Revolutionary Recipes: Colonial Food, Lore, and More

Revolutionary Recipes describes foodways in the late colonial period, with entertaining anecdotes. Originally published 1988, revised 1991. 32 authentic, interpreted (redacted), and commemorative recipes, 58 research notes. 10,672 words.One of Patricia B. Mitchell's first books on American food history, Revolutionary Recipes has remained a steady favorite since 1988. Full of detailed material about colonial cuisine, this “basic primer” is likely to set readers on a lifelong path of interest in historic foodways. Thinking about (and almost re-living) the meals and mindset of our forebears is addictive.First-person accounts by Revolutionary War soldiers who discuss their meager fare is contrasted to descriptions of bountiful dinner parties held back home in safety. The menus and recipes are useful for anyone wanting to re-create a Colonial era event. The 32 recipes include simple dishes like “Corn Pone” and fancier foods such as Martha Washington's chicken fricassee.