Category Archives: 18th Century Cooking

A 200-Year Old Chicken Salad Recipe

This recipe is called a French Salad and it comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery”, but even though it is a 19th century recipe, it is very similar to a number of different 18th … Continue reading

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Paw Paw Pudding

Paw paws are a small yellow fruit native to the Eastern United States, but has a very short harvest season of only a week. Because of this short harvest season, it is hard to find recipes for this delicious fruit … Continue reading

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Plum Pudding

This is a wonderful variation of a plum pudding called hunter’s pudding that uses raisins for the plum. This dish was popular from the mid-18th century to the 20th century, found in British cookbooks and also popular in colonial America. … Continue reading

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Pork a la Normand

This recipe was originally a Cheshire Pork Pie from Hannah Glasse’s 1788 cookbook “The Art of Cookery Made Plain and Easy.” We have taken that dish and adapted it for the modern kitchen. You won’t be able to get enough … Continue reading

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Barley Gruel

This recipe for Barley Gruel comes from John Knots 1724 cookbook called “The Cooks and Confectioners Dictionary”. 3 oz. Barley 1 qt. Water 4 oz. Currants or Raisins 3 Egg Yolks 10 oz. Cream 1 cup White Wine or Sparkling … Continue reading

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Oxford Kate’s Sausage Recipe

Today Michael Dragoo is helping us with an Oxford Kate sausage recipe from Martha Washington’s cookbook. Martha Washington believes this should have been called Oxford Gate sausages after a tavern located near the north gate in Oxford but may have … Continue reading

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Lemon Minced Pie

Our recipe today comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery.” This is a recipe for a minced pie, but it’s a little different. It’s got a different twist on it. It’s a lemon minced pie. … Continue reading

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Delicious Savory Onion Pie

Today’s recipe is a wonderful savory onion pie from “The Little Primitive Cookery” cookbook. This cookbook is a compilation of 18th century recipes that this particular author put together for people of lesser means. This onion pie was probably a … Continue reading

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Dutch Ovens

  There seems to be a modern resurgence in baking in Dutch ovens, but this technique has been used for hundreds of years. Dutch ovens were commonly used in 18th century kitchens. They were known by various names and they … Continue reading

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The Best Bread Pudding Yet

The Best Bread Pudding yet from The Primitive Cookery Cookbook 1767 is a very simple bread pudding to make. Bread Pudding ¾ cup Flour 1 cup Bread Crumbs 4 oz. Raisins or Currants 2 tbsps. Sugar ½ tsp. ground Ginger … Continue reading

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