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The Culinary Lives of John & Abigail Adams: A Cookbook
Throughout their 54-year marriage, John and Abigail Adams enjoyed hearty, diverse cuisine in their native Massachusetts, as well as in New York, Philadelphia, and Europe. Raised with traditional New England palates, they feasted on cod, roast turkey, mince pie, and plum pudding. These recipes, as well as dishes from published cookbooks settlers brought from the Old World, such as roast duck, Strawberry Fool, and Whipt Syllabub, are included in this historical cookbook. Join John, who wrote his wife about dinners with upper-class families in Philadelphia while serving in the Second Continental Congress, and Abigail, the loyal and generous hostess who crossed the Atlantic to join the first American Ambassador to Great Britain, on this culinary journey. Together or separate, at home or abroad, this extraordinary couple humbly experienced an international style of cookery that inspired modern American culinary culture. Now, while attempting these 56 recipes, read about and toast their contributions to democracy.
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The Culinary Lives of John & Abigail Adams: A Cookbook
Throughout their 54-year marriage, John and Abigail Adams enjoyed hearty, diverse cuisine in their native Massachusetts, as well as in New York, Philadelphia, and Europe. Raised with traditional New England palates, they feasted on cod, roast turkey, mince pie, and plum pudding. These recipes, as well as dishes from published cookbooks settlers brought from the Old World, such as roast duck, Strawberry Fool, and Whipt Syllabub, are included in this historical cookbook. Join John, who wrote his wife about dinners with upper-class families in Philadelphia while serving in the Second Continental Congress, and Abigail, the loyal and generous hostess who crossed the Atlantic to join the first American Ambassador to Great Britain, on this culinary journey. Together or separate, at home or abroad, this extraordinary couple humbly experienced an international style of cookery that inspired modern American culinary culture. Now, while attempting these 56 recipes, read about and toast their contributions to democracy.
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The Culinary Lives of John & Abigail Adams: A Cookbook

The Culinary Lives of John & Abigail Adams: A Cookbook

by Rosana Y. Wan
The Culinary Lives of John & Abigail Adams: A Cookbook

The Culinary Lives of John & Abigail Adams: A Cookbook

by Rosana Y. Wan

Overview

Throughout their 54-year marriage, John and Abigail Adams enjoyed hearty, diverse cuisine in their native Massachusetts, as well as in New York, Philadelphia, and Europe. Raised with traditional New England palates, they feasted on cod, roast turkey, mince pie, and plum pudding. These recipes, as well as dishes from published cookbooks settlers brought from the Old World, such as roast duck, Strawberry Fool, and Whipt Syllabub, are included in this historical cookbook. Join John, who wrote his wife about dinners with upper-class families in Philadelphia while serving in the Second Continental Congress, and Abigail, the loyal and generous hostess who crossed the Atlantic to join the first American Ambassador to Great Britain, on this culinary journey. Together or separate, at home or abroad, this extraordinary couple humbly experienced an international style of cookery that inspired modern American culinary culture. Now, while attempting these 56 recipes, read about and toast their contributions to democracy.

Product Details

ISBN-13: 9780764346699
Publisher: Schiffer Publishing, Ltd.
Publication date: 10/28/2014
Pages: 152
Product dimensions: 7.00(w) x 10.00(h) x 0.70(d)

About the Author

Rosana Yin-Ting Wan is an avid traveler, an independent scholar, a Park Ranger at the Adams National Historical Park, and a sergeant in the Army National Guard. She is a former re-enactor of the Charlestown Militia Company. She lives in Boston.

Table of Contents

Acknowledgments 6

Introduction 11

John and Abigail Adams: A Timeline 18

Chapter 1 Breakfast 23

A Note on Butter 24

Buckwheat Cake 26

Muffins 27

Biscuits 28

Chocolate Drink 29

Strawberry Preserves 31

Chapter 2 Bread 33

Brown Wheat Bread 34

Indian Corn and Rye Bread 35

Chapter 3 Meat and Poultry 37

Mince Pie 38

Boiled Beef and Cabbage 40

Boiled Salt Pork with Cabbage 41

Roast Beef with Gravy and Boiled Potatoes 42

Fried Lamb Steak 44

Roast Lamb Leg with Mint Sauce 45

Stuffed Roasted Veal 47

Bouilli 48

Roast Chicken 49

Roast Turkey with Stuffing and Gravy 51

Roast Duck Sniffed with Sliced Onions 53

Chapter 4 Sauces 57

Cranberry Sauce 58

Garden Sauce (for meat dishes) 59

Chapter 5 Seafood 61

Fried Fish: Smelts and Whitings 62

Sauce for Fried Smelts and Whitings 64

Fried Oysters 65

Roasted Salmon 67

Oyster Sauce 68

Baked Salmon Fillet 69

Broiled Salmon Filler 70

Broiled Cod Fillet with Fish Sauce 71

Fried Haddock Fillet 73

Roast Lobster 74

Boiled Lobster 75

Chapter 6 Vegetables 77

A Note on Herbs 79

Boiled Asparagus with Toast and Melted Butter 80

Boiled Peas with Mint 81

Mashed Potatoes 82

Salad with Salad Sauce 83

Boiled Carrots 85

Boiled Corn 86

Chapter 7 Soup 89

Vegetable Soup 90

Green Pea Soup 91

Cucumber Soup 92

Cod Stew 93

Chapter 8 Pudding and Snacks 95

Baked Plumb Pudding 96

Almond Pudding 97

Indian Pudding 98

A Note on Fruit and Nut Snacks 99

Chapter 9 Dessert 103

Baked Custard 104

Strawberry Fool 105

Cranberry Tart (and Tart Crust) 106

Cherry Pie (with pie crust) 108

Election Cake 110

Cake with Three Flags 111

Whipt Cream 113

Whipt Syllabub 114

Chapter 10 Drinks 117

A Note on Tea 118

Lemonade 119

Toddy 120

Abigail's Punch Recipe 121

Grog 123

A Note on Taverns 124

Chapter 11 Bills of Fare 127

A short guide on how to recreate an eighteenth-century dinner party

Epilogue 130

Notes 132

Bibliography 141

Index 149

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