Posts Tagged ‘Pennsbury Manor PA’

It’s not food-related, historically or otherwise, but I thought
I’d share some photos of some animals I saw while attending
Deb Peterson’s recent Symposium at Pennsbury Manor. First,
a very friendly kitty, and then several peacocks, including one
proudly struttin’ his stuff.

On second thought, I guess a peacock could be food-related,
particularly during earlier centuries! (There are many receipts
for preparing peacock in historic cookbooks. Yum! Or not.)


hmmm…Ms. (Mr.?) Fence-Sitter doesn’t seem too impressed!

his backside is purty, too!

a couple more were on the other side of the barn:

So there you have it, the kitty and the peacocks who live
at Pennsbury Manor!

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Thus far, I’ve mainly shown photos of just one group of participants
in the recent hearth cooking workshop that followed Deb Peterson’s
Symposium at Pennsbury Manor. Here now are a few of the second
group, as well as all the final dishes.


Clarissa Dillon checking the receipts:

First up, “To Stew Pears in a Sauce-Pan,” which is, oddly enough,
very similar to the “Peeres in Confyt” of King Richard II’s era:

Another pasty:

cooking is complete:

Pat Roos works on the stewed salmon dish:

Linda Ziegler and Clarissa deep in discussion:

Ronnie Pedersen checks on a second pasty:

preparing LOTS of sippets:

Finally, the spread of food was set out on the table. It all looks
mighty tasty…and it was! HUZZAH!

One last look at our (Jacob, Bill, and mine) lovely trout dish:

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More photos of the recent hearth cooking workshop in the kitchens
at Pennsbury Manor. As I mentioned previously, it was conducted
in conjunction with Deb Peterson’s annual Symposium.


Eileen Mercer making force-meat balls:

dusted with flour and ready for a light frying before being stuffed
into hollowed-out cucumbers:

the “forced” cucumbers were then cooked:

our illustrious leader, Mercy Ingraham, speaks to participants:

fellow hearth cooks working diligently on the “Mutton Pasty” (yes?):

the finished “pasty,” hot off the fire; note the little ram figure
on the upper right:

adding a little gravy:

ready to serve:

another dish, “To stew Cucumbers”:

our illustrious co-leader, Nancy Webster:

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Finally (!), here is the first set of pictures I took during the hearth
cooking workshop that followed Deb Peterson’s recent symposium
at Pennsbury Manor. Overall, the group of about 24 made a dozen
or so dishes. Although we were split
into two groups, with one led by Mercy
Ingraham and Nancy Webster, the other
by Clarissa Dillon and Ronnie Pedersen,
everyone was free to move between
the two, and, in fact, was encouraged
to do so. I spent most of my time working
under Mercy and Nancy’s tutelage, but I did manage to “go to the other
side” now and then in order to check out what those folks were doing.

Naturally, in keeping with the Symposium’s topic, “Drink friendly to
Nature, and accommodated to General Use…,” each receipt (recipe)
we used called for one or more of the following: beer; wine, both
Claret (red) and white; ale; and sack (sherry). It was great fun,
most definitely! HUZZAH!


Photo-wise, I’ll start with the two dishes that I prepared together
with Jacob (or was it Jason?! just kidding!) Fish of Long Island
and Bill Martell of New Jersey.

First up was the receipt “Trout to dress, from Walton’s compleat
Angler,” which is from Mrs. Gardiner’s Family Receipts, a manuscript
cookbook of 1763 Boston. Now, the Angler was written by British
author Izaak Walton in 1653 (there were to be five editions in all).
The book is a comprehensive, information-packed treatise on fish
and fishing that includes: when and where to fish; the types of
baits to use and how to make your own; the history, origins, and
habits of different fish; general basic fishing advice; and so on.
It even includes a few poems and songs. However, I didn’t find
any receipt specifically for trout in the one version I found online.
There were a couple for other fish, but even so, none matched
Mrs. Gardiner’s. Perhaps I just need to look in another edition?

In the meantime, enjoy a few photos.


Our trout:

“…give him three Scotches with a Knife…” (although, I don’t
think we needed to do this, as we were working with fillets
and not the whole fish):

then “throw” in “a good quantity of Horse-radish Root…”:

“…put in as much hard stale Beer…Vinegar, and a little white Wine and
Water as will cover the Fish you intend to boil…”:

“Set your Kettle on the Fire…”:

Before long, it was ready to plate:

mmm, steaming hot trout:

add the butter sauce:

garnished with lemon slices, more horse-radish, and a few herbs just
for fun…mmm-mm-mmm, lookin’ mighty good!

Next, our posset. Interestingly, we used a receipt from Robert May’s
The Accomplisht Cook (1678). This seemed a bit odd to me for two
reasons. One, the people* leading the workshop, in fact, the entire
Symposium weekend, usually tend to stay adamantly in the 18th
century only; and second, if they’ve now decided it’s okay to use
a receipt from another century, particularly the 17th, then why
wasn’t something chosen from the Penn Family’s manuscript,
a work that’s connected directly to William and Pennsbury?

Nevertheless, our posset. Heating up the milk:

add the wine:

stirring continuously:

and finally, poured into Nancy’s reproduction posset:


*Deb, Mercy, Nancy, Clarissa, and Ronnie are all members of the group
known as
Past Masters in Early American Domestic Arts


NEXT: what else was cooking?

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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 Symposium,
namely, meats. Receipts from several historic cookbooks were
used, and they included: Pullets, Capons, or Chickens in Bladders;
A Liver Pudding boiled; To boil a Piece of Beef the Poor Man’s
Way; Turnip Pie; A Dripping Crust (to accompany the pie);
To make Pork Griskins; and To Make Apple Sauce.

As you can imagine, I took dozens of photos. I then spent most
of Monday sorting them out, downloading them, and so forth.
I’ll post them all within the next few days. Preparations will
be shown first, with the finished dishes following later.

Let’s get started!


Our illustrious instructor Clarissa:

Up first, the liver pudding. The meat is chopped, mixed with suet,
herbs, spices, bread crumbs, etc., and all is minced fine:

The linen pudding cloth:

The liver mixture is laid in the prepared cloth, and it is tied:

All tied up and ready to cook:

Into the pot of boiling water it goes:

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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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…is the title of the third annual Historic Foodways Symposium,
sponsored by Deborah Peterson’s Pantry, to be held Saturday,
February 27, 2010.

I urge any and all folks who are interested in learning more
about the who, what, when, where, why, and how of historic

foods (in this case meat), during the 18th Century and beyond,
to partake of this annual offering. I’ve attended Deb’s past two
programs, and both were excellent. HUZZAH!

This year’s will take place at the re-created William Penn homestead,
Pennsbury Manor, in Morrisville, PA. Presentations will be given on
topics such as butchering and colonial domestic animals. There’ll also
be hearth cooking workshops on the Friday before (February 26) and
the Sunday after (February 28). Space is limited for those, however.
Lodging (special discount rate!) is available at a nearby hotel.

So, if you’re interested and able to attend, GO! You won’t regret it.

As noted in Carolina’s Cupboard, Deb Peterson is the gal who
sells a wide assortment of hard-to-find historic ingredients and
equipment for use in open hearth cooking.

For additional information, either check out Deb’s website or
that of ALHFAM (the Association for Living History, Farm and
Agricultural Museums).

Be there or be square!

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