Recipes from America's Restored Villages by Jean Anderson

  • Plimoth roast goose with corn bread and currant stuffing (page 7)

    from Recipes from America's Restored Villages Recipes from America's Restored Villages by Jean Anderson

    • Categories: Stuffing; Main course; American
    • Ingredients: goose; goose neck; goose giblets; corn breadcrumbs; dried currants; cinnamon; nutmeg; mace; heavy cream; egg; stout; goose giblet broth
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Notes about Recipes in this book

  • Shaker raised squash biscuits

    • IowanCorn on October 25, 2024

      Being yeast raised instead of chemical raised, this is slightly more like a bread roll than what would be considered a biscuit. That being said, these are very tasty, and fairly easy to make if time consuming during the rise stages. I used acorn squash, and the squash taste was mild, but there.

  • Brick-oven ginger cookie

    • IowanCorn on September 27, 2022

      A very good basic ginger molasses cookie, very similar to a ginger snap, as they were thin and crispy. I used the shortening rather than the butter option (because I forgot to leave the butter out to soften) but the cookie flavor didn't seem to suffer from it. You do need to keep an eye on them in the oven, because they will brown up very quickly.

  • Brown sugar pound cake

    • IowanCorn on May 23, 2022

      It's a solid cake, rises nicely, but isn't heavy. The brown sugar flavor comes through, maybe a bit too much, as it's really sweet. Best drunk with something strong, like a cup of black coffee.

  • Country meat loaf

    • IowanCorn on November 13, 2025

      This is a simple delicious meatloaf, but I expected nothing less from the Shakers. I used a pound of ground pork and a pound of ground turkey instead of ground beef, so it was more moist than it would have been, but it was eaten just as fast. Definitely a repeater.

  • Mixed bean soup

    • IowanCorn on January 14, 2025

      Rather than using the amounts of induvial beans, which would have been huge, and I don't think I have a pot large enough for that, I used a 1 lb. mixed bean soup bag. So I soaked all of them together, instead of just the large beans. I think this made the soup greyish in color. The taste was okay, bit basic, kinda dull. It needed something - more thyme, maybe sage or something to punch it up.

  • Sweet taters and apples

    • IowanCorn on November 25, 2022

      Very good, and very easy to make. I made a half recipe, which was extremely easy to do. This would make a good 'bring to share' dish.

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  • ISBN 10 0385045549
  • ISBN 13 9780385045544
  • Published Jan 01 1975
  • Format Hardcover
  • Page Count 356
  • Language English
  • Edition 1st
  • Publisher Doubleday

Publishers Text

Here is an exciting, unusual cookbook that blends carefully selected recipes from 44 restored or re-created historic American villages with vivid descriptions of the settlements' histories, locations, and the people who lived in them. From the better-known settlements of New England and Southern states to the equally fascinating settlements of the Middle Atlantic, Midwest and Plains, Southwest and Western states. Includes Old Sturbridge Village (Mass.), Mystic Seaport (Conn.), Williamsburg (Va.), to Charleston, St. Augustine, Indian City, Amana Colonies, Stonefield Village, Lumbertown, Pioneer Village and more.

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