An exploration of American foodways during the 1600's and 1700's, especially noting English, German, and Native American influences. Published 1994. 28 recipes, 112 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN 0-925117-76-5.
Ship-ready European travelers were attracted by perhaps exaggerated New World advertising claims such as this from the Rev. Francis Higgenson in 1630:
“…There is hardly a more healthful place to be found.…Many that have been weake and sickly in old England, by coming hither have been thoroughly healed and growne healthfull and strong….”
Alas! The New World was not Eden, after all, but the colonists coped and cooked in their new environment. Patricia B. Mitchell explores the early days of American cookery in At the Table in Colonial America. 112 endnotes, and numerous “let-me-read-this-to-you” passages make this book an aid to education and conversation.
Heirloom recipes including “Light Whigs,” “Maine Brown Bread Brewis,” “Carrot Puffs,” and “Josselyn's Pumpkin” are fun to try. 28 recipes in all are found in At the Table in Colonial America.
A chapter on German cooking in colonial America is also included.
Copyright © 1999–2006 Patricia B. Mitchell.