NCPI Workmark
Articles in regional publications that pertain to a wide range of North Carolina-related topics.

A Taste of the Past

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Colonial cookery in North Carolina was chiefly English with native ingredients adapted to taste. Most of the cooking involved the extensive use of spices, herbs, and wine, and was done over an open fire or in dutch ovens. Select colonial recipes are presented from “A Tryon Palace Trifle” cookbook by Jeremy North.
Carolina Country (NoCar HD 9688 N8 C38x), Vol. 7 Issue 7, July 1975, p8-9, il