Picks and Pans Review: Early American Cooking

UPDATED 06/17/1985 at 01:00 AM EDT Originally published 06/17/1985 at 01:00 AM EDT

edited by Evelyn L. Beilenson

The compiler of this pretty cookbook has collected recipes from famous historical sites across America. From Thomas Jefferson's Monticello, perhaps the most beautiful historic home in the U.S., comes an early American recipe for ice cream. It was made in an ice pail and took a lot of work. From the Shelburne Museum in Vermont—a whole village full of early American artifacts—come typical New England recipes for apple crisp, apple muffins and chip monk (apples and nuts) pie. As befits the elegant Henry du Pont's Winterthur in Delaware, a recipe for avocado pears Florida calls for a pound of crabmeat. Other recipes included in this book are from Colonial Williamsburg (brandied peaches), the Lincoln Home (vanilla pecan pie) and the Appomattox Court House (Robert E. Lee cake). (Peter Pauper Press, $9.95)

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