Hannah Glasse in her 1747 cookbook wrote fives a recipe for making muffins.

According to Early American Taverns: For the Entertainment of Friends and Strangers: A popular beverage, punch was considered as genteel as imported tea. It was routinely served at every conceivable tavern event from political gatherings to the meetings of men's clubs, before and after a meal, or during an eventing's activities...punch was a combination of then luxurious ingredients. The drink was made using the rinds and juice of imported lemons, limes, and even oranges, commonly mixed with rum, and white or brown sugar. In some taverns, customers paid extra for the inclusion of sugar and fruit in their drinks. Lime punch was the most popular version of the drink, and the beverage was aptly described as "Sower punch."...Punch was also made with eggs and milk...Like some other beverages, punch was served warm and sold in taverns by the bowl.

According to Encyclopedia of American Food and Drink: "Apple butter, A Pennsylvania-Dutch cooked fruit puree, dating at least to 1765, made by cooking and pureeing apples with cider."

According to The Larder Invaded: Reflections on Three Centuries of Philadelphia Food and Drink: "The cinnamon bun or "sticky bun" came to Philadelphia with 18th century English and German immigrants. They are made from a cinnamon and sugar flavored yeast dough, with raisins, nuts and carmelized topping. A coffee shop counter lined with sticky buns is still a common sight in the city."

According to Food Timeline: Small pound cakes baked in individual-portion pans were quite popular in the 18th century. "Queen Cakes" are a good example of these.

Paul Revere House claimed he carried dried apples as snacks.

Thomas Jefferson's recipe on ice cream.