Historic Cooking Demonstration

Learn about 18th century home life with Susie Worcester

The birds are singing, flowers are blooming and trees are bursting, which must mean it is Spring! Families in the 18th century would welcome the sight and sounds of Spring just as we do today. After a cold winter, they are eager to welcome the fresh greens and early goodies from the garden. Let’s start with the small but tasty pea. Add a bit of lettuce and we have a stewed peas and lettuce receipt. Asparagus is also an early spring favorite, so we are going to give a Ragoo of Asparagus a try. Our supply of sauerkraut is dwindling, so we will start a new batch from the cabbages we stored over winter. To satisfy our sweet tooth, we are going to give Pepper cakes a try. Should be an interesting day of cooking. All of these receipts can be found in “The Art of Cookery made plain and easy” by Hannah Glasse.​
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Suggested donation $5/adult, $2/seniors and children

(Historic foods are not for public consumption but for educational demonstrations.)