Category : Side dish

Souffle Biscuits

Posted on: June 28th, 2016

When researching 18th-century recipes one often gets a feeling of deja vu.  Such is the case with our soufflé biscuits.  Though not readily apparent from the title, after making these light, airy little treats we were immediately struck that these could be seen as our modern day oyster crackers.  Easy, light and delicious, these lovely little crackers can be kept for several months in an airtight container. 

See the full recipe

Eggs Aren’t Just for Breakfast!

Posted on: April 22nd, 2016

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!…

See the full recipe

To Bake or Fry Mushrooms in Paste

Posted on: August 26th, 2014

Mushrooms made in this manner can be served in a variety of ways.

See the full recipe

To make a Hedgehog

Posted on: December 26th, 2013

This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.

See the full recipe

Sweet Potato Pudding

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

To farce Mushrooms

Posted on: October 3rd, 2013

Stuffed mushrooms have been a favorite for generations. This savory filled fungi can make a great accompaniment to roasted chicken or stewed beef.…

See the full recipe

To fry Celery

Posted on: September 19th, 2013

Those who love tempura vegetables will find a companion in this recipe. The light coating and frying of this underused vegetable is signature to its taste.…

See the full recipe

To make an Amulet of Green Beans

Posted on: September 5th, 2013

Omelets are a good match with a great number of vegetables. However, when you combine it with green beans in a light sauce it becomes a dish for any meal.…

See the full recipe

To make Raspberry Dumplings

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

Roots a la Crème

Posted on: July 26th, 2013

The pairing of the two classic root vegetables, carrots and parsnips, with a rich cream sauce is fantastic. The herbs and a small amount of garlic are not overpowering, but make this dish mouthwatering.…

See the full recipe

« Back to recipe index