Anecdotes and recipes illustrate the beginnings of American-style cooking, simultaneous with the birth of American-style self-government. Published 1991. 36 authentic and commemorative recipes, 107 research notes, 37 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN 0-925117-57-9.
The time period of 1780-1850 is often ignored in social histories, people seemingly preferring to focus on the “excitement” of the American Revolution or the Civil War. However, in Cooking in the Young Republic, Patricia B. Mitchell presents a concise overview of the culinary habits of people living in the young United States. As might be expected, Thomas Jefferson's interest in food and wine is discussed.
Dolly Madison's exuberant personality and abundant table are also featured, and Rachel Donelson Jackson is described and quoted.
Recipes from the time period are given, and also commemorative recipes. (Also see That Palace in Washington.)
Try “Lafayette Ginger Bread,” “Cliveden Waffles,” “Dolley's Ice Cream,” and “Opossum” (!) to get a taste of the past.
Copyright © 1999–2006 Patricia B. Mitchell.