The Plimoth Colony Cook Book - Brossura

Plymouth Antiquarian Society

Brossura

ISBN 10: 048644371X ISBN 13: 9780486443713

Casa editrice: Dover Pubns, 2005

Riassunto

Brimming with authentic seventeenth- and eighteenth-century cooking lore and wisdom, this cookbook, published by the Plymouth Antiquarian Society, not only includes old colonial recipes but also describes what and how the Massachusetts Colony pilgrims ate during the Atlantic crossing and after arriving in the New World. Readers learn that voyagers aboard the Mayflower carried many staples--from brown sugar, oatmeal, oil, and vinegar to turnips, cabbage, drinking water and beer (more of the latter than the former).
Preparing food in Plymouth differed little from shipboard cooking during the first few years, but treasured recipes began to collect and were handed down from mother to daughter, one generation after another. This collection includes directions for creating such tasty dishes as Daniel Webster's Fish Chowder, Clam Muddle, Old New England Beefsteak Pie, Bubble and Squeak (fried beef and cabbage), as well as Squash Muffins, Huckleberry Pancakes, Cranberry Drop Cakes, and Honeycomb Pudding Sauce. Simply written recipes alternate with suggestions for keeping a "well-equipped kitchen" and instructions for using a brick oven; preparing an Indian clambake; and cleaning, trussing, and roasting a coot (a duck with a strong fish flavor).
Descriptions of the first Thanksgiving add a charming touch to a book that will be a boon for avid cooks and lovers of Americana.

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Contenuti

Soups and Chowders Bean Porridge Clam Broth Clam Chowder Corn Chowder Cucumber Soup Daniel Webster's Fish Chowder Fish Bisque Fresh Green Pea Soup Lobster Soup Onion Soup Oyster Stew Pea Soup with Herbs Plymouth Fish Chowder Plymouth Succotash Potato Soup Fish and Shellfish Baked Fish Baked Fish in Sherry Cape Cod Turkey with Egg Sauce Clambakes Clam Muddle (Old Colony Club) Creamed Fish Creamed Oysters Great Grandmother's Red Fish Hash Harlow House Fish Cakes Little Pigs in Blankets Plymouth Clam Pie Salt Fish Dinner w. Drawn Butter Scalloped Oysters Steamed Clams Stewed Crabs Meats Boiled Mutton with Caper Sauce Broiled Tripe Bubble and Squeak Fried Pickled Tripe Hamburg Steak with Herb Mustard New England Boiled Dinner Old New England Beefsteak Pie Pickled Lambs' Tongues Plymouth Succotash Potted Beef Red Flannel Hash Salt Pork with Milk Gravy Smoked Shoulder with Herb Vinegar Spiced Meat Stuffed Flank Steak Dressing Toad in the Hole Veal Pot Pie Sauces for Meat and Fish Caper Sauce for Fish Court Bouillon for Salmon, Halibut or Shrimp Cucumber Sauce for Fish Drawn Butter Mint Sauce for Lamb Mustard Sauce for Meat Parsley Sauce for Meat Poultry and Game Chicken for the Evening Coot Mock Pate de Fois Gras Mock Terrapin Plymouth Succotash Queen's Mouthfuls Red Deer, To Bake Roast Wild Duck Roast Venison Smothered Fowl and Oysters Venison Steak Wild Game Vegetables Cole Slaw Colly Flower with Butter Corn Oysters Harlow House Baked Beans Hulled Corn Luncheon Parsnips Parsnip Stew with Dumplings Plymouth Corn Pudding Stewed Pumpkins Scalloped Tomatoes Summer Succotash Vegetables with Herbs Bread, Muffins and Pancakes Brown Bread Brewis Corn Cakes Cranberry Drop Cakes Duxbury Rusks Gems for Breakfast Harlow House Doughnuts (Wonders) Hasty Pudding Huckleberry Pancakes Indian Nokake Jacks Pilgrim Bannock Plymouth Gems Raised Rice Gems Rhode Island Johnny Cake Rye 'N' Injun Bread Sally Lunn Sour Milk Pancakes Squash Bread Squash Muffins Steamed Brown Bread Thirded Bread Wonders (Doughnuts) Yeast, To Make Cookies and Cakes Aunt Hattie's Lemon-Jelly Cake Lemon Jelly Filling Lemon Jelly Frosting Bride's Cake Blueberry Cake Burlington Love Knots Caraway Cookies Citron Cake Delicious Gold Cake Election Cake Grandmother's Hermits Groom's Cake Little Cakes for Tea Maple Syrup Gingerbread Molasses Cookies Molasses Gingerbread Muster Gingerbread One-Two-Three-Four Cake Saffron Cake Schoolboy Cookies Small Seed Cakes Sour Apple Cake Sponge Cake Strawberry Shortcake Sugar Gingerbread To Ice a Great Cake Pies Blueberry Fried Pies Grandmother's Mincemeat Marlborough Plymouth Cranberry Pumpkin Ripe Cherry Rhubarb Squash Puddings Apple Dumplings Apple Pan Dowdy Apple Tapioca Blueberry Bradford Plum Brown Betty Chocolate Blanc Mange Dr. Zabdiel Boylston's Honeycomb with Honeycomb Sauce English Boiled Four Berry Gooseberry Fool Grandfather's Cornmeal Indian Katie's Rice Nottingham Poor Man's Queen of Puddings Tansy Sauces for Puddings Plymouth Curiosities Beverages Cranberry Juice Cranberry Juice Cocktail Elder Blossom Wine Elderberry Wine Grape Juice Harlow House Mulled Cider Mint Tea Switchel or Swizzle Wild Cherry Brandy Sweets Candied Cranberries Cranberry Jelly Flagroot Candy Molasses and Chocolate Taffy Herbs Bouquets Garni Cottage Cheese with Herbs Court Bouillon for Salmon, Halibut or Shrimp Hamburg Steak with Herb Mustard Herb Mustard Herb Vinegar How to use Herbs Mock Pate de Fois Gras Pea Soup with Herbs Smoked Shoulder with Herb Vinegar Vegetables with Herbs Antiquarian Society Antiquarian House Harlow Old Fort House Corn Planting First Thanksgiving Pilgrim Breakfasts Spooner House Cookbooks of the Seventeenth Century Early Plymouth Kitchens Old Colony Club Pilgrim Society Plimoth Plantation

Product Description

Book by Plymouth Antiquarian Society

Su questa edizione

• Editore: Dover Pubns
• Data di pubblicazione: 2005
• ISBN 10: 048644371X
• ISBN 13: 9780486443713
• Rilegatura: Copertina flessibile
• Numero di pagine: 86
• Redattore: Erath Sally Larkin
• Disegnatore: Brewster Ellen Hatch