Create It Yourself

Homegrown chicken is a go-to ingredient on our homestead and, of all the amazing ways to prepare it, this mouthwatering dish and its zesty (freshly squeezed!) lemon sauce is our favorite.

James Beard declared that

As the population in western Europe exploded during the latter half of the 1700's, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for

How to make beeswax candles from our tin candle molds available here -

This is part 4 of our bread series where we start to investigate leavening, leaven, sourdough and yeast. This is getting more complicated by the second.

Bread Part 1 - Ship's Bisket AKA Hardtack - from our 18th century cooking series at Jas. Townsend and son.

Farm-to-table.. what exactly does that mean? Here's a little overview the way people want to eat today.

The first step in our journey to make an Early American Dugout Canoe. Special thanks to Erik Vosteen for his help and expertise on this project!

In this video we cover how to make a beautiful standing crust for historical pies.

n this episode we make a wonderful cheese tart from a 17th century cookbook. For this recipe see our cooking blog at http:savoringthepast.net

We have another very special episode today! Marie Schultz, from Genesee Country Village & Museum in Mumford, NY, shares with us a very simple but absolutely delicious recipe for fresh pork sausage. Marie is a long-time historical interpretor at the village. For today's episode, she draws upon Hannah Glasse's 1808 book

We are joined once again by Brian Nagel, Brewmaster at Genessee Country Village & Museum. In today's episode, he discusses the differences between small beer, table beer, and strong beer in the 18th and early 19th centuries. Cheers!

Arranging Beautiful Farmhouse Flowers | Perennials | Farmhouse Gardens | Potager Gardening

Special guest, Michael Dragoo, joins us once again as we make a wonderful doughnut recipe from the 1805 American edition of Hannah Glasse's cookbook,