Category Archives: Spices

Pepper in Your Kitchen

Posted on November 25, 2021 by Jon Townsend

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!

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Paw Paw Pudding

Posted on October 27, 2016 by Jennifer Stanley

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 →

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Tiny Purses – Date Turnovers

Posted on August 4, 2016 by Jennifer Stanley

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 →

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Oxford Kate’s Sausage Recipe

Posted on July 29, 2016 by Jennifer Stanley

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 →

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Delicious Savory Onion Pie

Posted on July 26, 2016 by Jennifer Stanley

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 →

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The Best Bread Pudding Yet

Posted on July 23, 2016 by Jennifer Stanley

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 →

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White Pot Bread Pudding

Posted on July 1, 2016 by Jennifer Stanley

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 →

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Fried Chicken

Posted on June 25, 2016 by Jennifer Stanley

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 →

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Quaking Pudding

Posted on June 20, 2016 by Jennifer Stanley

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 →

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Mushroom Ketchup

Posted on April 13, 2016 by Jennifer Stanley

The first recipe for tomato ketchup was in 1801, but tomato ketchup did not become popular until the mid-19th century. The tomato plant is a member of the deadly nightshade family and many people considered it a deadly poison in … Continue reading →

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