeses, fruit tarts, and buttery little cakes, and these foods, in tandem with the enduringly popular fruit confections, came to define the English taste in sweets, whether for banquets or for two new dawning sweets occasions, desserts and evening parties. The aggressive spice deliverers fell by the wayside, including, inevitably, England’s ancestral bread crumb gingerbread.

As the old gingerbread waned, a new one took its place and assumed its name, first in recipe manuscripts of the last quarter of the seventeenth century, and then in printed cookbooks of the early eighteenth century. This new arrival was the spiced honey cake, which had been made throughout Europe for centuries. It is sometimes suggested that the spiced honey cake came to England with Royalists returning from exile in France after the Restoration, which seems plausible given the high popularity of French pain d’épice at that time—though less convincing when one considers that a common English name for this cake, before it became firmly known as gingerbread, was “pepper cake,” which suggests a Northern European provenance. Whatever the case, Anglo-America almost immediately replaced the expensive honey in this cake with cheap molasses (or treacle, as the English said by the late 1600s), and this new gingerbread, in myriad forms, became the most widely made cake in Anglo-America over the next two centuries and still remains a favorite today, especially at Christmas.

By the time the NYAM manuscript was copied, perhaps sometime between 1710 and 1730, molasses gingerbread was already ragingly popular in both England and America, and evidently the family who kept this manuscript ate it too, for the second clutch of culinary recipes includes a recipe for it, under the exact same title as the first. Remembering the old adage that the holidays preserve what the everyday loses, I will hazard a guess that the old gingerbread was made at Christmas, the new for everyday family use.

150 To Make Ginger Bread

Take a Pound of Treacle, two ounces of Carrawayseeds, an ounce of Ginger, half a Pound of Sugar half a Pound of Butter melted, & a Pound of Flower. if you please you may put some Lemon pill cut small, mix altogether & make it into little Cakes so bake it. may put in a little Brandy for a Pepper Cake

Recipe book England 18th century.

Recipe book England 18th century.

An interesting question is why the seventeenth-century English considered the European spiced honey cake sufficiently analogous to their ancestral bread crumb gingerbread to merit its name. It may have been simply the compositional similarity, the primary constituents of both cakes being honey (at least traditionally) and spices. Or it may have been that both cakes were associated with Christmas and other “festival times.” Or it may have been that both cakes were often printed with human figures and other designs using wooden or ceramic molds. Or it may possibly have been that both gingerbreads had medicinal uses as stomach-settlers. In both England and America, itinerant sellers of the new baked gingerbread often stationed themselves at wharves and docks and hawked their cakes as a preventive to sea-sickness. (Ship-wrecked off Long Island in 1727, Benjamin Franklin bought gingerbread “of an old woman to eat on the water,” he tells us in The Autobiography.) One thinks at first that the ginger and other spices were the “active ingredients” in this remedy, and certainly this is what nineteenth-century American cookbook authors believed when they recommended gingerbread for such use. But early on the remedy may also have been activated by the treacle. Based on the perhaps slender evidence of a single recipe in E. Smith, Karen Hess proposes that the first English bakers of the new gingerbread may have understood treacle to mean London treacle (Hess, 201), the English version of the ancient sovereign remedy theriac, a common form of which English apothecaries apparently formulated with molasses rather than expensive honey. I have long wondered what, if anything, this has to do with the English adoption of the word “treacle” for molasses (OED). Perhaps a medical historian can tell us.

Works Cited

Harrison, William. The Description of England. New York: Dover Publications, Inc., 1994

Hess, Karen. Martha Washington’s Booke of Cookery. New York: Columbia University Press, 1981.

Hieatt, Constance and Sharon Butler. Curye on Inglysch. New York: Oxford University Press, 1985.

“Treacle, I. 1. c.” The Compact Oxford English Dictionary. 2nd ed. 1991.

Stephen Schmidt is the principal researcher and writer for The Manuscript Cookbooks Survey, an online catalogue of pre-1865 English-language manuscript cookbooks held in the U. S. repositories, which will launch in early 2013. He is the author of Master Recipes, a 940-page general-purpose cookbook, was an editor of and a principal contributor to the 1997 and 2006 editions of Joy of Cooking, has contributed to The Oxford Companion to American Food and Drink and Dictionnaire Universel du Pain, and has written for Cook’s Illustrated magazine and many other publications. A resident of New York City, he works as a personal chef and a cooking teacher and hopes soon to complete Lemon Pudding, Watermelon Cake, and Miracle Pie, a history of American home dessert.

Food Tips from the Fairies

By Rebecca Pou, Project Archivist

Pairs of vegetables (potatoes, beets, carrots, etc.) marching down a path with a fairyToday we are celebrating Food Day, “a nationwide celebration and movement toward more healthy, affordable, and sustainable food.” Concerns about good food, and encouraging children to enjoy it, are nothing new. In 1921, Dr. Beatrice Slayton Herben’s Jack O’Health and Peg O’Joy: A Fairy Tale for Children included jingles written by students of Public School 15 in New York City such as:

“Sing a song of coffee, rich foods and cakes,
these will make sick children with bad stomach-aches
Sing a song of clean milk, butter, fruit and bread,
these will make strong children with their cheeks all red”

In the story, a succession of health-conscious fairies teach Jack and Peg to follow good health habits throughout the day. They learn to brush their teeth, comb their hair, drink plenty of water, get a good night’s rest, and, of course, eat nutritious food.

When Peg despairs at the thought of a life without cake, the eat-clean-food fairies reassure her that she may have cake after eating fruits and vegetables, but “be careful not to eat too much.” In fact, the fairies tell her, even the fairy queen eats a special cake, made from mist and decorated with stars, which is made just once a year.

Fairies bringing cake to fairy queen

The foods promoted in the book include fresh fruits, carrots, potatoes, spinach, and lima bean soup —all nutrient-dense foods that support health, in line with Food Day’s recommendations.

Many of the lessons in Jack O’Health and Peg O’Joy, are featured in today’s Food Day celebrations. Beyond promoting a healthy diet, Food Day also calls attention to the broader context of food production, such as the environmental impact of farming and food and farm workers’ rights. Learn more about Food Day’s priorities here.

To celebrate Food Day, NYAM, Mt. Sinai, and El Museo del Barrio have organized a Healthy Food Walking tour, highlighting a number of establishments in our neighborhood. These include: Lane Farmer’s Market, Pure Food, Champignon Cafe, Mt. Sinai Greenmarket, El Aquila, El Paso Restaurant, and East Harlem Cafe. The next time you are at NYAM or in the neighborhood, visit these businesses for a healthy bite. The eat-clean-food fairies would be proud.