Category Archives: Ingredients

Delicious Savory Onion Pie

Today’s recipe is a wonderful savory onion pie from “The Little Primitive Cookery” cookbook. This cookbook is a compilation of 18th century recipes that this particular author put together for people of lesser means. This onion pie was probably a … Continue reading

Posted in 18th century, Baking, historic cooking, Ingredients, spices, Video | Tagged , , | Leave a comment

The Best Bread Pudding Yet

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 1700's, 18th century, Baking, Bread, historic cooking, Ingredients, spices, Video | Tagged , | Leave a comment

1796 Beef Steak Pie

Today we are doing a savory Beef Steak Pie using our Dutch oven. This recipe comes from Amelia Simmons’s 1796 cookbook American Cookery. Puff Paste Pie Crust ¼ pound Butter 2 pounds Shoulder Beef Roast White Onion Salt Pepper Flour … Continue reading

Posted in 1700's, 18th century, Baking, historic cooking, Ingredients, pies, Recipe, Video | Tagged , , , | Leave a comment

White Pot Bread Pudding

White pot is a sweet, buttery, bready, custard type bread pudding originating from 18th century Devon in southwest England. The term white pot simply means white pudding. Recipes for white pot changed very little over the years and between regions. … Continue reading

Posted in 18th century, Baking, historic cooking, Ingredients, Recipe, spices, Video | Tagged | Leave a comment

No-Knead French Bread

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, Baking, Bread, historic cooking, Ingredients, Recipe, Video | Tagged , , , | Leave a comment

Fried Chicken

We usually think of fried chicken traditionally as an American dish, but today I’m going to share with you an old English recipe from a little recipe book by Nathan Bailey called “Dictionarium Domesticum” written in 1736 that I think … Continue reading

Posted in 18th century, historic cooking, Ingredients, spices, Video | Tagged , , | Leave a comment

Quaking Pudding

Quaking pudding is much more like the modern day pudding idea that we have in our heads. . It is definitely different than the plum pudding. The ratios are much different, a lot less flour and a lot more liquid … Continue reading

Posted in historic cooking, Ingredients, Recipe, spices, Video | Tagged , , | Leave a comment