Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Suet, Part Three: Preparing it.
- Switchel: the Original Energy-Ade
- Suet, Part One: Its role in 18th Century Foodways and Life
- Hasty Fritters
- Parmesan Cheese Tart
- Did George Washington use Ketchup?
- The Overlooked Purslane
- Ship's Biscuit Recipes
Category Archives: Video
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
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