Please welcome my guest post from Melissa Abbott, writer of Gloucester Gourmet, and my step-mom! She cultivated a great collection of recipes from her the women in her family and created The Legacy of Three Melissas, Authentic and Original Cape Ann Recipes cookbook. The Anadama Bread is part of the wonderful collection of historical recipes.
One of my earliest memories was of the grand opening of the new large Anadama Bread factory in Rockport, MA. The year was 1956 and the bakery was located on Pooles Lane behind the Railroad Station. I was about 2 1/2, it was a cold January day, everyone was dressed up and because of my age, everyone seemed very tall to me. Everyone stood around large white machines, ovens, convertor belts, wrapping machines watching Anadama Bread being made. My grandmother, Melissa C. Smith was in a wonderful suit with a huge corsage. The smells and memories of that opening day have never left me. There were huge vats of dark molasses and steamed corn meal mush on one side of the building and an enormous oven in the center. The story of Anadama Bread was on every loaf of bread along with the signatures of my grandparents, Bill and Melissa Smith. Below is exactly what it said. In my book, “The Legacy of Three Melissas, Authentic and Original Cape Ann Recipes”, I have photos of the bread in wrappers as well as bakery photos.
|Anadama Bread on
Authentic Anadama Bread Recipe
|2 loaves just out of the oven!|
About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.