Dessert Menu
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Dessert
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Pastry & Confections
A Rum Cream Tart $10.50
Served with cream...whipped up to stand strewn with a double refined sugar
A Christiana Campbell’s Classic
Apple Pie $10.50
Pare, core, and quarter apples, lay some sugar at the bottom of the dish then the apples, grate a little lemon peel..put in piece of butter..cover the dish with puff pastry
The Lady’s Assistant, Charlotte Mason, 1777
Trifle of the Season $10.50
The best fruits gathered from the orchard, field or market, layered with cake and wine-laced cream.
A Christiana Campbell’s Original 2022
A Chocolate Cake $11
Flavors of the season, sent to table with the best short breads. Take a pound of preserved fruit: squeeze them through a sieve: fine chocolate also is very good...boil a chopin of cream with a piece of sugar and boil it with your mixture and pass it once again: hen ice it in your bucket with salt strewn over...let it stand half an hour...to serve it up...turn it out into your plate
The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791
Ice Cream $8
Take a pound of preserved fruit: squeeze them through a sieve: fine chocolate also is very good...boil a chopin of cream with a piece of sugar and boil it with your mixture and pass it once again: hen ice it in your bucket with salt strewn over...let it stand half an hour...to serve it up...turn it out into your plate
The Practice of Cookery, Pastry, Pickling, Preserving, &c., Mrs. Frazier, 1791T Dessert
