Colonial Food by Ann Chandonnet

By Ann Chandonnet

Of the only hundred Pilgrims who settled at Plymouth in 1620, approximately part had died inside months of difficulty, hunger or disorder. one of many colony's so much pressing demanding situations was once to discover how one can develop and get ready nutrients within the harsh, unexpected weather of the hot global. From the meager subsistence of the earliest days and the the most important support supplied through local american citizens, to the 1st Thanksgiving celebrations and the more and more subtle fare served in motels and taverns, this e-book presents a window onto way of life in Colonial the US. It exhibits how eu equipment and food have been tailored to incorporate local produce similar to maize, potatoes, beans, peanuts and tomatoes, and lines a bit of actual menus and recipes, together with apple tansey and crab soup, which are used to organize your individual colonial foodstuff.

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Batter. Lastly Corn Fritters. To one pint of corn pulp, either fresh or canned, add 2 eggs, pepper and salt and sufficient flour to make a batter. Fry either on a buttered griddle or in deep lard until of a light brown color. Orange Make a batter of 1 Fritters. cup of flour, 2 tea-spoonfuls of bak99 ; THE BRIDE'S COOK BOOK ing powder, a pinch of salt, and i well beaten egg. Peel and quarter the oranges; remove all seeds; dip each quarter in the batter and fry in hot lard. Any fruit can be substituted in place of oranges.

Potato Soup. Boil 1 quart of water, then put in 2 or 3 strips of bacon, 2 chopped onions, a pinch of salt and pepper. 40 — THE BRIDE'S COOK BOOK Peal and Yi pint of raw potatoes. Boil the whole until the potatoes are reduced to a pulp. slice T'omato Soup —Plain. Skin 6 or 8 tomotoes and put in soup kettle. Pour over them i quart of rich stock or water. Let simmer 1 hour; run through a seive, return to the kettle; season with salt, pepper, cloves, and garlic. Serve soup as soon as it boils up second time.

And let come to bottom of a fair-sized kettle, 2 table-spoonfuls of suet fat; add i onion chopped fine; put this over the fire for a moment; add the codfish and a cup of blanched rice; add a quart of strained tomatoes; a tea-spoonful of salt and a pinch of pepper; cover the kettle and cook slowly for 20 minutes; then add a teaspoonful of butter. Serve on a meat platter and garnish it in a a boil; strain. with or kettle of cold water Put in the slices of toast. Finnan Haddie. Parboil the fish for about 10 minutes; place on a buttered broiler with a bit of butter on the fish as a coating.

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