Dessert Menu
On This page
Dessert
Reserve with OpenTable
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 Tart $11
Ground your cocoa fine and put to it butter, sugar as much as you like and the yolk of hen eggs, stir together well. Once in the tin, your oven must be moderate, when it is enough, cool and send to table with cream whipped to stand. Is very good with raspberries
A Colonial Williamsburg Original with American Heritage Chocolate
Ice Cream $8
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, 1791T Dessert
