The back of the cupboard: Cooking with preserved winter foods

tep back in time with Stacy Booth of the 2nd Massachusetts Regiment and experience the sights, smells, and techniques of colonial‑era cooking.
Join us at the historic Lafayette‑Durfee House for a hands‑on look at how meals were prepared over an open hearth in the 1700s.
The transition from winter to spring is the hardest season for an 18th century housewife to make dinner in. Lacking fresh foods to eat she relies on the foods preserved from the previous fall. If
she had planned properly through the winter there may still be a good variety of pickles, preserved fruits, salted/smoked meats or cheese to eat.
Historic Foodways expert Stacy Booth will discuss the preservation process and demonstrate some 18th century hearth cooked meals
from the preserves created last fall.
Stacy Booth is a foodways historian with almost 20 years of experience reenacting and presenting to the public. She specializes in 17th and 18th century New England foodways
presentations and cooking demonstrations. She worked previously at Plimoth Patuxet (formerly Plimoth Plantation) and Coggeshall Farm Museum as a 1st and 3rd person reenactor. She is currently a board member of Col Bailey’s 2nd Massachusetts Regiment, a Revolutionary War reenactment group who has been participating in national reenactments these past 50 plus years.
Her experiences in Revolutionary War reenactment for the last 10 years have allowed her to travel from Canada to Maryland participating in hearth/campfire cooking as well as outdoor
bread oven baking demonstrations. She also runs her business, Forgotten Recipes (forgotten recipes.com), where she has presented, cooked at or set up displays for libraries, museums and
historic houses for the past six years. She is currently pursuing her Masters in Gastronomy at Boston University.
💵 Suggested Donation: $5
Come enjoy a taste of the past and support the preservation of local history.
This program is supported in part by the Fall River Cultural Council a local agency which is supported by the Mass Cultural Council a state agency.

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Host or Publisher Eric Trevail