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Posted on: December 22nd, 2016
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 recipe
Posted on: November 21st, 2016
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 recipe
Posted on: January 28th, 2016
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 recipe
Posted on: December 23rd, 2015
What 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!…See the full recipe
Posted on: November 11th, 2015
Here 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.…See the full recipe
Posted on: September 24th, 2015
For 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.…See the full recipe
Posted on: July 31st, 2015
If someone were to hear “confectionery” or the “confectioner,” many foodies would draw upon images of sweet and delectable treats. The chocolate almond, strawberry creams, or even frozen delights, such as coffee ice cream. But salads?…See the full recipe
Posted on: July 21st, 2015
Sometimes you never know where a recipe will lead you. Recently, while making a boiled apple pudding, it occurred to me that there are many recipes that use the exact same ingredients—some type of pastry plus a filling. For example, a Beignet of Red Currant Jam, a Boiled Apple Pudding, and Kickshaw, are all essentially created using the same ingredients. What is different is the way in which they are cooked or baked.…See the full recipe
Posted on: May 6th, 2015
At Historic Foodways, we’re venturing into new territory. But the subject is all about nostalgia. Some 30 years ago, the smell of freshly baked gingerbread cookies filled the air at the Raleigh Tavern.
Now we’ve been asked to re-create fresh baking at the tavern kitchen We’ve spruced it up and we’re baking gingerbread cookies by the hundreds.
Our friends at the Making History blog were there to record the first fragrant morsels that came out of the oven.
So come by and see us — and try our cookies.
And if you’re curious about the recipe. ……See the full recipe
Posted on: March 6th, 2015
These pockets of pastry filled with currant jam are delectable, whether you purchase puff pastry or make your own. But be careful when biting into a hot beignet. The jam inside will be very hot!
“Of these there are several sorts; but the favorites of Mr. Clouet were one of the pastry sort, and the other I’ll shew in my next. Provide a nice rich paste, and roll out very thin; brush it all over with egg, and lay your jelly down in little lumps as many as you want for a little dish; prepare another sheet of paste and lay it over, pressing well between that it may not come out in frying; make your lard pretty hot, and dry of a fine yellowish colour, and dish them up with some fine sugar sifted over.”
—William …See the full recipe