Historic Food Tasting, Part 2Posted February 8, 2019If 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!