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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
New England Boiled Dinner photo coming soon
1800-1860
New England Boiled Dinner is a classic dish of salted meat boiled with cabbage, potatoes, carrots, and other root vegetables. Popular during the early 19th century, it reflects Irish and New England working-class food traditions merging colonial and immigrant influences.
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New England Clam Chowder photo coming soon
1776-1800
New England Clam Chowder is a thick, creamy soup made with clams, potatoes, onions, and often salt pork, reflecting colonial and maritime culinary traditions dating to the late 18th century. It is a signature dish of New England and has spread to other coastal regions including the Pacific Northwest.
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Parsnip Cakes photo coming soon
1776-1800
Parsnip cakes are savory fried patties made from grated parsnips mixed with simple seasonings, common in late 18th-century American cooking. They highlight root vegetable use in early colonial diets, offering a wholesome side or dessert option depending on seasoning.
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Shoofly Pie Ancestor photo coming soon
1776-1800
The Shoofly Pie Ancestor is an early version of the molasses crumb pie originating in the Mid-Atlantic region during the late 18th century. It features simple ingredients reflective of colonial foodways before industrialized sugar was widespread.