Category Archives: Video

Pumpkin Pie

Posted on March 10, 2016 by Jennifer Stanley

Today we’re going to be baking a pumpkin pudding, or as we know it, a pumpkin pie from Amelia Simmons’ 1796 cookbook, American Cookery. 1 pint Pumpkin 1 quart Milk 4 Eggs well beaten ½ cup Molasses 1 teaspoon Ginger 1 … Continue reading →

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American Potash Cake

Posted on March 9, 2016 by Jennifer Stanley

Today’s recipe is for what was call American potash cake. 4 cups Flour (Rye, wheat, or any type you like) 8 tbsp. Pork Lard (or butter) 1 cup Sour Milk (If you don’t have sour milk, you can add 1 … Continue reading →

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Carrot Pudding

Posted on March 8, 2016 by Jennifer Stanley

Today’s recipe, a 17th century carrot pudding, comes from The Compleat Cook by Rebecca Price. 6 ounces Breadcrumbs (or Cornmeal) 4 Egg Yolks 2 Egg whites 1 cup Milk 1-2 tablespoons Honey (or Maple Syrup) 2 ounces Sack (Wine) Pinch of … Continue reading →

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1796 Honey Gingerbread

Posted on March 7, 2016 by Jennifer Stanley

This honey cake recipe is from Amelia Simmons’ 1796 cookbook, American Cookery. It is probably what we would think of as gingerbread today. 3 ½ cups Flour 1 tbsp. Ginger 1 tbsp. Cinnamon 3 tbsp. Diced Candied Orange Peel 1/3 … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , , | 5 Comments

Cranberry Sauce and Cranberry Tart

Posted on March 4, 2016 by Jennifer Stanley

I love Amelia Simmons’ recipe for her cranberry sauce. It’s stew, strain, and sweeten. How difficult could it be right? We’re going to use the same techniques that we used when we made our currant jelly and a currant tart, … Continue reading →

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1796 Sweet Potato Pudding

Posted on March 4, 2016 by Jennifer Stanley

Today we’ll be making a wonderful sweet potato pudding from Amelia Simmons’ 1796 cookbook, American Cookery. 1 ½ pounds Sweet Potatoes (Can substitute Winter Squash, Crookneck Squash, Pumpkin, or any Potatoes) 3 Large Apples 3 ½ tablespoons Breadcrumbs 1 tablespoon flour … Continue reading →

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Bread Stuffing

Posted on March 3, 2016 by Jennifer Stanley

This is a delicious and simple bread stuffing from Amelia Simmons’ 1796 cookbook, American Cookery. Amelia Simmons suggested stuffing the bird before you roast it, but for safety purposes, you should cook this stuffing separately. 1 pound Wheat Breadcrumb 3 Eggs well beaten … Continue reading →

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“To Boyle a Trout”

Posted on February 25, 2016 by Jon Townsend

This recipe is from Martha Washington’s Booke of Cookery and Booke of Sweetmeats transcribed by Karen Hess. The original recipe reads: Cut ye trout in pieces, then boyle it in white wine, sum butter, as much salt as will season … Continue reading →

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18th Century Vermicelli Pudding aka Kugel

Posted on September 21, 2015 by Jon Townsend

This is an interesting vermicelli pudding from 1784 edition of  The Art of Cookery Made Plain and Easy by Hannah Glasse. 1 Pint Milk 4 Oz Vermicelli Ground Cinnamon to taste 1 Cup Heavy Cream 4 Oz Melted Butter 4 … Continue reading →

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A Stupendously Fresh Soup

Posted on September 15, 2015 by jmalin1026

Life on the trail in the 18th century was often a difficult and dangerous endeavor. It’s easy to romanticize from our overstuffed chairs what wilderness living may have been like — being one with nature, living in a symbiotic relationship with … Continue reading →

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