Historic Dinners - Recipes from our 1875 Tangen Home Dinner
After every delicious historic dinner, we provide guests with the recipes. Here is a sample of two recipes from our Historic Dinner at our 1875 Tangen Home.
Potato Puree 8 Potatoes
1/2 cup Milk
4 TBLS. Butter
1 Egg
1/2 tsp. Cayenne pepper
1 scant tsp. Salt
Prick potatoes with knife and bake in 350 degree oven for 1 1/2 hours. When soft, remove from oven, slice in half, scoop most of potato out of each skin into bowl. Mash all ingredients above together in bowl. Immediately refill skins with potato mixture and bake at 350 degrees for 30 minutes or until filling has puffed up and browned slightly. (Optional: sprinkle cayenne over top of refilled potatoes for a little color.)
-Adapted from Victoria's Home Companion Carrots the German Way
10 medium Carrots
1 tsp. Nutmeg
1 tsp. minced Onions
2 TBLS. Flour
1/2 cup Butter
1 TBLS. Parsley
1 TBLS. Chicken Bouillon
1 cup Water
Peel and cut carrots in medium slices or bite-sized pieces. Melt butter in saucepan and add nutmeg, parsley, onion, salt and flour. Stir well. Add carrots and stir to coat them with mixture. Add water and chicken bouillon. Simmer until carrots are tender.
-Adapted from Beeton's Book of Household Management, 1861. Click here to return to the Historic Dinners page to find out how you can make reservations to attend.
