Author Archives: Kevin Carter

Kitchen Pepper Recipes

Posted on February 2, 2017 by Kevin Carter

I have a friend who is an award-winning BBQ pit master. Follow your nose through my sleepy little hometown on any given Saturday, and that unmistakable aroma of meat on the grill will lead you straight to him. You can … Continue reading →

Posted in Recipe | 1 Comment

Hasty Fritters

Posted on November 10, 2014 by Kevin Carter

Here’s a recipe that was apparently popular enough that it was copied almost verbatim in several 18th century cook books. It’s a recipe for fritters. A fritter, also occasionally called a fraze, was a fried pastry, like a doughnut. They were … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Recipe, Video | Tagged , , , , | 29 Comments

Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding

Posted on September 22, 2014 by Kevin Carter

As a follow-up to my last post as well as to our latest video, I’m offering a couple of 18th century recipes from the 1767 cookbook, Primitive Cookery; or the Kitchen Garden Display’d. As I previously mentioned, this book was a … Continue reading →

Posted in Historic Cooking, Recipe, Video | Tagged , , , , | 15 Comments

An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor

Posted on September 11, 2014 by Kevin Carter

We are occasionally asked on our Facebook page and our Youtube channel if we could provide more vegetarian recipes. A few have asked if we have run across any information on vegetarianism in the 18th century. I will not pretend to … Continue reading →

Posted in 18th Century Cooking, Historic Cooking | 13 Comments

18th and Early 19th Century Cookbooks: Searchable, and FREE.

Posted on August 28, 2014 by Kevin Carter

We have a modest collection of cookbooks, both old and modern, as well as secondary resources related to the topic 18th century cooking here in my office. I appreciate being able to read other people’s interpretations of the old recipes, to see … Continue reading →

Posted in 18th Century Cooking, Historic Cooking | Tagged , , , | 26 Comments

Currant Challenges

Posted on July 21, 2014 by Kevin Carter

I’ve written in past posts about the challenges of interpreting period recipes. I know I’m not alone in this. If you have tried making sense of some of the old recipes, you know what I’m taking about. It can be … Continue reading →

Posted in Ingredients, Recipe | 7 Comments

Scotch Eggs

Posted on July 1, 2014 by Kevin Carter

If you’re trying Scotch eggs for the first time, you’re in for a treat! A popular snack food in the U.K., Scotch eggs can be found there in grocery stores, gas stations, and everywhere in between. I had my first Scotch … Continue reading →

Posted in Recipe | 6 Comments

Stinging Nettle Soup

Posted on May 5, 2014 by Kevin Carter

I have many memories from my formative boyhood years of tromping through the woods, discovering nature, getting dirty, and hunting for anything with more than (or less than) two legs with which I could startle my poor dear mother. Occasionally, the call … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , | 5 Comments

A Ragout of French Beans

Posted on April 24, 2014 by Kevin Carter

I find it serendipitous to stumble upon a familiar term in a centuries-old text — a term I use in my modern conversation, yet, one that has retained its meaning throughout the centuries. As a young boy, I would go out to the cornfields … Continue reading →

Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Recipe | 1 Comment

Chocolate: “A Light and Wholesome Breakfast”

Posted on January 21, 2014 by Kevin Carter

Chocolate is probably the most celebrated food in western civilization…okay, you’re right; there is bacon, but besides that… Many of our most decadent desserts are made with it. We flavor our coffee with it and brew our beer to taste … Continue reading →

Posted in Ingredients, Recipe | 7 Comments