After reading the novel, one of my dear readers said, "I'm so glad you made Roxanna a kitchen diva!" She loved the food details throughout the book and was particularly intrigued by spoonbread and cherry bounce, true colonial fare.
While researching, I paid close attention to cookbooks and menus from that time, especially the fare at Mount Vernon, City Tavern in Philadelphia, and other historic places. Since I grew up on spoonbread, I was delighted to find it was a favorite recipe back then. If you haven't had it, it's a wonderful blending of a souffle and cornbread. Drench it with butter and you'll probably be a lifelong fan!
One of favorite sources is The Art of Cookery Made Plain and Easy by Hannah Glasse (1708-1770).
Here's a Christmas menu of the day:
Holiday egg nog, Virginia ham, beaten biscuits, corn pudding, chicken and oyster pie, pumpkin chips, cucumber pickle, claret, mincemeat pie, filbert pudding, honey flummery, plum pudding, Madeira, coffee, walnuts.
~The Thirteen Colonies Cookbook
If you could try anything from colonial times, what fare would it be?