Content

 

 

HISTORIC BUILDING HOURS:

January, February & March

Closed except for Historic Events and Re-enactments

Memorial Day thru Labor Day

Wednesday thru Sunday
12:00 PM – 4:00 PM

May and Labor Day
thru Mid-December

Every weekend
12:00 PM – 4:00 PM
Closed Saturday & Sunday
October 23 & 24

GENERAL STORE GIFT SHOP HOURS:

January & February

Closed except for Historic Events and Re-enactments

May 1st to Labor Day

Wednesday – Friday
10 AM – 4 PM
Weekends
10 AM – 4:30 PM

Labor Day to October 31

Wednesday
10 AM - 4 PM
Weekends
10 AM – 4:30 PM

March, April & November thru Mid-December

Wednesday
10 AM - 4 PM
Weekends
10 AM – 4:30 PM

*Call for additional weekday openings in April, Sept., Oct., & Nov.

BAKERY HOURS:

January & February

Closed except for Historic Events and Re-enactments
Open Presidents Day Weekend 10AM - 4:00PM

March, April and May
Weekends 10AM - 4 PM

Memorial Day
to Labor Day
Wednesday – Friday
10 AM – 4:00 PM
Weekends
10 AM - 4:30 PM

Labor Day to
October 31
Weekends
10 AM – 4:30 PM

November to December 18
Weekends
10 AM - 4 PM

DISCOUNTS

With membership card – 10% off at General Store EXCEPT food.
Free member admission to Historic Buildings on weekends when a fee is charged.

FEES

Historic Buildings

May thru end of November, Saturday and Sunday only. Admission charge of $3.00 per adult, $2.00 per child 6-12 years of age, 5 years and under – no charge. Special discounts apply to seniors and disabled visitors with appropriate New Jersey State Park passes.All Allaire Village, Inc. members will be admitted to the Historic Village free of charge. Admission is free to all events except as noted.

ALLAIRE STATE PARK

Memorial Day
through
Labor Day

Weekends
$5.00 per car

You Are Visitor

 

 

W3C

The Historic Village at Allaire

Internships | Employment Opportunities | Directions | Hours | Contact Us | Privacy Policy

Print this page

Purchase Event Tickets On Line

CORNBREAD

1 ¼ CUPS UNBLEACHED WHITE FLOUR

¾ CUPS WHOLE GRAIN CORN MEAL 

5 TEASPOONS BAKING POWDER

¾ TEASPOON SALT

1 EGG

1 CUP MILK

¼ STICK BUTTER, MELTED

¼ CUP PLUS 1 TABLESPOON HONEY 

SIFT DRY INGREDIENTS TOGETHER. BEAT REMAINING INGREDIENTS AND ADD TO DRY MIXTURE. BAKE 1 ½ HOURS IN A SPIDER OVER HOT COALS INSULATED WITH A LAYER OF ASHES. REPLENISH COALS, IF NEEDED, AFTER 45 MINUTES TO AN HOUR. 

MODERN: BAKE 30-35 MINUTES IN A PRE-HEATED 375 DEGREE OVEN.

Download in PDF Format

Compliments of the Food Ways Guild in the Historic Village at Allaire

  
Desserts & Comforts
APPLE CHARLOTTE
APPLE PANCAKES
BAKED PEARS
BLACK WALNUT CHESS PIE
BLUEBERRY PIE
CAPTAIN MARRYAT'S MINT JULEP RECIPE
CARROT TEA CAKE
CIDER CAKE
CINNAMON FLOP BAKED IN A BAKE KETTLE
FOURTH OF JULY CAKE
MARTHA WASHINGTON'S COOKIES
MARTHA WASHINGTON'S PIE
OLD HICKORY NUT CAKE
OLD PORTSMOUTH ORANGE CAKE
RED, WHITE AND BLUE SUMMER TRIFLE
THOMAS JEFFERSON'S ICE CREAM
Fish
CLAM FRITTERS
CODFISH AND POTATO WITH WHITE SAUCE
COLD POACHED SALMON
EGG SAUCE FOR WARM POACHED SALMON
POACHED FISH AU COURT BOUILLON
Fowl
BUTTER CHICKEN
CHICKEN PIE
PASTRY FOR CHICKEN PIE
Meats
HERBED AND SPICED SAUSAGE
SALT PORK FRIED WITH APPLES OR POTATOES
Puddings
AN ENGLISH PLUM PUDDING
APPLE BREAD PUDDING
SOUTHALL FAMILY CABBAGE PUDDING
Salads
CUCUMBER SALAD
MORAVIAN CABBAGE SALAD
Side Dishes

DANIEL WEBSTER'S RECIPE FOR BOILED NEW POTATOES

ROAST CHEESE TO BE CARRIED UP AFTER DINNER

TO RAGOUT FRENCH BEANS MRS. BRADLEY'S WAY

Soups and Stews
CLAM CHOWDER
COCK-A-LEEKIE SOUP
GLENS of ANTRIM IRISH STEW
DUTCH OVEN SEAFOOD CHOWDER
PORK STEW
PUMPKIN SOUP
VENISON STEW
Vegetables
ONION PIE
ROASTED FALL VEGETABLES
SWEET POTATOES & APPLES

Pottery

food

cookies