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 … Continue reading →
18th Century recipe – Onion Pie
18th Century recipe for Onion Pie Yield: serves 6 to 8
Ingredients
Yeast dough, for crust homemade or store bought 4 cups diced onions 3 tablespoons butter or safflower oil … 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 … Continue reading →