Recipes from the Raleigh Tavern Bakery
Do you enjoy old-fashioned baking and using original, historical recipes? Then this is the book for you! Do you prefer recipes that work in modern kitchens? Then this is the book for you! It has recipes from 18th-century cookbooks that have been adapted to 21st-century kitchens. You get to choose which one to follow! (Personally, I recommend the modern version…)
The most requested recipe in this collection is the one for those wonderful gingerbread cookies everyone remembers from the Raleigh Tavern, but there are many others for tasty baked goods (Sally Lunn bread, oatmeal cakes, Queen’s Cake, fruit pies, etc.) that have been served for decades at Colonial Williamsburg taverns. A wealth of good eating!
In an era when a cook was expected to know how long to bake, when there were no thermometers to tell how hot the oven was, and when individual judgment was everything, recipes were necessarily quite vague. “Add a piece of butter,” cook “until done,” and “set in an oven not too hot” were normal instructions that were quite clear to 18th-century housewives, if not to us today. Recipes have been modernized to include oven temperatures, baking times, and realistic quantities for today’s families.
A Note from Me
I am proud as a parent of this little book, my very first, which I put together over 25 years ago. Since then, it has sold more than a quarter million copies, contributing at least half a million dollars to the educational foundation that is Colonial Williamsburg. It is currently in its 17th printing!
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