Monthly Archives: March 2016

Baked Beans

Today we’re going to bake beans. Beans were a common fare in the 18th century both for regular folks and part of the soldier’s rations. We’re going to bake beans in the oven and buried in a pit. Beans Salt … Continue reading

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Baking Simple Gingerbread

Gingerbread was a favorite treat in the 18th and 19th centuries. Many vendors sold it in the streets and markets. Many believe gingerbread possesses special medicinal properties, so it was even used to treat things like the sniffles. 2 cups … Continue reading

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18th Century Fireside Pumpkins 3 Ways

Soldiers in the 18th century commonly had short rations and they would supplement their rations whenever they could. One of the things they would supplement their rations with was pumpkins or sometimes called pompions. Today we’re going to take some … Continue reading

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Carrot Custard

Today we’re doing a carrot pudding out of Amelia Simmons’ cookbook, but this one’s more like, say, a carrot custard. 1 cup boiled, mashed Carrots 5 Eggs ¼ cup butter ¼ cup sugar 1 tsp Cinnamon Rose Water to Taste … Continue reading

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Indian Pudding

Today we’re making Amelia Simmons’ tasty Indian pudding from her 1796 cookbook, American Cookery. 3 cups Milk 1 cup Cornmeal 1 egg well beaten 2 ounces Butter 1 teaspoon Salt 1 teaspoon Ginger 1 teaspoon Nutmeg ¼ cup Molasses Bring milk … Continue reading

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1824 English Gingerbread

The recipe I’m making today is what’s called a light gingerbread from John Cook’s 1824 cookbook, Cooking and Confectionary. 2 cups flour 2 tsp. powdered ginger 1 cup Light or Barbados Molasses warmed 2 tbsp. Milk divided evenly ¾ tsp Pearl … Continue reading

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Early American Christmas Cookie

The recipe today is called a Christmas cookie. It’s from Amelia Simmons’ 1796 cookbook, American Cookery. 3 ½ cups Flour 1 cup Sugar 3 tablespoons Powdered Coriander 10 ounces of Butter 1 ¼ cups Sour Milk (If you don’t have … Continue reading

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