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Join the Victorian Barroom as they travel to Musee de Venoge in Indiana to prepare the holiday version of bishop as found in Charles Dickens' "A Christmas Carol." Enjoy a traditional Christmas drink made in a wonderful historic setti...

In a soldier's letter, he wrote about finding enough apples to fill his haversack. Let’s enjoy a hot meal that is a far cry from hardtack and coffee! This is an easy and delicious dish to make at home to connect with history.

Like a marriage, this recipe takes seemingly disparate ingredients and blends them together in a beautiful harmony of deliciousness. Holding it all together is a secret ingredient. Throw some rice and grab a slice. Bride's Pie is being served! Many thanks to our 'Stunt Crust'.

Cars and food have always gone hand in hand, but instead of just eating on the road, what if you cooked there, too? Culinary-inclined drivers of the past concocted ways to cook using heat from an automobile’s engine. Our very own Curator of Transportation Matt Anderson and Chef Eric Schilbe test ...

It’s a pressing matter, if you are an apple! But if you are not, you can still enjoy this wonderful video on making fresh apple cider at Musee de Venoge. Your host, Mike McHugh, demonstrates cider making on a press he restored. Learn the terminology and some secrets.

See how they made butter in the early 19th century at Governor Fredrick Bates' Thornhill Mansion

Join the Victorian Bar Room team at Thiebaud Farmstead in Indiana as they make an 1827 version of Wassail in this great historic setting. Enjoy meeting a well known Christmas drink from the early 19th century - and maybe try it for yourself!

George Washington operated one of the largest whiskey distilleries in early America, producing 11,000 gallons in 1799. The current distillery was reconstructed in 2007 producing small batches of whiskey on-site using 18th century methods. Walk through George Washington's working distillery with S...

Lard has many uses on the 19th century farm. Visit with Jeremy and Felicia from History Acres as they take you on the journey from harvesting lard, to preserving it, and then find out some of the uses!

Enjoy this program, which was re-edited by Civil War Digital Digest and includes additional im...

We're the cooking show which asks aloud what you are thinking: "You ate what?" To start things off right we serve the dessert course first! Episode 1 features boots on the ground, or should we say hooves?

Eggs! How can I prepare thee? Let us count the ways by starting with a delicious recipe from 1824. Mrs. Weaver shows you how to cook eggs in a way you may not have thought possible. One thing is for sure, these Fricassee Eggs are delightful.

Step inside the historic Edison Homestead and see a step-by-step historic cooking demo for a 1915 deviled German potato recipe. Patience demonstrates what it was like cooking on an early 20th century coal-burning stove and using seasonal autumn ingredients, such as the potato.

The main ingredien...

See how Governor Fredrick Gates of Missouri processed and cured meats in the early 1800's on his Thornhill Mansion where you can go and visit today.

Savor the season with three period salad recipes, each highlighting the heirloom produce grown at Firestone Farm in Greenfield Village. Watch as a master presenter prepares each recipe, then try them out in your own kitchen.

Step inside the historic birthplace of William Holmes McGuffey and see a step-by-step historic cooking demo for an 1803 carrot fritter recipe. Kelly demonstrates what it was like cooking over an open hearth and using seasonal autumn ingredients.

This simple carrot fritter recipe uses orange and ...

Join Historic Trades manager Samuel Murphy at Mount Vernon as he demonstrates how ice cream was made in the 18th century.

The snowball cookies are made at Edison Homestead in Greenfield Village. The recipe is taken from the 1915 Lake of the Woods Milling Company Limited, The Five Roses Cook Book.

Though called snowballs, the recipe called for these cookies to be cut into squares. Rest assured, they are just as de...