What’s Cooking in the Kitchen? Part 4

 

Pear Marmalade in The Court and Country Confectioner, By Mr. Borella, 1772, page 101.

This beautiful deep amber Pear Marmalade was made by Journeyman Kimberly Costa. It is part of a desert course presented at the Wythe kitchen.  Marmalades were not just for oranges.  The word is used to describe thickly cooked fruits, that would commonly be called preserves today.  There were also jams and conserves, but jellies were not clear fruit cooked in sugar, but gelatins.  Common marmalades included the traditional orange, quince, pear, apple, apricot, raspberry, strawberry and peach.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With the arrival of Autumn comes root vegetables and a staff favorite: Roots a la Crème. This lovely dish was made by Apprentice Tyler Wilson.  Any root vegetable will do, though the recipe goes best with turnips, parsnips or carrots. Try your hand at making this delicious and hardy dish by downloading the recipe at: recipes.history.org/2013/07/roots-a-la-crème/

 

Roots a la Crème in The French Family Cook, by Francoise Menon, 1796, page 213.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe is a bit different. Created by Master Frank Clark, this dish celebrates the African influence and the creation, of what is to become Southern Foodways, at the Wythe kitchen. Wythe’s cook, Lydia Broadnax, was freed in 1789, and was known as an excellent cook and housekeeper. Slave cooks would have had the opportunity to adapt and use ingredients familiar to them, or used new world foods cooked with traditional African techniques. This dish of collards cooked with bacon is nothing new on most Southern tables, but we’ve added yams and black eye peas to round out the dish. For more information about yams please read:  recipes.history.org/2018/05/yams-and-sweet-potatoes-are-the-same-thing-right/.  To read more about Lydia Broadnax please read: recipes.history.org/2017/04/all-roads-lead-home-foodways-returns-to-the-wythe-kitchen/

 

Collards, Black Eye Peas, and Yams Stewed with Bacon.

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One Response to “What’s Cooking in the Kitchen? Part 4”

  1. November 17th, 2018

    Denise Farrell says:

    Not sure where to ask this question, but have you scheduled any “A Cook’s Walking Tour” for next year? I need to schedule my visit and would like to take this tour. Thanks.

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