Category Archives: Baking

Mock Passenger Pigeon Pie

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

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

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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Baking Simple Gingerbread

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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Carrot Custard

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

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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1824 English Gingerbread

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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Early American Christmas Cookie

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

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

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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