A Tool for the Colonial Kitchen: The Tourtière Posted June 5, 2020 If you love a good kitchen gadget, you are not alone. Cooks throughout history have always looked for the most efficient, reliable, and useful tools to help them manage food preparation. We think the tourtière fits this description perfectly. The 18th century tourtière is a cooking dish, and also the name of a double-crust meat pie. Tourtière dishes are made of heavy copper or brass and used in open-hearth cooking. Legs or a trivet allowed the dish to have hot coals shoveled underneath it to supply a slow and steady heat from the bottom. The flat-shaped lid has a shallow lip to catch hot coals to push heat down from above. As a result, the tourtière functions as a miniature oven. As you might imagine, most historic recipes specific to this dish are for meat pies. Those pies usually had top and bottom crusts and were filled with meat, seafood, or sometimes vegetables. Pie or tourte recipes varied from region to region based on the local specialties, and some place still have their own unique style of pie. At Michilimackinac, we know from archaeological and documentary evidence that mutton, pork, passenger pigeon, beef and especially fish were all available for use in pies cooked in a tourtière. Historical cooks loved a well-equipped and efficient workspace. Modern cooks still look for the tools that make it easiest to efficiently prepare delicious food. Whether it is a hearth, or a 21st century microwave oven, preparing food wouldn’t be possible without those reliable and favorite kitchen gadgets. We hope you’ll join us at Colonial Michilimackinac in the future to see our tourtière in action for our food programs. Visit our website for more information, and don’t forget to check out Mackinac Associates, which helps make food programs and so much more possible at all of our site.
It Will All Come Out in the Wash Posted April 17, 2020 According to some sources, the average American family washes 300 loads of laundry ever year. People are inherently dirty, and sweat, dirt, food, and many other things come into contact with our clothing every day. We clean our clothes to stay healthy and keep them looking good. Modern laundry machines and detergents can efficiently and effectively remove all that smelly nastiness from our clothes. But how did people clean their clothes before detergents and washing machines? (more…)
Ezekiel Solomon at Michilimackinac Posted April 13, 2020 With Passover underway, let’s take a closer look at one of Michilimackinac’s merchants: Ezekiel Solomon, who was probably Michigan’s first Jewish resident. (more…)
Education Outreach Brings History to Life Posted February 28, 2020 Presenting a program at the Gros Cap School near St. Ignace. Our historic sites may be closed for another two months, but right now small teams of interpreters are traveling around the state to bring Mackinac’s history to life in elementary school classrooms. Since its creation, the Historic Mackinac on Tour program has visited schools and presented to nearly 250,000 students. (more…)
Fort Mackinac’s Soldiers and the Statue of Liberty Posted October 28, 2019 The statue in 1890, shortly after it was completed. New York Public Library On October 28, 1886, President Grover Cleveland and a host of other dignitaries formally dedicated the Statue of Liberty in New York Harbor. The soldiers of Fort Mackinac, along with people across the country, helped make the statue a reality. (more…)
2019 Archaeology Wrap Up Posted September 20, 2019 The second half of the 2019 field season was as interesting as the first. Dark green case bottle. (more…)
Archaeology Update Posted July 12, 2019 The first half of the archaeology field season has been very productive. The root cellar in the southeast corner of the house has continued to be rich in information. A few more planks from the west wall of the cellar have been exposed. The final piece of the feather-edged creamware plate that was exposed last summer was removed in mid-June. Two large pieces of plain white tin-glazed earthenware have also been recovered. One appears to be from a tightly curved bowl. The other appears to be from a straight-sided vessel partially excavated from the cellar last summer. Other interesting finds from the cellar include a trade silver circle brooch, the fourth one from this house, and a leg bone and hoof from a pig or sheep. Creamware plate reassembled Tin-glazed earthenware bowl fragment Straight-sided white tin-glazed earthenware from side White-tin-glazed sherds from 2018 and 2019 2019 trade silver brooch (more…)
The Colonial Michilimackinac Soldiers’ Barracks Posted July 5, 2019 Join Curator of History Craig Wilson as he provides a tour of a brand new exhibit in the Soldiers’ Barracks at Colonial Michilimackinac. (more…)
The Wharf at Michilimackinac Posted June 14, 2019 The fort’s water gate, as seen from the lake. Although not yet reconstructed, the wharf would have occupied this space in the 1770s. Situated on the Straits of Mackinac, Michilimackinac was ideally located to serve as a major transshipment point and resupply hub for the Great Lakes fur trade. Every summer, dozens of canoes and a few small sailing vessels filled with tons of fur, trade goods, food, and other supplies called at the shoreline community. To facilitate movement between water and land, by at least the mid-1760s Michilimackinac’s residents relied upon a wooden wharf. (more…)
Historic Food Tasting, Part 3 Posted April 1, 2019 We’ve had fun throughout the winter sampling historic food recipes, and here now is our third installment. You can try all of these historic recipes throughout the summer at Colonial Michilimackinac.
