Category Archives: 18th Century Cooking

1796 Beef Steak Pie

Today we are doing a savory Beef Steak Pie using our Dutch oven. This recipe comes from Amelia Simmons’s 1796 cookbook American Cookery. Puff Paste Pie Crust ¼ pound Butter 2 pounds Shoulder Beef Roast White Onion Salt Pepper Flour … Continue reading

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White Pot Bread Pudding

White pot is a sweet, buttery, bready, custard type bread pudding originating from 18th century Devon in southwest England. The term white pot simply means white pudding. Recipes for white pot changed very little over the years and between regions. … Continue reading

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No-Knead French Bread

There is a bread baking technique that has been floating around the internet since about 2007, but it’s not a new idea, it’s been around for hundreds of years. A very simple dough with high moisture content that is baked … Continue reading

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Fried Chicken

We usually think of fried chicken traditionally as an American dish, but today I’m going to share with you an old English recipe from a little recipe book by Nathan Bailey called “Dictionarium Domesticum” written in 1736 that I think … Continue reading

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Payn Perdu (French Toast)

Who doesn’t like a nice big plate of French toast? Nice firm bread soaked in eggs with milk, maybe garnished with a little bit of fresh fruit, some cinnamon and slathered over the top with maple syrup. Have you ever … Continue reading

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A Simple Recipe for on the Trail

“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

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

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

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

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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