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Bringing in Christmas

Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets
The Christmas Cook

By William Woys Weaver

Published 1990

  • About
  • 1. Frances Boardman Crowninshield, ed., Letters of Mary Boardman Crowninshield 1815-1816 (Cambridge, Mass.: Riverside Press, 1935), 30.
  • 2. See Susan G. Davis, “ ‘Making Night Hideous’: Christmas Revelry and Public Order in 19th Century Philadelphia,” American Quarterly 34 (1982), 185-99.
  • 3. J. S. Udal, “Mummers and a Dorset Version of the Mummers’ Play of St. George,” Dorsetshire Folk-lore (St. Peter Port, Guernsey: Toucan Press, 1970), 435.
  • 4. E. Cobham Brewer, Dictionary of Phrase and Fable (Philadelphia: Claxton, Remsen & Haffelfinger, ca. 1875), 451.
  • 5. William Woys Weaver, Sauerkraut Yankees (Philadelphia: University of Pennsylvania Press, 1983), 192.
  • 6. John Brand, Observations on Popular Antiquities (London: Chatto & Windus, 1900), 283.
  • 7. F. G. Payne, “Welsh Peasant Costume,” Folk Life 2 (1964), 42-57.
  • 8. Lamb’s wool was also the name of wassail in Yorkshire and other parts of central England. See Peter Brears, Traditional Food in Yorkshire (Edinburgh: John Donald, 1987), 181.
  • 9. Brand, Observations, 4.
  • 10. William Woys Weaver, America Eats: Forms of Edible Folk Art (New York: Harper & Row, 1989), 74.
  • 11. Bridget Ann Henisch, Cakes and Characters: An English Christmas Tradition (London: Prospect Books, 1984).
  • 12. William Byrd, The Secret Diary of William Byrd of Westover, vol. 2, ed. Louis B. Wright and Marion Tinling (Richmond, Va.: Dietz Press, 1942), 28.
  • 13. The American Family Cook Book (Boston: Higgins, Bradley & Dayton, 1858), 40.
  • 14. George F. Reinecke, “The New Orleans 12th Night Cake,” Louisiana Folklore Miscellany 2 (April 1965), 45-54.
  • 15. Sarah McCorkle Case, ed., Letters from a Lady of Lancaster 1777-1797 (Lancaster, Pa.: Privately printed, 1931), 26.
  • 16. Mordecai Noah, Essay of Howard on Domestic Economy (New York: G. L. Birch, 1820), 38-39.
  • 17. Mrs. Bliss, The Practical Cook Book (Philadelphia: Lippincott, Grambo & Co., 1855), 270-71.
  • 18. S. Minwell Tibbott, Welsh Fare (St. Fagans, Wales: Welsh Folk Museum, 1976), 51-53.
  • 19. See “Red Flummery,” The Farm Journal 5 (June 1855), 167.
  • 20. Hugo Stopp, ed., Das Kochbuch der Sabina Welserin (Heidelberg: Carl Winter/Universitätsverlag, 1980), 99.

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