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Apple Tansey
Instructions:
To make an Apple Tansey,
Take three pippins, slice them round in thin slices, and fry them with butter; then beat four
eggs, with six spoonfuls of cream, a little rosewater, nutmeg, and sugar; stir them together,
and pour it over the apples; let it fry a little, and turn it with a pye-plate. Garnish with
lemon and sugar strew'd over it.
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Natural History
A foreign landscape is revealed to a curious world by naturalist Mark Catesby. Interpreter Robb Warren talks about the man and his art. June 16, 2008
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The Town Before the Town
An early plantation slumbers beneath Williamsburg's streets and foundations. January 7, 2008
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A Laden Table
A table crowded with local game, seafood, custards and savories is a feast of gratitude. Journeyman Rob Brantley describes the dishes. November 19, 2007
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Chef du Cuisine
Chef Claudia talks about her love of cooking amid the lively hustle and bustle of daily operations in the kitchen of the Williamsburg Inn. March 20, 2006
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Curator of Historic Interiors
Curator Emily Roberts enjoys setting a proper Christmas supper for 10 in the Palace. December 19, 2005
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Brewing and baking and much, much more
Frank Clark and his Foodways staff interpret 18th-century food trades in Colonial Williamsburg's Historic Area. January 23, 2006
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