2018 Lunch & Learn Speaker Series

Our Lunch & Learn series is just what it says — a chance for participants to eat lunch while learning something about Tennessee history at the same time. Whether you bring your lunch in a brown bag or grab a sandwich from a nearby shop, bring it to the presentation and enjoy an interesting talk while you eat. Each event will last about 30 minutes and include a Q&A session.
All of the programs are FREE to the public.
At the Nashville Farmers Market
Weesyngton Recipe Book

At our recent Lunch & Learn at the Farmers’ Market, TSM Curator Rob DeHart did a presentation on a 19th century recipe book from Wessyngton Plantation in Robertson County that provides a glimpse into early Southern fare and the connection between food and family. Local chef Margot McCormack provided a cooking demonstration. Three of those recipes, along with transcriptions, are below. McCormack also recommended a classic cookbook by the late Edna Lewis, The Taste of Country Cooking.

Recipes from the Wessyngton Recipe Book, 1829-1860

Cornbread

Corn Bread
Make 3 pints of sour milk into a stiff batter with corn meal, add 3 eggs well beaten, 2 oz shortening, 1 gill [1/4 pint] best molasses, a little salt, and Saleratus [baking powder]. Grease a pan well and bake quick.

Tomato Catsup (Nov 2. 1842)
Take a pick of ripe tomatoes, mash them well together, and simmer over a slow fire until they are dissolved, strain through a fine sieve, after straining, which requires some pains by mashing and forcing the pulp through the sieve with the hand, add to this liquid or pulpy mass, ½ oz cloves, ½ oz of whole black pepper, 1 root garlic, 3 oz horse-radish and a sufficient quantity of salt to make it palatable.
Boil these ingredients together over a gradual fire until reduced to one half the quantity, then add to each quart 2 tablespoonsful of vinegar. When cool, cork it up in bottles, and in a little time it will be fit for use. Keep it in a cool cellar.

Chicken Salad
2 large fowls either boiled or roasted
The yolks of 9 hard-boiled eggs
½ pt sweet oil
½ pt vinegar
A gill mixed mustard
A small teaspoon full cayenne pepper
A small teaspoon full salt
2 large heads or 4 small ones of fine celery
Cut the meat of the fowls off the bones in pieces not exceeding 1 inch in size
Cut the white part of the celery into pieces about as long.
Mix the fowl and celery well.

Gingerbread
Take 2 lbs molasses, ½ lb sugar and ¼ lb butter, put them into a saucepan and make them warm. Into a bowl put 2 lbs of flour, 2 oz caraway seed, 2 oz ground ginger. Stir the molasses into the flour: when mixed, add 3 beaten eggs and when putting it into the pan dissolve a desert spoonful of Pearl-ash [potassium carbonate] in a little water and mix it with the other ingredients. 3 hours in a slow oven will bake it.

Chef Margot McCormack is one of Nashville’s premier chefs. After graduating from the Culinary Institute of America, she moved to New York City where she worked for ten years before returning to her hometown as the Executive Chef for F. Scott’s in Green Hills.  In 2001, she opened Margot Café and Bar in the Five Points intersection of East Nashville. Margot’s philosophy on food and cooking is inspired by both French and Southern culture, based on seasonality and the very best locally sourced ingredients. Margot is not looking to reinvent food but to reintroduce it in a personal and accessible way. 

Rob DeHart, a curator at the new Tennessee State Museum, received his M.A. in public history from Middle Tennessee State University, and he is a peer reviewer for the American Alliance of Museums. DeHart will give a presentation on a 19th century recipe book from Wessyngton Plantation in Robertson County that provides a glimpse into early Southern fare and the connection between food and family.

 

 

 

 

 

 

The State Museum is currently CLOSED at this location and scheduled to open at a NEW location in October 2018
Tennessee State Museum
505 Deaderick Street
Nashville, TN 37243-1120
(615) 741-2692
TOLL-FREE: 800-407-4324
museuminfo@tnmuseum.org

The Tennessee Military Branch Museum is open for visitors.
Tues.- Sat. 10 a.m. to 5 p.m.
301 6th Ave N
Nashville, TN 37243
FREE ADMISSION
 

 

 

 

 
 
tn4me
The State Museum is currently CLOSED at this location and scheduled to open at a NEW location in October 2018
Tennessee State Museum
505 Deaderick Street
Nashville, TN 37243-1120
(615) 741-2692
TOLL-FREE: 800-407-4324
museuminfo@tnmuseum.org

The Tennessee Military Branch Museum is open for visitors.
Tues.- Sat. 10 a.m. to 5 p.m.
301 6th Ave N
Nashville, TN 37243
FREE ADMISSION
 

 

 

 

 
 
tn4me