Whip up a batch of tomatoes and eggs for a Sunday brunch of historic proportions. This colonial recipe dates from the third quarter of the 18th century, and looks like it would be really good with some buttered toast….
Summer strawberries made sweeter
Lightly battered and sugar glazed, strawberry fritters elevate a springtime berry to a decadent dessert….
Watch new video in our latest recipe from Historic Foodways
Spring on a Platter
Tender harbingers of spring, asparagus’ eager sprouts are affirmation of winter’s banishment. Celebrate the return of longer days and greener vegetables at your holiday table this weekend with this historic recipe for Asparagus Forced in French Rolls….
Cook like a colonist: Beef Olives
The British term for wrapping meat around a stuffing, browning it and finishing it in a pan sauce is called an “olive,” although there may be no olives in the filling.
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Celebrate with A Rich Cake
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….
Come to the table for Stuffed Cucumber
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.
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How do you improve on a poached egg? Bread it and fry it, of course.
The chefs of Historic Foodways share another of their favorite 18th-century recipes with us this week on their blog, History is Served.
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In the kitchen with Historic Foodways
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.
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Mark your calendar for the "Good Spirits" conference
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.
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