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Tag: culinary history

Hasty Pudding- January 2016 Recipe of the Month
By January 29, 2016 Read More →

Hasty Pudding- January 2016 Recipe of the Month

I think hasty pudding was one of the items I cooked during my first hearth cooking sessions in the Phoenix Mill House. It’s really, really easy. Hasty Pudding 4 cups water 1 cup cornmeal ½ teaspoon salt (optional) Bring water to a boil, then stir in cornmeal. Keep stirring (up to 10 minutes) until mixture […]

White Pot- December 2015 Recipe of the Month
By December 18, 2015 Read More →

White Pot- December 2015 Recipe of the Month

White Pot: A Traditional Christmas Pudding I’m always excited to try vintage recipes for the first time during one of our Hearth Cooking sessions in our Phoenix Mill House. I’ve probably never been more excited about the finished product of one of these recipes than the first time I unmolded this delicious steamed pudding. When […]

No-Knead Bread- November 2015 Recipe of the Month
By November 21, 2015 Read More →

No-Knead Bread- November 2015 Recipe of the Month

At our November Hearth Cooking Saturday, several people requested the recipe for the no-knead bread we baked in our our beehive oven. You may not have a beehive oven at your house but this easy bread tastes just as good when baked in a modern oven. Once you have made a loaf, you will go […]

Our Kitchen Garden
By August 15, 2015 Read More →

Our Kitchen Garden

August is Eat Local Month and the kitchen garden at the Phoenix Mill House takes us back to the original eat local days, when a patch of dooryard was planted, tended, and harvested. In our kitchen garden, we are growing beets, carrots, parsnips, beans, potatoes, and culinary herbs. Our little kitchen garden is just beginning […]

Indian Pudding & Fashionable Toppers- The 2015 Historic Dinner
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 Styles, 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. […]