Category Archives: Baking

Pumpkin Pie

Posted on November 25, 2021 by Jon Townsend
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Paw Paw Pudding

Posted on October 27, 2016 by Jennifer Stanley

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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Pork a la Normand

Posted on September 10, 2016 by Jennifer Stanley

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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Tiny Purses – Date Turnovers

Posted on August 4, 2016 by Jennifer Stanley

This recipe is a date turnover from a 1596 cookbook called “The Good Housewife’s Jewel” called Tiny Purses. 2 cups Dates stoned 1 cup Raisins or Currants 1 tbsp. Suet or Coconut Oil 1 tsp. Ginger 1 tsp. Cinnamon 2 … Continue reading →

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Lemon Minced Pie

Posted on July 28, 2016 by Jennifer Stanley

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

Posted on July 26, 2016 by Jennifer Stanley

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

Posted on July 25, 2016 by Jennifer Stanley

  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

Posted on July 23, 2016 by Jennifer Stanley

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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1796 Beef Steak Pie

Posted on July 21, 2016 by Jennifer Stanley

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

Posted on July 1, 2016 by Jennifer Stanley

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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