Saturday I took part in a Colonial Dinner at the Parsonage in Old Sturbridge Village. It was an amazing evening. Four interpreters and 14 of us prepared and ate a meal over the course of 4 hours.
Cooking was entirely at the hearth and using the brick oven. Everything was by candlelight using period utensils, cooking vessels, and recipes. No measuring cups or flashlights. The chicken was hand turned in a tin oven facing the fire, soup was cooked in a kettle over the fire. Other dishes were cooked in covered kettles on trivets over burning coals on the hearth. Everything was prepared with knives and wooden spoons made in the village. The tinware and redware were also made in the village. The pies and biscuits were baked in the oven heated by a wood fire that was then shoveled out with the coals added to the fireplace. We even washed and rinsed the cookware in tin basins. Everything was made from scratch..
The menu was:
squash soup with toasted bread garnish
parsnips in milk
roast chickens on a spit
stuffing with onion
carrots cooked under the chickens
beef collops with apple and onion
red cabbage with port
apple pie with cheddar cheese