Historic Cookery

Once again, the “Remember the Ladies” weekend event will be
held this year at the Old Barracks Museum in Trenton, NJ. The
dates are June 12 and 13, 2010.
It’s a fun get-together with other like-minded folks interested
in all things 18th century. I encourage one and all to mark your
calendars now and sign up!
And yes, I will be [...]

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Finally, what everyone’s been waiting for…the chickens in bladders
being prepared for serving. HUZZAH!
Ladies and gents, our lovely birds encased in bladders:

A little delicate surgery:

Carefully removing the bladder:

The spent bladder:

Now the other one:

Mmmmmmm…chicken:

Hungry, yet?

Then LET’S EAT!

To recap, all our dishes were made using these 18th century receipts:
A Liver Pudding boiled;
To make Pork Pudding, or Beef, [...]

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Time to eat!
Well, almost.
Yep, we’re finally nearing the end of preparations
for all the dishes made during the hearth cooking
workshop that was held after Deb Peterson’s
Historic Foodways Symposium. HUZZAH!
First, though, let’s look at the other dishes we made.
We’ll begin with the Turnip Pie. Consisting of mutton
pieces, it’s topped with chopped turnips and a sliced [...]

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The chickens in bladders are done. HUZZAH!

They’re taken off the fire. First one:

Then the other:

Don’t they look lovely?! Like two rubber balls. And yes, they DO bounce!
(How do I know? Well…one fell to the floor and…yep.)
Here’s our instructor Clarissa posing with the bladders:

The chickens will be “sent to table,” still in their bladders, on a [...]

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Each dish made during this past Sunday’s hearth cooking workshop
was quite intriguing. As you recall, the class was held in conjunction
with Deb Peterson’s Historic Foodways Symposium at Pennsbury Manor.
Again, our instructors were Past Masters members Clarissa Dillon and
Mercy Ingraham.

My favorite, however, of the six items prepared Sunday was the Pullets,
Capons, or Chickens in Bladders. [...]

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To continue with photos from this past Sunday’s
hearth cooking workshop in the re-constructed
kitchens of Pennsbury Manor, here are additional
photos of A Liver Pudding boiled. Cooking has
been completed, so now it’s time to remove it
from the kettle. Again, Clarissa Dillon of Past
Masters in Early American Domestic Arts
led the way.
_________________________

The receipt (recipe), from Hannah Glasse’s The Art [...]

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Sunday’s (February 28) hearth cooking class at Pennsbury Manor
was a delightful (and delicious!) event. Held in conjunction with
Deb Peterson’s Historic Foodways Symposium, it was conducted
by Past Masters in Early American Domestic Arts, with two of its
members, Clarissa Dillon and Mercy Ingraham, leading the way.
The focus of our menu was the same as that of the [...]

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Yesterday’s third annual Historic Foodways Symposium was
wonderful, as always. Right now, however, I have good news:
I’ll be participating in the second open hearth cooking workshop
today. HUZZAH! All is right again with the world. Be sure
to check back later for a report.
In the meantime, enjoy some photos of Pennsbury Manor:

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I registered for Deb Peterson’s Historic Foodways Symposium
back in December (2009). It’s today (Saturday). I also signed
up, and paid extra, to participate in an open hearth cooking
workshop on the Friday prior (yesterday). Then came the
threat of yet another snowstorm. An e-mail was sent this
past Wednesday to all attendees stating that the Symposium
was definitely on, and [...]

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A couple-three years ago I found this gridiron on eBay:

Now, it’s quite similar to those offered by Historic Housefitters
and Landis Valley Museum, so it’s possibly just a reproduction.
At the same time, however, it’s rather uneven and wobbly and
looks handmade, so it may be a bona fide antique. It’s very like
these authentic examples on display [...]

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