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 […]
Thanksgiving was THE holiday in 1830s New England. Stop by the Phoenix Mill House to learn about Thanksgiving traditions and sample some of the dishes that would have graced the Prescott’s Thanksgiving table. The menu includes roasted chicken, carrot soup, Marlborough Pudding, mincemeat pie, lemon minced pie, wedding cake with lemon icing. All of the […]
March is maple sugaring time! Join the Prescott family in the Phoenix Mill House for a day devoted to treats both sweet and savory featuring maple syrup and maple sugar. Our costumed interpreters will be cooking over the open fire using period recipes and authentic cooking equipment and sharing the history of maple sugaring in […]
Find out what’s for breakfast at our February Hearth Cooking Saturday. Join Mrs. Prescott in the Phoenix Mill House kitchen to see what she is making for a hearty breakfast to feed Samuel and the children before a long day at the mill and at school. Enjoy a taste of the dishes and learn about […]
Thanksgiving was THE holiday in the 1830s and Marlborough Pudding was THE perfect end to the feast. Several people have asked for the recipe after sampling Marlborough Pudding at last Saturday’s Hearth Cooking day or having seen the recipe prepared in our Holidays in the Mill House video. Marlborough Pudding is actually a custard pie […]
Each fall, the Phoenix Mill House is open for hearth cooking days when visitors can sample foods that Mrs. Prescott prepares over the open fire. Historic cookbooks are the source for all of our recipes including this one for Potatoes Colcannon. Since cooking measurements were not standardized until the 1890s, preparing these historic dishes can […]
In our second installment of historic recipes celebrating NH Eats Local month, we dare you to be adventurous and use a local shrub to make a delicious tart tea. Mrs. Prescott serves Sumac Tea in the Phoenix Mill House. Her guests find it a refreshing summer drink that tastes somewhat like lemonade. Staghorn sumac (Rhus […]
August is NH Eats Local Month! To inspire your local eating, we have selected some tried and tested Phoenix Mill House recipes using ingredients that are fresh from the garden. This week, try a different way to eat up all those cukes with Mrs. Prescott’s recipe for Fried Cucumbers. Up until the mid-19th century most […]
August 6, 1837 Fresh green peas are plentiful in the garden so I prepared them up for dinner today. I cooked them with sugar and mint which is how my mother said the English cooked them. Peas are Corrinda’s favorite vegetable so she was happy to sit with her big sister Lydia shelling the peas […]
July 14, 1837 We have been enjoying these long summer evenings. What a pleasant change from those short, cold days of winter. Just a few months ago we’d be in bed before it was dark under the table. Just too cold to stay up any longer. Tonight it was still light outside at half past […]
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Thursday, November 23
December 24, 2023 to January 2, 2024
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