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If this is in the wrong folder, my sincerest apologies and feel free to move.
This hands-on workshop will explore and discuss what foods were common in the
American South during the mid-19th century, what period cookbooks are available
and how to use the recipes in them, and a discussion and demonstration of a wide
range of open hearth cooking techniques including dutch oven baking, tin kitchen
spit roasting, trivet cooking, and the use of a fire place crane. Participants
will prepare a full multi-course meal using period recipes and historic
techniques in a mid-19th century open-hearth log kitchen facility. A hand out
with sixty recipes gathered from different period cookbooks and bibliography of
sources for supplies and ingredients will be provided.
Additional information available at
This hands-on workshop will explore and discuss what foods were common in the
American South during the mid-19th century, what period cookbooks are available
and how to use the recipes in them, and a discussion and demonstration of a wide
range of open hearth cooking techniques including dutch oven baking, tin kitchen
spit roasting, trivet cooking, and the use of a fire place crane. Participants
will prepare a full multi-course meal using period recipes and historic
techniques in a mid-19th century open-hearth log kitchen facility. A hand out
with sixty recipes gathered from different period cookbooks and bibliography of
sources for supplies and ingredients will be provided.
Additional information available at
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