Articles in regional publications that pertain to a wide range of North Carolina-related topics.
How to Cook, Colonial Style
Record #:
5976
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Abstract:
Patterson takes the reader back to a colonial kitchen among the tryvets, spyettes, chauldrons, and gibcrokes, where cooks prepared \"possum laced with potatoes, Hopping John, and a frothy drink called Syllabub.\" Readers will find the kitchen and utensils quite different from those of today.
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