Christmas Fare is on the menu for our December Phoenix Mill House hearth cooking day. Visit the house between 10 a.m. and 2 p.m. to sample traditional Christmas dishes and learn about Christmas history in New England. The Christmas Fare menu includes chicken pie, carrot soup, root vegetable hash, Pudding in Haste, molasses candy and, […]
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 […]
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 […]
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 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 […]
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. […]
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 […]
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 […]
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 […]
This month’s recipe is for Cup Cake should not be confused with modern cupcakes. Cup Cake is so named for the ingredients, 1 cup butter, 2 cups sugar and so on. At a recent hearth cooking demonstration in the Phoenix Mill House, we tried out a new piece of kitchen equipment that my demonstration partner […]
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