This time of year, I find it difficult not to reach into my freezer after dinner to get a cold, sweet dairy treat. Ice cream in cartons and scooped from behind a counter has become a part of the American experience. Ice cream was not always so easy to come by, however, as the ingredients … Continue reading Ice Cream: A Scoop of History
food history
“Dined at the City Tavern”
Christmas in the 18th century was celebrated quite differently than it is today. Unlike today, one of the most important (and wildest) celebrations of the season took place on January 6th, or Epiphany. Also known as Twelfth Night, this holiday is more comparable to our present-day New Year’s celebrations in style and entertainment. Our stereotypical … Continue reading “Dined at the City Tavern”
Making Eggnog
Eggnog is a staple drink during the holiday season. Historians debate the exact ancestry of eggnog but most agree that it originated from early medieval “posset”, a hot, milky, ale-like drink. Eventually, expensive and rare ingredients like eggs, sherry, brandy and Madeira were added and the drink became the trademark of the upper class. During … Continue reading Making Eggnog
Eggsperimental Archaeology: Preserving Eggs before the Age of Refrigeration – Part 2 [Video]
In this experimental archaeology video, we reveal how well four different 18th century techniques preserved fresh uncooked eggs before the advent of refrigeration. Watch the first part. https://youtu.be/936qa541VLw
The Seasonality of Egg Laying [Video]
In this video, we meet Mara's chickens and learn how chickens naturally lay eggs seasonally.
Betty Washington’s Cookbooks
In the 18th century, more women began to publish cookbooks. Previously, writing or compiling such books was the domain professional cooks or chefs, who were men. Two of these women and their books, Hannah Glasse’s The Art of Cookery, Made Plain and Easy and Eliza Smith’s The Compleat Housewife, or, Accomplished Gentlewoman’s Companion, ended up … Continue reading Betty Washington’s Cookbooks
Making Ribband Jelly & Blancmange
As Christmastime approaches again, it’s time to focus attention on two more forgotten favorites from the 18th century dessert table: ribband jelly and blancmange. Ribband Jelly Our first dessert is a simple Ribband Jelly that descends from an ancient dessert called white leach.[1] A white leach was a milk jelly flavored with rosewater and colored … Continue reading Making Ribband Jelly & Blancmange
The Wild Game on the Washingtons’ Table
The holiday season is beginning! No matter how you celebrate the next several weeks, you’re likely spending extra time thinking about food. We archaeologists are no different, only we also want to know what the Washingtons and their enslaved laborers ate, whether at the harvest, the holiday season, or simply a regular meal. Historians know … Continue reading The Wild Game on the Washingtons’ Table
What’s Growing in Ferry Farm’s Garden?
As many of you know, the Washington house replica at George Washington’s Ferry Farm was reconstructed and furnished as accurately as possible using historic documents, paintings, letters, and, of course, archaeology. Now that the challenge of getting the house built and open to visitors has passed, it’s time to turn to the rest of our … Continue reading What’s Growing in Ferry Farm’s Garden?
Lecture – Foodways in the 18th Century [Video]
On Tuesday, May 14, 2019, Park Ranger Deborah Lawton of George Washington Birthplace National Monument presented a lecture titled “Foodways in the 18th Century” that explored the new dishes and changing tastes of the time. Join us on Tuesday, May 21, 2019 for “The Social Role of Garbage in Colonial Virginia” with Dave Muraca, Director … Continue reading Lecture – Foodways in the 18th Century [Video]
Lives & Legacies 