Monthly Archives: April 2016

Simple Biscuits

Today’s recipe is based on a recipe out of Eliza Smith’s cookbook and let me read you the recipe. It says, “To make biscuits, to a quart of flour take a quarter of a pound of butter and a quarter … Continue reading

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How to Build an Earthen Oven

The existence of ovens like this is easily documented for the 18th century. In fact, just about every ancient culture had a very similar oven. There’s one particular wood cut illustration from medieval times depicting an earthen oven built on … Continue reading

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Mushroom Ketchup

The first recipe for tomato ketchup was in 1801, but tomato ketchup did not become popular until the mid-19th century. The tomato plant is a member of the deadly nightshade family and many people considered it a deadly poison in … Continue reading

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Stinging Nettle Soup

Stinging nettles hold a very special place in 18th century food and medicine. Medical books from the time period mention these stinging nettles as good for stopping hemorrhages and promoting urine flow. Large amount of fresh Stinging Nettles 1 ½ … Continue reading

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Tasty Fish Cakes

Soldiers in the 18th century were given rations of meat, either pork or beef, salt or fresh. Something else that they were given sometimes was fish, salted fish. So here we’ve got some salted cod we’re going to cook up … Continue reading

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Salt Pork Soup

So today we’re going to take a common soldiers ration and we’re going to turn it into a soup. As the foundation of our soup we’re going to use salt pork.which we have prepared in an 18th century manner. 6 Pints Boiling … Continue reading

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Salt Pork Hash

Salt Pork Onion Parboiled Potatoes Milk Allspice Our hash is a fairly simple dish. Take some finely diced salt pork browned up with some onion and a couple of parboiled or already boiled potatoes. Dice and mash the potatoes. Mix … Continue reading

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