Macculloch Hall: Farm to Table 19th Century Style

Join MHHM's Curator of Education, Karina Filipowski, and Senior Museum Interpreter and Researcher, Cynthia Winslow, for a virtual lunchtime talk on food history at Macculloch Hall. 

Corn has been a staple of diets in North America for centuries. This program explores the origins of corn, its spread across the world, and its use at Macculloch Hall in the 19^th century.  

While George Macculloch's garden journal answers questions about what fruits and vegetables grew on the Macculloch's 26 acres, Louisa Macculloch's handwritten recipe book covers what was eaten at Macculloch Hall.  MHHM has adapted the historic recipes for modern kitchens.

During this program, MHHM staff will make corn fritters. Participants will receive a copy of the recipe to follow along during the program.