What could be more festive than a beautiful, shimmering ruby cranberry tart for the holidays? Each time we make one of Amelia Simmons’ cranberry tarts, visitors to the kitchen inevitably ask for the recipe. Though simple and delicious, the directions are not as clear as most modern cooks would like them. Our Foodways staff worked out the recipe for you so that you can try this new take on cranberry sauce at home.…See the full post
Posted: December 22nd, 2016 in Dessert
Sugar… Just the word conjures up feelings of warmth and comfort. We eat it at birthdays and weddings, we eat it in chocolate at holidays and we put raw sugar in our coffee and tea every morning. From World War II GIs eating M&Ms to countless pop culture mentions, sugar has always had a prominent place in the American pantry.
The 18th century was no different. …See the full post
Posted: November 21st, 2016 in Dessert
Historic Foodways is proud to introduce you to our not one, but TWO new apprentices! Tiffany Fisk and Tyler D. Wilson joined Master Frank Clark, Journeyman Barbara Shearer and Senior Apprentice Kimberly Costa over the summer of 2016. Since then we have been coming together to create a new, innovative and exciting new path for Historic Foodways.…See the full post
Posted: October 26th, 2016 in Updates
When researching 18th-century recipes one often gets a feeling of deja vu. Such is the case with our soufflé biscuits. Though not readily apparent from the title, after making these light, airy little treats we were immediately struck that these could be seen as our modern day oyster crackers. Easy, light and delicious, these lovely little crackers can be kept for several months in an airtight container.
…See the full post
Posted: June 28th, 2016 in Side dish
Eggs weren’t just for breakfast in the 18th century. In fact, they were often a side dish to a meal, and not just relegated to the morning as in today’s modern world. More than 20 egg dishes can be found in the French Family Cook alone! Our Rare Breeds chickens here in the Historic Area love to give us plenty to work with during the spring and fall months. While they still produce eggs in the summer, it’s at a much lower rate. The dish of Puffed Eggs is easy and fun to do. Try this fancy version of a fried egg for a light supper, along with a salad!…See the full post
At the end of February, long time staff member Susan Holler retired from Historic Foodways. Susan grew up as a child of Colonial Williamsburg. Her father, Perry Holler, was our ice cream maker, and her mother interpreted the history of Historic Area buildings and sites.…See the full post
Join us for a memorable weekend of beer and history March 18-20, 2016 for Ales through the Ages. This incredible weekend offers a journey through the history of beer with some of the world’s top beer scholars.…See the full post
For many of us, these words evoke childhood memories of stories and nursery rhymes told by our grandparents and that warm and fuzzy feeling we get from remembering trips to the local candy store with the change Grandpa gave us from his pocket to buy that special treat!…See the full post
Williamsburg was fortunate to have access to a great deal of seafood being nestled very closely between both the James and York Rivers. Scallops, like all fresh sea food, would have to be harvested and brought in fresh, where they could be purchased daily at market. Our Market House would be open seven days per week, but only till 9 a.m. on Sunday, so anyone assigned to do the shopping would have to be up and out early in order to ensure they were getting the very best. This recipe highlights both the lightness and sweetness of the scallop.…See the full post