Category Archives: Recipe

Cheshire Pork Pie

Posted on March 24, 2016 by Jennifer Stanley

Salt Pork Apples Pepper Salt Butter Water Top and Bottom Pie Crusts In our recipe, we’re going to be using salt pork. This is true 18th century style salt pork, not something like you might find on your grocery store … Continue reading →

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Split Pea Stew with Beef (“The Green Death”)

Posted on March 23, 2016 by Jennifer Stanley

3 Pints Boiling Water Half pound Dried Peas (soaked overnight) Half pound Beef Flour Potatoes Onion Parsnips Salt Pepper For this recipe I’ve got about a half a pound of dried peas. We soak these overnight, so they’re going to … Continue reading →

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Mock Passenger Pigeon Pie

Posted on March 21, 2016 by Jennifer Stanley

Passenger pigeons were one of the most populous birds in the 18th and 19th century. There were billions of these birds on the planet. They were almost a scourge there were so many of them. They were very popular and … Continue reading →

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Cooking Ash Cakes

Posted on March 20, 2016 by Jennifer Stanley

It was very common for soldiers in the 18th century, especially when they were on the march, to be issued their rations several days ahead of time. They would be issued several days of their bread ration, and because they … Continue reading →

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Baked Beans

Posted on March 18, 2016 by Jennifer Stanley

Today we’re going to bake beans. Beans were a common fare in the 18th century both for regular folks and part of the soldier’s rations. We’re going to bake beans in the oven and buried in a pit. Beans Salt … Continue reading →

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Baking Simple Gingerbread

Posted on March 17, 2016 by Jennifer Stanley

Gingerbread was a favorite treat in the 18th and 19th centuries. Many vendors sold it in the streets and markets. Many believe gingerbread possesses special medicinal properties, so it was even used to treat things like the sniffles. 2 cups … Continue reading →

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18th Century Fireside Pumpkins 3 Ways

Posted on March 16, 2016 by Jennifer Stanley

Soldiers in the 18th century commonly had short rations and they would supplement their rations whenever they could. One of the things they would supplement their rations with was pumpkins or sometimes called pompions. Today we’re going to take some … Continue reading →

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Carrot Custard

Posted on March 15, 2016 by Jennifer Stanley

Today we’re doing a carrot pudding out of Amelia Simmons’ cookbook, but this one’s more like, say, a carrot custard. 1 cup boiled, mashed Carrots 5 Eggs ¼ cup butter ¼ cup sugar 1 tsp Cinnamon Rose Water to Taste … Continue reading →

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Indian Pudding

Posted on March 14, 2016 by Jennifer Stanley

Today we’re making Amelia Simmons’ tasty Indian pudding from her 1796 cookbook, American Cookery. 3 cups Milk 1 cup Cornmeal 1 egg well beaten 2 ounces Butter 1 teaspoon Salt 1 teaspoon Ginger 1 teaspoon Nutmeg ¼ cup Molasses Bring milk … Continue reading →

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1824 English Gingerbread

Posted on March 13, 2016 by Jennifer Stanley

The recipe I’m making today is what’s called a light gingerbread from John Cook’s 1824 cookbook, Cooking and Confectionary. 2 cups flour 2 tsp. powdered ginger 1 cup Light or Barbados Molasses warmed 2 tbsp. Milk divided evenly ¾ tsp Pearl … Continue reading →

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