Mother Earth Living

3 Colonial Recipes for the Slow Cooker

Try these colonial recipes for American apple pie soup, Boston baked beans and Indian pudding, adapted to the convenience of the modern slow cooker.
By Lynn Alley
January/February 2007
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Atwist on the traditional, this warming American Apple Pie Soup is a unique dessert or first course.
Photo By Povy Kendal Atchsion
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Nothing beats cold weather better than a bowl of something hot, yummy, healthy-and easy. Our recipes reflect the flavors and the long, slow-cooking techniques used by Colonial Americans, adapted to the convenience of the modern slow cooker.

3 Colonial Recipes

American Apple Pie Soup
Boston Baked Beans
Indian Pudding

American Apple Pie Soup: European settlers brought apples to this continent. In a delightful twist, they're used in this "all-American" recipe that makes a spicy dessert or first course.

Boston Baked Beans: Some say early Colonial Americans learned to cook beans from their indigenous neighbors, who combined maple syrup, beans and bear fat and cooked it for hours in pits filled with hot rocks. The colonists started baking the recipe in brick ovens or on the hearth over an open fire. Today, Boston Baked Beans lend themselves perfectly to long, leisurely cooking in an electric slow cooker. The addition of bacon or pork is entirely optional.

Indian Pudding: The name of this dessert or breakfast treat comes from Colonial settlers in New England who substituted corn (or "Indian meal") for the more traditional European wheat flour, which was harder to obtain. This pudding is sublime with a dollop of low-fat vanilla ice cream or sweetened, strained, nonfat yogurt.

Recipes adapted from Lynn Alley's Gourmet Slow Cooker, Volumes I and II (Ten Speed Press; 2003, 2006)








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