BYU Library - Special Collections

Report by Utah State University history student Robert Cook, who collected information from his mother, Colleen Cook. Caramel sauce served over the carrot pudding of 6.1.2.7.1. Hard sauce use not specified.

Report by Utah State University folklore student Gena Blonquist, who collected information from her mother, Afton W. Blonquist. Recipe from Gena's paternal grandmother. A steamed pudding with carrots, potatoes, bread crumbs, spices, walnuts, and currants, served with a cooked sauce (recipe included). Traditional for Thanksgiving and Christmas.

Report by Utah State University history student Robert Cook, who collected information from his mother, Colleen Cook. A steamed pudding with carrots, potatoes, spices, walnuts, and raisins. See 6.1.2.8.1 for caramel sauce recipe. Traditional for Thanksgiving and Christmas.

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 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 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 John Nolte, who collected information from his brother Brad R. Nolte. Approximate recipe; real proportions are Grandma's secret. Made for Thanksgiving.

Report by Utah State University folklore student Kaylene Ashby, who collected information from her grandmother Pearl Olsen. Tradition at Thanksgiving. Recipe specifies fresh pumpkin.