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Recipes from Colonial Williamsburg

I was once a history major in college. That doesn't mean much to anyone except me, but it does explain why I am fascinated by articles such as this one, which discusses Colonial Williamsburg's Historic Foodways Program. As author Mary Theobald says, "To the uninitiated it sounds easy: Just get hold of an old cookbook and follow the directions." That's just what I thought! The problem is that often the ingredients called for in period cookbooks are not easily available. For example, what the heck is "grated penny loaf" and where would you find it? In addition to this interesting article, the site includes recipes for popular Colonial Williamsburg dishes, such as Chowning's Tavern Sheperd's Pie and Welsh Rabbit, and my own favorite--King's Arms Tavern's Peanut Soup.

Mon, 10 Apr 2000 05:19:28 -0700

Submitted by: Margot Ziemer