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Colonial Cooking: A Look Back

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Whipped Syllabub
2 1/2 cups heavy cream
2 lemons
1 orange
1 cup sugar
1/4 cup white wine

In a large bowl, whisk together 2 1/2 cups of heavy cream. Slice the lemons and the orange in half, and press the fruit until the juices are in the bowl. Add the wine and sugar and mix well. Pour the mixture over the whipped cream and mix it a tiny bit to keep it foamy.

Photo courtesy of The Colonial Williamsburg Foundation.

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1 Jeanie Kilgour { 05.17.13 at 2:02 pm }

Although our forebears had to work so much harder for their food and had a lot less choicet; he food they ate was so much healthier than ours is today. We are paying an extremely high price for our convenience and our vast selection – much, much more than most of us realize. Sometimes it is difficult to determine if we have progressed in this area – or just changed. I imagine our forebears had a better understanding that food was something that fueled and nourished the body than we do; today it seems like food is about anything but that life-demanding task!

2 monica perez nevarez { 05.16.13 at 2:50 pm }

This is such an interesting topic. It lets us visualize how our great gransparents might have cooked and eaten at home. It shows they had less diverse, more local food crops available (what they or their neighbors could grow in their region), and none of the technology (refrigeration, cookstoves, etc.) that makes it easier for us today. Have you ever thought of writing an article that updates our forebear’s frugality, eschews today’s (mostly unnecessary) technology, and does great things with local, low-tech, earth-friendly ways of cooking and eating? I’d love to read that. I’d love to research and write it as well, so let me know!! LOL

3 jean svendsen { 05.16.13 at 2:04 pm }

Boy-they really had to work hard to preserve their food.

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