Category Archives: 18th Century Cooking

Salt Pork Soup

Posted on April 8, 2016 by Jennifer Stanley

So today we’re going to take a common soldiers ration and we’re going to turn it into a soup. As the foundation of our soup we’re going to use salt pork.which we have prepared in an 18th century manner. 6 Pints Boiling … Continue reading →

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Salt Pork Hash

Posted on April 1, 2016 by Jennifer Stanley

Salt Pork Onion Parboiled Potatoes Milk Allspice Our hash is a fairly simple dish. Take some finely diced salt pork browned up with some onion and a couple of parboiled or already boiled potatoes. Dice and mash the potatoes. Mix … Continue reading →

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Preparing Salt Pork

Posted on March 30, 2016 by Jennifer Stanley

Pork was one of the most common and popular meats in the 18th century. It was one of the meats that would be supplied in rations for soldiers. It was common for sailors and the entire population. Pork was salted … Continue reading →

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18th Century Soldiers Rations

Posted on March 29, 2016 by Jennifer Stanley

American soldiers in the 18th century had several different types of rations. There were per man per day food rations. This would include a meat component, usually consisting of a pound of beef, three-quarters of a pound of pork, or … Continue reading →

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Baking Wiggs Seed Cakes

Posted on March 25, 2016 by Jennifer Stanley

We are going to be making wiggs today, a sweet little biscuit that was very popular in the 17th and 18th century. The term wigg comes from an earlier Dutch word meaning wedge. The loaves were cut into wedge shapes … Continue reading →

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Cheshire Pork Pie

Posted on March 24, 2016 by Jennifer Stanley

Salt Pork Apples Pepper Salt Butter Water Top and Bottom Pie Crusts In our recipe, we’re going to be using salt pork. This is true 18th century style salt pork, not something like you might find on your grocery store … Continue reading →

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Split Pea Stew with Beef (“The Green Death”)

Posted on March 23, 2016 by Jennifer Stanley

3 Pints Boiling Water Half pound Dried Peas (soaked overnight) Half pound Beef Flour Potatoes Onion Parsnips Salt Pepper For this recipe I’ve got about a half a pound of dried peas. We soak these overnight, so they’re going to … Continue reading →

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Mock Passenger Pigeon Pie

Posted on March 21, 2016 by Jennifer Stanley

Passenger pigeons were one of the most populous birds in the 18th and 19th century. There were billions of these birds on the planet. They were almost a scourge there were so many of them. They were very popular and … Continue reading →

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Cooking Ash Cakes

Posted on March 20, 2016 by Jennifer Stanley

It was very common for soldiers in the 18th century, especially when they were on the march, to be issued their rations several days ahead of time. They would be issued several days of their bread ration, and because they … Continue reading →

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Baked Beans

Posted on March 18, 2016 by Jennifer Stanley

Today we’re going to bake beans. Beans were a common fare in the 18th century both for regular folks and part of the soldier’s rations. We’re going to bake beans in the oven and buried in a pit. Beans Salt … Continue reading →

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