Category : What’s Cooking in the Kitchen?

What’s Cooking in the Kitchen? Part 4

Posted on: November 4th, 2018

 

This beautiful deep amber Pear Marmalade was made by Journeyman Kimberly Costa. It is part of a desert course presented at the Wythe kitchen.  Marmalades were not just for oranges.  The word is used to describe thickly cooked fruits, that would commonly be called preserves today.  There were also jams and conserves, but jellies were not clear fruit cooked in sugar, but gelatins.  Common marmalades included the traditional orange, quince, pear, apple, apricot, raspberry, strawberry and peach.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With the arrival of Autumn comes root vegetables and a staff favorite: Roots a la Crème. This lovely dish was made by Apprentice Tyler Wilson.  Any root vegetable will do, though the recipe goes best …

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What’s Cooking in the Kitchen? Part 3

Posted on: October 29th, 2018

This week Journeyman Barbara Sherer celebrated Fall with a beauty of a salad.  Modern folks often take salad for granted, forgetting that leafy lettuces are only available in the spring and fall months.  No cucumbers and tomatoes in this salad either. The vegetables do not grow during the same season. Though there are a few raw recipes, vegetables tend to be cooked, including lettuce. This typical recipe for a salad comes from Adam’s luxury, and Eve’s cookery; or, the kitchen-garden display’d. In two parts. I… 1744, page 201.

 

 

 

 

 

 

 

 

 

 

Our second dish, A Pottage of Cheese, was made by Apprentice Tiffany Fisk. The recipe comes from The complete practical cook: or, a new system of the whole art and mystery of cookery… by Charles Carter, 1730, page 33.  This recipe …

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What’s Cooking in the Kitchen? Part 2

Posted on: October 24th, 2018

This week Journeyman Kimberly Costa gave a nod to our Scottish Governor, Lord Dunmore, by trying her hand at a traditional Black Bun, or Scottish Bun, as they are called today.  The original recipe, To Make a Rich Bun, come from, by Susanna MacIver, 1789, pages 183-185.  Kim chose to do mini versions instead of one big bun.

 

 

Also baking this week was Apprentice Tyler Wilson.  His recipe is a traditional Mince Meat Pie, which he has to make several times as part of his apprenticeship program.  By the mid 18th century actual meat, usually beef, was actually an optional ingredient, with the apples, currants, raisins, sugar, spice, fat and brandy still included.  Tyler chose to go the more traditional route and use thin slice of beef tongue in the pie.  This recipe comes from The …

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What’s Cooking in the Kitchen? Part 1

Posted on: October 15th, 2018

This is the first posting in a new blog series called “What’s Cooking in the Kitchen?” which will highlight dishes and happenings for those of you wishing to have more Historic Foodways in your daily life.  We hope to post recipes, fun findings, new research and special programs that we think you many enjoy.  For our first posting you’ll be happy to know fall has officially arrived here at Colonial Williamsburg. So, what better way to celebrate the cooler weather than a classic pea soup?  This creamy version is thickened simply by running the peas through a hair sieve after cooking.

 

Some of our favorite recipes highlight the international influences to our Gentry tables.  This recipe for Mutton the Turkish Way,  also called A Turkish Dish, can also be made with thin strips of beef.  The ingredients are a …

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