Food!!!!!!!?

what desserts did the colonists eat? something that an 8th grader can make thats easy and that his class would like! plz include a recipe if possible thx:)|||Ok. this is from my colonial Williamsburg cookbook, that I bought in colonial Williamsburg in 1979, before it was cool to go to colonial williamsburg...





Williamsburg Apple Fritters





Peel and core six apples and cut them in thin slices. Soak them for two hours in brandy (or lemon juice). Dip them in batter and fry them in a kettle of boiling fat, or you may saute them in butter.





Batter


Beat two egg yolks and add one fourth cup of rich mild, one fourth cup of cold water, and one tablespoonful of brandy (or lemon juice) and one tablespoonful of melted butter. Sift in one cup of flour, two tablespoons of sugar, and one fourth teaspoon of salt. Mix quickly, then stir in lightly two well-beaten egg whites.|||Molasses Gingerbread





One table spoon of cinnamon, some coriander or allspice, put to four tea spoons pearl ash {baking soda}, dissolved in half pint water, four pounds flour, one quart molasses, four ounces butter, (in in summer rub in the butter, if in winter, warm the butter and molasses and pour to the spiced flour,) knead well 'till stiff, the more the better, the lighter and whiter it will be; bake brisk fifteen minutes; don't scorch; before it is put in, wash it with whites and sugar beat together.





COMMON GINGERBREAD





Take a pound and a half of flour, and rub into it half a pound of butter; add half a pound of brown sugar and half a pint of molasses, two tablespoonfuls of cream, a tea-spoonful of pearlash, and ginger to the taste. Make in into a stiff paste, and roll it out thin. Put it on buttered tins, and bake in a moderate oven.





Cocoa-nut Drops.





One pound of grated Cocoa-nut, only the white part. One pound sifted white Sugar. The whites of six Eggs, cut to a stiff Froth. You must have enough Whjites of eggs to wet the whole Stiff. Drop on buttered plates the size of a Penny and bake immediately.





Sweet Potato Pie.





Two pounds of potatoes will make two pies. Boil the potatoes soft; peel and mash fine through a cullender while hot; one tablespoonful of butter to be mashed in with the potato. Take five eggs and beat the yelks and whites separate and add one gill of milk; sweeten to taste; squeeze the juice of one orange, and grate one-half of the peel into the liquid. One half teaspoonful of salt in the potatoes. Have only one crust and that at the bottom of the plate. Bake quickly|||They will have eaten a lot of tradtional desserts, like this one.





TRIFLE (TRADITIONAL ENGLISH DESSERT)





1 plain yellow, sponge or pound cake


1 to 1 1/2 oz. rum, brandy or sherry


1 to 2 c. fresh or frozen fruit, thawed


1/2 to 3/4 c. jam, jelly or preserves (same flavor as fruit)


Custard


Whipped cream





Slice or cube cake and sprinkle it with rum, brandy or sherry. Place layer of cake in bottom of deep dish. Spread with jam, jelly or preserves (same flavor as fruit you are using). Top with layer of fruit. Over this, place a layer of custard, then a layer of whipped cream. Repeat layers: cake, jam, fruit, custard, and whipped cream. Top with cherries, shaved chocolate, nuts, or tiny candy sprinkles.





CUSTARD:





Use a packaged mix, such as Bird's Eye or Jello brand. You can even use baby custard:


SUGGESTED FRUITS (AND JAMS) to use in this recipe: raspberries, strawberries, peaches, apricots, blueberries, or pineapple.|||Corn Dodgers:


The Confederate “cornbread” or “corn dodgers” was a favorite recipe of Southerners.





Ingredients:


1 cup corn meal


1/3 cup flour


Pinch of salt





Slowly mix with water to make the dough consistent. Roll the dough into “munchkin” size balls and fry in fat grease (in the field) or vegetable oil (at home). Or you can wrap the dough around a stick and roast over an open fire. Eat while they are still warm. They taste pretty good!|||classic pumpkin pie!!!!