Author Archives: Jennifer Stanley

American Potash Cake

Posted on March 9, 2016 by Jennifer Stanley

Today’s recipe is for what was call American potash cake. 4 cups Flour (Rye, wheat, or any type you like) 8 tbsp. Pork Lard (or butter) 1 cup Sour Milk (If you don’t have sour milk, you can add 1 … Continue reading →

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Carrot Pudding

Posted on March 8, 2016 by Jennifer Stanley

Today’s recipe, a 17th century carrot pudding, comes from The Compleat Cook by Rebecca Price. 6 ounces Breadcrumbs (or Cornmeal) 4 Egg Yolks 2 Egg whites 1 cup Milk 1-2 tablespoons Honey (or Maple Syrup) 2 ounces Sack (Wine) Pinch of … Continue reading →

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1796 Honey Gingerbread

Posted on March 7, 2016 by Jennifer Stanley

This honey cake recipe is from Amelia Simmons’ 1796 cookbook, American Cookery. It is probably what we would think of as gingerbread today. 3 ½ cups Flour 1 tbsp. Ginger 1 tbsp. Cinnamon 3 tbsp. Diced Candied Orange Peel 1/3 … Continue reading →

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Cranberry Sauce and Cranberry Tart

Posted on March 4, 2016 by Jennifer Stanley

I love Amelia Simmons’ recipe for her cranberry sauce. It’s stew, strain, and sweeten. How difficult could it be right? We’re going to use the same techniques that we used when we made our currant jelly and a currant tart, … Continue reading →

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1796 Sweet Potato Pudding

Posted on March 4, 2016 by Jennifer Stanley

Today we’ll be making a wonderful sweet potato pudding from Amelia Simmons’ 1796 cookbook, American Cookery. 1 ½ pounds Sweet Potatoes (Can substitute Winter Squash, Crookneck Squash, Pumpkin, or any Potatoes) 3 Large Apples 3 ½ tablespoons Breadcrumbs 1 tablespoon flour … Continue reading →

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Bread Stuffing

Posted on March 3, 2016 by Jennifer Stanley

This is a delicious and simple bread stuffing from Amelia Simmons’ 1796 cookbook, American Cookery. Amelia Simmons suggested stuffing the bird before you roast it, but for safety purposes, you should cook this stuffing separately. 1 pound Wheat Breadcrumb 3 Eggs well beaten … Continue reading →

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