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Posted on: February 20th, 2017
Anyone who has ever walked in the Historic Area knows the wonderful job done by our gardeners and groundskeepers in creating and maintaining our vibrant and well-manicured grounds. But you may not know that there are a multitude of historically accurate fruit trees and plants right alongside the tulips and the manicured hedges. Sometimes even we come across a hidden treasure that Historic Foodways staff did not know was there. That is exactly what happened last fall when we stumbled across a medlar tree in full bloom.…See the full recipe
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
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
Posted on: August 26th, 2014
Mushrooms made in this manner can be served in a variety of ways.…See the full recipe
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
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: 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
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
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
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