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Typical Fare





Colonial Feasts From the Hearth

Elias Child House has been the scene of countless wonderful meals since the early 1700's. This tradition continues. Authentic recipes are prepared on the hearth, in the beehive oven or reflector oven, in bake kettles, soup pots or other cast iron cooking utensils. The tastes are phenomenal.

Your hostess, mistress MaryBeth, dressed in colonial garb, will share recipes, cooking secrets or narratives from the 18th century. Master Anthony always has a story to tell before the roaring fire of the cooking hearth. Guests are encouraged to participate in the preparation of the repast. A minimum of 4 participants is required.

 

Soups
Vegetables
Breads
Onion
Corn pudding
Herbed bread
Pumpkin
Yams with ginger root
Corn fingers
Chowder
Garlicked potatoes
Brown bread
Sweet & sour raisin
Onion pye
Cheddar biscuits
     
Roasts
Stews
Desserts
Chicken
Country stew
Indian pudding
Ham
Fish
Lavender cake
Turkey
Savoury stew
Apple custard pie
Pork loin
 
Vinegar pudding
Beef
 
Coriander ginger cake

Feasts must be booked in advance. If spirits are desired with the meal,
kindly bring your own. Cider, coffee and tea are provided.