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The Blog of Historic Deerfield
Dennis Picard will share stories preserved in the diaries and memoirs of soldiers who lived through supply shortages during the War for Independence. We’ll cook foods such as burgoo and salt pork hash, using the equipment and techniques of the army of that period, and explore the role the Connecticut Valley—and Deerfield in particular—played in supplying troops with provisions.
In the winter and early spring months of 1874 and 1876, Martha “Mattie” Ann Sanderson (1854-1933) and her mother, Abby H. Rice Sanderson (1829-1902), kept a journal of their work schedules, domestic cookery, farm production and inventories, sewing projects, daily weather reports, church and prayer meeting attendance and numerous other tasks…
This is not a blog about pumpkin spice. While today we decorate our yards and front steps with pumpkins and gourds and drink coffee flavored with pumpkin pie spices, long ago the pumpkin and its relatives — winter squashes — were a staple and necessary food item that were stored and eaten over the long and cold New England winters.
Generations of cooks have known the daily chore of putting food on the table for anxious mouths. Today, we have little trouble readying and preparing food—even if the result might not be perfect. Few modern American spend time butchering hogs, plucking feathers off chickens, grinding corn, or milking cows to make a meal.
Although cacao trees don’t grow in our climate, chocolate has a long history in New England, given our close economic connections to the West Indies. New England merchants supplied barrel staves, lumber, onions, salt fish, salt beef, and horses to the Caribbean in exchange for sugar, molasses, rum, and cacao.
In this installment of Maker Mondays we want to treat you to some recipes for holiday drinks that were popular in early New England.
This Monday we have adapted an activity from a garden program that we have offered at Historic Deerfield during previous Junes. At the History Workshop, we have a teaching garden. Every year we feature plants like flax, broom corn, herbs and vegetables that support our interpretive programs.
We have so appreciated your response to our Maker Mondays Blog and have enjoyed the emails and photos you have sent us. From your feedback, we know that our Butter and Biscuit blog was a favorite so we thought we would offer another baking project. This one is a cake recipe that comes from a book published in 1829.
This week’s Maker Monday is inspired by food history and the love of butter and freshly baked buttermilk biscuits.
