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Foods of our forefathers,
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Philadelphia,
F.A. Davis Company
[1941]
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Table of Contents:
- pt. 1. The Southern Colonies. Food in the Jamestown Colony. Natural resources of the wilderness
- Shortage of food among the Jamestown colonists. The cornfields are planted in Virginia
- Early American farm products. Game, wild fowl, maize, domestic animals, and poultry
- Virginia. Products of the brick oven and iron kettle
- English cookery for the colonists
- The Carolinas. Sweet potatoes, rice, and southern cooking
- Maryland. Hospitality on the plantation
- Georgia. Agricultural development and culinary art
- Louisiana and the Southwest. From Creole cuisine to Mexican chili
- pt. 2. The Middle Colonies. The Dutch in New Netherland. Doughnuts, izer cookies, and pea soup
- The Swedes on the Delaware. Knäckebröd and milk porridge
- English Quakers and Scotch in New Jersey. Boiled pudding and Scotch collops
- The Pennsylvania Dutch. Butter bells and the Philadelphia market
- pt. 3. The New England colonies. Massachusetts. Pompions and mince pie, Boston bean soup, and codfish balls
- Connecticut. Barberry hedges, bayberry candles, and old ovens
- Rhode Island. Clam bakes and shore dinners, "Rhineinjun" bread, and boiled dinners
- Maine. Fish hash, buckwheat cakes, and brewis
- New Hampshire. Baked beans, bannock, squash, pudding, and soda biscuit
- The Early American contribution. The domestic scene in the colonies.