Spain must have seemed a decadent country indeed if chocolate-filled buns were what its denizens devoured. Conjure a batch of these magical rolls that glisten with crystals of sugar and ooze with warm, sweetened chocolate.
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Watch new video: An 18th-century recipe for buttered onions
This dish combines onions and apples which sweeten while they cook. Serve it as a side dish with roasted chicken or over pork chops as a chutney.
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The Art and Mysteries of Brewing
Did you know beer was one of the most consumed beverages in colonial times? It was considered healthy and nutritious and a safe alternative when clean water wasn’t available. Learn about the tradition of 18th-century brewing in the program “The Art and Mysteries of Brewing” at the Governor’s Palace Scullery Sunday, Nov. 20, from 10 a.m. to 3:45 p.m. A Colonial Williamsburg admission pass provides access to this program.
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A pound of cake
The Nun’s Cake was the standard cake of the 18th century, calling for a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour.
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Secrets of the Chocolate Maker
What’s for dinner at the Governor’s Palace?
Today, the History is Served Historic Foodways blog chefs share a recipe for Salmon in Slices Mr. Clouet’s fashion, with Prawn Sauce. It’s a decadent dish worthy of a special occasion.
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Serve up a chicken surprise
Historic Foodways’ onion pie recipe blends the flavors of fall
Historic Foodways brings a surprising combination of onions and apples to the table this week. Cook this hearty recipe in your kitchen as an accompaniment to pork or as a vegetarian meal of its own with soup or a salad.
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New recipe and video: A tasty twist on classic crab cakes
This week on History is Served, the Historic Foodways blog, our chefs share their favorite crab cake recipe. It’s a dish that dates from the 18th century, and it’s as unexpected as it is historic.
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A sweet treat from Historic Foodways
Today the History is Served historic foodways blog adds a new recipe for ratafia cakes, a light and sweet dessert.
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