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Cooking at the Quarters

10:00a to 4:00p
Sat, October 06, 2018
Ben Baumgartner
936-878-2214, ext. 246

For the enslaved at Barrington, this typically meant cooking their ration of cured pork and cornmeal over an open fire, supplemented with seasonal vegetables from their garden.

There’s nothing like a hot meal after a hard day of work. For the enslaved at Barrington, this typically meant cooking their ration of cured pork and cornmeal over an open fire, supplemented with seasonal vegetables from their garden. Come join us as we demonstrate cooking a traditional meal for the enslaved using period ingredients and methods! Contact Ben Baumgartner for more information at 936-878-2214 x246