The culinary lives of John & Abigail Adams: a cookbook

Acknowledgments

Introduction

John and Abigail Adams: A Timeline

Chapter 1. Breakfast

A Note on Butter

Buckwheat Cake

Muffins

Biscuits

Chocolate Drink

Strawberry Preserves

Chapter 2. Bread

Brown Wheat Bread

Indian Corn and Rye Bread

Chapter 3. Meat and Poultry

Mince Pie

Boiled Beef and Cabbage

Boiled Salt Pork with Cabbage

Roast Beef with Gravy and Boiled Potatoes

Fried Lamb Steak

Roast Lamb Leg with Mint Sauce

Stuffed Roasted Veal

Bouilli

Roast Chicken

Roast Turkey with Stuffing and Gravy

Roast Duck Sniffed with Sliced Onions

Chapter 4. Sauces

Cranberry Sauce

Garden Sauce (for meat dishes)

Chapter 5. Seafood

Fried Fish: Smelts and Whitings

Sauce for Fried Smelts and Whitings

Fried Oysters

Roasted Salmon

Oyster Sauce

Baked Salmon Fillet

Broiled Salmon Filler

Broiled Cod Fillet with Fish Sauce

Fried Haddock Fillet

Roast Lobster

Boiled Lobster

Chapter 6. Vegetables

A Note on Herbs

Boiled Asparagus with Toast and Melted Butter

Boiled Peas with Mint

Mashed Potatoes

Salad with Salad Sauce

Boiled Carrots

Boiled Corn

Chapter 7. Soup

Vegetable Soup

Green Pea Soup

Cucumber Soup

Cod Stew

Chapter 8. Pudding and Snacks

Baked Plumb Pudding

Almond Pudding

Indian Pudding

A Note on Fruit and Nut Snacks

Chapter 9. Dessert

Baked Custard

Strawberry Fool

Cranberry Tart (and Tart Crust)

Cherry Pie (with pie crust)

Election Cake

Cake with Three Flags

Whipt Cream

Whipt Syllabub

Chapter 10. Drinks

A Note on Tea

Lemonade

Toddy

Abigail's Punch Recipe

Grog

A Note on Taverns

Chapter 11. Bills of Fare

A short guide on how to recreate an eighteenth-century dinner party

Epilogue

Notes

Bibliography

Index