We are often asked for the recipes used during the Village’s 19th C. cooking demonstrations.
When Village cooks create a meal, they often use ingredients that are available from the garden outside their kitchen door. Most of the cooking is done over an open fire and in cast iron pans. The baking is flavored with the woody traces that remain in the beehive oven. These conditions add flavors that are difficult to duplicate in a modern kitchen or on gas grill. Cooking in the 1800s did not require the use of standard measurements or specific times for baking and cooking. You cooked the food till it was “done perfectly. Traditional methods developed by 19th c. women are followed, using the senses of sight, touch, sound and taste to determine if additional ingredients are needed. Every attempt has been made to standardize the recipes; however, please feel free to adjust accordingly.