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Category Archives: Ingredients
Pepper in Your Kitchen
Kitchen pepper is one of those things that shows up in 18th-century cookery books. It sounds good and it sounds handy to have around. You can make your own or you can try our new Kitchen Pepper!
Pemmican
Pemmican is the ultimate survival food from the 18th and 19th centuries, originally made by indigenous peoples in North America. Buffalo was the obvious selection for large scale pemmican production. Many native peoples of America depended on pemmican for their … Continue reading
A 200-Year Old Chicken Salad Recipe
This recipe is called a French Salad and it comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery”, but even though it is a 19th century recipe, it is very similar to a number of different 18th … Continue reading
Paw Paw Pudding
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
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Pies, Recipe, Spices, Video
Tagged Indiana Banana, lewis and Clark, paw paw, pie
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Plum Pudding
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 boiled pudding, plum, pudding, raisins
6 Comments
Parmesan Ice Cream
If you’re ever in the Fishers, Indiana area, a short drive northeast of Indianapolis, you really should visit the fine folks at Prairie Town — an 1836 frontier village located in the heart of Conner Prairie Interactive History Park. When you do, … Continue reading
Pork a la Normand
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
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Recipe, Video
3 Comments
Tiny Purses – Date Turnovers
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
Barley Gruel
This recipe for Barley Gruel comes from John Knots 1724 cookbook called “The Cooks and Confectioners Dictionary”. 3 oz. Barley 1 qt. Water 4 oz. Currants or Raisins 3 Egg Yolks 10 oz. Cream 1 cup White Wine or Sparkling … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Recipe, Video
Tagged Breakfast, gruel, oatmeal, porridge
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Oxford Kate’s Sausage Recipe
Today Michael Dragoo is helping us with an Oxford Kate sausage recipe from Martha Washington’s cookbook. Martha Washington believes this should have been called Oxford Gate sausages after a tavern located near the north gate in Oxford but may have … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Recipe, Spices, Video
Tagged Martha Washington, sausage
1 Comment
Savoring the Past 