Recipes from the World of 18th-century LouisbourgThe recipes presented here are those that the authors believe were once served in the house and inns of historic Louisbourg. Modern interpretations—giving specific quantities and cooking times—have been provided for all but a few preparations. Though research has not turned up any individual recipes used in 18th-century Louisbourg, historians and archaeologists do know most of the foods they ate. They also know the regions in France from whence many of the inhabitants of Louisbourg (or their parents) originally came. | From the Hearth by Hope Dunton, Paperback | Indigo Chapters