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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
Posted on: January 13th, 2015
This fragrant dish is often used on pancakes and scones or as a dessert sauce on gingerbread.
“Take the yolks of two hard eggs in a mortar with a large spoonful of orange flower water, and two tea spoonfuls of fine sugar beat to a powder; beat all together till it is a fine paste then mix it up with about as much fresh butter out of the churn and force it through a fine strainer full of little holes into a plate. This is a pretty thing to set of a table at supper.”
—The Art of Cookery made Plain and Easy
Posted on: December 24th, 2014
The Governor’s kitchen is preparing for a Twelfth Night ball.
We are making a cake and lots of sweetmeats.
Sweetmeats are candied fruits and nuts that were often served for desert.
They come in two form: One is wet sweetmeats like jellies and jam.
Then there are dry sweetmeats, candies and sugar coated nuts.
We wish you and yours the very best holidays, full of lots of great food.
And we look forward to a wonderful New Year, full of lots more recipes and photos on the History is Served blog!
Cheers from the entire Historic Foodways staff.…See the full recipe
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 regularly on 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.…See the full recipe