Welcome, recipe enthusiasts and lovers of culinary relics! Today for Basil Blossom Artistry’s inaugural post, we’re settling in with a nice big bowl of elephant stew.
Recipe Overview:
1 Med. size elephant
2 Rabbits, (opt.)
Brown gravy
Salt, to taste
Pepper, to taste
Cut elephant into bite-size pieces. Add enough brown gravy to cover. Add salt and pepper to taste. Cook over kerosene fire 4 weeks. This will serve 3,800 people. If more are expected, rabbits may be added, but do this only if an emergency. Most people do not like hare in their stew.
Darlene B. Ackermen
Caroline County JWC
“Elephant Stew and other delicacies”
The Association For The Study Of Childhood Cancer
Third Printing – 1982
Lately I’ve found myself browsing through my collection of antique cookbooks and fondly remembering my mom cooking many of the recipes within. The cover has long fallen off “Elephant Stew and other delectable delicacies” and the pages have begun to yellow with age. There are no shortage of stains and notes written on scraps of paper tucked throughout and the page’s edges are tattered from countless hours spent flipping through looking for the perfect recipe.
If you were to inquire about my fondest memory from this cookbook, it would undoubtedly be the red salt dough incident from my toddler years. I can still recall my mother’s loving gaze as she handed me a pristine ball of homemade salt dough—a recipe I’ll share in a future post. With innocent curiosity, I took a bold bite, immediately shocked by the intense saltiness. Despite its overwhelming flavor, the memory of that moment remains a cherished treasure, a testament to just how much the little things in life matter.
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