Enjoy making receipts (or recipes) based on the popular Hearthside Suppers participatory dining experience. Each winter from January through March, Hearthside Suppers takes guests on a culinary journey in a historic kitchen all the way to the dinner table for a multi-course meal based on 1800-era recipes. Curious cooks, past Heartside Suppers guests and any foodie can follow the recipes below for an authentic taste of a Hearthside Supper.

Pounded Cheese

Cut a pound of good mellow cheese into thin bits; add to it two and, if the cheese is dry, three ounces of fresh butter; put these ingredients into a mortar till it is quite smooth. The piquance of this is sometimes increased by pounding it with curry powder, ground spices, black pepper, cayenne and a little made mustard; and some moisten it with a little sherry. If pressed down hard in a jar, and covered with clarified butter, it will keep for several days.

Cook's Own Book (This recipe can be made with a food processor.)

Baked Hind Quarter of Shoat
Shoat - a young pig; able to feed alone.

ShoatScore the skin across in narrow stripes, about half an inch apart, rub it over with salt, pepper, and sifted sage, brush it with lard, or sweet oil, and put it in a pan on some sweet, or white potatoes, having scraped and rinsed clean; add a pint and a half of water, and bake it with moderate heat. During the time it is baking raise the lid several times, and baste the meat with butter, lard, or sweet oil. When it is well done, and of a light brown color; thicken the gravy with butter, flour, cream and parsley.

Kentucky Housewife

Poundcake Gingerbread

Take 6 eggs, 1 lb. of sugar, 1 pint of molasses, a full tea-cup of ginger, a tea-spoonful of pearlash dissolved, a little mace, nutmeg, 1 lb. of fresh butter creamed; after these ingredients are well mixed, beat in 2 lbs. of flour. Fruit is an improvement. 

(Mackenzie's Five Thousand Reciepts: An American Physician)

(This will make three large loaf pans.)


Spiced Cider

To one gallon cider, add a bag of spices, 
heat over trivet.

Spices: 6 cloves, 1 broken cinnamon, 
3 allspices. When hot, remove spices. Serve.

Conner Prairie Cookbook