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Food in Colonial America

NEW FEATURE:

18th-century recipes for the 21st-century kitchen

This blog-format recipe collection presents an 18th-century "reciept" alongside a 21st-century translation every two weeks. Cook along with us, send your comments and questions, and enjoy a taste of history. Explore

Selected Recipes from Colonial Williamsburg

Apple Tansey

–from The Compleat Housewife: or, Accomplished Gentlewoman's Companion by E. Smith, published in London, 1754.
Carolina Fish Muddle

–from Christiana Campbell's Tavern
Gazpacho

–from Shields Tavern
Gingerbread and Holiday Wassail

–from Raleigh Tavern Bake Shop
Peanut Soup

–from King's Arms Tavern
Pennsylvania Dutch Apple Dumplings

–from Christiana Campbell's Tavern
Shepherd's Pie

–from Chowning's Tavern
Veal Chop with Celery, Mushrooms, Thyme, and Port Wine

–from King's Arms Tavern
Summer Luncheon on the Terrace of the Williamsburg Inn

Chilled Cream of Asparagus Soup, Avocados stuffed with Crabmeat Rémoulade and Caramel Custard
Welsh Rabbit

–from Chowning's Tavern
Bourbon Balls

–from “The Williamsburg Cookbook”
King's Arms Tavern Meringues

–from King's Arms Tavern
Williamsburg Lodge Corn Chowder

–from “The Williamsburg Cookbook”
King's Arms Creamed Celery with Pecans

–from “The Williamsburg Cookbook”
Collops of Salmon

–from “The Colonial Williamsburg Tavern Cookbook”
Tidewater Chili

–from “Entertaining Ideas from Williamsburg”
Pumpkin Gnocci