10 Eggs, a Pint of Brandy

One of our current exhibitions is Cooking by the Book: Amelia Simmons to Martha Stewartan exploration of food in Connecticut from the colonial times to the present. The developers read any number of cookbooks in preparation. In the collections here at CHS we have a large assortment of both printed and manuscript recipes gathered by individuals or organizations, like those produced by a church or civic organization. Continue reading