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