in Historic Foodways

March 21, 2013

From our kitchens: Soup Meagre

This recipe’s title belies the richness of this vegetarian stew that fed the 18th-century working man. Make a batch of Soup Meagre for your supper and dine with the fresh simplicity of a colonial Virginian.

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in Historic Foodways

January 24, 2013

Cook with us: Fritters Italian Fashion

Part pancake and part cookie, this sweet rice fritter is a delicious taste of history at breakfast or with after-dinner coffee. Learn how you can fry up a batch and browse other 18th-century recipes in our blog, History is Served.

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in Historic Foodways

January 10, 2013

To Stuff a Chine of Pork

It’s hard to improve on the tender simplicity of a pork loin. This week, Historic Foodways elevates this cut of meat by stuffing it and serving it with a side of apples and mustard. In their hands, it’s a preparation worthy of the governor’s table.

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