Description of sugar sources, sweet foods, and alcoholic beverages in the American colonies, with anecdotes, many of them first-person. Published 2011. 8 authentic and commemorative recipes, 99 research notes, 36 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched. ISBN-10: 1-929384-11-4. ISBN-13: 978-1-929384-11-2. This is the Compact Edition (spineless booklet format) available at museum, historic site, and specialty bookseller venues.**
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In Colonial Sweets and Spirits, author Patricia B. Mitchell discusses types and sources of sweeteners and alcoholic beverages which were available to the colonists. Styles of food service and examples of sweet treats are described. Recipes from colonial-era cookbook writers Eliza Smith, Hannah Glasse, Amelia Simmons, and others are included.
Brewed, distilled, and mixed concoctions are examined, along with the colonial American trend toward ever-stronger libations.
Numerous enlightening and amusing accounts captivate the reader, and research notes throughout the book assist the student of food history to delve deeper into the topic.
This Compact Edition of Colonial Sweets and Spirits can be purchased as a Kindle eBook Edition (Ad*).
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