Author Archives: Kevin Carter

Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding

As a follow-up to my last post as well as to our latest video, I’m offering a couple of 18th century recipes from the 1767 cookbook, Primitive Cookery; or the Kitchen Garden Display’d. As I previously mentioned, this book was a … Continue reading

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An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor

We are occasionally asked on our Facebook page and our Youtube channel if we could provide more vegetarian recipes. A few have asked if we have run across any information on vegetarianism in the 18th century. I will not pretend to … Continue reading

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18th and Early 19th Century Cookbooks: Searchable, and FREE.

We have a modest collection of cookbooks, both old and modern, as well as secondary resources related to the topic 18th century cooking here in my office. I appreciate being able to read other people’s interpretations of the old recipes, to see … Continue reading

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Currant Challenges

I’ve written in past posts about the challenges of interpreting period recipes. I know I’m not alone in this. If you have tried making sense of some of the old recipes, you know what I’m taking about. It can be … Continue reading

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Scotch Eggs

If you’re trying Scotch eggs for the first time, you’re in for a treat! A popular snack food in the U.K., Scotch eggs can be found there in grocery stores, gas stations, and everywhere in between. I had my first Scotch … Continue reading

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Stinging Nettle Soup

I have many memories from my formative boyhood years of tromping through the woods, discovering nature, getting dirty, and hunting for anything with more than (or less than) two legs with which I could startle my poor dear mother. Occasionally, the call … Continue reading

Posted in 1700's, 18th century, Baking, Bread, historic cooking, Ingredients, Recipe, Uncategorized, Video | Tagged , , | 2 Comments

A Ragout of French Beans

I find it serendipitous to stumble upon a familiar term in a centuries-old text — a term I use in my modern conversation, yet, one that has retained its meaning throughout the centuries. As a young boy, I would go out to the cornfields … Continue reading

Posted in 1700's, 18th century, Baking, historic cooking, Ingredients, Recipe, Uncategorized | 1 Comment