Monday, October 10, 2022

Colonial America Menu

Here's the Menu the Cook planned for our Living History Day on Thursday!!

Mrs. Taylor's Sallad Dressing with salad greens

    source: Mount Vernon

    ingredients:
    2 large hardboiled egg yolks
    1/4 teaspoon salt
    2 rounded teaspoons Dijon mustard
    1/4 cup balsamic vinegar
    1 cup olive oil

    NOTES: We made this one day in advance.


Fairy Butter with scones (link contains recipe video)

    source: Colonial Williamsburg

    ingredients:
    ½ pound butter
    2 hard-boiled egg yolks
    1 tbsp orange flower water
    2 tsp sugar

    NOTES: We halved this recipe.

    We made this one day in advance.

    I used my Taste of Home Entertaining French Distressed Ribbon Style Round Serving Platter for the scones, and we found a ribbon in my sewing notions that was the perfect size to run through the holes. Then I went to look it up and found out it is from 1900! It must have been in my great-grandmother's sewing box. I always asked for the vintage handkerchiefs and sewing notions that belonged to my grandmothers and great-aunts. It's this except the color says Claret.


Barley Soup

    source: Colonial Williamsburg

    ingredients:
    ¾ cup barley, rinsed
    1½ quarts water
    2 medium onions, peeled and diced
    3 medium carrots, scraped and diced
    3 medium turnips, peeled and diced
    1 ½ pounds lamb, diced
    ½ cup ham, diced
    14 oz. can large diced tomatoes
    salt and pepper to taste

    NOTES: We started step 1 at 11 am. We started step 2 at 12:30 pm.

    At step 3 (1:15 pm), once we had added the diced ham and can of tomatoes, we transferred the soup to a large crockpot set on High.

    This soup gave me a chance to get out my large sterling silver ladle!


Stewed Pears

    source: Projects About the American Revolution by Marian Broida, p.15

    ingredients:
    3 pears
    2 whole cloves
    ½ cup sugar
    piece of lemon peel about 1½ x 2 inches
    1 cup unsweetened white grape juice
    water

    NOTES: We doubled this recipe.

    We started step 1 at 11 am. At step 3 (11:45 am), once the mixture had come to a boil, we transferred it to a small crockpot set on Low.


Raspberry Dumplings (link contains recipe video)

    source: Colonial Williamsburg

    ingredients:
    13.2 oz sheet of refrigerated puff pastry (I used Jus-Rol brand)
    8 oz jar of red raspberry jam
    old bed sheet material
    string
    melted butter
    1/4 cup sugar

    NOTES: I purchased a refrigerated sheet of puff pastry for this recipe.

    The recipe calls for sprinkling the finished dumpling with sugar. We scraped a sugarloaf.

    We started laying out the puff pastry sheet on a piece of parchment paper and spreading it with the jam at 1 pm. As soon as the barley soup was transferred to the crockpot, I washed the Dutch oven and began to boil the water for the dumpling. The dumpling went into the boiling water at 1:30 pm. The complete meal was served at 2:15 pm.


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2 comments:

Renee said...

We planned one more recipe that didn't end up happening.

Beets Dressed with Garlic (link contains recipe video)

source: Colonial Williamsburg

ingredients:

3-5 fresh whole beets

1 stick or 8 tbsp butter

1 tbsp flour

1 tsp. parsley, minced

1 scallion, minced

cloves garlic, minced

1 tsp. white wine vinegar

½ tsp. salt

¼ tsp. pepper

1 lemon

Renee said...

If you don't have an old bedsheet handy, I would suggest cutting up an old clean pillowcase. We did brush the fabric first with a bit of melted butter to keep the dumpling from sticking to it.