Thursday, October 15th, 2015...10:11 am

Cannabis cooking!

Jump to Comments

This post is part of an ongoing series featuring items from the newly acquired Julio Mario Santo Domingo Collection.

cooking_m     art_science_cannabis

Stuffed mushrooms a la cannabis, shrimp wiggles, wacky cake, majun, pot loaf, cannabis chocolate icing and boston bean pot are all recipes that can be found in the numerous volumes that have recently been added to Schlesinger from the Julio Mario Santo Domingo Collection.

IMG_0024_a

Wondering what exactly is this majun?  Majun is concocted from hemp, leaves, nuts, honey, and spices forming a type of sweetmeat. The author Glen Martin advises that you probably won’t feel the effects right away but the amount is quite substantial and one should only use mediocre weed for the recipe, saving the better types such as Oaxacan or Colombian for a pipe.

IMG_0022_aOr perhaps you would like to sample the “Wacky Cake” from Supermother’s Cooking with Grass.  Simply sautee the grass in oil for about half an hour and let it cool, then proceed with cooking the cake via Supermother’s instructions.

Maybe something savory is more to your liking?  Then the volume Cooking with Pot could be just the ticket with a Boston Bean Pot recipe.

IMG_0028IMG_0030

Cooking with marijuana / by Evelyn Schmevelyn. Seattle : Sun Magic Publ., 1974.

The art and science of cooking with cannabis: the most effective methods of preparing food & drink with marijuana, hashish & hash oil by Adam Gottlieb. [New York] : High Times ; [San Francisco] : Level Press,c1974.

Majun : sweetmeat of hemp / by Glen Martin. Berkeley, CA : Turkey Press, ©1976.

Supermother’s cooking with grass. San Rafael, Calif. : Sunshine Manufacturing & Import Co., ©1971.

Cooking with pot. [Place of publication not identified] : [publisher not identified], [1970?]

All of these titles and many other cookbooks that incorporate marijuana can be found in Schlesinger Library’s collection.

Thanks Alison Harris, Julio Mario Santo Domingo Project Manager, and Erin Ellingham from Schlesinger Library for contributing this post.

Comments are closed.