Events: Timeline of Taste at Trade School

On Sunday, I taught a class at Trade School; it was a brief (but edible) overview of the last 200 years of America’s favorite flavors.  These photos were taken by my friend Ilana, and I think her description of the class sums it up best:

We feasted on treats from several time periods, “A Rich Cake” by Amelia Simmons from 1796 was by far my favorite. Dense and full of “stuff”, it was AWESOME. Not to mention from a 1796 recipe to boot……

Speaking of the Trade School, however, holy moly what an amazing place. As per their website:

“Take a class every night with a range of specialized teachers in exchange for basic items and services. Secure a spot in a Trade School class by meeting one of the teacher’s barter needs.”

So the classes are essentially free. Sarah’s class cost me two dozen eggs. Can’t be beat for such a wonderful range of classes in such a cozy space.

**Note on the above pics, unfortunately I was so engrossed in the class that I completely forgot about my camera till we got to the last recipe – a jokey take on Charlotte Russe, a popular 19th c. street food (ed. note: actually early 20th century street food, but a popular dessert in different forms since the 18th century). We made ours with store bought lady fingers, whipped cream from a can and maraschino cherries……yum? A take on 1950’s convienence food.

Assembling Charlotte Russe.

This Charlotte Russe is a little bit sad–the Reddi Whip was warm, so it melted pretty fast.


On the left, “A Rich Cake” and on the right a currant cake from the 1840s.

One of my students brought me this lovely bottle of port as barter for my class.  She included a recipe for port wine fudge from her home state of California.  So nice!

Trade School is only around until the end of the month, so sign up for a class here.  And if you missed this event, never fear!  Pancakes Aplenty is on March 7th at Old Stone House.

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