Rye Coffee
Season 3 Episode 4 | 23m 55sVideo has Closed Captions
Chef Staib prepares Madeira Onion Soup, Periwinkles, and Beef Tongue with Caper Sauce.
Discover why Rye Coffee became a popular drink in America after President Jefferson and Congress imposed a foreign trade embargo in 1807. Chef Walter shows how rye was harvested, made into bread and brewed to drink. From the kitchen at Harriton House, Chef prepares Madeira Onion Soup, Periwinkles (sea snails), Beef Tongue with Caper Sauce and Pennsylvania Dutch Dumplings.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
A Taste of History is a local public television program presented by WHYY
Rye Coffee
Season 3 Episode 4 | 23m 55sVideo has Closed Captions
Discover why Rye Coffee became a popular drink in America after President Jefferson and Congress imposed a foreign trade embargo in 1807. Chef Walter shows how rye was harvested, made into bread and brewed to drink. From the kitchen at Harriton House, Chef prepares Madeira Onion Soup, Periwinkles (sea snails), Beef Tongue with Caper Sauce and Pennsylvania Dutch Dumplings.
Problems playing video? | Closed Captioning Feedback
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A Taste of History is a local public television program presented by WHYY