Hi Mary! Confits like sugar-coated seeds were popular. If you have ever been to a Middle Eastern restaurant and they offered you candy-coated fennel seeds on your way out, you’ve had confits! Jordan Almonds are a larger version, and would be a nice ready-made addition. “Sugar Plums” would be from this period, and they can range all the way from a mixture of ground fruits and nuts to something more like a confit that is soaked and dipped and dried and dipped over and over. But something the texture of a Lara Bar made into balls and then rolled in sugar or cinnamon would be a good approximation. The Martha Washington Cookbook would be a great place to get ideas! Good luck!

I am writing on behalf of the Milton Historical Society. We are co-sponsoring a talk on John and Abigail Adams on January 13th, and I was looking for some ideas on a sweet treat that would have been popular during colonial days that we could offer to the lecture attendees. We will be making charcuterie cups, so ideally the treat would be something that could be skewered and placed in a charcuterie cut for individual service. I was thinking about gingerbread cubes or something along those lines. Thank you for any suggestions you may have.

Hi Meg!
I’m happy to chat! Yes, I have copies of the CD still! 😃
Contact me here at: chefchristy@kingstaste.com
BTW – I am Friends with both of your parents on FB and actively participate in your dad’s Snow Pile contest every year. I haven’t won the Maple Syrup yet, but I’ll keep trying!

Thank you very much! Chick pea might have been what it used. I think my sister has been using it for crusts. Either way. I’ll look for recipes using besan.

I’m going to make a guess that ‘besan’ or chick pea flour might give you the texture you are looking for.

Bakewise by Shirley Corriher is very good at explaining the science behind the processes of baked goods.

Vitamin C is water-souluble, and much is lost during cooking. So short of Rat Squeezins (not a product I plan to launch anytime soon), I don’t think they’d be a great source.

On a separate note, I saw Amy’s question about Vitamin C in rats, and would love to know that answer, as well.