The Food in Colonial Williamsburg Is More Relevant Than You Think
On the eve of America’s 250th birthday, the living history museum in Virginia serves historic foods that feel urgently present.
Dominek Marsh had to make jugged hare five times, using a recipe from the 18th century. The dish consisted of butchered pieces of rabbit, clove-stuffed onions, shallots, herbs, spices, and red wine, cooked slowly over several hours in a jug sealed with a board and a brick, placed in a pot of boiling water over the hearth.
Marsh worked on the recipe in the kitchen of the Governor’s Palace, where he didn’t mind being watched as he worked.
Working from a recipe written in the 18th century...
Autor summary: Historic foods in Colonial Williamsburg feel urgently present.
- jugged hare
- 18th century recipe
- Governor’s Palace kitchen