19th Century Foods—what we ate, recipes & methods

Posted: October 1, 2013

Sunday, October 13th, 2013 from 1pm-4pm, the Pasto Agricultural Museum will focus on 19th Century Foods. In addition to a 45 minute special presentation beginning at 2:30 pm, recipes will be available to take home. Visitors can make their own hand marbled paper to bind a personal collection of historic “receipts”. Our special guest speaker is Marilyn Roossinck, a Professor of Plant Pathology and Environmental Microbiology and studies Virus Ecology in the Center for Infectious Disease Dynamics at Penn State. She grew up on an "old MacDonald farm" in Michigan, where the family raised most of the food they ate. Marilyn started cooking dinner once a week for the family of nine when she was 10 years old, because her mother was a terrible cook. She has had a life-long interest in cooking and food preparation, and has a collection of 20th Century cookbooks. She used the Michigan State University's on-line cookbook library to research her presentation next Sunday on 19th Century foods, and will discuss cooking methods and common ingredients used in household cooking, comparing them to modern cooking. American cooking in the 19th Century was based on English and European methods, but Native American foods added many new ingredients

Mrs. Evelyn Cameron kneading dough in her kitchen in Montana.