Historic Foodways Society of the Delaware Valley

Dedicated to the Promotion and Understanding of Food History

Welcome to the Historic Foodways Society of the Delaware Valley

If food is your passion then this is the place for you!  The Historic Foodways Society of the Delaware Valley (HFSDV) is a group of individuals and institutions dedicated to the promotion and understanding of food and its place and contributions in history.  Members are food lovers who wish to share, not only their love of food, but their passion with other like minded folks.  Focusing mainly on 17th through the 19th century cooking,  the Foodways Society sponsors programs throughout the year including visits and lectures to historic sites as well as our Annual Meeting held each November. 

The Society provides its members with informational programs four times a year, a quarterly newsletter, and an opportunity for people who are interested in culinary culture to gather and learn from experts and from each other.  Many historic sites throughout Pennsylvania and New Jersey have been hosts for our meetings and have helped to advance our understanding of foodways from the perspective of the host site, its cultural surroundings, and local food traditions. 

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             If you need to contact me directly, email me at:  susan.luczu@yahoo.com

                          (I will respond as soon as possible)


This Website was Designed and is Maintained

by Historic Foodways of the Delaware Valley

Susan Luczu—Webmaster



Updated October 2014

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Recipe Research


With Sandra Oliver

Sauder Village

Archbold, OH

Sept. 2008

Photo courtesy of S. Luczu


Pictured from bottom to top:

‘Gumbis’ in Redware pot

Bread pudding in bake kettle

 Fritters in spider pan

Cabbage boiling in pot

Bread in bake kettle

11 “Foodies” gathered at the picturesque Sauder Village in Archbold, Ohio to delve into the history and past of recipes we grew up with and  some that are considered to be “common” on our tables today.


The variety of recipes included Bread Pudding; Sugar Cookies; Potato Soup; Fritters/pancakes; and Chop Suey.  More unusual recipes included: “Gumbis”

(a German dish that includes cabbage, smoked ham, onion and apple and cooked all together in a covered pot next to the fire); Creamed Celery and others.


The group researched the recipes through cookbooks and internet sources to document as far back as possible for the ‘primary source’ recipe.  Then we looked at the changes in ingredients and proportions they changed over time.  After each participant reported on their findings, the group divided into two cooking groups— one to prepare their “dish” over the open fire, the other to prepare their “dish” on a cast iron wood-fired stove.  Once all the cooking was done, we enjoyed a buffet and critique of all of the dishes.  I was thankful that I was in the hearth cooking group—as the wood-fired stove group encountered many issues with timing and controlling the temperature to cook and bake!            S. Luczu