Water, Sanitary and Waste Services for Buildings

Science & Math

Wise, A.F.E.

Biological Sciences

Mitchells

Cooking for the Cause: Confederate Recipes, Documented Quotations, Commemorative Recipes

Mitchell, Patricia B.

Cookbooks, Food & Wine

Revolutionary Recipes describes foodways in the late colonial period, with entertaining anecdotes. Originally published 1988, revised 1991. 32 authentic, interpreted (redacted), and commemorative recipes, 58 research notes. 10,672 words.One of Patricia B. Mitchell's first books on American food history, Revolutionary Recipes has remained a steady favorite since 1988. Full of detailed material about colonial cuisine, this “basic primer” is likely to set readers on a lifelong path of interest in historic foodways. Thinking about (and almost re-living) the meals and mindset of our forebears is addictive.First-person accounts by Revolutionary War soldiers who discuss their meager fare is contrasted to descriptions of bountiful dinner parties held back home in safety. The menus and recipes are useful for anyone wanting to re-create a Colonial era event. The 32 recipes include simple dishes like “Corn Pone” and fancier foods such as Martha Washington's chicken fricassee. 

Revolutionary Recipes: Colonial Food, Lore, and More

Baking

Christmas How Sweet It Is

Entertaining & Holidays

47 original recipes for biscuits, muffins, crackers, etc. Third edition, originally published 1991 as a revision of two 1989 editions. 8,812 words.A diverse collection of “small breads” is accompanied by bits of food history and personal memories of author Patricia B. Mitchell. Among the recipes are “Smiling Children's Carrot Muffins,” “Maple Corn Pones,”“Walter Crider's Cinnamon Raisin Biscuits,” and “Soy-Banana Muffins.” 

Butter 'Em While They're Hot! (Patricia B. Mitchell Foodways Publications)

A brief exploration of the history of honey, molasses, sorghum, and maple syrup, with recipes and cooking tips for the use of these natural sweeteners. (These recipes contain no refined sugars.) This revised (second) edition was published 1991. 39 recipes, 14 research notes.Patricia B. Mitchell, author of Just Naturally Sweet, says in the text, "Honey, molasses, sorghum, and maple syrup take us back to the days before over-processed food became the norm. The natural flavors remind us of simpler times...." Background information about those healthful products, plus tips, anecdotes and quotes are included in Just Naturally Sweet. Among its recipes are  "Honey Do Drop Biscuits," "Innocent Carob Brownies" (using honey), "Minot Why-Not Rye Bread" (made with cane or sorghum molasses), or "Maple Walnut Ice Cream." These and the many other recipes in Just Naturally Sweet offer the satisfaction of incorporating "close-to-nature" foods into your menu.

Just Naturally Sweet

Cooking Education & Reference

Confederate Camp Cooking

Regional & International

Confederate Home Cooking

French Cooking in Early America

Victorian Parlors and Tea Parties

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Books by Mitchells