Speed Family Heritage Recipes

Speed Family Heritage Recipes — I love cookbooks! As a member of the Corn Island Chapter of the Daughters of the American Revolution, I am especially proud of the work done by committee to produce Speed Family Heritage Recipes. I can taste the brandy and ice-cream in “Jane Cochran Speed’s Eggnog,” the mushrooms and peppers in “Aunt Aurilla Bowman’s Chicken ala King,” and the sweetness of “Aunt Bell Quigley’s Sugar Pie.” With an opportunity to use donated recipes collected by Hattie Speed Ream Nickell, volunteers set up meetings to produce the book as a fundraiser for Corn Island’s designated historical preservation project, the Farmington Historical Plantation, originally the home of the Speed family. What sets this cookbook apart are the historical notes about the original cooks, and the story of Farmington. The flavor of the times is imparted as thoroughly as the measurement of ingredients and instructions which were converted into 21st century terms. Peggy Grimes, Martha Tomazic, Terry Pyles, editor Susan E. Lindsey, and publisher Cheri Powell pulled together the book from recipes donated by Miles McDonnell, who owned the family’s collection. Diane Young, executive director at Farmington, served as liaison between the board and cookbook committee. With monumental help from testers, tasters, and other volunteered services, the book is now available for sale at amazon.com. David Domine, writer and local historian wrote in the foreword, “Fond of art and music, the Speeds placed great value on education and they loved good food.” Tom Owen, historian and archivist, says in the afterword, “My wish for you is that these tried-and-true recipes will attract good fellowship to your table where more voices will be heard than those of the people sitting right near you.”

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One Response to Speed Family Heritage Recipes

  1. Susan says:

    Thanks, Mary! We’re proud of it.

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