Paul Memorial Library Newfields N.H. Wednesday, February 4th at 7:00
Sandra Tarbox, Historic Foodways Culinarian and hearth cooking expert will bring her unique insight and practical experience to discuss
“The Evolution of Food Ingredients and Cooking Ware”.
Ever wonder what our colonial ancestors used to make their jellies before the advent of gelatin? How did they make bread rise before Fleischmann’s yeast? This entertaining program of food history will discuss this evolution from the colonial kitchen into the 19th and 20th centuries.
Sandie: I really appreciate reviewing your cooking “experiences”, especially using the early receipts. You ferret them out, and then find the unique ingredients for preparation.
Although I haven’t done much open hearth cooking, I find it very interesting.. I wish I could provide more information for the students that visit at our Blue Slope Country Museum .
“Evolution of Food Ingredients and Cooking Ware” sounds fascinating. Will there be any hand outs that might be e-mailed?
Thank you, Sandy Staebner
Susan,
sorry no handouts. this is a power point presentations that I do for museums and other interested groups.