Top Posts & Pages
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- The Overlooked Purslane
- 18th century Sailor's food - Ships Provisions
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- Pancakes: They're Not Just for Breakfast
- Did George Washington use Ketchup?
- A Stupendously Fresh Soup
- Switchel: the Original Energy-Ade
Category Archives: historic cooking
This is an interesting vermicelli pudding from 1784 edition of The Art of Cookery Made Plain and Easy by Hannah Glasse. 1 Pint Milk 4 Oz Vermicelli Ground Cinnamon to taste 1 Cup Heavy Cream 4 Oz Melted Butter 4 … Continue reading
Life on the trail in the 18th century was often a difficult and dangerous endeavor. It’s easy to romanticize from our overstuffed chairs what wilderness living may have been like — being one with nature, living in a symbiotic relationship with … Continue reading
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
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