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Posted on: November 26th, 2014
I traveled to England during the month of October to take a Confectionary and Sugar course taught by noted historic foodways authority Ivan Day.
Mr. Day is a published author of several books on Historic Foodways and he’s lectured and led seminars throughout Europe and the United States. He’s also seen regularlyon television and was our key note speaker at the first Foodways symposium in November 2010.
During the intensive weekend course, we learned so much, including:
Posted on: October 31st, 2014
Gently baked almonds, dipped first in egg white and drenched with sugar, make a simple dessert.
Posted on: December 26th, 2013
This type of creation was known as a ‘deceit’ in the 18th century because it wasÂ something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.
Posted on: December 12th, 2013
The word cheesecake conjures up a lot of types and tastes. Those familiar with chess pies will find its mate with these lemony filled, flaky crust delights.…See the full recipe
Posted on: October 17th, 2013
Pumpkin Pie has been an American favorite for generations and this recipe could be its twin. The Southern Sweet Potato Pie took its cue from this earlier version of the classic 18th-century pudding and is still loved by many.…See the full recipe
Posted on: August 8th, 2013
Dumplings are usually thought of as savory in flavor. This recipe sends your taste buds in the opposite direction with raspberry jam, butter and sugar.…See the full recipe
Posted on: May 30th, 2013
Frothy with cream, wine and citrus, syllabubs are a great palate cleanser. The acids firm the cream, and once separation is achieved, you have a nice two-part dessert blend. Just one never seems quite enough.…See the full recipe
Posted on: April 4th, 2013
A good recipe that is a cross between a ginger snap and a soft cookie. The amount of spice gives them a good bite. Try them with ice cream for a special treat.…See the full recipe
Posted on: March 7th, 2013
A totally different approach to cake and fruit. Sugary and rich, this recipe reverses the practice of mixing candied fruit into cake, instead putting cake into candied fruit.…See the full recipe
Posted on: January 24th, 2013
If you like pancakes, this dish is for you. The addition of currants and fruit peel allows this to be eaten almost like a cookie. Easy to do; pleasing to the palate.…See the full recipe