Feeding sheep


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.

Cold Cream of Lima Bean Soup

  • 1 lb. dried large white lima beans
  • 2 leeks diced
  • 1 potato diced
  • 1 medium onion diced
  • 1 qt chicken stock
  • 2 sprigs fresh mint
  • 1 pint light cream

Soak lima beans overnight. Cook lima beans for 1 hour in enough water to cover. Add leek, potato and onion. Cook until beans are soft. Add chicken stock as needed. Put soup into food mill and mash. Discard lima bean skins. Add remaining chicken stock and one sprig of fresh mint and chill overnight. Mix with light cream and serve. Garnish with remaining mint leaves.

Vegetable Beef Soup

  • 10 carrots sliced
  • 2 onions diced
  • 2 ribs of celery diced
  • 1 tbsp. vegetable oil
  • 3 potatoes peeled and diced
  • 1 qt of beef stock
  • 1 bouquet garnish (thyme, marjoram. chives)

Place first flour ingredients in stock pot and cook till vegetables are wilted. Add remaining ingredients. Cook for one hour until flavors are well blended.

Beef Stew

  • 4 lb. stew meat in 1 inch cubes
  • 1/2 c. flour with salt and pepper to taste
  • 1/4 c. vegetable oil or bacon grease
  • 2 cloves garlic minced 3 onions diced
  • 2 ribs of celery diced
  • 6 carrots sliced
  • bay leaf. thyme, parsley
  • 1 qt. beef stock
  • 1 can sliced mushrooms

Dredge stew melt in seasoned flour. Heat oil in Dutch oven.  Sauté onion, garlic, celery and meat. Cook till meat is lightly browned on all sides. Add stock and remaining vegetables and herbs. Simmer on low heat until done stirring occasionally. If stew does not thicken, add 2 tbsp. flour mixed with 1/2 c. water. Cook until thickened.

Pepper Pot Soup

  • 1 veal joint
  • 3 qt. water
  • 3 lb. of tripe cubed into 1/2 inch pieces
  • Bouquet garnish ( parsley, leek tops. thyme and bay leaf)
  • 2 onions diced
  • 2 green peppers diced
  • 4 potatoes peeled and diced
  • 3 tsp. black pepper
  • 1 dried hot pepper or 1/4 tsp. cayenne pepper
  • 1 qt. beef stock as needed

Place first four ingredients in water and cook. Skim off any froth that forms. Simmer for 3 hours. Strain broth. Remove meat from bones. Discard bouquet garnish. Return cooked tripe, veal, peppers, onions, potatoes, and pepper to strained broth. If not enough liquid, add beef stock. Simmer for 2 hours or until tripe is very tender. Mix ½ lb. of melted butter with 1 c. flour to form a roux. Stir roux into soup to thicken. Stir occasionally for the next half hour.

Molasses Cookies

  • 1/2 c. shortening
  • 1 c. sugar
  • 1/2 c. molasses
  • 1 egg well-beaten
  • 1 tsp vanilla
  • 1 1/2 tsp. baking soda
  • 1/2 c. coffee (hot)
  • 3 c. flour
  • 1/2 tsp. cinnamon
  • 1 tsp. ginger

Add baking soda to coffee while still hot, let cool. Beat shortening and sugar. Add the following and beat after each addition: molasses, egg, vanilla and cooled coffee mixture. Mix flour, cinnamon and ginger. Add dry mixture a little at a time, stirring with a spoon. Drop large spoonfuls onto ungreased cookie sheet. Spread out slightly with back of spoon. Bake at 375 degrees for 7-8 minutes. Finished cookies will be large and soft.  Caroline Gross Breslin 1883-1956, descendant of Martha Fogg

Raisin Bread

  • 1 package active dry yeast
  • 2 c. warm milk
  • 1 tbsp. sugar
  • 1 tbsp salt
  • 3 tbsp. melted butter
  • 5- 6 c. all-purpose flour
  • 1 /2 c. white raisins
  • 2 tbsp. sugar with 1 tsp. cinnamon

Dissolve yeast in 1/4 c. warm milk add first tbsp. sugar. Let proof. In a large bowl combine remaining milk . salt and butter. Add yeast and 3 c. of flour, one c. at a time. Beat until smooth. Gradually stir in enough flour to make a stiff dough. Turn onto a wooden board and knead until smooth. Let rise till double in bulk. Punch down. Shape in a rectangular and sprinkle with raisins and cinnamon sugar. Shape into loaves. You can bake in loaf pans or free- formed on a cookie sheet. Use corn meal under free-form loaves. Let rise. Before placing in oven, brush with water for a crispy crust or brush with a beaten egg for a shiny crust. Bake at 400 degrees for 20 minutes. Reduce heat and bake at 350 degrees for 20 -30 minutes. Bread sounds hollow when done.