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Colonial Food and Cooking Links
COLONIAL FOOD Root cellars were a way of protecting vegetables, such as potatoes from freezing during the winter. Here's a good description of how they work: http://waltonfeed.com/old/cellar1.html It is likely a spring house would have been used by early settlers to keep food cool, since the stream ran right behind the Lakeview House. http://waltonfeed.com/old/springhs.html. Later ice from the lake was stored in an icehouse and used in iceboxes. http://waltonfeed.com/old/ice.html see the picture of an early Jamesburg iceman, delivering ice in his wagon http://jamesburg.net/jha/history5.html Meat was preserved by salting it, or later by soaking it in a salty and water brine mixture and smoking it in a smokehouse, like the one at the Lakeview House. Earlier settlers may have cut up meat to strips, to make jerky http://waltonfeed.com/old/brine.html Recipes from Colonial Williamsburg http://www.history.org/Almanack/life/food/foodhdr.cfm Colonial Kitchens How a Mill operates Perl, Lila. Slumps, Grunts and Snickerdoodles: What Colonial America Ate and Why: Seabury Press New York 1975. O'Conner, Hyla. The Early American Cookbook: Prentice Hall Englewood 1974. Penner, Lucille Recht. The Colonial Cookbook: Hastings House New York 1976.
Early colonial recipes to try http://web.aces.uiuc.edu/wellnessways/pdf/ho_ColonialAmerica-Food.pdf
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