By Ella Myers

1776-187: The Centennial prepare dinner e-book and basic consultant includes over 1,000 recipes accumulated by means of writer Mrs. Ella E. Myers, who states within the preface, "To assemble and factor a piece of this sort that will be ideal, has been my specific objective, and, i think that i've got succeeded." Myers confirms that "each and every" recipe has been "carefully analyzed and proven by way of me" to make sure the top of caliber. moreover, Myers additionally states that the recipes have been designed to just use amounts and parts completely useful, and thanks to this, will shop readers major funds. in addition to simply recipes and frugality, the hefty tome additionally comprises sections on medicinal therapies, planting and farming, and old occasions of Philadelphia.

Complete with the various author's personal recipes (marked as such), 1776-1876 contains dishes resembling logic Biscuit, Corn Meal truffles, Orange Biscuits, and Potato Fritters. With proven, least expensive recipes in addition to medicinal and agricultural counsel, 1776-1876: The Centennial prepare dinner publication presents a correct, informative, and interesting photo of yankee life within the first a hundred years of the United States.

This version of 1776-1876: The Centennial prepare dinner booklet and basic consultant used to be reproduced by way of permission from the amount within the selection of the yank Antiquarian Society, Worcester, Massachusetts. based in 1812 via Isaiah Thomas, a innovative conflict patriot and profitable printer and writer, the Society is a learn library documenting the lifetime of american citizens from the colonial period via 1876. The Society collects, preserves, and makes to be had as whole a list as attainable of the published fabrics from the early American event. The cookbook assortment contains nearly 1,100 volumes.

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Note: Dinner Thurs through Mon; lunch Sat, in season. /Rte. com. Eastern Shore seafood specialties are the focal point of Blue Point Provision Company, a casual waterfront restaurant that is part of the lush Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina. Overseen by Executive Chef Thomas Olson, Blue Point’s menu features signature regional favorites such as Maryland crab cakes, Eastern Shore mac-and-cheese, and Maryland crab dip. “Really Fresh Fish” is the chef’s daily offering of three of the freshest catches from fish markets up and down the Eastern Shore.

Originally a seafood packing plant, the site has evolved from its simple beginnings to a popular restaurant, complete with a new beer garden, where the kitchen puts out fresh local crabs, oysters and clams, and sustainable finfish as well as anyone around. Grandson Travis Todd is a vocal supporter of Eastern Shore watermen and walks the talk by offering a wide range of seafood selections 38 Seafood Lover’s Chesapeake Bay Photo courtesy of Ocean Odyssey at Ocean Odyssey. “We’re a no-fuss place with a lot of pride,” he says, adding that he only uses Maryland crab—handpicked on the premises.

Jumbo day boat scallops are pan-seared to perfection and sauced with the chef’s whim-of-the-day; steamed clams are there for the drowning in drawn butter; the house bouillabaisse is a multi-feast of scallops, mussels, shrimp, and a local fish swimming in a tomato broth kissed with saffron; Maryland crab makes the crab cakes special; and the chef does a delicious variation on shepherd’s pie—sautéeing a 6-ounce Canadian lobster tail with wild mushrooms, spinach, and a whisper of Chardonnay and bedding the savory mix on a mound of garlic smashed potatoes.

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1776-1876: The Centennial Cook Book and General Guide by Ella Myers
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