Über die Autorin bzw. den Autor

JOAN D'AMICO is a cooking instructor at King's Cooking Studio in New Jersey and an educational consultant.

KAREN E DRUMMOND is a registered dietitian and the author of several adult cookbooks. The two coauthored Wiley's The Science Chef, The U.S. Cookbook, The Math Chef, and The Healthy Body Cookbook.

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Serve up a heaping lesson of history with delicious recipes from our nation s past from the pilgrims first feast to today s high-tech, low-fat fare

Who knew history could be so delicious? In The U.S. History Cookbook, you ll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!

Kids will have a great time learning about the past while they cook up easy and yummy recipes, including:

• Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast
• King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana
• Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast
• Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s
• Baked Macaroni N Cheese, a popular and inexpensive dish enjoyed during the Depression

The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up.

Aus dem Klappentext

Serve up a heaping lesson of history with delicious recipes from our nation’s past–– from the pilgrims’ first feast to today’s high-tech, low-fat fare

Who knew history could be so delicious? In The U.S. History Cookbook, you’ll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!

Kids will have a great time learning about the past while they cook up easy and yummy recipes, including:

• Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast
• King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana
• Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast
• Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s
• Baked Macaroni ’N’ Cheese, a popular and inexpensive dish enjoyed during the Depression

The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

The U.S. History Cookbook

Jossey-Bass

Chapter One

One cold day late in November 1620, a British ship named the Mayflower laid anchor off the tip of Cape Cod in present-day Massachusetts. The Mayflower was supposed to land in what was called "Northern Virginia," but the ship landed farther north instead. The passengers on the Mayflower were mainly Pilgrims from England who wanted to separate from the Church of England. They had spent a hard two months at sea to get to the New World because they felt it was the one place where they could practice their religion as they wished.

In a short time, the Pilgrims established their settlement on the shores of nearby Plymouth Bay. The area around Plymouth Bay was once inhabited by the Patuxet tribe. However, the Native American tribe had all been wiped out by 1618 by disease (probably smallpox) carried by earlier European explorers.

The first winter was very tough for the Pilgrims. They had only limited housing and food, and many died of malnutrition, exposure, and illness. Only half the original 102 settlers lived through to spring. In the spring, however, the Pilgrims' fortunes changed when they met Squanto, a member of the Patuxet who had grown up around Plymouth, but was kidnapped by an English captain and sold into slavery in Spain. Upon escaping from Spain, Squanto went to England where he was able to get on a ship sailing to the New World. Unfortunately, when he returned to his old village, he discovered that his people had all died. Using the English he had learned from his captors, Squanto was able to show the Pilgrims how to plant corn, catch cod and herring, tap maple trees for their sweet sap, and trap deer and other game (wild animals that are hunted).

Squash, beans, and a type of corn called maize were very important crops for the Native Americans, and they became important to the Pilgrims and future colonists as well. Native Americans showed the Pilgrims how to plant five kernels of corn into a mound of soil. Then, when the corn stalks were two or three feet tall, beans and squash were planted around the stalks. The cornstalks supported these plants and shaded them from the hot summer sun. Native Americans then taught the Pilgrims how to harvest the corn, grind it into cornmeal, and use it in cooking and baking.

The Pilgrims' first autumn was beautiful and their harvest was plentiful, and they decided to have a harvest feast. The Plymouth 1621 harvest feast included lots of food, games, and ninety Native American guests. It probably took place in late September or early October. Squanto was asked to invite braves from the local Wampanoag tribe and their leader Massasoit to the feast. Venison (deer meat), goose, duck, wild turkey, lobster, Indian corn, wild grapes, and puddings were some of the featured foods.

Golden Harvest Pumpkin Bread

Time 25 to 30 minutes to prepare plus 1 hour to bake

Tools 5 x 8-inch loaf pan dry and liquid measuring cups measuring spoons 2 medium bowls sifter wooden spoon 1 small bowl fork wire whip zipper-lock plastic bag rolling pin rubber spatula oven mitts wire rack

Makes 1 loaf

The first Thanksgiving with the Pilgrims was an awesome feast, but we don't know much about the specific foods or dishes served. There certainly would have been pompion (pumpkin), but not in pompion pie. The pumpkins would probably have been stewed or boiled. Here's a way to make pumpkin a bit tastier.

Ingredients

vegetable oil cooking spray 1 3/4 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/3 cup margarine or butter 3/4 cup sugar 2 eggs 1 cup canned pumpkin pure 1/3 cup low-fat or skim milk 1 teaspoon vanilla extract 1/2 cup pecans 1/2 cup raisins

Steps

1. Preheat the oven to 350F. Spray the loaf pan with vegetable oil cooking spray.

2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These are the dry ingredients.

3. In the other medium bowl, cream the margarine and sugar by pressing the ingredients against the bowl with the back of the wooden spoon until soft and fluffy.

4. Break the eggs in the small bowl, and mix with a fork. Add the eggs, pumpkin, milk, and vanilla and mix with the wire whip.

5. Place the pecans in the plastic bag and zip the bag closed, making sure all the air is gone. Crush the nuts by rolling the rolling pin over the bag several times until the texture is coarse.

6. Add the creamed mixture to the dry ingredients and stir together just until the ingredients are well moistened.

7. With the rubber spatula, fold in the raisins and pecans.

8. Pour the batter into the greased baking pan.

9. Bake for 1 hour, or until the bread is firm and deep golden brown. Using oven mitts, remove the bread from the oven.

10. Let the bread cool on the wire rack for 20 minutes. Turn the pan over onto the wire rack and shake gently to remove the bread.

Cornmeal Blueberry Mush, or Sautauthig (Sawf-taw-teeg)

Time 15 minutes

Tools dry and liquid measuring cups colander measuring spoons 3-quart saucepan and lid wooden spoon wire whip small bowl

Makes 9 1/2-cup servings

This recipe was a favorite dish of the Native Americans of the Northeast. It was a simple pudding made with crushed dried blueberries, cracked corn (called samp), and water. Later, settlers added milk for additional richness. The Pilgrims loved sautauthig and many historians believe that it was part of the first Thanksgiving. Here is an updated version so you can try it too!

Ingredients

2 cups fresh blueberries 1 1/2 cups low-fat or skim milk 1 1/2...