Category Archives: Video

How to Build an Earthen Oven

Posted on April 15, 2016 by Jennifer Stanley

The existence of ovens like this is easily documented for the 18th century. In fact, just about every ancient culture had a very similar oven. There’s one particular wood cut illustration from medieval times depicting an earthen oven built on … 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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Stinging Nettle Soup

Posted on April 11, 2016 by Jennifer Stanley

Stinging nettles hold a very special place in 18th century food and medicine. Medical books from the time period mention these stinging nettles as good for stopping hemorrhages and promoting urine flow. Large amount of fresh Stinging Nettles 1 ½ … Continue reading →

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Tasty Fish Cakes

Posted on April 11, 2016 by Jennifer Stanley

Soldiers in the 18th century were given rations of meat, either pork or beef, salt or fresh. Something else that they were given sometimes was fish, salted fish. So here we’ve got some salted cod we’re going to cook up … Continue reading →

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Salt Pork Soup

Posted on April 8, 2016 by Jennifer Stanley

So today we’re going to take a common soldiers ration and we’re going to turn it into a soup. As the foundation of our soup we’re going to use salt pork.which we have prepared in an 18th century manner. 6 Pints Boiling … Continue reading →

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Salt Pork Hash

Posted on April 1, 2016 by Jennifer Stanley

Salt Pork Onion Parboiled Potatoes Milk Allspice Our hash is a fairly simple dish. Take some finely diced salt pork browned up with some onion and a couple of parboiled or already boiled potatoes. Dice and mash the potatoes. Mix … Continue reading →

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Preparing Salt Pork

Posted on March 30, 2016 by Jennifer Stanley

Pork was one of the most common and popular meats in the 18th century. It was one of the meats that would be supplied in rations for soldiers. It was common for sailors and the entire population. Pork was salted … Continue reading →

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18th Century Soldiers Rations

Posted on March 29, 2016 by Jennifer Stanley

American soldiers in the 18th century had several different types of rations. There were per man per day food rations. This would include a meat component, usually consisting of a pound of beef, three-quarters of a pound of pork, or … Continue reading →

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Baking Wiggs Seed Cakes

Posted on March 25, 2016 by Jennifer Stanley

We are going to be making wiggs today, a sweet little biscuit that was very popular in the 17th and 18th century. The term wigg comes from an earlier Dutch word meaning wedge. The loaves were cut into wedge shapes … Continue reading →

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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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