Monthly Archives: May 2016

Historic Mixed Grain Bread

Posted on May 5, 2016 by Jennifer Stanley

Bread was an important food source in the 18th century. Not only was it a staple, in and of itself, but it was also an important ingredient in many other foods. It was known to many as a staff of … Continue reading →

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18th Century Cornbread

Posted on May 4, 2016 by Jennifer Stanley

For common people in 18th century Great Britain and the American colonies, there were three main dietary pillars, bread, porridge, and ale. People depended on these three things for survival. While there were many similarities between English cooking and that … Continue reading →

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Seasoning Cast Iron Cookware

Posted on May 3, 2016 by Jennifer Stanley

Before you can cook with ironware, it has to be seasoned, and the seasoning does several different things. First of all, it keeps your ironware from rusting. It also creates a nonstick surface, so it makes it much easier to … Continue reading →

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