One of our best American poets, Emily Dickinson (1830-1886), was the chief bread and dessert maker at her family home in Amherst, Massachusetts. She was quite accomplished. In fact, at age twenty, Emily won a prize for her Rye and Indian Bread at the town fair.
|The Dickinson Homestead|
A wonderful, highly recommended little cookbook Emily Dickinson Profile of the Poet as Cook is offered for sale through the Emily Dickinson Museum. It contains many recipes that the poet used.
Give this old-fashioned recipe a try, whether you are doing gluten free or not. They are quite tasty. Thank you, Emily!
|Emily as a teenager|
1 cup rice flour (I used Bob's Red Mill Stone Ground Rice Flour)
1 cup powdered sugar
1 tablespoon milk blended with 1/4 teaspoon baking soda
1/2 cup butter (softened)
freshly ground nutmeg (I used about 1/4 teaspoon)
Preheat oven to 350 degrees. Cream butter. In separate bowl beat eggs. Add sugar to eggs. Gently blend egg mixture with butter. Add remaining ingredients, mix well. Bake in greased 9x9 pan until golden on top (around 15-20 minutes).