The Williamsburg Cookbook: Traditional and Contemporary Recipes Adapted from the Taverns and Inns of Colonial Williamsburg by Letha Booth and Joan Parry Dutton

  • Barbecued baby spareribs

    from The Williamsburg Cookbook: Traditional and Contemporary Recipes Adapted from the Taverns and Inns of Colonial Williamsburg The Williamsburg Cookbook by Letha Booth and Joan P Dutton

    • Categories: Sauces for meat; Appetizers / starters; Entertaining & parties; American South
    • Ingredients: spareribs; curry powder; onions; catsup; dry sherry; dry mustard; white vinegar; Worcestershire sauce
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Notes about Recipes in this book

  • Chowning's Tavern Welsh rabbit with beer

    • southerncooker on October 21, 2018

      We had some sourdough bread we needed to use up and son suggested we make Welsh rarebit. We've made a few versions we enjoy but I couldn't remember which books they were from so I did a search and found there was a recipe in this book. We decided to try it. It's a little different to ones I've made before as it's made in a double boiler. Also it's much thicker and after spreading on the buttered toasted bread it's broiled in the oven. Since it's a bit thicker it's really easy to eat as you can pick it up with your fingers instead of eating with a fork.

  • Pecan waffles

    • GiselleMarie on October 09, 2022

      These didn’t brown despite the fact that I left them in the waffle iron for a long time. The taste and texture are only average. I much prefer Food Network Magazine’s “Almost-famous Waffles” that appeared in the December 2011 issue, p. 86.

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  • ISBN 10 0030867045
  • ISBN 13 9780030867040
  • Published Jan 01 1975
  • Format Hardcover
  • Page Count 172
  • Language English
  • Countries United States
  • Publisher Henry Holt
  • Imprint Henry Holt & Company

Publishers Text

Guests return again and again for the delicious dishes served at Colonial Williamsburg's famed taverns and restaurants Chowning's Tavern Brunswick stew, Christiana Campbell's spoon bread, Shields Tavern syllabubs. In this best-selling cookbook, 193 traditional and contemporary recipes have been compiled and adapted for the home kitchen. Commentary discusses the cooking and eating habits of our colonial ancestors.

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