Historic Food Tasting, Part 2

If you have ever visited Colonial Michilimackinac in Mackinaw City or possibly the Biddle House on Mackinac Island, you know that cooking historic recipes is a major part of what we do. We thought it would be fun to make a historic recipe and have our coworkers sample it. A couple of months ago one of our lead historic interpreters, LeeAnn, made a liver pudding for our staff to try. This time, it’s a 1770s broiled trout recipe. Enjoy!

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