Travel back in time to the 1750s and experience Jerusha Welles’ farmhouse kitchen. There, light the hearth fire, help prepare an authentic eighteenth century meal, and then enjoy a colonial feast. Under Jerusha Welles’ (Lin Scarduzio) guidance, participants will learn how to prepare the seasonal foods of colonial New England using authentic and reproduction cooking implements and recipes based on a popular 1776 cookbook by Hannah Glasse. While waiting for the fire to heat up, participants will enjoy an appetizer from the cookbook and tour the house and grounds to learn more about the life of the real Jerusha Welles and her family. Once the coals are hot, the meal preparation can begin, using cooking vessels such as the bake kettle, the gridiron, and the beehive oven. With the cooking completed, participants can enjoy the colonial meal with new friends and a mug of “Glassenbury cyder.”

Presented by the Connecticut State Museum of Natural History and Connecticut Archaeology Center, part of the College of Liberal Arts and Sciences at UConn. 860.486.4460 and http://www.mnh.uconn.edu/