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1619 Through the Lens of Food: Frederick Douglass Part 3

1619 Through the Lens of Food: Frederick Douglass Part 3

Courtesy of the New York Public Library

Courtesy of the New York Public Library

Today we continue our series, 1619 Through the Lens of Food, marking the 400th anniversary of slavery in the United States of America.Here is our third story focusing on Frederick Douglass.

Douglass recalls his owner Colonel Lloyd “kept a large and finely cultivated garden” which “abounded in fruits of almost every description, from the hardy apple of the north to the delicate orange of the south….” Stealing fruit from the master’s orchards and or gardens on an almost daily basis served as a staple of the enslaved people. “From that garden scarcely a day passed, during the summer, but that some slave had to take the lash for stealing fruit,” writes Douglass. The lash did not stop enslaved people from stealing food from the garden. A lack of food contributed to regular stealing from one owner’s orchards and those of neighbors among the enslaved.

Peach Cobbler Recipe

Ingredients

Peaches

Pastry Dough

Sugar

Directions

Peel the peaches and roll out the dough as thin as for pie crust. Put one layer at the bottom of the dish, and cut the peaches into pieces the size of a plum and fill the dish with them, sprinkling them freely with fine sugar. Cover them over with another layer of pastry, cut with a knife two or three air-holes on the top and put to bake. Let it bake brown.

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