Heart to Hearth Cookery

The Hearth

The class and 19th century dinner

These wonderful ladies (pictured at left) worked hard yesterday May 8th to honor all the hard work and love 19th century Mothers put in preparing food for the family.  And it was wonderful that we had a Mother-daughter team working together as a Mother’s Day experience! The class (at Historic Speedwell)  prepared a very seasonal spring dinner with receipts (recipes) from an 1806 and 1829 receipt book.  The dinner included Baked Shad, Veal Collops, Spinach and Eggs, To boil asparagus, Potato Rolls, Devonshire Junket and Cheesecakes.  The hearth (see picture) was very busy as we utilized many different hearth cooking techniques to prepare our spring feast.  There was much silence as we enjoyed our successful days labor!  My next class is a Confectionery Workshop on May 22nd.  For more information on that workshop and other workshops and  programs, visit my website at www.hearttohearthcookery.com