Foreword:

"This publication is the first of our four seasonal pamphlets recording three friends' explorations into colonial foodways of the Illinois country. Native American, French, English, and American influences are reflected in our collections. Many intriguing hours have been spent investigating eighteenth-century culinary techniques and sensibilities revealed in these receipts (recipes). Spices, herbs, flowers, fruits, vegetables, and meat of this era were prepared in manners and methods no longer familiar to our modern tastes and expectations. We are presenting traditional recipes in their original formats followed by modern instruction. We hope our endeavors are of some assistance and provide pleasure in aiding other's inquiries into th4e region's historic foodways. The execution and sampling of these efforts bring history alive through its culinary traditions."

Table of Contents:

Meat and Vegetables

1. Alamode Beef

2. French Chicken and Bouillon

3. Salmugundy

4. Wild Onion Squash and Soft Banncok

5. Squash Pudding

Bread, Cake, and Pastry

1. Pain francais and Yeast Cake

2. Rich Plum Cake and Little Persimmon Cakes

3. To make Lemon Puffs

4. Puffs of any sort of Fruit and Royal Paste

Sweetmeats

1. Black Caps

2. Pompion Chips

3. Sugared Peels

4. Comfits