Receive Williamsburg Cookbook Authored By Letha Booth Disseminated As Electronic Format

fun souvenir from my recent trip o colonial Williamsburg, Currently reading the,th printing ed,



This cookbook was interesting and has an intro for each chapter on how they used to have the food, why recipes were certain ways, and little tidbits about food traditions and where they originated.
It wasn't full of tons of recipes I'd run out and try, well, because people don't eat like that anymore, But there are plenty of tried and true recipes that I'd have a go at, Overall, not the most impressive cookbook I have, but worth keeping, I went to Colonial Williamsburg, Virginia as a teen with my family, It's the historical part of a city founded inthat served as the seat of Virginia colony's government fromto, A large historical restoration in the earlyth century has turned it into a living museum of Revolutionaryera America, We went to the King's Arms Tavern and had one of the most memorable meals we've ever had in our lives.
Which is why we bought this cookbook sold on the premises, After all, I had to be able to make that Cream of Peanut Soup again, since we're no where near driving distance of Virginia! And discovered more to lovePumpkin Fritters, Sally Lunn, Spoon Bread.
Not everything obviously is from the colonial era, Doubt they ate avocados or teriyaki sauce in colonial America, But one cookbook you're going to have to pry out of my cold, dead hands, Sadly, most of the recipes in this cookbook aren't authentic, The colnists didn't have corn syrup, for example! I did enjoy the historical commentary, but wish there was much more of it.
I have had to rewrite every recipe I use from this book, The instructions are confusing. Yet, I love it because of feeling nostalgic about Williamsburg, I got interested in this when I made a recipe that I found in my box at home, It was one my Mom had copied off for me years ago, called "Williamsburg Strawberry Mousse", That got me wondering and I googled and discovered this cookbook, I ordered the cookbook through interlibrary loan and

I really enjoyed reading through it, I made photocopies of a few recipes from the book "Skewered Pineapple and Strawberries in Kirsch", "Mocha Velvet Cream" and "Pork Chops and Sweet Potatoes".
I'm still pondering some recipes that seemed unusual, at least today, Things like Creamed Celery with Pecans, walnuts used in an omelette, Creamed Onions with Peanuts, Wine Jelly Mold with Custard Sauce and terms like "manchet" for high quality wheat flour or ingredients like "shad roe" the eggs of the shad fish.
As someone who enjoys cooking, it was fun to read about cooking in the colonial period of our country, This book tried to walk the line between period and modern recepies with indifferent success, Some of the history was good barring the nonsense about gumbo, but the modernization of someth Century receipies distorted them beyond recognition.
Nevertheless, there are a few good dishes I'd like to try making including Bisque of Chicken and Clams, Cornmeal Batter Cakes with Ham and Crabmeat, Chowning's Tavern Welsh Rabbit with Beer, and Fig Ice Cream.
I was hoping for more recipes from scratch, I was disappointed in the recipes that included cans of creamed soup or other processed food, Brunswick Stew, Bread Pudding, Peanut Soup, and Rum Cream Pie are among therecipes collected here from Colonial Williamsburg's famed taverns and dining places.
Lush color photography makes this popular cookbook a gift favorite, and all quantities and procedures have been updated for today's home kitchens.
.