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Tag: food history

Hearth Cooking: Christmas Fare
By December 16, 2023 Read More →

Hearth Cooking: Christmas Fare

Christmas Fare is on the menu for our December Phoenix Mill House hearth cooking day. Visit the house to sample traditional Christmas dishes prepared over the open hearth and learn about Christmas history in New England. The day’s menu includes Winter Soup, Pork & Apple Pie, Pumpkin Pie, White Pot, Caraway Cakes, and Brown Soda […]

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Hearth Cooking: An Apple A Day
By October 21, 2023 Read More →

Hearth Cooking: An Apple A Day

New Hampshire’s favorite fall fruit is on the menu for our October Hearth Cooking Saturday. Stop by the Phoenix Mill House to sample apple recipes prepared over the open hearth and learn about life in a 1830s mill village from our costumed interpreters, the Prescott Family. The Phoenix Mill Hous is a millworker’s home where […]

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Happy Pi(e) Day!
By March 12, 2021 Read More →

Happy Pi(e) Day!

Let’s celebrate National Pi Day with some Pi(e)! In mathematics, pi stands for the ratio of the circumference of a circle to its diameter. In other words, if you divide the distance around any circle (circumference) by the length of that circle’s diameter, it will always come out with the same answer, 3.14159265…, which we […]

Seneca Falls Historic Dinner
By July 19, 2020 Read More →

Seneca Falls Historic Dinner

We planned to travel back to the year 1848 at this year’s Historic Dinner Benefit. On July 19-20, 1848, the first Woman’s Rights Convention was held in Seneca Falls, New York. Led by Elizabeth Cady Stanton and Lucretia Mott, the convention set in motion a 72-year journey to secure for women their full rights as […]

A Christmas Recipe
By December 21, 2019 Read More →

A Christmas Recipe

Here is a delicious traditional dish from the kitchen of the Phoenix Mill House! Happy Holidays! Plum Pudding with Nutmeg Sauce1 cup sugar1 cup butter, room temperature1 cup milk2 eggs, beaten2/3 cup molasses1/4 teaspoon salt1 teaspoon baking soda3 teaspoons baking powder3 1/2 cups flour plus 2 tablespoons1 1/2 cups raisins, finely chopped1 cup dates, chopped3 […]

Bird’s Nest Pudding- January 2018 Recipe of the Month
By January 27, 2018 Read More →

Bird’s Nest Pudding- January 2018 Recipe of the Month

Bird’s Nest Pudding Recipes for Bird’s Nest Pudding, or Crow’s Nest Pudding as it was sometimes called, were popular in the late 18th century. In the fall when apples would be readily available to housewives, they would make fresh apple pie, apple sauce, apple butter, and recipes like this one. Extra apples might be stored […]

Lemon Minced Pie- December 2017 Recipe of the Month
By December 28, 2017 Read More →

Lemon Minced Pie- December 2017 Recipe of the Month

This recipe for Lemon Minced Pie comes from Maria Rundell‘s 1808 cookbook, A New System of Domestic Cookery. This recipe makes a delicious pie with a bright taste. It’s easy to make as long as you can find the rendered suet (the beef tallow from the cow’s kidney area). I purchased some online from James Townsend & Sons. […]

Recipe of the Month- November 2017- Beets
By November 28, 2017 Read More →

Recipe of the Month- November 2017- Beets

It is root vegetable season in the historic Phoenix Mill House and our garden has produced an abundance of beets this year. The following are two 19th century recipes that describe ways to serve beets in ways that I doubt many of us use today. Dressed Beets from Boil two good-sized beets tender; when cold […]

Blueberry Pudding- July 2016 Recipe of the Month
By July 13, 2016 Read More →

Blueberry Pudding- July 2016 Recipe of the Month

This past February we held an event called the Presidential Plate. The dinner featured the favorite foods of former Presidents John Adams, Frank Pierce, Teddy Roosevelt, and Franklin D. Roosevelt. Based on that night’s menu, I’ve decided if I could travel through time and join one of these presidential families for dinner, I’d pick eating […]

Forced Cucumber- June 2016 Recipe of the Month
By June 15, 2016 Read More →

Forced Cucumber- June 2016 Recipe of the Month

Without a doubt one of the strangest foods I have ever prepared during a hearth cooking demonstration was forced cucumbers. The word “forced” implies these are stuffed cucumbers which isn’t that unusual. But it’s the technique used in preparing them that was so unique; you actually end up sewing the cucumber with a needle and […]