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Archive for May, 2009

Despite my attempts to practice what I preach, that being “historical accuracy is a must,” there is one area where, for now at least,  I’m not able to do so in my workshops at Wyckoff.  And that is the utensils provided for visitors when they are offered a taste of any just-cooked-over-the-open-fire food.  Although it is served on, or [...]

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Another reason for my stubborn insistence on being as historically accurate as possible when conducting any and all early 19th Century cooking is my initial training.  I acquired my basic knowledge of hearth cooking at Conner Prairie Living History Museum, just outside Indianapolis, Indiana.  It was there that I learned not only the “how” and [...]

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A few years back, I did some hearth cooking at a local historic site.   And although its house had been built in the 1700s, the specific time period being interpreted was the 1820s.  Now, butter churning was  one of the activities conducted when school groups came during the week  and as part of  special events on weekends.  So, they’re presenting [...]

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During Fireside Feasts, my open-fire historic cooking workshops out at Wyckoff, I strive to be as historically accurate as possible.  My goal is to show visitors exactly how any particular dish was prepared in the early 19th Century.  That means using the equipment, the utensils, the ingredients, and the receipts (recipes) of the time.  There are no plastic [...]

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