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A Well-To-Do Rice Pudding


Get Your Copy of the Cookbook Here! ▶ http://www.townsends.us/american-cook… ▶▶ Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶…

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April 4, 2018


A Poor Man’s Rice Pudding


Get Your Copy of the Cookbook Here! ▶ http://www.townsends.us/american-cook… ▶▶ Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶…

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Macaroni And Cheese


Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶ facebook.com/jas.townsend Instagram ▶ townsends_official  

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Barley Soup


Get your copy of the cook-book here ▶ http://www.townsends.us/the-art-of-co… ▶▶ Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook ▶…

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Pink Pancakes!


Perfect for Valentines Day! Pink Pancakes featuring last week’s candies lime peel! Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend…

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Candied Lime Peel


A simple and delicious sweet meat from the 18th Century. #townsendspeel Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶ Sign up for the YouTube Mailing List! ▶ http://www.townsends.us/youtube_list.htm ▶▶ Twitter ▶ @Jas_Townsend Facebook…

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A perfect recipe just in time for Christmas! This is another German recipe translated by Kayla and Karen at Old Salem Museums and Gardens. #townsendslittleantlers Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Old Salem’s Website ▶ http://www.oldsalem.org/ ▶▶ Help support the…

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March 23, 2018


Yellow Turnips


The translation for these “Yellow Turnips” was made possible by Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two 18th Century German cookbooks. Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Old Salem’s Website ▶ http://www.oldsalem.org/ ▶▶…

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March 22, 2018


Open Fire Roast Beef


There is nothing like cooking over an open fire! Today we are doing a very simple recipe for Roast Beef from “American Cookery” by Amelia Simmons. Visit Our Website! ▶ http://www.townsends.us/ ▶▶ Help support the channel with Patreon ▶ https://www.patreon.com/townsend…

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Apple Puree


Another delicious, German recipe given to us by Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two period German cookbooks. Check Out Our Brand New Website! ▶ http://www.townsends.us/ ▶▶ Old Salem’s Website ▶ http://www.oldsalem.org/ ▶▶…

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Page 1 of 73
Hasty Fritters

Hasty Fritters

Here’s a recipe that was apparently popular enough that it was copied almost verbatim in several 18th century cook books. It’s a recipe for fritters. A fritter, also occasionally called a fraze, was a fried pastry, like a doughnut. They were either skillet fried or deep fried. The batter could be thin or thick — more like a dough. This particular recipe was exquisitely simple, calling for only four to five ingredients.

Here is Hannah Glasse’s copy from the 1774 edition of her cookbook, The Art of Cookery.

Here is our adaptation, changing a few things up where necessary, but staying well within period-correct methods and techniques:

 

Hasty Fritters

Ingredients:
1 – 12oz. bottle of any Light* Ale or Hard Apple Cyder
approximately 2 cups All Purpose Flour
1/4 – 1/3 cups Zante Currants or 1 Apple (diced) or both

About 2-lbs Lard (or or other fat**, e.g., shortening or vegetable oil) for frying

Beer-2

*Hard apple cyder adds a wonderful taste to this recipe. If you chose to use an ale instead, use one that is not heavily hopped or bitter. Any off-the-shelf brand-name “lite” American beer will work, however, you’ll be missing out on some of the flavor that a nice honey brown ale, for instance, can add.

*All of the recipe copies I found for this dish called for frying in butter. This would have typically been a fairly expensive method of frying over, let’s say, Lard. If you choose to use butter, be sure to clarify it first by slowly melting it over low heat and pouring off the oil from the dairy solids that precipitate to the bottom. If you do not take this step, the solids will burn before the butter reaches frying temperatures, resulting in a burnt flavor imparted to the fritters.

Directions:
Heat your frying fat to about 350-degrees (F).

Dough1

 

Pour your ale into a large mixing bowl and sift the flour into it, stirring until a sticky dough forms. It may take a little more or a little less than 2 cups of flour.

Blend in your diced apple and/or your Zante currants. I prefer using both simply for the additional flavor and sweetness. Some recipes for apple fritters suggest a little ground nutmeg or cinnamon. You can also add a pinch of salt of you wish. That’s your call. I love the simplicity of this recipe, and chose to leave those seasonings out. I did not regret my decision.

Frying1

Carefully drop in dollops of the batter, about the size of a walnut or small egg, into your hot frying fat, making sure they don’t stick together. Fry them for 4 or 5 minutes, or until they are golden brown on the bottom side. The recipe suggests turning the fritters with an “egg slice.” If in case you’re like us and had never heard of an egg slice before, it’s simply a spatula.  Fry the fritters for 3 to 4 minutes longer, or until they are an even gold brown. If your dollops are too big, you will likely end up with a nicely browned fritter that’s still doughy on the inside.

Ale in this recipe acts as a leavening agent. The ale’s carbonation will puff up the dough while it fries.

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Carefully remove the fritters from your hot fat, and drain on layers of paper or a clean cloth. Dust with powdered sugar and stand aside before you’re trampled.

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