What’s Cooking in the Kitchen? Part 1

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.

Another Green Pease Soup, from The Art of Cookery Made Plain and Easy, by Hannah Glasse, 1781, page 169.

A classic Pea Soup from Hannah Glasse’s 1781 cookery book.


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 perfect fit for our tables since the meats most frequently consumed here were beef, pork and mutton, followed by birds, and seafood. Easy and quick, it makes for a hearty winter dinner.

Mutton in the Turkish Way in The Universal Cook, by Francis Collingwood, 1792, page 63.








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