At The Homestead Table

MENU

Menu created, researched, prepared, and served by Ellie Presents

 

Local Cheeses, Sausage, Pickles, & Cheese Biscuits
 Dry Sherry or Lemonade

Whilst Orinda Wheaton would not have the concept of appetizers, she would certainly have quick, filling items ready for weary travelers. Cheese, sausage, and pickles were kept on hand. Simple biscuits could be baked anytime and stored in a tin for guests. Sherry would be a special treat for those who imbibe, fresh lemonade would be offered for those who do not. 

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Poussin Stuffed with Root Vegetables

Poussins are young chickens and come closest to the small game birds that Mrs. Wheaton would likely have served. All the vegetables are ready at this time of year and roasted fresh, they are a welcome addition to the fowl.

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Lightbread Rolls

Lightbread, salt-rising bread, and soda bread were all options for the cook who did not have ready access to yeast. The Lightbread starter used this evening is approximately 160 years old. 

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Cranberry Sweet Corn Relish

Sweet corn is in at this time of year and Mrs. Wheaton would have used it in many ways. Combined with cranberries, it showcases fall bounty.

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Apple & Black Walnut Pie

Black walnuts are a rich source of flavor throughout the Midwest. They pair well with apples which would just be coming in this time of year. A fresh pie would be a great end-of-summer delicacy.

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Wine & Lemonade & Coffee

Cider, either hard or soft, was the most common beverage in Jesse and Orinda Wheaton’s time. Wine was made and served but not nearly so often as cider. In fact, alcohol would never be served in the Jesse Wheaton household. This is a small concession to the modern palate.

 

As Culinary Historians of Northern Illinois, we strive for historical accuracy as well as modern-time deliciousness whenever possible. This menu was compiled with archival resources, manuscript cookbooks, and a dash of 21st century understanding. Allowances have been made in the form of appetizers and alcohol.

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