Monthly Archives: March 2016

Preparing Salt Pork

Pork was one of the most common and popular meats in the 18th century. It was one of the meats that would be supplied in rations for soldiers. It was common for sailors and the entire population. Pork was salted … Continue reading

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18th Century Soldiers Rations

American soldiers in the 18th century had several different types of rations. There were per man per day food rations. This would include a meat component, usually consisting of a pound of beef, three-quarters of a pound of pork, or … Continue reading

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Baking Wiggs Seed Cakes

We are going to be making wiggs today, a sweet little biscuit that was very popular in the 17th and 18th century. The term wigg comes from an earlier Dutch word meaning wedge. The loaves were cut into wedge shapes … Continue reading

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Cheshire Pork Pie

Salt Pork Apples Pepper Salt Butter Water Top and Bottom Pie Crusts In our recipe, we’re going to be using salt pork. This is true 18th century style salt pork, not something like you might find on your grocery store … Continue reading

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Split Pea Stew with Beef (“The Green Death”)

3 Pints Boiling Water Half pound Dried Peas (soaked overnight) Half pound Beef Flour Potatoes Onion Parsnips Salt Pepper For this recipe I’ve got about a half a pound of dried peas. We soak these overnight, so they’re going to … Continue reading

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Mock Passenger Pigeon Pie

Passenger pigeons were one of the most populous birds in the 18th and 19th century. There were billions of these birds on the planet. They were almost a scourge there were so many of them. They were very popular and … Continue reading

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Cooking Ash Cakes

It was very common for soldiers in the 18th century, especially when they were on the march, to be issued their rations several days ahead of time. They would be issued several days of their bread ration, and because they … Continue reading

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