Since I like to cook, I find researching the food eaten in the different times I write about in my books fascinating. I own several Shaker cookbooks as well as one of the first written (from the late 1700s). (I also own multiple ethnic cookbooks, several Amish, a Middle Ages and Elizabethan cookbooks, and a handwritten cookbook with old recipes handed down by family from the Depression.

I do not, of course, own anything from the Bronze Age Crete mysteries. Not only have we not decoded Linear A, but archaeologists are still excavating and interpreting what they find. Although we know that the Ancient Minoans had grapes and made wine, as well as olives, and olive oil, the rest of their diet is a little mysterious. We are not even sure they ate cheese, although right now theories tend toward yes. Researching what they ate has been a challenge. I assumed they drank an herbal tea and we know they drank beer as well as wine. Since barley was grown throughout the region, it is generally thought that was part of their diet. And since almond trees grow on Crete, we can be pretty sure they ate almonds.

The diet in early America tended to be meat heavy. Farmers had poke, although the pigs were almost feral and allowed to run wild. Cattle, sheep, poultry – all of it could end up on the dinner table. They also consumed game of various types. One of the recipes I saw began ‘tie the front legs of the turtle together.’ Venison is heavily featured. I have several recipes for squirrel (without any direction for cleaning or skinning). One begins with ‘cut two squirrels into pieces’, and ends with ;young squirrels can be fried.’ All I can is say is EWW.

The old time New England cookbook has fewer meat recipes but a lot involving lobsters, oysters, clams and so on. As one would expect.

What surprised me about the Medieval and Elizabethan cookbooks was the amount of spice and sugar used. These must have been food for the wealthy while the poorer folk ate cabbage.

Probably my favorites among these old cookbooks, though, are the Shaker ones. The Shaker Sisters cooked for a crowd so everything is in large amounts. They were famous for their foods, their cider, their seeds. They probably ate the best of anyone.

But what I like is those cookbooks contain extensive baking chapters. All kinds of bread, cakes, cookies and pies. Their potato bread is great, although it makes many more loaves than I need. The one failure that I’ve tried is the recipe for lemon pie. The lemons are sliced thin, covered with sugar, and baked in a crust. It was unbearably sour.

The Depression recipes include such items as navy bean hash, fried bean patties, and desserts such as tomato soup cake and grape pudding. Eggs and sugar were expensive so they were kept to a minimum or left out altogether (usually with some odd substitution.)