Colonial Tea Party
As my daughter’s spring break approached recently, I wondered whether I would get any blogging done, when inspiration struck: We would have an 18th-century tea party for her dolls, one of which is...
View ArticleBoston Brown Bread
I got the idea for making Boston brown bread when I saw several big cans of B&M Brown Bread in my mother’s kitchen cupboard the other day. Bread in a can — how weird is that? It’s surprisingly...
View ArticleAsparagus Forced in Rolls
I’m intrigued by the variety of colonial recipes for stuffed foods, some of them with elaborate “forcing” instructions, as the method was called. Forced cucumber, for example, was stuffed with a...
View ArticleApple Pandowdy
Shoo-Fly Pie and Apple Pan Dowdy Makes your eyes light up Your tummy say “Howdy.” Shoo-Fly Pie and Apple Pan Dowdy I never get enough of that wonderful stuff… My husband and I have been unable to stop...
View ArticleMulled Wine
This post was originally going to be about posset, an 18th-century tonic made with alcohol, hot spiced milk, and eggs. It sounded like therapeutic eggnog, just the thing for those of us already worn...
View ArticleMaria Parloa’s Peach Pie
A 19th century recipe for peach pie caught my attention the other day, not just because I love peaches but because it called for whole unpitted peaches. My first thought was that this pie was a gift to...
View ArticleElection Cake
Election Day used to be a lot more fun. In late 18th and early 19th century America, it was a festive holiday, featuring parades, dancing, and lots of food and drink. The culinary highlight was a...
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