In Colonial America, cooking was often a matter of “making do” when it came to ingredients. They were both expensive to buy and hard to find. Most did not have access to them, though often the more prosperous got limited quantities. Many shop keepers also kept a supply, and competition was fierce when the ships finally make port, if the shipment survived the passage. Many ingredients came from Europe, and most of the spices from the Caribbean. The great immigration of Pennsylvania Germans and the Dutch were great influences in the early 1700’s, resulting in many great recipes spreading across the Americas, the most prevalent being apples, rum, nutmeg and cinnamon, used for flavoring and sweetness.
To get the recipe, go to Lynette's blog. And if you try it out, be sure to let her know how it turned out.