Richfield Historical Society

04/29/2026

We are in need of an old kitchen/dining room table. Something similar to the photos below. If anyone has one to donate, please call our office at 612-798-6140.

04/19/2026

Yesterday was our spring clean-up day. Many thanks to Pat, Suzi, Robin, Nel, Ben and Colette, who all worked very hard to make the Bartholomew House and grounds ready for the season!

04/11/2026

Our computer system is currently not working. We are working on it. Please be patient if you’ve sent us an email. If you need to communicate with the Historical Society please call 612-798-6140 and leave a voicemail. Thank you!

04/11/2026

Save the date! Spring Clean-Up Day!
Saturday, April 18 from
Noon-4

04/03/2026

The Richfield History Center will be closed tomorrow, Saturday the 4th.
We are back to regular open hours on Wednesday, April 8
(Noon to 4)

03/28/2026

We are getting rid of a few extra copies of Richfield High School yearbooks for a small fee of $5.00. Stop into the History Center (6901 Lyndale) during open hours (Wednesday and Saturday Noon-4) if you are interested in purchasing an Aurean.

The years currently available are:
1957, 1958, 1959, 1960, 1962, 1963, 1964, 1965, 1966, 1967, 1968, 1969, 1970, 1971, 1973, 1975, 1977, 1979, 1982, 1990, 1991, 1998, 2002, 2006, 2011, 2012, 2013, 2015, 2016, 2017

We also have an extra copy of:
Richfield Junior High 1995 and Richfield Middle School 2000.

12/20/2025

Our new, updated book--Richfield: Minnesota's Oldest Suburb--has arrived and copies can be picked up Saturday, Dec. 20 and Tuesday, Dec. 23 at the Center--6901 Lyndale Ave S.

Cost is $30. It's a beautiful book -- just in time for Christmas!

You can also order copies online at

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12/18/2025

Our phone is not working. If you need to communicate with us, please send an email to [email protected]

Gmail is email that’s intuitive, efficient, and useful. 15 GB of storage, less spam, and mobile access.

12/18/2025

We are thrilled that our new, updated book, Richfield....MN's Oldest Suburb, will be ready to be picked up or purchased this Saturday. We're open Noon to 4:00. Just in time for Christmas!!!

Cost is $30. Order on line at https://checkout.square.site/merchant/N9ZA436JVVDZN/checkout/TOFDSCV22H2IGLV3U66TTAAL?fbclid=IwY2xjawOwV9NleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEebTFADtE-se7qDOrBPkLGnmgITC8TXGbIrRm5nPMFszKv_yKm74ma3uSn0Fs_aem_U32f_IVfUKVzK_qNobXaxQ.

We'll also be open next Tuesday, Dec. 23 from Noon to 4 pm.

11/23/2025

A recipe book was found in our History Center’s library entitled The Martha Washington Cook Book. It presents the ‘rules’ which brought fame to America’s first First Lady as housewife and hostess throughout her life. The original printing was in 1940, and our book was copyrighted in 2005. The recipes have been completely modernized, and some of them I would not consider reprinting—like Pidgeon Pie, Stewed Sparrows and Roast Hare. But I found a French Pottage (soup) that looked interesting to share today.

French Pottage

3 pounds short ribs of beef 2 pounds fresh peas
1 marrow bone Salt
2 pounds neck of veal or lamb 1 tsp peppercorns
1 pound spinach Toast strips
1 small cabbage Yolks of 3 eggs

Place the beef in a soup kettle and cover with cold water. Bring to a boil and remove scum. Cook slowly for an hour. Add neck of veal or lamb cut into pieces and the marrow bone. Simmer for 2-3 hours.. An hour before serving, add spinach leaves, the cabbage cut in eighths, salt, peppercorns and the peas.

Butter five slices of breat cut in strips and brown in the oven. Cover the bottom of serving dish with the bread and pour two cupfuls of the broth over it. When well-soaked, fill the dish with the vegetables and bitts of meat and some broth. Beat the nolks of three eggs and add gradually two cups of broth. Pour on the former and serve.