Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- Parmesan Cheese Tart
- A Puff Paste Recipe (with a secret confession)
- Spices in the 18th Century English Kitchen
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Hasty Fritters
- 18th century Sailor's food - Ships Provisions
- Switchel: the Original Energy-Ade
- Did George Washington use Ketchup?
Category Archives: 18th century
Don’t be fooled by the word “cream.” This delicious recipe for Lemon Cream from Amelia Simmons’ cookbook American Cookery (1796), is ironically completely dairy-free. Instead, it uses an interesting egg-cooking technique which yields a delicious custard-like dessert. While fruit creams of this … Continue reading
Sweet recipes and desserts exploded in popularity during the 18th century. Cook books from that time are full of sugary treats that are as assorted in form as you can imagine. As delicious as many of these treats were, it … Continue reading
What do you drink if you’re worn out and need a little kick? An Ade, soda, an energy boost? In the 18th century, before supermarkets had shelves lined with this stuff, many people drank a delicious beverage called Switchel. Beverages similar to switchel date … Continue reading
In the 18th century, puddings were once a culinary staple of much of the western world. Many types existed but most called for long cooking times. Hasty puddings (or as they were often called “puddings in haste”) became popular for … Continue reading
Although pickling has been around since the dawn of time, records of food preservation techniques exploded in the 1700s. Helped by the growing industrialization of the printing industry, house management handbooks and cookery books became high in demand. Food preservation … Continue reading
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
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