Historic Cookery

One of the many reasons I started this blog
more than two years ago was that I wanted
to share my experiences in historic hearth
cooking. Whether I was teaching a class,
or taking one, or just observing another,
I was eager to write about it, to elaborate
on the who, what, when, where, and why
that had taken place. I wanted to display
the photos I’d taken of the whole process,
as well, to demonstrate every step of the prepping, cooking, and
serving of each historically-based dish. Of course, at the time, I’d
been conducting my Fireside Feasts historic cooking programs
out at The Wyckoff Farmhouse Museum for two years and was
knee-deep in preparations for my third. Since then, all those
open-fire cooking sessions have provided fantastic fodder, both
directly and indirectly, for numerous blog postings. However, as
my readers know, there were no Fireside Feasts this summer,
which meant there was a bit less to write about. Fortunately,
that’ll change come fall, when things gear up again overall,
including a couple of events out at Wyckoff (not to mention
alot of activity at the Israel Crane House). I can’t wait to see
what cooking escapades await me. HUZZAH!

In the meantime, here are more photos of the dishes prepared
and cooked during past Fireside Feasts.

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nothing like an apple pie:

Catharine Rapelye Wyckoff’s manuscript cookbook provided
the receipt (recipe) for this boiled egg pudding:

syllabubs, made with wine for the adults and with grape juice
for the young ‘uns:

fish (in this case, Sea Bass) cooked on a plank:

fryin’ up breaded cucumbers:

“To Scollop Tomatoes,” a dish that was a perennial favorite of visitors:

as seen previously, beans from Wyckoff’s garden being blanched:

they were chopped and mixed with a few other ingredients:

and then baked, resulting in a tasty bean tansey:

toasting bread to make “sippets” that’ll accompany other dishes:

chopping and mixing pork meat, fat, herbs, and spices for sausage:

the meat mixture was inserted into casings (hog intestines):

lovely sausages:

fryin’ up a few links:

all ages enjoyed our Fireside Feasts workshops:

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NOTE: Photos 6, 8, 12, 22, and 23 courtesy of Shirley Brown Alleyne,
former Education Director at Wyckoff. Thanks, again, Shirley!

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