Category Archives: 18th Century Cooking

Baking Simple Gingerbread

Posted on March 17, 2016 by Jennifer Stanley

Gingerbread was a favorite treat in the 18th and 19th centuries. Many vendors sold it in the streets and markets. Many believe gingerbread possesses special medicinal properties, so it was even used to treat things like the sniffles. 2 cups … Continue reading →

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18th Century Fireside Pumpkins 3 Ways

Posted on March 16, 2016 by Jennifer Stanley

Soldiers in the 18th century commonly had short rations and they would supplement their rations whenever they could. One of the things they would supplement their rations with was pumpkins or sometimes called pompions. Today we’re going to take some … Continue reading →

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Carrot Custard

Posted on March 15, 2016 by Jennifer Stanley

Today we’re doing a carrot pudding out of Amelia Simmons’ cookbook, but this one’s more like, say, a carrot custard. 1 cup boiled, mashed Carrots 5 Eggs ¼ cup butter ¼ cup sugar 1 tsp Cinnamon Rose Water to Taste … Continue reading →

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Indian Pudding

Posted on March 14, 2016 by Jennifer Stanley

Today we’re making Amelia Simmons’ tasty Indian pudding from her 1796 cookbook, American Cookery. 3 cups Milk 1 cup Cornmeal 1 egg well beaten 2 ounces Butter 1 teaspoon Salt 1 teaspoon Ginger 1 teaspoon Nutmeg ¼ cup Molasses Bring milk … Continue reading →

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Early American Christmas Cookie

Posted on March 11, 2016 by Jennifer Stanley

The recipe today is called a Christmas cookie. It’s from Amelia Simmons’ 1796 cookbook, American Cookery. 3 ½ cups Flour 1 cup Sugar 3 tablespoons Powdered Coriander 10 ounces of Butter 1 ¼ cups Sour Milk (If you don’t have … Continue reading →

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Pumpkin Pie

Posted on March 10, 2016 by Jennifer Stanley

Today we’re going to be baking a pumpkin pudding, or as we know it, a pumpkin pie from Amelia Simmons’ 1796 cookbook, American Cookery. 1 pint Pumpkin 1 quart Milk 4 Eggs well beaten ½ cup Molasses 1 teaspoon Ginger 1 … Continue reading →

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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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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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