附註:Includes bibliographical references (pages 60-61) and index.
Introduction -- Fireplace cooking : Maple wheaten bread -- Preserving and storing food: Leather britches -- Regional cooking -- New England clam chowder -- Potato cakes with rosemary -- Beaten biscuits -- Hot, cold, even nine days old -- Pumpkin soup -- Spring vegetable and herb soup -- Corn, an agreeable grain -- Johnnycakes -- Hasty pudding -- Soul cooking -- Peanut soup -- Hoppin' John -- Things to drink -- Liberty tea -- Feeding the sweet tooth -- Wax sugar -- Blueberry flummery -- Mannerly eating -- Directions for using recipes in the classroom.
摘要:Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.
