19 Grove St. ~ PO Box 58 ~ Peterborough, NH 03458 ~ 603-924-3235 

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By April 24, 2015 Read More →

Indian Pudding & Fashionable Toppers- The 2015 Historic Dinner

Last Saturday we hosted a lively historic dinner in Bass Hall and opened our new mini-exhibit, Fashionable Toppers: Hat Hats lrStyles, 1780-1980.

This year’s dinner featured recipes from the 18th, 19th and 20th centuries representing a culinary journey through time! We served Rye and Indian Bread, Cod Croquettes and Pickled Beets prepared with 18th century recipes. Our 19th century menu included Madison Cakes (a dinner roll made with potatoes), Chicken and Rice en casserole, and German Greens Beans. The 20th century offerings were Apricot Stuffed Pork, Sunshine Salad (made with Knox Gelatin) and Parker House Rolls (made with Bisquick). The three dessert dishes were Indian Pudding, Apple Slump (made according to Abigail Alcott’s Orchard House recipe), and Tomato Soup Cake.

Each year, we give guests a booklet with the evening’s recipes to try at home. This year, we inadvertently omitted the Indian Pudding recipe. Here is the recipe for all to enjoy!recipe book lr

Indian Pudding

Preheat oven to 325 degrees.
3 c milk
1/4 c molasses
3 T cornmeal
1 large egg
1/2 c sugar
1/2 tea salt
1/2 tea ground ginger
1/2 tea cinnamon
1/2 c cold milk
2 1/2 T butter
Scald milk the whisk in molasses and cornmeal. Cook until thickened. Remove from heat. In small bowl combine egg, salt and spices, then stir into cornmeal/milk mixture. Pour into a buttered casserole and bake 30 min. Add milk and butter, stir in, and bake for an additional 60 min.

We would like to thank our dinner sponsors Charter Trust Company and Lake Sunapee Bank for their support of this important fundraiser. We also want to extend thanks to our exhibit sponsor, Manhattan East Hair Design, for their support of the hat exhibit!