Eggs Aren’t Just for Breakfast!

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!…

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Posted: April 22nd, 2016 in Side dish, Updates | 1 comment

Bidding Farewell to Susan Holler

Susan in the palaceAt 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.…

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Posted: March 24th, 2016 in Updates | 2 comments

History is Served: Ale Through the Ages

Balthasar Denner Glass of Beer and Bread on a TableJoin 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.…

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Posted: February 23rd, 2016 in Beverage, Updates

Sugar, Spice & All Things Nice!

ConfectionerFor 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!…

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Posted: January 28th, 2016 in Dessert, Updates | 3 comments

Scallops in the Shell With Onions

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.…

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Posted: January 19th, 2016 in Seafood, Updates

Toast the Holidays With Chocolate Wine!

chocolate wineWhat better way to celebrate the season than serving two of our favorite things together—chocolate and wine? Try serving this simple yet unexpected combination at your holiday party, or, if you are adventurous, for Christmas Breakfast. The Historic Foodways Staff wishes to thank everyone for your continued support. Thank you and have a wonderful Holiday Season!…

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Posted: December 23rd, 2015 in Beverage, Dessert, Updates | 4 comments

Pass the Peas Please – Peas Francoise, That is!

Foodways Peas Francois YouTube (2)

Here at the Historic Kitchens were are faced daily with the myth that 18th-century meals did not include vegetables, or when they did, they were boiled to mush.  In fact, there are thousands of lovely vegetable recipes included in cookery books and on table diagrams.  Often these recipes will say “cook until done” or “to your taste”, which gives the cook the ability to determine what is done.  Peas are especially beloved,  and can be found in a wide variety of dishes, (though thankfully, not ice cream).  This easy recipe would be a perfect side dish for our Beef Olive recipe. Enjoy!…

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Posted: December 21st, 2015 in Main dish, Updates, Vegetables | 7 comments

What Exactly is a Rice Omelet?

Rice_Omelet_YouTubeHere at Historic Foodways, we never judge a recipe by its title.  This different version of a rice pudding has nothing to do with what we think of as an omelet. Instead, this lovely pudding has a think custard poured over a molded rice. It’s also gluten free!  Enjoy.…

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Posted: November 11th, 2015 in Dessert, Updates | 2 comments

Oysters on Skewers

Foodways Shoot in the Palace Kitchen, June 1st, 2015.

18th Century

“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”

—From the Lady’s Assistant by Charlotte Mason…

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Posted: October 20th, 2015 in Seafood, Updates

To Make an Apple Pudding

apple pud photo 7For those of you who are interested in trying to replicate the three recipes mentioned in A Tale of Three Apples, the following is the recipe for our boiled apple pudding.…

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Posted: September 24th, 2015 in Dessert, Updates