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AUNT LODY'S yam sweet potato crate label old original print FRAMED

Aunt Lody's Brand historic old sweet potato crate label, original vintage lithograph framed
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$65.00
SKU:
1024
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Aunt Lody's Original Yam box label was used by the Luke Le Blanc Lumber Company of Scott, Louisiana. A great vintage African-American heritage piece. Aunt Lody's Louisiana Porto Rican Select Yams are Rich in Vitamins A B & C, or so we're told; Circa 1948. This historic old sweet potato crate label measures 9" x 9" and we have custom framed it in copper and glass. It would make a great addition to your Black Memorabilia collection. This early American yam & sweet potato crate label is ready for wall hanging at home or office. 

A Yam or sweet potato is the edible tuberous root of various yam vines of the genus Dioscorea grown in the tropics world-wide for some mighty good food.

 Here's a RECIPE from the 1934 Federal Writers Project! “They ain’t but one sho’-‘nuf way ter cook a possum. I’ll tell you jes’ how I does it. Fir’, you gits the boy ter clean him fer you; scrape him till he git white. Then, you soaks him all night in salten water. Take him out in the mornin’ an’ dreen him an’ wipe him off nice an’ dry. Then you parboils him a while. Then you takes him out an’ grease him all over with butter; rub flour all over him an’ rub pepper in with it. Then, you bas’e him with some er the juce what you parboiled him in. Then, you puts him in the stove an’ lets him bake. EWver’ time yo opens the stove do’, you bas’es him with the gravy. Pool you’ sweet pertaters an’ bake them along with him till they is nice an’ sof’ an’ brown, like the possum hisse’f. Sprinkle in flour ter thicken yo’ gravy, jes’ like you was makin’ reg’lar chicken gravy. When h’s nice an’ brown, you puts a pertater in he mouf an’ one on each side, an’ yo’ possum is ready ter eat. Yas’m, I been sailin’ right high all my life. When you comin’ ter dinner with us again?” Della Buckley, Former slave. Recorded by the Federal Writers Project, Circa, 1934; from Bullwhip Days. “Some of de bes’ food us ever had was possum an’ taters. Us’d go out at night wid a big sack an’ a pack of houn’s, an’ ‘twarn’t long befo’ we done treed a possum. Atter we done treed him, de dogs would stan’ around’ de tree an’ bark. Iffen de tree was small, us could shake him out. Iffen it was big, on of de (Nlggers) hadda climb up it an’ git old Mr. Possum, hisself. It is sho’-‘nuf fun, dough, to go a –railin’ th’ough de woods atter a possum or coon. De coon’ll give you de bes’ chase, but he ain’t no good eatin, lak de possum.” Isaam Morgan, former slave. Recorded by the Federal Writers Project, Circa, 1934; from Bullwhip Days. “I don’t know why, but I remember we didn’t have salt given to us. So we went to the smokehouse, where there were clean boards on the floor where the salt and grease drippin would fall from the smoked hams hanging from the rafters. The boards would be soft and soaked with salt and grease. Well, we took those boards and cooked the salt and fat out of them – cooked the boards right in the bean soup. That way we got salt, and the soup was good.” Charley Roberts, Former Slave. Recorded by the Federal Writers Project, Circa, 1934; from Bullwhip Days “You wants ter know ‘bout some ole slavery foods? Well, I’ll tell you what I knows. Did you ever hear of kush? Kush was corn bread cooked on de big griddle in de fireplace, mashed up with raw onions and’ ham gravy poured over it. You might think dat hit ain’t good, but hit am. Fried chicken wus seasoned, drapped in flour, an’ den simmered in a big pan of ham gravy wid de lid on hit, till hit was tender. Den, de lid wus tuck off, an’ de chicken wus fried a golden brown, as quick as possible. De griddle cakes was four an’ meal mixed, put on a big ole iron griddle in de fireplace an’ flipped over two times. Ash cake was made of either meal or four, wrapped in a damp cloth an’ cooked in de hot ashes on de ha’th. Taters wus cooked in de ashes, too, an’ dey wus good like dat. Fish, dem days, was dipped in meal ‘fore dey wus cooked, ‘cept catfish, an’ dey wus stewed wid onions. Cornmeal dumplin’s wus biled in de turnip greens, collards, cabbages, an’ so on, even ter snap beans, an’ at supper de pot-licker wus eat wid de dumplin’s. Dat’s why de folks wus so healthy. Speakin’ bout sweets, de blackberry or other kind of pie was cooked in a big pan wid two crusts. Dat made more, an’ wus better to boot. Cakes wus mostly plain or had jelly fillin’, ‘cept fer special company”. Anna Wright, former slave. Recorded by the Federal Writers Project, Circa, 1934; from Bullwhip Days.