<p>Rangingfrom the simple to the sumptuous, here are over 200 recipes for modernAmericans inspired by dishes and beverages the authors discovered in cookbooks,family journals, and notebooks of 150 to 250 years ago.</p><p>Didyou know that breakfast in the eighteenth century was typically a mug of beerand some mush and molasses, invariably taken on the run? That settlers enjoyedhighly 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 leavesin butter, threw out what liquid collected, and munched on the leaves? Thesepeculiar facts precede tried and tested recipes, some of which include:</p><p>·Coldgrapefruit soup</p><p>·Tweedyfamily steak and kidney pie</p><p>·Madrasartichokes</p><p>·Sourrabbit and potato dumplings</p><p>·Apple-shrimpcurry</p><p>·Pumpkinchiffon pie</p><p>·Lemonflummery</p><p>·Andmuch more</p><p>Eachchapter of recipes is introduced with accounts of how early Americansbreakfasted, dined, drank, and entertained. The illustrations of utensils,tankards, porringers, and pots used in the early days are drawn from actualobjects in major private and public collections of early Americana and make Colonial Cooking a great resource forAmerican history enthusiasts.</p>