Thanksgiving Bill of Fare
- "If you will boile chickens, young turkeys, peahens, or any house fowl daintily, you shall, after you have trimmed them, drawn them, trussed them, and washed them, fill their bellies as full of parsley as they can hold; then boil them with salt and water only till they be enough." When sated with peahens and house fowl you might have enjoyed a taste of Pumpion Pie
. Early colonial cuisine
probably borrowed heavily from the New Booke of Cookerie
from London and were no doubt greatly influenced by native recipes
and cooking customs.
posted by madamjujujive
on Nov 28, 2002 -