Press Release--Revolutionary Cooking: Over 200 Recipes Inspired by Colonial Meals

I received information on this soon to be released book a couple of days ago and want to share it with you. If you are at all interested in the Revolutionary War and colonial period in American history you will want to take a look at this book. It is going to contain over 200 recipes for modern Americans based upon foods that our ancestors would have eaten. I like that the recipes are being adapted to modern palates; that should make the book appeal to a wider audience.

YOU’RE “MINCEMEAT”!

AND OTHER COLONIAL DISHES TO START A REVOLUTION 

Revolutionary Cooking

Over 200 Recipes Inspired by Colonial Meals

By Virginia T. Elverson and Mary Ann McLanahan

Illustrated by Betty T. Duson

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Time warp: now you can eat like the colonial men and women who lived during the American Revolution, sampling mincemeat, drinking beer for breakfast, and slurping Queens soup. Ranging from the simple to the sumptuous, always authentic, Revolutionary Cooking: Over 200 Recipes Inspired by Colonial Meals (Skyhorse Publishing, January 2014) tailors recipes discovered in cookbooks, family journals, and notebooks from 250 years ago to fit modern American palates.

Did you know that breakfast in the eighteenth century was also on the run, but instead of muffins, colonial men and women scarfed down mush and molasses? Or that, like many of us, the settlers enjoyed highly spiced foods, but unlike us, also relished the taste of slightly spoiled meat? Or that, at first, colonists didn’t understand how to make tea and instead stewed the tea leaves in butter, threw out what liquid collected, and munched on the leaves? These peculiar facts precede tried and tested recipes, some of which include:

 
      ·        Cold grapefruit soup

·        Madras artichokes

·        Apple-shrimp curry

·        Lemon flummery

·        Pumpkin chiffon pie

·        Raspberry tartlet

·        Stewed Cornish game hens

·        And many more!

Each chapter of recipes is introduced with accounts of how early Americans breakfasted, dined, drank, and entertained. The illustrations of utensils, tankards, porringers, and pots used in the early days are drawn from actual objects in major private and public collections of early Americana and make Revolutionary Cooking a great resource for American history enthusiasts.

History buffs can get a taste of our colonial roots with every meal, thanks to the exhaustive research and foolproof recipes featured in Revolutionary Cooking.

About the Authors and Illustrator

Virginia T. Elverson, Mary Ann McLanahan, and Betty T. Duson were members of the Museum of Fine Arts, Houston, and its Bayou Bend Collection of American decorative arts. In addition to their research for this book, they studied and lectured in the field of early American furnishings and lifestyles. Virginia Elverson died in 2011 in Texas, Betty Duson died in 2003 in Texas, and Mary Ann McLanahan lives in Texas.

Revolutionary Cooking

Over 200 Recipes Inspired by Colonial Meals

By Virginia T. Elverson and Mary Ann McLanahan

Illustrated by Betty T. Duson

SkyhorsePublishing hardcover, also available as an ebook

On Sale: January 2014

ISBN: 978-1-62636-416-5

Price: $16.95