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In Colonial America, confectionaries and baked goods were the palate's delight to many colonials. However because of the high cost of ingredients such as citrus, spices, nuts, and chocolates, the common colonial man did not have access to such sweet delights. This did not hinder many enterprising shop keepers from offering the imported ingredients from Europe and the Caribbean. Cakes and cookies were flavored with spices, and with the massive influx of Pennsylvania Germans into the port city of Philadelphia, flavors like apples, rum, nutmeg, and cinnamon influenced greatly the recipes of the colonial baker.
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Colonial dessert

Elegant dessert

"Very rich"

"A Dessert Dish"

"Very Good"

Colonial dessert

Early American pie

Chilled dessert

Colonial dessert

Pie filling

Baked or Boiled

Best for winter

Easy dessert

Good in winter

Colonial dessert

with Dried or Fresh Fruit

Colonial dessert

Colonial dessert

Colonial dessert

Basic dessert

Colonial dessert

Winter pudding

Lemony dessert

Colonial candy

Adapted from Martha Washington's recipe

Delicious chocolate treats

Great dessert or snack

(Plain and Economical)

Basic dessert

Colonial candy

(Very rich)

Holiday dessert

(Staffordshire Recipe)

Early American pudding

Sweet fritters

Colonial dessert

"A pretty Dessert Dish"

Colonial dessert

Colonial dessert

Economical dessert

Seasonable in winter

(Parisian Recipe)

Early American pudding

Almond cookies

Modernized 18th-century exotic dessert

Fruity dessert

Best for winter

Colonial dessert

Great by themselves or as a garnish

Pie filling

Colonial candy

"Very Good"

(Plain and Economical)

Colonial candy

aka Gateau De Riz

Colonial cookies

Colonial dessert

Cookie cookies

Sweet & fruity, perfect end to a meal.

Soft custard pudding

Sweet treats!
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