Historic Faux Food

The Collections Department produced new faux food to enhance the current interpretation in the Hermitage mansion. Each piece was made using non-toxic materials and based on recipes and images from historical cookbooks, such as The Virginia Housewife (1824) and Seventy-Five Receipts, for Pastry, Cakes, and Sweetmeats (1828). Our “recipes” were also influenced by the work of Sandy Levins of historicfauxfoods.com. From cakes to candy, these new additions will bring the Jackson family Christmas stories to life.

Eggs and Biscuits

(left) Real okra, (right) Faux okra

Cornbread, beans, pork

Collard greens;

Corn; Historic faux / fake food

Large meat pie

Mini meat pies; Historic faux / fake food

Ice ; oysters;

Fruit preserves; Historic faux / fake food

Quince cheese; crackers;

Meat pie with green beans;

Daube glace with French bread

Gumbo

19th century New Orleans meal

Dried tobacco; Historic faux / fake food

In April of 2017, our department produced several pieces for the Whitney Plantation in Louisiana. The new items were installed in the site’s kitchen and family dining room.

Shrimp; sausage gumbo;

Dinner in the dining room; Historic faux / fake food