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Posted on: October 26th, 2016
Historic Foodways is proud to introduce you to our not one, but TWO new apprentices! Tiffany Fisk and Tyler D. Wilson joined Master Frank Clark, Journeyman Barbara Shearer and Senior Apprentice Kimberly Costa over the summer of 2016. Since then we have been coming together to create a new, innovative and exciting new path for Historic Foodways.…See the full recipe
Posted on: October 6th, 2016
Historic Foodways is proud to announce our newest cooking program! Come discover the food world of Mother Goose!…See the full recipe
Posted on: March 24th, 2016
At the end of February, long time staff member Susan Holler retired from Historic Foodways. Susan grew up as a child of Colonial Williamsburg. Her father, Perry Holler, was our ice cream maker, and her mother interpreted the history of Historic Area buildings and sites.…See the full recipe
Posted on: February 23rd, 2016
Join us for a memorable weekend of beer and history March 18-20, 2016 for Ales through the Ages. This incredible weekend offers a journey through the history of beer with some of the world’s top beer scholars.…See the full recipe
Posted on: January 28th, 2016
For many of us, these words evoke childhood memories of stories and nursery rhymes told by our grandparents and that warm and fuzzy feeling we get from remembering trips to the local candy store with the change Grandpa gave us from his pocket to buy that special treat!…See the full recipe
Posted on: January 19th, 2016
Williamsburg was fortunate to have access to a great deal of seafood being nestled very closely between both the James and York Rivers. Scallops, like all fresh sea food, would have to be harvested and brought in fresh, where they could be purchased daily at market. Our Market House would be open seven days per week, but only till 9 a.m. on Sunday, so anyone assigned to do the shopping would have to be up and out early in order to ensure they were getting the very best. This recipe highlights both the lightness and sweetness of the scallop.…See the full recipe
Posted on: December 23rd, 2015
What better way to celebrate the season than serving two of our favorite things together—chocolate and wine? Try serving this simple yet unexpected combination at your holiday party, or, if you are adventurous, for Christmas Breakfast. The Historic Foodways Staff wishes to thank everyone for your continued support. Thank you and have a wonderful Holiday Season!…See the full recipe
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 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: October 20th, 2015
“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”
—From the Lady’s Assistant by Charlotte Mason…See the full recipe