The feast, looking to the year 1834 for menu inspiration, included mulled cider and comestibles, Crème Florentine, Hand-made Brick Oven Baked Bread, Sparta Game Pie, Glazed Carrots, Yarmouth Squash, German Potato Salad & Condiments and French Maple Syrup Pudding. It was cooked up and served by a bevy of volunteers from the Historical Society and community.
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