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Young visitors can make scented balm, watch wool thread being spun, play old-fashioned board and card games and enjoy traditional treats like apple butter and olykoek, or deep-fried dough, from the house’s outdoor hearth.

In New York City, the doughnut no longer resembles the Dutch olykoek that Anna Joralemon started selling in 1673 from a shop on lower Broadway.

I think what you and I call the donut — fried flour with raised yeast and a hole in the center — has its strongest ethnic roots in the olykoek.

There was the doughty doughnut, the tender olykoek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes.