| Description |
1 online resource (357 pages) |
| Note |
Print version record. |
| Contents |
Front Cover; Title Page; Copyright Page; Dedication Page; Foreword; Foreword to the New Edition; Contents; Introduction; The Way It Was; Breakfast; Dinner; Supper and Tea; Drinking; Entertainment; Bibliography; Glossary. |
| Summary |
Ranging from the simple to the sumptuous, here are over two hundred recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks from 150 to 250 years ago. 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, a. |
| Subject |
Cooking, American -- History.
|
|
United States -- History -- Colonial period, ca. 1600-1775.
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COOKING -- General.
|
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Cooking, American. (OCoLC)fst01753224
|
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United States. (OCoLC)fst01204155
|
| Chronological Term |
1600-1775
|
| Genre/Form |
History. (OCoLC)fst01411628
|
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Electronic books.
|
| Added Author |
McLanahan, Mary Ann.
|
|
Duson, Betty T.
|
| Other Form: |
Print version: Elverson, Virginia T. Revolutionary Cooking : Over 200 Recipes Inspired by Colonial Meals. New York : Skyhorse Publishing, Inc., ©2014 9781626364165 |
| ISBN |
9781628738803 (electronic bk.) |
|
1628738804 (electronic bk.) |
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