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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Maple-Roasted Squash photo coming soon
1800-1860
Maple-roasted squash is a straightforward side dish combining seasonal winter squash roasted with butter and maple syrup glaze. It reflects Indigenous American foodways and early American frontier cooking that utilized native crops and natural sweeteners, emphasizing simplicity and seasonal ingredients.
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Acorn Bread photo coming soon
1800-1860
A nutty, lightly sweet quick bread made with properly leached acorn flour, cornmeal, and wheat flour.
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Maple Pie photo coming soon
Cross-era
Maple pie is a classic New England dessert featuring rich filling made from pure maple syrup layered in a flaky pie crust. Celebrated for its deep caramelized sweetness and regional ingredient heritage, maple pie symbolizes the importance of maple syrup production and festive baking customs in Northeastern American households.
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Maple Sugar Candy photo coming soon
1776-1800
Maple sugar candy is a traditional treat made by concentrating and cooling pure maple syrup until crystallized into small, rich candies. Popular in colonial and early American celebrations, this confection celebrates the maple harvest and resourcefulness in using local maple products for sweets.
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Vermont Maple Pie photo coming soon
1800-1860
A traditional New England dessert pie using pure maple syrup for sweetening. This pie reflects Vermont's long history of maple syrup production and its use in regional desserts during the early 19th century.