Author Archives: Jennifer Stanley

A Simple Recipe for on the Trail

Posted on June 8, 2016 by Jennifer Stanley

“To make Norfolk dumplings, mix a good thick batter as for pancakes, take a half a pint of milk, 2 eggs, a little salt, make it into a batter with flour. Have ready a clean saucepan of water boiling into … Continue reading →

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Using Leaven

Posted on June 6, 2016 by Jennifer Stanley

In our last blog, we made leaven. Leaven is old dough that you save back and you use to inoculate a new batch of dough with yeast. We took our leaven and preserved it in salt. Today we’re going to … Continue reading →

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Making Leaven

Posted on June 3, 2016 by Jennifer Stanley

Leaven or Sourdough Starter is very easy to make. First you make a very simple bread. 4 cups unbleached Bread Flour 1 tsp. Kosher Salt 1 packet Instant Yeast 1 ½ cups warm water Mix together your bread flour, salt, … Continue reading →

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Leaven

Posted on June 2, 2016 by Jennifer Stanley

There is a distinction between the word leavening and the word leaven. The word leavening is a generic term meaning anything that you add to dough that creates a lighter and fluffier loaf when you’re finished. Leavening can be mechanical, … Continue reading →

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Ship’s Bisket

Posted on June 1, 2016 by Jennifer Stanley

Throughout history, bread has been a vital staple of life. . Archaeological evidence suggests that pre-Neolithic cultures baked very simple flat bread on hot stones and sourdough breads have been made for millennia. First century Romans observed the Celts of … Continue reading →

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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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Simple Biscuits

Posted on April 19, 2016 by Jennifer Stanley

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

Posted on April 15, 2016 by Jennifer Stanley

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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