Tag Archives: bread

No-Knead French Bread

Posted on June 29, 2016 by Jennifer Stanley

There is a bread baking technique that has been floating around the internet since about 2007, but it’s not a new idea, it’s been around for hundreds of years. A very simple dough with high moisture content that is baked … Continue reading →

Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video | Tagged , , , | 3 Comments

Making Leaven

Posted on June 3, 2016 by Jennifer Stanley

Leaven or Sourdough Starter is very easy to make. First you make a very simple bread. 4 cups unbleached Bread Flour 1 tsp. Kosher Salt 1 packet Instant Yeast 1 ½ cups warm water Mix together your bread flour, salt, … Continue reading →

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Leaven

Posted on June 2, 2016 by Jennifer Stanley

There is a distinction between the word leavening and the word leaven. The word leavening is a generic term meaning anything that you add to dough that creates a lighter and fluffier loaf when you’re finished. Leavening can be mechanical, … Continue reading →

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Historic Mixed Grain Bread

Posted on May 5, 2016 by Jennifer Stanley

Bread was an important food source in the 18th century. Not only was it a staple, in and of itself, but it was also an important ingredient in many other foods. It was known to many as a staff of … Continue reading →

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Lobscouse

Posted on March 4, 2013 by Jon Townsend

Ship’s bread or hard tack as it was known in the 19th century was a staple of the sailor’s diet in the 18th and 19th century and was also frequently issued to soldiers and used by other long distance travelers. … Continue reading →

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A White Pot Recipe

Posted on July 25, 2012 by Kevin Carter

  “A white-pot custard for my white-pot queen,” cried Kemp, waving his bauble. “Mark this boy,…A white-pot mermaid custard, with a crust, lashings of cream, eggs, apple-pulse and spice, a little sugar, and manchet bread. Away! Be Swift!” (Tales of … Continue reading →

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Another Fine Resource

Posted on July 18, 2012 by Kevin Carter

Here’s a link to an excellent resource for best (and worst) cooking, food-preparation, and home-remedy practices of southern England, compiled and published by William Ellis in 1750.

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Pan Perdu (or as we call it “French Toast”)

Posted on July 17, 2012 by Jon Townsend

Who doesn’t like a nice big plate of French Toast? For me it brings back fond childhood memories of Saturday mornings — usually during the holidays when no one seemed to be in a hurry to change out of our … Continue reading →

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Recipes Using Bread Crust Chips and Raspings

Posted on July 12, 2012 by Kevin Carter

In response to our last post on 18th Century No-Knead “French” Bread, a reader asked us to share some original recipes that included crust chips and raspings as an ingredient. If the typical 18th century diet could be reduced down … Continue reading →

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18th Century No-Knead “French” Bread

Posted on July 9, 2012 by Kevin Carter

There have been a number of videos floating around on YouTube the past few years which present an interesting method of baking bread. It’s called “no-knead bread.” It’s an easy recipe that uses a simple dough baked in a Dutch … Continue reading →

Posted in Baking, Bread, Recipe, Video | Tagged , , , , , , , , | 34 Comments