July 4th may have come and gone, but this article on colonial cooking is still worth your time. Pre-revolutionary classics like minced feet pie, calves head, peacock and cornmeal mush? Delicious. But it all fails to compare to one 18th-century specialty called “syllabub”, whose recipe calls for cooks to sweeten a quart of hard cider, grate nutmeg into it and “milk your cow into your liquor.” Here in Philadelphia, the City Tavern offers colonial fare—though peacock, alas, is not on the menu.
Eating like it’s 1776 [Post-Star]
City Tavern [MenuPages]
City Tavern [Official Site]
