How many published Zombie recipes are there? List on page 1 - Tiki Drinks and Food

B Brandomoai Tiki Socialite Edmonton, AB, Canada Joined: Mar 05, 2008 Posts: 329	B Brandomoai Posted posted on Wed, Aug 21, 2013 8:13 AM I'm guessing this was one of AdOrAdam's first references: http://wiki.webtender.com/wiki/Zombie It gives a pretty good picture of some of the earliest publications referencing this recipe, although it looks like they got the date wrong on Duffy. Even still, would Duffy's 1940 edition be the earliest appearance of a zombie recipe in a bartender's guide? I'm guessing that 1938 Winnipeg Free Press reference was from a newspaper and the next appearance so far is 1941. My guess is that Duffy's was the first in print to include a fruit brandy (apple brandy, which seems to have translated into apricot-flavored brandy from there) and pineapple and papaya juices, which certainly became common in printed recipes thereafter. However, I assume this recipe was based on widespread imitations that would have been popping up all over in the mid-to-late 30s, especially after the 1938 World's Fair. I wonder how much influence these imitations had on Donn's amended 1950s recipe, or was it just that he felt tastes had changed? This discussion seems familiar and is probably already summed up in another thread. Let's keep on track here! Any clues on how some of the other big temples were doing their zombies back in the day?

I'm guessing this was one of AdOrAdam's first references: http://wiki.webtender.com/wiki/Zombie
It gives a pretty good picture of some of the earliest publications referencing this recipe, although it looks like they got the date wrong on Duffy. Even still, would Duffy's 1940 edition be the earliest appearance of a zombie recipe in a bartender's guide? I'm guessing that 1938 Winnipeg Free Press reference was from a newspaper and the next appearance so far is 1941. My guess is that Duffy's was the first in print to include a fruit brandy (apple brandy, which seems to have translated into apricot-flavored brandy from there) and pineapple and papaya juices, which certainly became common in printed recipes thereafter. However, I assume this recipe was based on widespread imitations that would have been popping up all over in the mid-to-late 30s, especially after the 1938 World's Fair. I wonder how much influence these imitations had on Donn's amended 1950s recipe, or was it just that he felt tastes had changed? This discussion seems familiar and is probably already summed up in another thread. Let's keep on track here! Any clues on how some of the other big temples were doing their zombies back in the day?

Post #690851 by Brandomoai on Wed, Aug 21, 2013 8:13 AM