BYU Library - Special Collections

Contains descriptions (and sometimes recipes) of culinary material lore centered around Thanksgiving. Items were collected by students in folklore classes at Brigham Young University and Utah State University from 1982-1997, and 1974. Most of the items are typewritten, but a few of the older items are handwritten. Many of the items contain a description of how, when, and where they were collected as well as explanations of social and cultural contexts.

Report by Brigham Young University folklore student Ron Ritschard, who collected information from his relative, Verland Nelson. Annual tradition at family reunion. Pork or beef roasts are soaked in wine, encrusted in onion salt, wrapped, soaked, and cooked in an underground oven.

Report by Brigham Young University folklore student Ana Bennett about a casserole-like baked dish of creamed corn, eggs, and soda crackers.

Report by Utah State University student Ted Peck, who collected information from DeAnna Peck. Red cabbage, slowly simmered with spices in vinegar water. Traditional Danish dish. Made for Thanksgiving/the holiday season.

Report by Utah State University folklore student Tracey Hall, who collected information from fellow USU student Vickie Kielsmior. Corn meal, onions, turkey juices kneaded together and stuffed into the body cavity of a turkey.

Report by Utah State University history student Mark Onderdonk, who collected information from his great aunt, Blanche Treacy. Cream cheese cookie recipe. Topped with candies while still hot. Made and shipped for Christmas.

Report by Brigham Young University folklore student Monica Smith, who collected information from Janet Denison. Traditionally made for Thanksgiving and Christmas; measurements standardized by informant. A pastry crust (top and bottom) with a thick, sweetened currant filling.

Report by Brigham Young University folklore student Monica Smith, who collected information from Janet Denison. Traditionally made for Thanksgiving and Christmas; measurements standardized by informant. A pastry crust (top and bottom) with a thick, sweetened currant filling.

Report by Brigham Young University folklore student Launa Murdock Nielson about pale, ring-shaped vanilla almond cookies. Made for Christmas; tradition brought by ancestors from Denmark.

Report by Utah State University folklore student Jensie Anderson, who collected information from her mother, Jean Jory Anderson. Recipe from Jean's Danish cook and Jensie's namesake. Made for Christmas. Cookies twisted into a unique form and deep fried.