Category Archives: Bread

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 →

Posted in 18th Century Cooking, 19th Century Cooking, Bread, Historic Cooking, Ingredients, Video | Tagged , , , | 6 Comments

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 →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Spices, Video | Tagged , | 3 Comments

No-Knead French Bread

Posted on June 29, 2016 by Jennifer Stanley

There is a bread baking technique that has been floating around the internet since about 2007, but it’s not a new idea, it’s been around for hundreds of years. A very simple dough with high moisture content that is baked … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , | 3 Comments

Payn Perdu (French Toast)

Posted on June 13, 2016 by Jennifer Stanley

Who doesn’t like a nice big plate of French toast? Nice firm bread soaked in eggs with milk, maybe garnished with a little bit of fresh fruit, some cinnamon and slathered over the top with maple syrup. Have you ever … Continue reading →

Posted in 18th Century Cooking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , | 9 Comments

Simple Apple Pudding

Posted on June 10, 2016 by Jennifer Stanley

So I haven’t found much about soldiers doing boiled puddings yet, but there is a piece in Joseph Plum Martin’s book about soldiers coming and stealing a woman’s food, including her pudding, bag and all. There are many period recipes … Continue reading →

Posted in Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , | 3 Comments

A Simple Recipe for on the Trail

Posted on June 8, 2016 by Jennifer Stanley

“To make Norfolk dumplings, mix a good thick batter as for pancakes, take a half a pint of milk, 2 eggs, a little salt, make it into a batter with flour. Have ready a clean saucepan of water boiling into … Continue reading →

Posted in 18th Century Cooking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , | 1 Comment

Using Leaven

Posted on June 6, 2016 by Jennifer Stanley

In our last blog, we made leaven. Leaven is old dough that you save back and you use to inoculate a new batch of dough with yeast. We took our leaven and preserved it in salt. Today we’re going to … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | 2 Comments

Making Leaven

Posted on June 3, 2016 by Jennifer Stanley

Leaven or Sourdough Starter is very easy to make. First you make a very simple bread. 4 cups unbleached Bread Flour 1 tsp. Kosher Salt 1 packet Instant Yeast 1 ½ cups warm water Mix together your bread flour, salt, … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , , | 2 Comments

Leaven

Posted on June 2, 2016 by Jennifer Stanley

There is a distinction between the word leavening and the word leaven. The word leavening is a generic term meaning anything that you add to dough that creates a lighter and fluffier loaf when you’re finished. Leavening can be mechanical, … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Video | Tagged , , , | 1 Comment

Ship’s Bisket

Posted on June 1, 2016 by Jennifer Stanley

Throughout history, bread has been a vital staple of life. . Archaeological evidence suggests that pre-Neolithic cultures baked very simple flat bread on hot stones and sourdough breads have been made for millennia. First century Romans observed the Celts of … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , , | Leave a comment