Past epidemics are ancient and forgotten history for most people today. The Influenza pandemic of 1918 affected 25% of all Americans, killing more people worldwide that World War I. It is estimated that over 20-40 million people died from the Pandemic of 1918 worldwide. It was the most devastating Pandemic in world history.
It reached its height in October of 1918, just before the end of World War I. The War, with its concentration of troops probably helped its spread and made it a pandemic. It was deadly, killed quickly, sometimes within hours. Schools, theaters and other public places in the United States were closed to keep the flu from spreading. Deaths were so numerous, that funeral homes and cemeteries couldn't handle the numbers. Quarantine was the only preventative measure available in those days. We know today, that the Spanish Flu was a form of the bird flu (H1N1)
|Peter Noznick about 3 years old|
Later in life he suffered from Parkinson's disease, which may be related Flu Pandemic of 1918.
|Mollie and William|
The flu was reported as an epidemic in Peoria on October 11, 1918. Rose was was pregnant and the baby was due in October. Tragedy struck and Molly, who was 13, died of the Spanish Flu on October 15, 1918. She is buried in the Jewish Cemetery in Peoria. Lillian Karbovsky, my Mother-in-law, was born on October 25, 1918, only 10 days after Mollie's death.
Mollie's name lives on--in Jewish tradition, people often name children after family member who have passed away, using the first initial of the person's name. William Krause named his daughter Marsha, and Lillian Krause Gerstein gave her daughter, Sheila, the middle name of Malka, Mollie's name in Hebrew.
For more about the Flu Pandemic of 1918, click on the link from The Centers for Disease Control.
More about the Flu Pandemic of 1918
This week's recipe is for cookies! Good for Passover too!
I have made these cookies many times and have given out the recipe to friends. The cookies are not very sweet, but have a wonderful chocolate flavor, crisp on the outside and soft inside. They contain no flour, so they make a good Passover dessert.
Chewy Chocolate Almond Meringue Cookies
Heat oven to 350.
You will need 6 oz bittersweet chocolate for this recipe
Makes about 25 cookies
½ cup toasted almonds chopped
2 Tbsp. unsweetened cocoa powder
3 oz bittersweet chocolate chopped
3 large eggs at room temp.
½ tsp cream of tartar
½ cup granulated sugar
½ tsp vanilla
3 oz bittersweet chocolate melted
1. combine the almonds , cocoa powder and chopped chocolate in a small bowl
2. combine egg whites and cream of tartar in a clean mixing bowl. Beat with an electric mixer on low for 30 seconds. increase speed to medium. Whip egg whites until foam turns white and begins to hold its shape.
3. Add sugar about 1 tbsp at a time beating until mixture is glossy and thick
4. Beat in the vanilla
5. Fold in the almond mixture gently with a spatula
6. Add the melted chocolate until just incorporated and no streaks remain. Do not over mix and deflate the mixture.
7. Cover baking sheets with parchment paper
8. Drop the batter by heaping tbspful on baking sheet about one inch apart.
9. Bake cookies until just firm when gently pressed on top, but still soft inside, about 7-8 minutes. Do not over bake.
10. Remove pan from oven and let cookies stand on the pan 1-2 minutes. Slide the paper from the pans onto a flat surface, let the cookies cool completely before removing with a spatula
Nutrition info: 65 calories/cookie.
4 gm fat
8 gm carb.
1 gm protein
1 gm fiber.