OF KITCHENS AND FOOD

So the day of my talk has come and gone.  I spent weeks researching all the stoves that were layered one behind another in the space that used to be the 1763 cooking hearth. With help from some ALHFAM friends I found out about the patents, makers and seller of the stoves that were found in the house.kitchen  M&Lcopy

There were three in all, starting with the brick-set stove placed inside the firebox of the old fireplace and then the M. Pond Glenwood B, 1991 iron wonder and last, a gas stove, perhaps for warmth. split stove copy

With each generation of families that lived there, I showed slides of the food they would have eaten, and the cooking utensils they needed, and how both changed over time.fish beef

 The talk was held in the barn of the Moffatt-Ladd Warehouse and the day was hot. I was happy to have at least a few guests who would venture out in such heat to hear my discourse on stoves and food. talk

 I had prepared a table of various foods and items used in cooking to help explain what and how a cook might have operated in the various stages of the kitchen.table

 I brought mushroom ketchup, rose water, pumpkin leather and pickles, and gooseberries made to look like hops. I had cooked and decorated a coffin and arranged a plate of goodies with marzipan walnuts, filled with comfits and tied with a bow, fresh grapes from the garden and ripe gooseberries.split t

And I could not leave out Alexander Ladd’s favorite dish, Squabtougn

After the talk I described the various things on the table and how things had changed over time, how they did their preserving with a crock and a cow’s bladder in 1763 and the 1800’s version of pickling with a glass jar.standing jpg

I let everyone smell the rose water and the mushroom ketchup, and showed how the cinnamon marzipan walnuts were made.  I displayed a jar of gooseberry made like hops in sugar syrup. There were bags filled with chestnut flour and Isinglass and the cake pan with no bottom.flour jpg

We talked for quite a while, as everyone had questions about the differences in the centuries and where and why certain foods were served. Who knew that stoves and food could turn into a performance? It was a nice afternoon and I enjoyed sharing the stories of the Moffatt-Ladd kitchen and the food that was served.

Sandie

“After a good dinner one can forgive anybody, even one’s own relations.”

Oscar Wilde

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About Sandie

Since I was a small child I have loved early fireplaces and the smell of smoke in an old house. However it was not until about Fifteen years ago that my journey into hearth cooking began. It all started at the Hurd House Museum in Woodbury Ct. I was the director of the Junior Docent program and among the programs each week we cooked. At about the same time a group of us started the Culinary Historians of Connecticut meeting once a month to discuss equipment used, receipt (18th century term for recipe), and anything between the late 1600 to late 1700 that had to do with hearth cooking. We were fortunate to try our hand at cooking at several Museums throughout Ct and many more private homes. We made cheese; we held a late 1600 dinner and shared our knowledge with others. Our group designrd our own tours such as the Kitchens of Old Wethersfield. In 2000 we were delighted to host the Historic Foodways group of ALFAM at the Hurd House during their conference at Mystic Seaport. We put together a great workshop of Puddings, Sausages, Brown Bread, Beverages you name it we offered it. I am now a member of the ALFAM foodways group. Then it was off to Colonial Williamsburg for the seminar The Art of 18th-Century Cooking: Farm to Hearth to Table. During the years I joined many workshops in Sturbridge Village plus their Dinner in a Country Village and breakfast at the Freeman Farm. So I was pretty much hooked on heart cooking and the 18th century way of life. I joined a wonderful group of ladies and we started the “Hive” a place to improve and grow your 18th century impression and offer research about material culture in 17070’s New England. We also travel with friends and have displays of clothing and teas at Museums in Massachusetts. Many events are held at the Hartwell Tavern at Minute Man National Park. They have been gracious enough to let us play there and entertain and share our knowledge with their visitors. Please visit our “Hive” site if the 1700 interest you. Then the move to New Hampshire and a job at Strawberry Banke in Portsmouth as the co-coordinator of the Junior Role Playing workshop and eventually cooking in front of the hearth at the Wheelwright house. Not only did I enjoy making my evening meals at the hearth to take home but also talking with the visitors. I am an entertainer after all, check out my program page. Most recently I am working at the Museum of Old York in Maine as an educator, hearth cook and organizer of the Junior Docent cooking program in the summer. See some photos in the archive file Because I do make food with the docents and serve food to the public at our Tavern Dinners I took the National Restaurant Association tests called ServSafe and now have my Certification as a Restaurant Manager. I look forward to the Museum of Old York opening again this March 2012 and getting back to the hearth and teaching, however for now I’m cooking at home and enjoying doing so.

One thought on “OF KITCHENS AND FOOD

  1. I just wish I was able to come and listen to your talk on the kitchens. It sounded like a wonderful time was had by all.