Category Archives: Historic Cooking

Hasty Fritters

Posted on November 10, 2014 by Kevin Carter

Here’s a recipe that was apparently popular enough that it was copied almost verbatim in several 18th century cook books. It’s a recipe for fritters. A fritter, also occasionally called a fraze, was a fried pastry, like a doughnut. They were … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Recipe, Video | Tagged , , , , | 29 Comments

Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding

Posted on September 22, 2014 by Kevin Carter

As a follow-up to my last post as well as to our latest video, I’m offering a couple of 18th century recipes from the 1767 cookbook, Primitive Cookery; or the Kitchen Garden Display’d. As I previously mentioned, this book was a … Continue reading →

Posted in Historic Cooking, Recipe, Video | Tagged , , , , | 15 Comments

An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor

Posted on September 11, 2014 by Kevin Carter

We are occasionally asked on our Facebook page and our Youtube channel if we could provide more vegetarian recipes. A few have asked if we have run across any information on vegetarianism in the 18th century. I will not pretend to … Continue reading →

Posted in 18th Century Cooking, Historic Cooking | 13 Comments

18th and Early 19th Century Cookbooks: Searchable, and FREE.

Posted on August 28, 2014 by Kevin Carter

We have a modest collection of cookbooks, both old and modern, as well as secondary resources related to the topic 18th century cooking here in my office. I appreciate being able to read other people’s interpretations of the old recipes, to see … Continue reading →

Posted in 18th Century Cooking, Historic Cooking | Tagged , , , | 26 Comments

Hard Dumplings a Soldiers Treat

Posted on August 4, 2014 by Jon Townsend

When cooking a modern recipe with a dozen ingredients in a well stocked kitchen with a stove, eight pans, twenty spoons of various sizes, dozens of mixing bowls and every other convenience, I can’t help but look back to poor … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Ingredients, Video | Tagged , , , , , | 7 Comments

Stinging Nettle Soup

Posted on May 5, 2014 by Kevin Carter

I have many memories from my formative boyhood years of tromping through the woods, discovering nature, getting dirty, and hunting for anything with more than (or less than) two legs with which I could startle my poor dear mother. Occasionally, the call … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , | 5 Comments

A Ragout of French Beans

Posted on April 24, 2014 by Kevin Carter

I find it serendipitous to stumble upon a familiar term in a centuries-old text — a term I use in my modern conversation, yet, one that has retained its meaning throughout the centuries. As a young boy, I would go out to the cornfields … Continue reading →

Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Recipe | 1 Comment

Chocolate Biscuits

Posted on November 22, 2013 by Kevin Carter

Where would we be without chocolate? The thought runs shivers up my spine. In the scheme of culinary history, however, that creamy smooth chocolate that graces our palates with childhood delight and for just a moment melts away the adult … Continue reading →

Posted in 18th Century Cooking, Baking, Historic Cooking, Recipe | Tagged , , , | 4 Comments

Please Bring Back the Puddings!

Posted on October 3, 2013 by Kevin Carter

I recently ran across online portions of an interesting book, edited by Harlan Walker, titled Disappearing Foods: Studies in Foods and Dishes at Risk (Prospect Books, 1995). The book includes an article written by Mary Wallace Kelsey called “The Pudding Club and … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Recipe, Video | Tagged , , | 12 Comments

Preserved Walnuts

Posted on June 24, 2013 by Kevin Carter

In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonderful cheese shop in Kalamazoo, Michigan this weekend, hoping to explore different cheese options for our reception. The tiny shop was packed with wide-eyed shoppers, and the busy … Continue reading →

Posted in 18th Century Cooking, Historic Cooking, Ingredients | Tagged , , , | 17 Comments