Posts Tagged ‘foodways’
November 21, 2012
With Thanksgiving just a day away, take some last-minute inspiration from the 18th century and our History is Served recipe blog.
Surprise everyone at your table with one of these colonial recipes adapted for the modern kitchen.
March 8, 2012
This knockout recipe from Historic Foodways was the last word in colonial celebrations. This massive confection studded with exotic ingredients and soaked in brandy will make your occasions special, too.
February 23, 2012
This unusual new recipe from History is Served uses the cucumber in a way that is a clear departure from modern practice. In the eighteenth century, vegetables were generally cooked or pickled, as opposed to eaten raw. Here, the cucumber is stuffed, stewed and sliced, along with being stitched with thread.
February 9, 2012
The chefs of Historic Foodways share another of their favorite 18th-century recipes with us this week on their blog, History is Served.
Golden orbs of gently poached eggs gain a new layer of delectability when they are dredged in bread crumbs and parmesan cheese and bathed in bubbling hot oil.
January 26, 2012
Few dishes offer as much rich winter comfort as an onion soup. Hearty and simple, it’s a preparation of cold-weather vegetables that our forefathers spooned up with gusto. Cook along with us and discover what made this heady brew a lasting American favorite.
January 17, 2012
Colonial Williamsburg’s Historic Foodways staff and some of today’s top scholars and authors from England, Canada and the United States explore the beer, wine and strong drink of the 18th century during the conference, “Good Spirits: Alcoholic Beverages in the 18th Century,” March 18-20.
They will examine the manufacture, trade, service and consumption of the most popular beverages of the period and delve into how every level of society had their favorites. Learn about some of colonial barman’s more bizarre concoctions and sample some of their best.