Researching and developing cooking workshops is my favorite part of my job. The following workshops were developed for Open Hearth and Woodstove cooking at Historic House Museums. I have listed the recipes that were taught at each of the workshops.
Curious about what a hearth cooking workshop looks like? Here is a short video of one in action.
In 2015 I volunteered at Pickering Museum Village to develop and facilitate this workshop with a fantastic group of historic cooks.
- Potato Bannock
- Pounded Cheese
- Glazed Ham
- Carrot Fritters
- Corn Soup
- Apple and Blackberry Charlotte
- Custard Sauce
All About Chocolate workshop was run at Gibson House Museum in 2017.
- Chocolate Puffs, The Professed Cook, 1812
- Duchess Sauce, The Early Canadian Galt Cook Book, 1898
- Chocolate Pastils, The Cook’s Dictionary and Housekeeper’s Directory, 1833
- Chocolate Cake, Mrs. Rorer’s Philadelphia Cook Book, 1886
- Chocolate Cream Pots, The Art of Cookery, 1758
- Chocolate Tart, The Complete Confectioner, 1800
The Sweet Tooth workshop was run at Gibson House Museum in 2017.
- Apple Pie, The American Frugal Housewife, 1833
- Common Pie Crust, Eliza Leslie’s Directions for Cookery, 1851
- Eve’sPudding, The Cook Not Mad, 1831
- Cranachan, The Scots Kitchen
- Derby Cakes, The Cook Not Mad, 1831
- Ice Cream, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828
All About Oats workshop was run at Gibson House Museum in 2017.
- Scotch Eggs, A New System of Domestic Cookery, 1808
- Parkin, Gibson House Recipe
- Cranachan, The Scots Kitchen, 1929
- Soda Bread, The Scots Kitchen,1929
- Vegetable Soup, Gibson House Recipe
Dinner With Grace workshop was run at Gibson House Museum in 2018.
- Roast Chicken cooked on a bottle jack
- Baked Potatoes baked in a brick oven
- Cabbage and Onions, The Virginia Housewife, 1762
- Creamed Carrots and Parsnips, The French Family Cook, 1746
- Tea Biscuits, The Cook Not Mad, 1831
- Apple Pandowdy, Directions for Cookery in its Various Branches, 1849