COOKING & BAKING FROM THE TIME OF THE WAR FOR AMERICAN INDEPENDENCE is a Unique Collection of Favorite Recipes from Notable People & Families in Americas Glorious Colonial Past. COVERS CATEGORIES INCLUDING Forgotten Heroes of the Revolution, Foreign Friends of the Revolution, Signers of the Declaration of Independence, Signers of Our Constitution,Others Who Heroically Fought and Died for the Cause of Freedom,Liberty and Independence.
INCLUDES THE FAVORITE RECIPES OF: Thomas Jefferson, George Washington, John Paul Jones, Betsy Ross, Samuel Chase, Paul Revere, John Hancock, Elias Boudinot, Betsy Ross, Benjamin Franklin, General Lafayette, Samuel Adams, Nathan Hale, Rebecca Mott
and James Madison.
CONTENTS

1. Introducing Cooking & Baking
Recipes From the Time
of the War For American
Independence 15
2. Griddle Cakes and Flapjacks
Enjoyed by Heroes
of the Past 29
3. Old-Time Colonial Soups
and Chowders 43
4. Tasty Vegetable Dishes
In The Colonies 57
5. Colonial Stews, Pot Pies
and Casseroles 71
6. Turkey, Goose and Duck as
Prepared for Our Forefathers 91
7. Savory Stuffings From
Colonial Households 109
8. Cooking Meat During
The War for Independence 123
9. Dessert Specials
From Colonial Kitchens 137
10. Fruit Spreads Loved By Kids
in the Colonies 153
11. Early American Pickles,
Relishes and Sauces
In the Colonies 169
12. Colonial Corn Meal
Concoctions 181
13. Bread and Rolls
as Made by Homemakers
in The Colonies 193
14. Colonial Homemakers Made
These Biscuits and Muffins 205
15. Cakes as Made
In Colonial Kitchens 219
16. Popular Cookies
Enjoyed By the Kids
In Colonial Households 235
Cooking & Baking Recipes From the Time of the War For American Independence is chock full of delightfully different and delicious cooking ideas favored by many famous, and some forgotten, yet historically important individuals and families of yesteryear. It contains the favorite dishes of numerous well known as well as lesser-known figures from the Revolutionary War period of our glorious history. Included are tasty breads and other baked goods, taste-tempting main dishes, soups and stews and loads of other wonderful recipes.
Here you will find the favorites of such historical luminaries as Alexander Hamilton who was born in the West Indies but moved to the Colonies in 1772. He became one of the brightest stars in the fight for independence. One of George Washington’s closest friends, this man dearly loved what was called Blood Bread with his dinners. A delightful Walnut Bread Pudding dish was eagerly eaten by General Lafayette in 1824 on his final visit to his beloved America. And those very special Sweet Potato Griddle Cakes were often prepared and served by the family of General Philip Schuyler.
Most early American recipes as originally written would be quite difficult, if not impossible, to use today with any degree of ease or accuracy. Such concoctions were most often written as one long and rather complicated, sometimes rambling paragraph. Or they might simply be a long list of ingredients in no particular sequence or order. And many of the ingredients called for would not be recognized by today’s readers.
One of the most popular cakes, as well as the only cake made without bread dough in the Colonies, was that called The Nun’s Cake. The recipe for this special cake was carefully cherished and handed down as a prized heirloom from prior generations. It was no doubt, often handwritten, and bequeathed from mother to daughter.
Or, the ingredients may have been memorized, and passed along by word of mouth. The recipe for this highly regarded cake appears in almost all early cook books, with little or no variation of its ingredients or instructions as to how it was to be made in those days.
Pound of eggs 12 medium eggs 9 large eggs
Dessertspoonful 2 teaspoons
Saltspoonful ¼ teaspoon
1 gill ½ cup
1 fluid dram 1 teaspoon
Kitchencupful 1 cup
Teacupful ¾ cup
Coffecupful 1 cup
Tumbler ½ pint
Wineglassful 4 tablespoons
Dash pepper ⅛ teaspoonfull