Thoreau Wrap-Up Project by Nathan Oh

Cabin in the Woods

By Henry David Thoreau


Wild rice seasoned with salt and herbs

Honey Glazed Radishes


Cod served with wild rice and tubers

Asparagus with garlic and pepper


Fresh Fruit

I’m in 6th grade, so I’m studying Henry David Thoreau (David Henry Thoreau) and for the wrap up project I chose to make the “menu” that Thoreau would have liked, I chose the menu shown on the top. 楽しい!

P.S. Thoreau traded with the people of concord so I think it would be likely that he had cod at one point or another. (Also he didn’t like having to spend the time of cleaning the fish, however he might have made fish If it was a special occasion.)

P.P.S. This is also a kind of an experiment on myself to attempt to make 19th century cooking. I apologize in advance.

Wild rice seasoned with salt and herbs was really simple I just followed on the back of the box I got them from, with a bit of butter (Even the food writer uses boxed food and follows the instructions , don’t feel bad about using them).

Yes, it is kind of weird and personally I don’t like them a lot, but someone might like it, I bought 5 fresh radishes and cut them paper thin and mixed them with about 1 ½ tbsp of honey. This recipe is pretty bad especially as the radishes sit, cut open they let out their juices and water which dilutes the honey.

This is for a salty garlicky fish that is actually pretty good. Although be careful not to let the fish flake apart just for presentation’s sake.楽しい!


Serves 4-5

1 pound of cod

3 Garlic Cloves

8 Tbsp of Butter

Salt and Pepper to taste

  1. Melt butter until it is a liquid, then mince 3 cloves of garlic. Once butter has warmed in a frying pan add the garlic then the fish.

2.  After the bottom side has been fully cooked flip the cod then keep it on that side until fully cooked. Serve Immediately with salt and pepper to taste

Grilled asparagus is one of my favorite ways to cook a vegetable, this version is seasoned with pepper and garlic. Be sure to remove the tough bottom part of the stem, when I made this dish I didn’t cut enough. It ended up being nearly raw in the center and extremely hard to chew.


Serves: 4

1 Bundle of asparagus

2 Cloves of garlic

  1. Cut off the bottom but leave the tender parts higher up on the stem alone. Then mince the 2 cloves of garlic
  2. Melt about 1 ½ tbsp of butter in a pan with the minced garlic. When warm add the asparagus, when the asparagus turns a darker shade of green it is fully cooked, serve immediately.

I trust that you know how to cut and prepare fruit. But I would recommend strawberries, raspberries, blueberries, and/or apples.

Experiment results: After reflection a little on the menu I came to several conclusions, number one is that people use a LOT of oil without realizing it, second, a lot of my favorite spices weren’t easy to get for the majority of people so I didn’t get too much flavor, I hope you enjoyed!

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