Join us Sept. 28 as we explore receipts from “The Raised Hearth” a translation from two 18th century German cookbooks. Our focus is going to be the wonderful potato!
We will make a potato salad with a few different ingredients - sardines and beets. Another receipt will be potato soup served with toast. Also on the menu will be roast potatoes using an 18th century method, along with some roasted onions. Potatoes with milk will finish out the day. Milk was sometimes used to cook potatoes or rice instead of water.
All of the receipts can be found in “The Raised Hearth” edited by Joanna Roberts. The kitchen will be open 10 a.m.-3 p.m. Note: Historic foods are not for public consumption but for educational demonstrations only.
Admission is free, but donations are greatly appreciated.