Overview
Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken on the run? That settlers enjoyed highly spiced foods and the taste of slightly spoiled meat? Or that, at first, Colonists didn’t understand how to make tea and instead stewed the tea leaves in butter, threw out what liquid collected, and munched on the leaves? These peculiar facts precede tried and tested recipes, some of which include:
· Cold grapefruit soup
· Tweedy family steak and kidney pie
· Madras artichokes
· Sour rabbit and potato dumplings
· Apple-shrimp curry
· Pumpkin chiffon pie
· Lemon flummery
· And much more
Each chapter of recipes is introduced with accounts of how early Americans breakfasted, dined, drank, and entertained. The illustrations of utensils, tankards, porringers, and pots used in the early days are drawn from actual objects in major private and public collections of early Americana and make Colonial Cooking a great resource for American history enthusiasts.
This book title, Revolutionary Cooking (Over 200 Recipes Inspired by Colonial Meals), ISBN: 9781626364165, by Virginia T. Elverson, Mary Ann McLanahan, Betty T. Duson, published by Skyhorse (January 2, 2014) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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