Showing posts with label Colonial. Show all posts
Showing posts with label Colonial. Show all posts

Monday, May 30, 2011

Williamsburg Governor's Palace Destroyed



On December 21, 1781, the Governor’s Palace in Williamsburg, Virginia, burned to the ground, killing many wounded soldiers recovering there from wounds sustained during the famous Yorktown campaign. The people of Virginia decided not to rebuild the structure, but rather to cover over the spot. The outer buildings of the old palace would remain where they stood until the Civil War, when they too would be demolished.

The memory of the once great structure would be lost until the 1920s, when the task of recreating Colonial Williamsburg was undertaken. Today, the Governor’s Palace is one of the most visited buildings in Colonial Williamsburg.

During the archaeological dig at the site of the Governor’s Palace, the remains of the men crushed by the weight of the collapsing building were discovered in the basement.

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Thursday, March 11, 2010

What did George Washington Eat?

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If you went back in time, you would soon discover that things sounded, smelled and tasted differently in the past. Consider food. In colonial Northern Virginia the cycle for meals was totally different from the modern cycle, as were the foods served. At Mount Vernon, at least three meals were served daily. Breakfast was served promptly at 7:00 am; dinner at 3:00 pm; and a light supper was served at 9:00 pm. George Washington once wrote to a friend, “A glass of wine and a bit of mutton are always ready, and such as will be content to partake of them are always welcome.”

Certain foods likely to be found on George Washington’s table included carrot puffs, chicken fricassee, Virginia ham, pickled red cabbage, and onion soup. Even though these foods appear familiar, the seasonings were very different from those used in modern cooking. Colonial cooks liked nutmeg and especially enjoyed a sweet taste. Salt and pepper were not heavily used. Some foods would make the modern diner blanche, rabbits and poultry, for example, were not only prepared with their heads and feet still attached, they were served at dinner that way as well.

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