Thanks to
Hamilton ,people, especially home chefs and foodies are curious what our founding fathers and mothers ate. There is a new cookbook out that delightfully shows not only what our Colonial ancestors
ate but also what the Puritans put together.
A Thyme To Discover is a
fascinating
look back into kitchen history.
Tricia Cohen wrote this little gem while Lisa Graves illustrated it in rich, antique colors. Ms. Cohen has written several historical cookbooks for Skyhorse Publishing
.She has covered Medieval feasts as well as the unofficial Poldark recipe book (definitely buying that!!!) She writes about the earliest period in American history
, and there is even mention of both the light side and dark side of the Columbian Exchange. Europe, Asia
, Africa
,and the Americas benefited from the exchange of various foodstuffs such as livestock and bananas along with an coming here while the New World gave the rest of the world, tomatoes, and potatoes. Sadly diseases
were just as easily traded as food
.There is a timeline from the Pilgrims to the Colonial Era with some references, especially Abe Lincoln.
stretching into the 1800s what I like about the book is that Ms. Cohen gives a lot of credit to the indigenous people
.There are many pages dedicated to the Wampanoag tribe who coexisted with the Pilgrims and Massasoit
, the Grand Sachem or Healer
.He
, along with the famed Squanto helped the settlers plant and harvest so that they could thrive.
Keep in mind these are not exact
recipes but modern takes on them. The meager pea soup that the Pilgrims ate on the Mayflower has been updated to include mint for flavoring, along with spinach
, garlic
, leeks and creme fraiche
.Indigenous fruit such as the pawpaw have been replaced by bananas in a
cookies with a maple glaze. History foodies will appreciate the venison with blackberry sauce over wild rice cakes
.different eras have recipes that reflect the food. As more colonists got molasses and flour, baking took off in the new country. She doesn't include recipes for such treats as
flummery and
syllabub but she does have the Sally Lund
cakes recipe, which was a
fave of George' Washington as well as its' etymology
, from the French soleil et
lune, There are also recipes from some of America's earliest companies such as King Arthur flour and Jim Beam Brewery
.(use both in the Bourbon Oatmeal Raisin cookies!). There are also pages dedicated to the famous Foodie of the Revolution, Ben Franklin ad his funny write up about gout. The Presidents, from Washington to Lincoln are also represented and of course, there is a beef stew with apple brandy in honor of not Alexander Hamilton, himself, but to his mother who ran a provision shop selling apples. The Spanish influence is also mentioned
, with a spicy chipotle, cinnamon chocolate pot de creme recipe.
A Thyme To Remember is a great holiday gift for the foodie with a historic bent. It shows how America survived and thrived along with fun recipes to try
.It's a great and tasty
way to celebrate our heritage
Posts
