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Historic Foodways Society of the Delaware Valley |
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Dedicated to the Promotion and Understanding of Food History |
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NEXT HFSDV Meetings 2010 |
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Historic Foodways Society of the Delaware Valley |
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This Website was Designed and is Maintained by Kimberly Costa
ALL RIGHTS RESERVED Updated January 2010 For Web site information or submissions please e-mail |
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Saturday, September 19, 2009 Bouman-Stickney Farmsted Readington Twp. NJ
Members of the HFSDV met at the Bouman-Stickney Farmstead, Readington Twp., NJ. This beautiful 1741 Dutch farmstead was also the home of Broadway playwright and producer Howard Lindsay and his stage and movie actress wife Dorothy Stickney. Our speaker for the afternoon was noted author and food historian Peter Rose who gave us an informative talk about Dutch art and food. Ms. Rose is the author of The Sensible Cook, and Food, Drink and the Celebrations the Dutch Hudson Valley.
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Annual Meeting SUNDAY November 15, 2009 Bartram’s Gardens Philadelphia, PA
Our guest lecturer for the afternoon was the noted food expert and celebrated food historian Andrew F. Smith. Mr. Smith entertained us with the most delightful lecture based on his new book Eating History: Thirty Points in the Making of American Cuisine.
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Peachfield Plantation, Colonial Dames of America 180 Burrs Rd., Westampton NJ
Ten brave HFSDV members gathered together for this fun tongue in cheek hands-on cooking program. Participants were broken down in teams of two, given a copy of a 17th or 18th century receipt. Each team had two hours to complete their respective dishes. Every team finished in the allotted time. Each dish was unique in flavor and style of cooking. This made judging very difficult and thus all were deemed winning dishes. Participants then sat down together to enjoy the fruits of their labor. A wonderful time was had by all and many requests were made to repeat these types of hands-on cooking events for members.
Dishes included: Minestra of Rice and Tomatoes Harrico of Veal Quince Pudding Banniet Tort Sweet Chickpeas and Quince (pear) |
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Dates for our 2010 Meetings:
¨ September 11 Covenhoven House, Freehold NJ Pot Luck Period Lunch and Show and Tell ¨ November 7 City Tavern, Philadelphia PA Speaker Ariel Schwartz, Producer of the PBS series based on the cooking of City Tavern Chef Stabb
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Past Programs 2009 |
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HFSDV Meeting Saturday, September 11, 2010 Period Pot Luck Lunch and Show and Tell Covenhoven House Freehold NJ
12:00-3:00 p.m. $5.00 per person With all the knowledge our members possess its time to show yourself off! Each person is asked to bring their favorite period receipt to share in our pot luck lunch. Then each will have a chance to talk about their dish– and share their recipe.
Check your up coming newsletter and EMAIL for a registration form
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Members Nancy Gardner and Sandy Morris examine the Banniet Tort at the Spring 2009 meeting. |
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Authoress Peter Rose delighted members and guests with a lecture on Dutch art and food at the September 2009 meeting. |
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Past President Ed Van Sant receives and autographed copy of Andy Smith’s new book “Eating History” at the Annual HFSDV Meeting November 2009. |
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HFSDV Meeting Saturday, March 13, 2010 Greenbank Mill 500 Greenbank Road Wilmington, DE 19808 www.greenbankmill.org
Guest Speaker and HFSDV Member Regina Albert Owner and Operator of Blue Hen Bakers
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Past Programs 2010 |
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HFSDV Meeting Saturday, June 5, 2010 Open Hearth and Pit Cooking Competition
Jacobsburg Historical Park 401 Henry Road Nazareth, PA 18064
12:00-3:00 p.m.
Six members of the HFSDV turned out in the sweltering heat to make a grand meal including: Compote of Quince, Sinee Kabaub, Stewed Pigeons, Queens Cake and Chestnut Pie
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A Sinee Kabaub 1863- Civil War Recipes from Godey's Lady's Book (Sarah Josepha Hale)
Take a pound weight off a rump of beef, and cut the same into dice-formed pieces, removing all the fat. Have at hand half a dozen races of green ginger, and few cloves of fresh garlic, some green shallots and a small portion of green lemon-peel. Take a long, thin, iron skewer, cut the ginger into small separate thin pieces, serving the shallots, the garlic and the lemon-peel after a similar manner. Then strew a small quantity of fine curry-powder over the meat, and reeve the skewer through one at a time, intermittently skewering the ginger, shallots, onions, garlic and lemon-peel after the mode following: Meat, shallot, garlic, meat, ginger, lemon-peel and so on till the skewers are fully occupied.
Expose the same before a clear, fierce, charcoal fire, basting the whole with a bunch of fowls' feathers, introduced into fresh ghee till done brown. Serve then same up with boiled rice.
To clarify butter or make ghee: melt the butter over very low heat, remove from fire and let it set for a few minutes allowing the solids to settle. Skim the butterfat from the top and strain. This produces a clear yellow liquid. |
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Dates for our 2011 Meetings: March 26 Hand On Baking at Skippack May 21 September 10 November 5 |