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History in the Kitchen: Stewed Parsnips

March 13 @ 10:30 am - 11:15 am


It’s our last spring session of History in the Kitchen!  Discover how working people made the most of long-term food storage for winter meals, stocking their pantries and root cellars with food from their fields and what they could afford to purchase..  Try your hand at winter cooking and join us in making stewed parsnips, a hearty and delicious dish for chilly days.

This three-part series will illuminate what kinds of food were eaten by different people in colonial Virginia.  Discover how to prepare a simple recipe each week.  Every 45-minute session spotlights a dish eaten by one of the following groups: the Mason family, people enslaved at Gunston Hall, and the white laborers, shopkeepers, and tenant farmers of Virginia.  Participants will discover how social class and wealth affected what food people had access to.  

Kids and adults alike will have a great time learning about history plus cooking!  This program is designed for families with kids 10-18, but is open to participants of all ages.  All sessions are complimentary.

Supplies List

We encourage participants to follow along with the program.  If you choose to do so, you’ll want to download this recipe and collect the supplies prior to the program.


March 13
10:30 am - 11:15 am
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