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SOUP PICNIC

EVERY LABOR DAY, FOR AT LEAST FORTY YEARS, BUT NOT SINCE 1971,
THE ROHR FAMILY HELD WHAT THEY CALLED A "SOUP PICNIC." EACH INDI-
VIDUAL FAMILY WOULD BRING A PAN OF VEGETABLE SOUP, AND AT THE PICNIC
SITE (WHICH TRADED OFF FROM FAMILY TO FAMILY YEARLY) THE SOUPS WOULD
BE COMBINED IN A BIG BUTCHERING KETTLE, AND HEATED OVER AN OPEN
FIRE. THE FAMILY MADE A DAY OF IT, AND WOULD EAT THE SOUP BOTH FOR
LUNCH AND SUPPER THAT DAY.
WHEN THE CUSTOM FIRST STARTED, THE MEALS CONSISTED SOLELY OF
SOUP AND CRACKERS. AFTER A FEW YEARS, CORN ON THE COB WAS ADDED,
SINCE MANY OF THE FAMILY MEMBERS WERE GROWING IT, AND IT WAS PLENTI-
FUL DURING THE LATE SUMMER. AFTER A FEW YEARS, DESSERTS WERE ALSO
ADDED TO THE TRADITION, BUT IT WAS ALWAYS KEPT AT THAT--NEVER ANY
SIDE DISHES, OR MEAT (OTHER THAN THAT IN THE SOUP ITSELF.) (IN MY
WORDS)

Where learned: OHIO ; MASSILLON

Subject headings: Favorites
CUSTOM FESTIVAL -- F0900
CUSTOM FESTIVAL -- Measure of time Month
Food Drink -- Service Table furnishing and decoration Food container
Food Drink -- Manner of preparation Kind of heatCooking equipment
Food Drink -- Manner of preparation Process
Food Drink -- Mixed preparation in liquid
Food Drink -- Plant food Vegetable

Date learned: 11-00-1973

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BELIEF RAVIOLI

A GIRL SHOULD NOT ORDER RAVIOLI ON A DATE IN A RESTAURANT.

Submitter comment: THIS MAKES BOYS THINK OF PILLOWS.

Where learned: DETROIT

Subject headings: CUSTOM FESTIVAL -- Marriage Dating Courtship
Food Drink -- Mixed preparation in liquid

Date learned: 06-00-1972

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CUSTOM

PUTTING A RAW EGG IN YOUR SOUP IS GOOD FOR YOUR HEALTH.

Submitter comment: INFORMANTS FATHER USED TO PRACTICE THIS CUSTOM. HE BROUGHT IT WITH
HIM FROM A GERMAN SETTLEMENT NEAR PITTSBURGH.

Where learned: OHIO ; CLEVELAND

Subject headings: Food Drink -- Mixed preparation in liquid
Food Drink -- Animal product Egg
BELIEF -- Means of Causing or Avoiding Illness

Date learned: 10-00-1976

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ITALIAN-AMERICAN COOKING

YOU NEVER HAD A LARGE DINNER OF ANY KIND WITHOUT SOME HOMEMADE SOUP.

Submitter comment: REALLY ENJOYS TALKING ABOUT ITALIAN COOKING.

Where learned: OHIO ; AKRON

Subject headings: Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Noon mealsDinnerLunch
Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Night mealsSupper
Food Drink -- Mixed preparation in liquid

Date learned: 10-00-1976

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BOURSCHE SOUP

THIS IS A UKRAINIAN BEET SOUP.
YOU MIX BEETS AND WATER TOGETHER. ADD CELERY, PARSLEY, CATSUP,
AND ONIONS. SOME PEOPLE ADD SOUR CREAM WHEN SERVING.

Where learned: MICHIGAN ; UNIVERSITY OF DETROIT ; DETROIT ; DORMS

Subject headings: Food Drink -- Mixed preparation in liquid

Date learned: 03-03-1971

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EGG SOUP

I MAKE A SOUP CALL SOUPA FOR STOMACH ACHES, MADE FROM EGGS.
YOU TAKE AN EGG AND ADD SUGAR, BEAT UNTIL REAL STIFF. ADD
SOME VANILLA AND BOILED MILK, PUT CRACKERS IN IT TOO. YOU
HAVE TO MAKE SURE IT'S FOAMY AND FLUFFY.

Submitter comment: INFORMANT SAID THAT SHE USED TO PREPARE THIS FOR HER CHILDREN
ALL OF THE TIME BECAUSE IT TASTED SO GOOD.

Where learned: MICHIGAN ; OAK PARK

Subject headings: Food Drink -- Mixed preparation in liquid

Date learned: 01-21-1972

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INDIAN CORN SOUP

IN ORDER TO MAKE INDIAN CORN SOUP, ONE MUST FIRST
OBTAIN SOME INDIAN CORN STALKS. TAKE THE STALKS
AND PLACE THEM IN A PAN OVER A FIRE. THE HEAT
WILL CAUSE THE CORN KERNELS TO POP. TAKE THE POPPED
KERNELS AND WASH THEM FIRST IN ASHES AND THEN
IN LYE. REPEAT THIS PROCEDURE TWICE. AFTER COMPLETING
THE KERNEL WASHING, PLACE THE CORN IN A POT FILLED
WITH WATER, ADD SALT AND BRING THE MIXTURE TO A BOIL.
LET THE WATER BOIL FOR ABOUT 20 MINUTES. THEN THE SOUP
SHOULD BE DONE.

Where learned: DETROIT, ASSUMED ; WORK ; J L HUDSONS ; MICHIGAN, ASSUMED

Subject headings: Food Drink -- Mixed preparation in liquid

Date learned: 10-13-1969

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CZARNINA

POLISH DISH OF DUCK SOUP. MADE WITH THE BLOOD OF THE DUCK, PRUNES
RAISINS, APPLE OR PEAR, AND SEASONINGS - MAINLY MARJORAM. A POTATO
NOODLE, MORE LIKE DUMPLINGS, ARE TO BE EATEN WITH IT. THIS SOUP IS
A SWEET-SOUR SOUP, SINCE THE BLOOD IS MIXED WITH VINEGAR, AS IT IS
DRAINED FROM THE DUCK.

Where learned: OHIO ; TOLEDO

Subject headings: Food Drink -- Food
Food Drink -- Mixed preparation in liquid

Date learned: 09-30-1968

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LEAVES

IT IS COMMON TO USE CELERY LEAVES FOR FLAVOR IN SOUPS.

Where learned: LOCATION NOT RECORDED BY COLLECTOR

Subject headings: Food Drink -- Mixed preparation in liquid
Food Drink -- Flavoring

Date learned: DATE NOT RECORDED BY COLLECTOR.

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POLISH SOUP, KLUSKI-ZOUPA, IT IS A NOODLE SOUP

Where learned: MICHIGAN ; DETROIT

Subject headings: Food Drink -- Mixed preparation in liquid

Date learned: 12-00-1977

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A POLISH SOUP, CAPUS TA-ZOUPA, A CABBAGE SOUP.

Where learned: MICHIGAN ; DETROIT

Subject headings: Food Drink -- Mixed preparation in liquid

Date learned: 12-00-1977

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IN LOUISIANA INSTEAD OF SERVING SOUP BEFORE A MEAL AS AN APPETIZER,
THE CREOLES SERVE GUMBO MADE OF OKRA, VEGETABLES, SEAFOOD AND
OTHER MEATS.

Submitter comment: THIS IS A MUST FOR SUNDAY DINNER IN NEW ORLEANS.

Where learned: MICHIGAN ; SOUTHFIELD

Subject headings: CUSTOM FESTIVAL -- Home
CUSTOM FESTIVAL -- Measure of time Week Day Hour
Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Special or festive meals
Food Drink -- Mixed preparation in liquid

Date learned: 02-00-1979

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CHRISTMAS SOUP

THIS SOUP IS MADE EVERY CHRISTMAS EVE BY THE INFORMANT'S MOTHER. IT
IS SERVED BEFORE THE MAIN COURSE OF DINNER ON CHRISTMAS EVE. THE
INGREDIENTS ARE AS FOLLOWS:
SAUERKRAUT, NAVY BEANS, MUSHROOMS, SOUR CREAM, ONIONS, AND
GARLIC (HARD BOILED EGGS ARE OPTIONAL).
THE INFORMANT'S MOTHER MAKES A BIG POT OF THIS SOUP AND USES HER OWN
JUDGEMENT IN MEASURING OUT THE PORTIONS OF EACH INGREDIENT.

Submitter comment: THIS IS A CZECHOSLOVAKIAN RECIPE THAT HAS BEEN PASSED DOWN TO THE
INFORMANT'S MOTHER FROM HER GREAT, GREAT GRANDMOTHER.

Where learned: MICHIGAN ; REDFORD

Subject headings: CUSTOM FESTIVAL -- December 24 Christmas Eve
Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Special or festive meals
Food Drink -- Mixed preparation in liquid

Date learned: 11-12-1979

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FOOD

KARREN POP IS BUTTERMILK SOUP. IT CONSISTS OF BUTTERMILK, RICE,
FLOUR, SLICED APPLES, AND SUGAR.

Submitter comment: BELGIAN ORIGIN

Where learned: MICHIGAN ; ROSEVILLE

Subject headings: Food Drink -- Mixed preparation in liquid

Date learned: 02-16-1980

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DAY OF THE DEAD.

ON MEMORIAL DAY, MAY 31, IN MEXICO IS THE OBSERVANCE OF "DIA DE
LOS MORETOS OR THE "DAY OF THE DEAD". THIS DAY YOU SET
LITTLE TABLE IN THE CORNER OF THE HOUSE WITH LIGHTED CANDLES
PICTURES OF JESUS AND OF THE DEAD RELATIVES. ALSO YOU SET OUT FOOD
FOR THE SPIRITS, USUALLY SOUP

Submitter comment: THIS IS CONSIDERED A HOLIDAY FOR THE DEAD AND UNEXPECTED HAPPENINGS
ARE USUALLY ATTRIBUTED TO THE SPIRITS OF THE DEAD RELATIVES.
HAVING FUN.
TO THE BEST OF THE INFORMANT'S RECOLLECTION THERE WAS NO OBSERVANCE
OF ANY OTHER HOLIDAY SIMILAR TO THIS .

Where learned: MICHIGAN ; ROSEVILLE

Subject headings: Favorites
CUSTOM FESTIVAL -- May 31
CUSTOM FESTIVAL -- Death Funeral Burial
Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Special or festive meals
Food Drink -- Mixed preparation in liquid
BELIEF -- Ghost Spirit Phantom Specter

Date learned: 04-00-1980

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BANA CAULDA (HOT BUTTER)

PEEL TWELVE LARGE CLOVES OF GARLIC. THINLY SLICE INTO A
ONE QUART SAUCEPAN. ADD FOUR OUNCES OF FLAT FILET
ANCHOVIES. COVER BOTTOM OF PAN WITH OLIVE OIL. PUT ON
MEDIUM HEAT. COOK TIL GARLIC IS SOFT. DO NOT BROWN.
MASH GARLIC AND ANCHOVIES WITH A FORK TIL FINE. ADD ONE
POUND OF BUTTER. STIR TIL BUTTER MELTS AND COMES TO A SOFT BOIL.
USING A FORK, DIP CABBAGE OR VEGETABLES OF CHOICE IN MIXTURE.
USE SLICED BREAD TO CATCH THE DRIPPINGS.

Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

Subject headings: Food Drink -- Service Table furnishing and decoration Implement to handle food
Food Drink -- Manner of preparation Kind of heatCooking equipment
Food Drink -- Manner of preparation Process
Food Drink -- Mixed preparation in liquid
Food Drink -- Plant food Cereal
Food Drink -- Plant food Vegetable
Food Drink -- Meat Fish and other animal life related to water
Food Drink -- Animal product Butter

Date learned: 11-00-1982

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CHICKEN CACCIATORE

BROWN FOUR HALF-POUND CHICKEN BREASTS IN CHICKEN FAT IN A
LARGE SKILLET, REMOVE FROM PAN. BROWN THREE CUPS DICED ONIONS
TIL GOLDEN IN PAN. ADD TWO POUNDS ITALIAN PULP TOMATOES CUT UP
FINE, FOUR LARGE GARLIC CLOVES DICED FINE, TEASPOON OF PEPPER,
ONE-FOURTH TEASPOON OREGANO, FIVE OUNCES SLICED MUSHROOMS,
FOURTEEN AND ONE-HALF OUNCES CHICKEN BROTH, STIR TO MIX WELL.
ADD CHICKEN. COVER AND SIMMER FOR ONE HOUR. TURN CHICKEN AFTER
ONE-HALF HOUR. SERVE WITH GRATED ROMANO OR PARMESAN CHEESE.

Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

Subject headings: Food Drink -- Manner of preparation Kind of heatCooking equipment
Food Drink -- Manner of preparation Process
Food Drink -- Mixed preparation in liquid
Food Drink -- Plant food Vegetable
Food Drink -- Meat Bird Poultry
Food Drink -- Animal product Cheese
Food Drink -- Flavoring Herb

Date learned: 11-00-1982

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PILAF

COOK HANDFUL OF FINE EGG NOODLES IN TWO TABLESPOONS MELTED
BUTTER TIL PINK, NOT BROWN. ADD TWO CUPS CHICKEN BROTH, COVER
PAN, BRING TO BOIL. ADD ONE CUP LONG GRAIN RICE, STIR WITH FORK
TIL BOILING RESUMES. TURN HEAT LOW, COVER AND COOK TIL ALL LIQUID
IS ABSORBED (20 TO 25 MINUTES), STIRRING OCCASIONALLY.
FLUFF WITH FORK BEFORE SERVING.

Submitter comment: THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

James Callow Keyword(s): PILAF

Subject headings: Food Drink -- Service Table furnishing and decoration Implement to handle food
Food Drink -- Manner of preparation Kind of heatCooking equipment
Food Drink -- Manner of preparation Process
Food Drink -- Mixed preparation in liquid
Food Drink -- Plant food Cereal
Food Drink -- Animal product Egg

Date learned: 11-00-1982

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MACKEY'S IRISH POTATO SOUP

BOIL FOR THREE HOURS - ONE HAM BONE IN THREE QUARTS OF
WATER. REMOVE BONE AND ADD; 8-10 POTATOES DICED FINE,
4 STALKS OF CELERY DICED FINE, 1 GRATED CARROT,
3 SPRIGS OF FRESH PARSLEY DICED FINE, 1/2 TEASPOON
OF CELERY SALT, 1 TEASPOON OF TABLE SALT, 1/4 TEASPOON
FRESH PEPPER, 1/4 POUND OF BUTTER. SIMMER TWO MORE
HOURS WITH THE LID ON, STIRRING FREQUENTLY.

Submitter comment: UPON SERVING, THE COOK ALWAYS HAS A LITTLE SAYING
WHICH GOES LIKE THIS. "WE'VE GOT SOME GOOD NEWS
AND SOME BAD NEWS. FIRST THE BAD NEWS. ALL
WE HAVE FOR DINNER IS POTATO SOUP. NOW FOR THE GOOD NEWS.
THERE IS PLENTY OF IT."

Where learned: HOME ; MICHIGAN ; WARREN

Keyword(s): IRISH RECIPE

Subject headings: Food Drink -- Mixed preparation in liquid

View just this record

Fruit soup

I was told about this very old Polish dish by my
father, who was told about it by his mother. This
is a dish that is only served on Christmas and
under no condition anytime else. The dish is called
fruit soup. As you can guess it is made from fruit.
When it was made no set amounts of ingredients were
ever written down. It was all by inspection. The list
of ingredients are as follows.
freeze dried apples
freeze dried plums
freeze dried apricots
freeze dried bananas
freeze dried pears
freeze dried oranges
freeze dried kiwi
prunes
prune juice
mushroom juice
All the fruits are freeze dried because if they weren't
the soup would be too sweet-- the same reason why the
prunes, prune juice, and mushroom juice are added.
As an after note. I've tasted this soup only once and
it was once too often.

Where learned: MICHIGAN ; WARREN

Subject headings: Food Drink -- Mixed preparation in liquid
Food Drink -- Plant food Fruit

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