January 21, 2018, 1:00 - 4:00 PM
Durand-Hedden welcomes a new cook skilled in 18th century foodways to our annual historic cooking program honoring late longtime trustee, Irene Kosinski. Margaret Quinn, the spirited shearer who trimmed the wool from visiting sheep at our From Fleece to Cloth event last April, will bring the same energy and skill to our fireplace in January. Margaret has worked in the living history field for over twenty years and has become proficient at wood stove and open earth cooking. She continually expands her culinary knowledge as a participant in the Association for Living History, Farm and Agricultural Museums and the Historic Foodways Society of the Delaware Valley.
The menu this year will include a flat bread and sweet potatoes set in ash at the hearth, a simple stew and a sweet dessert (details to follow) all prepared from historically accurate recipes. Watch how it’s done, breathe in the wonderful aromas in our historic house, and sample a few centuries-old treats. Children can try their hands at old-fashioned cooking chores like kneading dough, churning butter, and watch a spinster make yarn at her wheel.
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