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Graham Cracker HistoryThe Reverend Graham created the flat, crisp cookie, which became known as the graham cracker (did “cookie” sound too lustful?), in 1829. Sweetened with honey, it was promoted as a health food; in fact, the Reverend, who also advocated fresh air, exercise and a good night’s sleep, is acknowledged as a forerunner of the modern health movement. More than 30 years after his death, in 1882, graham cracker recipes began to appear in cookbooks and were produced commercially. In 1898 the National Biscuit Company began marketing Nabisco Graham Crackers, outlasting all competitors. Their Honey Maid line, introduced in 1925, used honey (part of Reverend Graham’s original recipe) and made graham crackers even more popular. Some of us remember when Nabisco Graham Crackers tasted better than they do today—as did so many things from the grocery store back in the happy days before cheaper food science substitutions took the place of butter, whole milk, brown sugar and cocoa butter in so many commercial recipes. Today’s Nabisco Honey Grahams are scarcely worthy of being crumbled into a cheesecake crust. And they’re made with some ingredients that might make Reverend Graham sue to have his name removed from the box. Like Proust searching for the madeleines of his youth (we do a lot of that kind of searching here at THE NIBBLE), we looked for quite a few years for a great graham cracker. We found it in New England, Reverend Graham’s old stomping grounds, developed by a specialty food company in greater Boston called Tiny Trapeze. —Karen Hochman Continue To Page 2: Tiny Trapeze Graham Crackers FORWARD THIS NIBBLE to your cookie-loving friends and to parents and grandparents who’d like to recapture the good old days. FOR ADDITIONAL INFORMATION, special offers, contests, opinion surveys, THE NIBBLE prior issues archive, product gift-finder and more, visit the home page of TheNibble.com.
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