Category Archives: Historic Cooking

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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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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Bread Stuffing

Posted on March 3, 2016 by Jennifer Stanley

This is a delicious and simple bread stuffing from Amelia Simmons’ 1796 cookbook, American Cookery. Amelia Simmons suggested stuffing the bird before you roast it, but for safety purposes, you should cook this stuffing separately. 1 pound Wheat Breadcrumb 3 Eggs well beaten … Continue reading →

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“To Boyle a Trout”

Posted on February 25, 2016 by Jon Townsend

This recipe is from Martha Washington’s Booke of Cookery and Booke of Sweetmeats transcribed by Karen Hess. The original recipe reads: Cut ye trout in pieces, then boyle it in white wine, sum butter, as much salt as will season … Continue reading →

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18th Century Vermicelli Pudding aka Kugel

Posted on September 21, 2015 by Jon Townsend

This is an interesting vermicelli pudding from 1784 edition of  The Art of Cookery Made Plain and Easy by Hannah Glasse. 1 Pint Milk 4 Oz Vermicelli Ground Cinnamon to taste 1 Cup Heavy Cream 4 Oz Melted Butter 4 … Continue reading →

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A Stupendously Fresh Soup

Posted on September 15, 2015 by jmalin1026

Life on the trail in the 18th century was often a difficult and dangerous endeavor. It’s easy to romanticize from our overstuffed chairs what wilderness living may have been like — being one with nature, living in a symbiotic relationship with … Continue reading →

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A Simply Fantastic Lemon Cream

Posted on August 21, 2015 by jmalin1026

Don’t be fooled by the word “cream.” This delicious recipe for Lemon Cream from Amelia Simmons’ cookbook American Cookery (1796), is ironically completely dairy-free. Instead, it uses an interesting egg-cooking technique which yields a delicious custard-like dessert. While fruit creams of this … Continue reading →

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Delightfully Whipped Syllabubs

Posted on August 21, 2015 by jmalin1026

Sweet recipes and desserts exploded in popularity during the 18th century. Cook books from that time are full of sugary treats that are as assorted in form as you can imagine. As delicious as many of these treats were, it … Continue reading →

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Puddings in Haste!

Posted on August 10, 2015 by jmalin1026

In the 18th century, puddings were once a culinary staple of much of the western world. Many types existed but most called for long cooking times. Hasty puddings (or as they were often called “puddings in haste”) became popular for … Continue reading →

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Pickling Onions in 18th Century England

Posted on August 1, 2015 by jmalin1026

Although pickling has been around since the dawn of time, records of food preservation techniques exploded in the 1700s. Helped by the growing industrialization of the printing industry, house management handbooks and cookery books became high in demand. Food preservation … Continue reading →

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