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Tag Archives: Amelia Simmons
Carrot Custard
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
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Recipe, Video
Tagged Amelia Simmons, American Cookery, carrots, custard, pudding
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Early American Christmas Cookie
The recipe today is called a Christmas cookie. It’s from Amelia Simmons’ 1796 cookbook, American Cookery. 3 ½ cups Flour 1 cup Sugar 3 tablespoons Powdered Coriander 10 ounces of Butter 1 ¼ cups Sour Milk (If you don’t have … Continue reading
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Recipe, Video
Tagged 1796, Amelia Simmons, Christmas, cookie, holiday
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1796 Honey Gingerbread
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 1796, Amelia Simmons, Gingerbread, Honey Cakes, pearl ash
5 Comments
Cranberry Sauce and Cranberry Tart
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
Posted in 18th Century Cooking, Baking, Pies, Recipe, Video
Tagged Amelia Simmons, baking, Cranberry, sauce
1 Comment