Category Archives: 19th Century Cooking

Pemmican

Posted on November 25, 2021 by Jennifer Stanley

Pemmican is the ultimate survival food from the 18th and 19th centuries, originally made by indigenous peoples in North America. Buffalo was the obvious selection for large scale pemmican production. Many native peoples of America depended on pemmican for their … Continue reading →

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A 200-Year Old Chicken Salad Recipe

Posted on December 6, 2016 by Jennifer Stanley

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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Plum Pudding

Posted on October 21, 2016 by Jennifer Stanley

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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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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1824 English Gingerbread

Posted on March 13, 2016 by Jennifer Stanley

The recipe I’m making today is what’s called a light gingerbread from John Cook’s 1824 cookbook, Cooking and Confectionary. 2 cups flour 2 tsp. powdered ginger 1 cup Light or Barbados Molasses warmed 2 tbsp. Milk divided evenly ¾ tsp Pearl … Continue reading →

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