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Posted on: December 21st, 2015
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!…See the full recipe
Posted on: November 28th, 2013
Grilled steaks have been part of the American diet for several centuries. This version does not use a seasoned rub but lets the flavor of the sauce, onions and horseradish complement the beef. Grillmasters should love this!…See the full recipe
Posted on: November 14th, 2013
Lamb and Rice dishes have been around for centuries. This simple but tasty pairing, with the addition of the eggs, makes a wholesome entree for any main meal.…See the full recipe
Posted on: June 13th, 2013
The classic pairing of duck and orange was savored by the founding generation as much as it is today. Bacon and mushrooms lend richness and depth.…See the full recipe
Posted on: May 16th, 2013
A favorite dish in its day, this chicken pudding combines elements of a quiche and a cake. Savory yet wholesome, this dish could easily become a favorite in your family, too.…See the full recipe
Posted on: January 10th, 2013
It is hard to go wrong with pork. Rolled with a good stuffing inside, this dish has the added bonus of sauced apples and mustard. A taste tempting treat.…See the full recipe
Posted on: November 1st, 2012
Most of us are used to stuffing a turkey or chicken, but stuffing a red meat is Old World. This version is stewed, as opposed to baked or roasted. Red wine and garlic give it depth.…See the full recipe
Posted on: October 18th, 2012
Barley is a grain sometimes overlooked when rice, corn and wheat are predominant. This soup is almost a stew. Though simple in preparation, the meat and vegetables make it a dish that is filling and satisfying.…See the full recipe
Posted on: October 3rd, 2012
A neglected meat in modern America, rabbit is leaner than chicken and other fowl. The gentle cooking in butter and the final sauce accompanying this preparation is like a classic fricassee, a joy to the senses.…See the full recipe
Posted on: September 6th, 2012
Barbeque is a American adaptation that combines the Old World pig, a West Indian cooking technique, a Spanish word “barbacoa” describing the Taino and Carib peoples’ wooden hurdles, and time. It has to be cooked slowly and basted. Often a pit was dug into the ground and a whole pig was slowly turned over hot coals.…See the full recipe