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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