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Item Information       Summary     More Content     More by this author     Elverson, Virginia T.     Subjects     Cooking, American -- History.     United States -- History -- Colonial period, ca. 1600-1775.     Browse Catalog     by author:      Elverson, Virginia T.       by title:      Revolutionary cookin...         MARC Display

Revolutionary cooking [electronic resource] : over 200 recipes inspired by colonial meals / Virginia T. Elverson, Mary Ann McLanahan ; illustrated by Betty T. Duson. by Elverson, Virginia T. New York : Skyhorse Publishing, Inc., 2014. Subjects Cooking, American -- History.   United States -- History -- Colonial period, ca. 1600-1775. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=15C0DAC3-6D8F-42B2-9A81-CAB2211C23CF This title is available online; click here to access Electronic Resource http://images.contentreserve.com/ImageType-100/1486-1/{15C0DAC3-6D8F-42B2-9A81-CAB2211C23CF}Img100.jpg ISBN:  9781628738803 (electronic bk.) 1628738804 (electronic bk.) Description:  1 online resource (357 p.) Requests:  0 Summary:  Ranging from the simple to the sumptuous, here are over two hundred recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks from 150 to 250 years ago.Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken on the run? That settlers enjoyed highly spiced foods and the taste of slightly spoiled meat? Or that, at first, colonists didn't understand how to make tea and instead stewed the tea leaves in butter, threw out what liquid collected, a.   Copy/Holding information No Item Information

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