Index of Articles

18th Century recipe – French Canadian Pea Soup

French Canadian Pea Soup: Yield: 8 servings

Ingredients 1 pound yellow peas 1/2 pound salt pork or ham bone 2 3/4 quarts water 3 onions 2 carrots, diced into small cubes 2 to 3 bay leaves 1 teaspoon savory Salt and pepper

Directions Soak peas overnight and drain.

Put all ingredients into the pot.

Bring to a boil for 2 … Continue reading

18th Century recipe – Onion Pie

18th Century recipe for Onion Pie Yield: serves 6 to 8


Yeast dough, for crust homemade or store bought 4 cups diced onions 3 tablespoons butter or safflower oil 2/3 cup diced slab bacon 4 large eggs 1 cup sour cream or yogurt 1 teaspoon caraway seeds

Directions Prepare yeast dough and let rise.

Put onions and oil in … Continue reading

“The music of the Army…” by John U. Rees ©1993, 2002

“The music of the Army…” by John U. Rees ©1993, 2002 – An Abbreviated Study of the Ages of Musicians in the Continental Army

Part G.

11th Pennsylvania Regiment *

Gleaned from the printed muster rolls of the 11th Pennsylvania Regiment, containing personal information for each man. The ages are taken to be as of the date of … Continue reading

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