Carrots Dressed the Dutch Way
A simple dish, this preparation can be used to garnish meats or can be plated by itself. Either way, the cooked carrots or beans add wonderful color to the dinner table….
From our Kitchens: To Make Gingerbread Cakes
Gingerbread Cakes
A good recipe that is a cross between a ginger snap and a soft cookie. The amount of spice gives them a good bite. Try them with ice cream for a special treat….
From our kitchens: Soup Meagre
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….
King William’s Posset: A Hot Punch to Restore the Weak
King William’s Posset
This week’s recipe from Historic Foodways is a restorative milk punch, served to invigorate the sick and the weary. Heat up a bowl in your kitchen this winter, and let us know if you feel revived….
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….
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….
Pears Stewed Purple
Winter fruit gets a vibrant preparation in the latest recipe from Historic Foodways’ recipe blog, History is Served….
A timeless tradition, hot from the oven
In the latest installment from Historic Foodways’ History is Served blog, we are treated to a recipe for Lent Mince Pie, a preparation that dates back to medieval celebrations….