Posts Tagged greenfield village
If you’ve ever been to Holiday Nights in Greenfield Village, you know what a massive event it is, with performances, shopping, dining, bonfires, Santa and his reindeer, and even fireworks. What you might not know is that every year we add hundreds of artifacts, including toys, silverware, and china, from our vast collections to the houses to lend some authentic Christmastime cheer. We’ve recently digitized a few of the toys you’ll see during Holiday Nights this year, including this set of puzzle blocks on display at Susquehanna Plantation. If you’re visiting us this year, you can also keep your eyes peeled for this toy horse, toy lamb, and toy stork at Smiths Creek Depot. If you can’t get enough toys, our collections website currently features nearly 500.
toys and games, events, Greenfield Village, Christmas, Holiday Nights, holidays, by Ellice Engdahl, digital collections
If you’ve visited the Ford Home during Holiday Nights in Greenfield Village, you’ve no doubt felt your mouth water as you gazed upon the beautiful Charlotte Russe cake on the Fords’ dining room table. The cake has been a must-bake dessert for us for years and a guest favorite. Beyond knowing that it’s pretty in appearance and tastes heavenly, what do you know about this centuries-old dessert?
A Charlotte Russe is a hot or cold cake with a filling of fruit and custards formed in a molded pan; if you had to select a similar dessert, a trifle would be your best bet. Invented by French chef Antonin Carême in the 1800s, the cake was named in honor of George IV’s daughter Princess Charlotte and then-employer Czar Alexander. You can learn more about Anontonin in Ian Kelly’s book, “Cooking for Kings.”
By the late 1800s the cake had made its way to American tables, like that of the Fords. This layered cake would have been a very fancy presentation during the holidays and could have contained a number of fruit/filling combinations. In the colder months when fresh fruit wasn’t as available, families could have added preserved fruits and jams to make up the filling and stored it in a cellar to set. For a family living on a farm, all the ingredients you’d need were most likely in your backyard and in your pantry.
By the early 20th century, a variation of the Charlotte Russe became very popular as a street food in Brooklyn. The larger cake was scaled down to an individual size and presented in a push-up-pop fashion.
Today, the Charlotte Russe is limited only by your imagination and ingredients on hand. Molds can be found in antique stores or online. While the Fords might have filled their cake with strawberries or other preserves, how does a strawberry-kiwi-grape Charlotte Russe sound?! Pretty tasty, if you ask us.
Try making your own Charlotte Russe at home and let us know how you make it your own. Need more inspiration? Use the “Oxford Encyclopedia of Food and Drink,” a favorite resource among staff at The Henry Ford, for ideas, or visit Greenfield Village during Holiday Nights.
Charlotte Russe
2 tablespoons gelatin
1 cup sweet milk
1 cup cream
2 eggs (separated)
2 teaspoons vanilla
½ cup granulated sugar
Beat egg yolks thoroughly with ½ cup granulated sugar. Heat 1 cup milk. When hot, add gelatin and mix until dissolved. Cool down some and strain through colander into egg/sugar mixture. Flavor with vanilla. Whip 1 cup cream; fold into egg/milk mixture. Put a thin layer of jam or jelly on the bottom of the mold. Cut sponge cake into pieces to fit mold. Fill the center with custard. Harden in refrigerator.
Sponge Cake for Charlotte Russe
3 eggs
2 teaspoons cream of tartar
1 lemon
1 teaspoon soda
1 ½ cups powdered sugar
2 cups sifted flour
½ cup cold water
Mix together sifted flour, cream of tartar and soda. Grease a dripping pan. Separate the eggs. Set egg whites aside. In a separate bowl, add powdered sugar to egg yolks. Beat thoroughly. Squeeze half a lemon and add juice to ½ cup of water; add to sugar/yolk mixture. Beat egg whites to a froth; stir into egg and sugar mixture. Fold dry ingredients into wet ingredients. Stir without beating only long enough to get the flour well mixed. Pour into the pan and bake in a moderate oven.
Pick up everything you need to make these recipes at Meijer. For more recipes and inspiration, visit THF OnLiving.
Lish Dorset is Social Media Manager at The Henry Ford.
by Lish Dorset, events, Greenfield Village, recipes, holidays, Holiday Nights, food, Christmas
Earlier this year Mother Nature Network posted a story about root vegetables with the headline “the most underappreciated produce.” While root vegetables might not have the glossy, shiny look of other produce finds in the grocery store today, they’re a staple for winter cooking and an important part of our diets for hundreds of years.
What is a root vegetable? Potatoes, parsnips, turnips, carrots, rutabagas, beets, onions, garlic and yams are all root vegetables.
In the 18th century, fellow root vegetables skirrets and Jerusalem artichokes were common in many diets, along with the above offerings. During this time period, Americans’ palates were very explorative and diverse and included many takes on root vegetable preparation.
Take for example radishes. While radishes can often be found in our salads today as a small garnish, centuries ago they were grown to have large roots to consume. On the opposite hand, however, about 20 years before the Civil War, the carrot had primarily been viewed as a field crop; something you’d give to your horse to eat, not something to enjoy as a snack.
Families stored their vegetables in cellars or even in the ground during cold, winter months. From soups to stews and more, having a good supply of vegetables to choose from allowed the cook to experiment with different dishes.
Root vegetables would be cooked and dressed as part of the meal; eating them raw was unheard of, and is actually a relatively new way of enjoying them. Often times the vegetables would be cooked over an open fire with that day’s meat selection on a game roaster. Spices were added to the cooking for additional flavor.
As Americans diets and palates changed after the Civil War, the diversity in what we consumed changed into a less-exciting offering. Gone were the creative uses families a generation early had enjoyed.
At The Henry Ford today, we work hard to show our visitors what life was like for families who relied on what they created themselves; root vegetables are obviously a big part of that. Not only can you visit our homes and learn more about how a family, like the Daggetts, Firestones or Fords, prepared items like root vegetables in their own kitchens, you can taste them for yourself at one one of our restaurants.
If you’re curious to learn more about recipes including root vegetables, try looking at:
The next time you’re at the grocery store, take a step out of your comfort zone and try a new-to-you root vegetable. When you try something new, make sure to tell us what you thought of it and how you prepared it. To get you thinking, try these recipes for chicken fricassee with root vegetables and braised rabbit.
Chicken Fricassee with Root Vegetables
INGREDIENTS
METHOD
Eagle Tavern's Braised Rabbit
INGREDIENTS
METHOD
Additional Readings:
- Eagle Tavern Inspiration to Enjoy at Home
- #THF90: Creating Greenfield Village
- Eagle Tavern Happy Hour: Mint Julep Recipe
- Eagle Tavern Happy Hour: Nonalcoholic Cherry Effervescing Recipe
Greenfield Village buildings, restaurants, Greenfield Village, Eagle Tavern, recipes, by Lish Dorset, food
This selection of postcards represents a uniquely American blend of Hallowe'en traditions that by the early 1900s included the popular activity of sending and collecting these holiday-themed greeting cards.
The colonial American traditions of Hallowe'en centered on celebrations of the harvest, fortune-telling, and even matchmaking. Later immigrants brought new layers of customs and practices, including the jack-o-lantern that is perhaps today's best-known symbol of the American holiday. By the 1890s the growing print media publicized Hallowe'en from its pockets of regional variation across the country, making it a truly national affair. Over time, the holiday became a community observance of eerie fun for all ages.
Based on early 20th-century Hallowe'en celebrations, our annual Greenfield Village Hallowe'en is one of our most attended public events. Since 1981, we have often given guests attending this evening program a reproduction postcard as one of the treats. (This year's Hallowe'en postcard, pictured above, was designed by Ellen Clapsaddle in 1917.) As an amusing addition since 2010, we have created a photo opportunity vignette using an enlarged version of the postcard giveaway. Our Phoenixville Post Office also offers for sale and mailing a selection of Hallowe'en postcard repros from past years, starting in the autumn.
Halloween Card, "Sh! Ghosts!" 1909
Halloween Postcard, "The Halloween Lantern," 1914
Halloween Postcard Showing Young People on a Hayride, circa 1912
Halloween Greeting Postcard, 1907-1912
Cynthia Read Miller is Curator of Photographs and Prints at The Henry Ford.
1910s, 1900s, correspondence, archives, 20th century, postcards, holidays, Hallowe'en in Greenfield Village, Halloween, Greenfield Village, events, by Cynthia Read Miller
During the fall you'll find warm bowls of our very popular butternut squash soup in restaurants across our campus at The Henry Ford. This simple, satisfying soup continues to be our most requested recipe--and now you can see the soup-making process for yourself courtesy of our Executive Chef (then Executive Sous Chef) David McGregor.Using fresh, local ingredients from some of our regular vendors here in southeastern Michigan, this recipe yields about a half gallon. It's up to you whether you add vegetable or chicken stock; it's all about taste.
As you'll see in the video, Chef David uses some of our Shop Greenfield Village pottery to prep his ingredients. You can set your table with the Eagle Tavern look with our Eagle Tavern collection.
Try making the soup this week. Let us know what you think--how do you personalize the recipe?
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Greenfield Village buildings, Greenfield Village, restaurants, Eagle Tavern, recipes, making, food, #Behind The Scenes @ The Henry Ford
During the first weekend of September, Greenfield Village celebrated the exciting sounds, scents, and sights of hundreds of vintage vehicles from the 1890s through 1932 during the 63rd annual Old Car Festival, America’s longest running antique car show. Many proud antique vehicle owners not only bring their cars, but get into the spirit of the event by dressing to match their car’s era which adds to the special ambience of this particular weekend long event.
Annually on the Saturday night of the festival, many visitors gather at the reviewing stand near the Thomas Edison statue to listen the talented Hotel Savarine Society Orchestra perform many of the popular songs of the 1920s while watching a group of energetic and enthusiastic dancers outfitted in elegant mid-1920s period clothing perform such dances as the Charleston, foxtrot and tango. Just as all the reproduction clothing and accessories in Greenfield Village are researched, designed and created on sight by The Clothing Studio of The Henry Ford, so are the vintage looks worn by the dancers.
This year, The Clothing Studio team worked collaboratively with the Creative Programs staff to create a more formal, “dressed up” head-to-toe 1920s look for the Old Car Festival dancers than in years past. The Roaring Twenties represented a break with traditions and the start to the modern age. It was a prosperous and exuberant time in history and, of course, the fashions of the time reflected this vibrancy. One of our challenges with creating these period accurate looks was that the clothing and accessories were not just for show – they also needed to be functional and durable since the dancers would be strolling through the village prior to spending two very active hours dancing outside.
Since men’s formal wear has generally changed little in over a hundred years, male dancers were elegantly dressed in a mix of black tuxedo styles which were appropriate for that era and remain stylish today. For formal occasions in the 1920s, men wore their tuxedos with white gloves and (when outdoors) top hats or even bowler hats. Special classically inspired touches such as suspenders, French cuffs with cufflinks and shoe spats helped to create an authentic look for each of our gentleman dancers.
As for the ladies, The Clothing Studio focused on many of the fashionable trends of the era celebrating new-found freedoms women enjoyed in the 1920s ranging from the right to vote to more relaxed fashions which finally freed women from the constraints of the corset. Bare arms and the appearance of bare legs with nude colored seamed stockings as well as shorter skirt lengths were visible signs of new celebrated relaxed attitudes. Some of the trends featured in the stunning outfits worn by our Old Car Festival female dancers included beaded fabrics, tiered shirts, drop waists, straight simple silhouettes and embellished shoes.
If you missed the vintage cars and fashions featured at this year’s Old Car Festival in Greenfield Village, be sure to mark your calendar for next year’s 64th annual Old Car Festival in September. Every year there is always a different mix of amazing vintage cars (and fashion) to enjoy.
Written by Tracy Donohue, General Manager, The Clothing Studio at The Henry Ford. Photos by Lindsey Grudnicki.
Michigan, Dearborn, 21st century, 2010s, Old Car Festival, Greenfield Village, fashion, events, costumes, car shows, by Tracy Donohue, #Behind The Scenes @ The Henry Ford
Hallowe’en is one of our favorite times of the year here at The Henry Ford and although we’re suckers for tradition, guests should expect some surprises on the horizon at this year’s spooky celebration.
You see, for us, it’s not about the scream-inducing theatrics, but the history and background of Hallowe’en. That’s why the aesthetics we use to transform Greenfield Village are inspired by the 20th century to the early ‘60s.
Wondering how we know so much about what Hallowe’en was like more than 100 years ago? Well, let’s just say we know how to do our research; it’s not an easy or short process, though.
Our creative team works on Hallowe’en in Greenfield Village 365 days a year.
“We are constantly researching and looking into anything that triggers our thought process. Additionally, new technology that can we can incorporate is always emerging,” says Jim Johnson, our Senior Manager of Creative Programs.
Our most inspirational and useful sources of information regarding Hallowe’ens past come from party guides and pamphlets ranging from the early 20th century to the 1960s and Dennison’s Bogie Books.
Surprisingly, Hallowe’en was a much different holiday when it first began, as compared to the terror-ridden night of horror we are accustom to nowadays.
Hollows Eve actually started as a night of romance, even more so than Valentine’s Day. It was a night of finding your future companion by way of a fortune teller or completing a special list of activities at midnight so the face of your true love would be revealed.
In fact, the trick-or-treating tradition we all know and love didn't come into play until the 1930s and was not prominently practiced until the ‘50s.
This year, we’ve decided to implement a masquerade theme, featuring a nod to some classic literature and Frankenstein circa 1820s, complete with new visual, lighting and sound effects, fresh characters and a twist on some of our program staples. (Sounds pretty cool to me.)
“Although we will have a few new elements,” Jim explains, “It’s not about what’s new, it’s about what’s ‘cool’. We’re more focused on ‘looking back’. This year’s program is very cool and definitely sparks the imagination of people of all ages.”
Well, there you have it. History buffs we may be, but we’re nothing if not cool. We believe it’s all about continuing to evolve and that is exactly what we intend to do through our Hallowe’en event and beyond.
Brianna Garza is a media relations intern at The Henry Ford.
Additional Readings:
- Hallowe'en in Greenfield Village
- Singing Vampires Meet Spell-Casting Fairy Sisters in Greenfield Village
- Legends, Literature and Lots of Fun: Inspiration for Hallowe’en in Greenfield Village
- Halloween Card, 1910-1914
21st century, 2010s, Michigan, Dearborn, holidays, Hallowe'en in Greenfield Village, Halloween, Greenfield Village, events, by Brianna Garza, #Behind The Scenes @ The Henry Ford
Even now, after having interned with the Collections Management department at The Henry Ford for an entire season, it is difficult to come up with one succinct, all-encompassing description of my job and duties. I will say, simply and incompletely, that collections management is the care and regulation of the objects in a museum. Collections managers are asked to do so many different types of work that the job necessitates a variety of skills. In an institution as large as The Henry Ford, there is such a large number of specialized job titles as to warrant an entire Collections Management team. During the course of my internship, however, I learned that even in a specialized department, a historian has to wear a lot of different hats to get the job done.
Even before this summer, I was familiar with The Henry Ford. Besides growing up in the area, I was also an intern at the museum in the fall of 2010, researching automobile specifications for Driving America. As I entered graduate school at Appalachian State University in 2012, I knew that I was required to do another internship; I also knew where I wanted to intern. My first experience at The Henry Ford was so beneficial that I felt compelled to return.
Together with two other Simmons interns, I was fortunate enough to work on the George Matthew Adams Birthplace in Greenfield Village. About two years ago, employees at The Henry Ford noticed that the house appeared to be sliding down the hillside. This challenged the institution to find a way to halt the slide and preserve the historic integrity and structural stability of the house. Curatorial staff researched the history of this Baptist parsonage and decided that another interpretation provided more compelling stories and was more compatible with the institution's mission. In this new interpretation, the date shifts from the mid-Victorian 1870s to the early Victorian 1840s. This requires replacing furnishings dating from the 1860s and 1870s with those dating from the late 1820s to early 1840s.
That is where I came in. I was hired on as the Collections Management intern for the Adams House project. My duties took me to every storage unit at The Henry Ford, both onsite and off, in order to track down artifacts that curators deemed as possible fits for the new interpretation. After locating the furnishings that appeared on the list, I documented my findings by taking photographs of artifacts and reporting on their condition and location. I then updated their information and added reference photos to EMu, the institution's collections management system. If the objects were selected by the curatorial team, I moved them to conservation, where they are undergoing preparation for eventual installation in the house.
During this internship, my professional and historical skills grew by leaps and bounds. I learned the proper ways to handle, transport, and store artifacts. Just as importantly, I now know how to recognize, update, and store the data that goes along with the artifacts. With a collection as large The Henry Ford's, it is important that details are not lost in the shuffle; EMu is a great tool for keeping collections organized and projects flowing smoothly. Like all professions, the museum field has become increasingly dependent on new technology in recent years. One such example is with the program Sketchup, which allows the user to create 3D renderings of objects and buildings. I used this program to plan the layout of the Adams House, allowing staff members to determine what furniture can fit in the new interpretation.
This internship made me a more well-rounded museum professional. I have had internships filled with research and education in the past, and it was a very welcome change to have an experience with a little more physical work and independence. Most museums are not as large as The Henry Ford. The variety of skills I gained working in this expansive, fast-paced environment can easily transfer to any museum, large or small, when I begin my career.
Jacob Thomas was one of this summer's Simmons Graduate Interns.
home life, furnishings, #Behind The Scenes @ The Henry Ford, collections care, Greenfield Village buildings, Greenfield Village, by Jacob Thomas
When you think of drinks at Eagle Tavern, does a classic cocktail come to mind? Many guests are often surprised to find that not only does Eagle Tavern serve some of the tastiest food from mid-19th-century Michigan, but also serves a selection of delicious alcoholic beverages from the time period. From punches to mint juleps, a meal at Eagle Tavern is definitely complete with a cocktail. However, if you're more temperance-minded, we do have several effervescing drinks to choose from, too, on our menu in the restaurant.
Earlier this summer we hosted a historic-themed cocktail party in Eagle Tavern for Yelp.com members. They got to try a few of our favorite cocktails while enjoying Eagle Tavern fare and the sounds of Picks & Sticks. That night we had our guests try the Calvin, Maple Bourbon Sour, Mint Julep, Raspberry Shrub and even a Firkin offering. If you're curious to try a drink from the Eagle Tavern bar, try one of these recipes during your next happy hour.
Need some inspiration to help you start mixing? Here are some offerings from our online store:
(To see more photos from our Yelp Evening of Historic Cocktails, take a look at their Flickr photo set.)
Lish Dorset is Social Media Manager at The Henry Ford.
Additional Readings:
- Eagle Tavern Happy Hour: Lemon & Ginger Shrub Recipe
- Past Lives of the Eagle Tavern
- Root Vegetables, Then and Now
- Eagle Tavern Happy Hour: Maple Bourbon Sour Recipe
Eagle Tavern, recipes, Greenfield Village buildings, Greenfield Village, events, by Lish Dorset, beverages
Raise your hand if a visit to your local cider mill is on your to-do list right now. (We thought it might be!) The promise of cooler days and falling leaves have many of us pining away for a glass of cold apple cider.
Almost 30 years ago the Firestone Orchard was planted in Greenfield Village. Having an apple orchard was an incredibly valuable asset to 19th century farmers like the Firestones, according to Firestone Farm Manager Ryan Spencer. Apples had a variety of uses beyond simple consumption. Not only might a farmer have his own orchard, but it wouldn’t be uncommon to see an apple tree right by the farm house’s kitchen window; it made for easier apple snacking!
From ciders to jams and jellies, apples were an important staple on the farm. Apples were often dried or stored in cellars to be consumed when fresh fruit wasn’t available at certain times during the year. Dried apple pie was a regular option for the family diet during the winter, a fact that many farmers lamented over time.
The types of apple varieties available in the late 19th century were ever-changing as farmers heard about certain varieties doing well in one part of the country and wanting to try those out for themselves.
Between the 1870s and 1900, America lost a lot of great apple varieties. Why? Orchards began to dwindle in number due to concerns of disease and the temperance movement. (It’s safe to say that Carrie Nation was no fan of applejack.) While all of this was going on, Washington was actually planting more apple trees, soon making them one of the largest apple producers, thanks to the state’s good climate.
Today at Firestone Farm you can find our staff drying apples, pressing sweet apple cider, or making apple sauce and apple jelly during the early fall. During our Fall Flavor weekends we’ll not only be doing that, but we’ll be giving tours of our apple orchard, too. Right now our Baldwins and Belmonts are getting ready, our summer Rambo is looking good, and our Maiden’s Blush is, well, getting a bit rosier.
In the mood to bake something with apples now? Try a few recipes from our historic recipe bank as you get ready to embrace all-things apple this fall. Looking for something a bit more modern? Try this recipe for applesauce cake from the 1997 edition of The All New Joy of Cooking. Whichever recipe you try, make sure to tell us what you thought of the recipes by sharing your reactions with #THFOnLiving.
Boiled Cider Apple Sauce (from the 1877 edition of Buckeye Cookery and Practical Housekeeping)
Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Mrs. W.W. W.
Apple-Butter Custard Pie (Buckeye Cookery, 1890)
Beat together four eggs, one tea-cup apple-butter, one of sugar, one level table-spoon allspice, and one quart sweet milk and pinch of salt; bake in three pies with an under-crust; - and, by the way, never omit a pinch of salt in custard and lemon pie; and, in fact, many kinds of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are improved by it.
Apple Fritters (The Virginia Housewife or Methodical Cook, 1828)
Pare some apples and cut them in thin slices – put them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand for some time, turning over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter – fry them quickly of light brown – drain them well, put them in a dish, sprinkling sugar over them, and glaze them nicely.
To learn even more, Ryan recommends:
Lish Dorset is Social Media Manager at The Henry Ford.
events, Greenfield Village, recipes, by Lish Dorset, food, farms and farming
