skip to Main Content
  • Then click the categories you would like to search:

Found 687 Results
Page 1 of 69

Propagating Wild Yeast for Reenactments


Today, if you asked 50 people about how to start a wild yeast culture for making sourdough bread, it’s likely you’ll get 100 different answers, but in reality, all it takes is a little bit of flour, some water and…

Which Yeast (Time 0_00_55;12)

September 29, 2017


Akara Recipe


Akara is a simple, easy to make snack that was frequently made in the 18th and early 19th centuries. Dried Black-eyed Peas Onions Parsley flour Boiling water Lard First, pulverize the dried black-eyed peas into very small pieces. Add to…

akara-time-0_00_0921


A Fanciful Yet Easy Asparagus Soup


This delicious Asparagus Soup recipe from Elizabeth Cleland’s A new and easy methods of cookery (1755). Many of this recipe's techniques, including roux, food coloring, bone broth, and court-bouillon (the ingredients boiled in the soup that are removed before eating)…

Asp6

Tags: , , ,

September 28, 2017


Rye and Indian Bread


This is called Rye and Indian bread, because it’s made of part rye flour and part Indian meal or sometimes we call it cornmeal. You can use just those two grains to make the flour, or you can add wheat…

rye-and-indian-bread-time-0_08_1818


Simple Boiled Plum Pudding


Many people hear the word pudding today and they think about some little custardy stuff in a cup or something you buy at the grocery store in a box and mix it up with some milk. Pudding has a much…

Plum Pudding (Time 0_11_05;10)


An Onion Soup Recipe from 1801


This recipe for onion soup is out of John Mollard’s 1801 cookbook, “The Art of Cooking Made Easy and Refined”. 4 oz. Butter 4 tbsps. Flour 8 midsized Onions of choice Salt 3 qts. Beef Stock 4 Egg Yolks 1…

onion-soup-time-0_00_4313


A White Pot Recipe


A White Pot with Raisins and Dates Serves 1 - 6 (depending on how polite you are) The name “White Pot” originates from the Devon region of England. But this sweet, buttery custard bread pudding, layered with sweetmeats (dried fruits)…

Also Known as a White Pudding


Master Wood Turner Erv Tschanz


In this special video, master wood turner Erv Tschanz shares his passion for the craft. Erv is one of several skilled artisans that sells handcrafted items through Jas. Townsend & Son. The treenware cherry wood plate being made in this…

Screen Shot 2017-09-21 at 1.06.59 PM

Tags: , , , ,

September 13, 2017


Weaver/Trapper Interview: Experiencing History Through Reenacting


We've been busy interviewing fellow reenactors for the purpose of inspiring and encouraging viewers who are interested in getting involved in historical reenacting but don't know how to begin. Today we interview Tony Baker, a weaver by trade, who has…

Screen Shot 2017-09-21 at 12.45.21 PM

Tags: , , , ,


Starting a Living History Group from Scratch


It took an idea and a group of friends, and it went from there. Albert Roberts tells the story of how the innovative historical interpretive group "The HMS Acasta" was born. http://ift.tt/2wQkO31 More great information! ***************************** Our Retail Website -…

Screen Shot 2017-09-21 at 2.09.37 PM

Tags: , , , ,


Page 1 of 69
18th Century Vermicelli Pudding Aka Kugel

18th Century Vermicelli Pudding aka Kugel

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 Oz Sugar
  • 4 Egg Yolks Well Beaten

Boil Vermicelli in the milk, making sure to stir constantly until the vermicelli is soft.

Pudding1

Add in Cinnamon, heavy cream, butter, sugar, and egg yolks. Stir well.

Pudding3

Pour straight into pie pan, leaving enough room at the top for expansion during cooking.

Pudding4

Place in oven at about 350 degrees for an hour.

Allow to cool before serving.

Pudding5

A Stupendously Fresh Soup

A Stupendously Fresh Soup

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 the land. In reality, however, even for the expert leather-skinned woodsman, it was more likely an unrelenting struggle for one’s own survival.

Maintaining the most basic food supply was of utmost importance to the trekker, as the trail was an intolerant host. Traveling, especially over long distances, required planning ahead. The only meal one could count on was the meal he packed in. You could only hope for additional opportunities while nature wasn’t looking.

But that’s not to say that on occasion nature eases her grip, and the supply to be found is of the delicious sort — even by modern “civilized” standards. One such instance can be found in the annals of the great 18th century explorer, Captain James Cook.

It was this passage that prompted Jon to try a springtime soup made from a few of the same essentials often carried by trekkers, and supplemented with what nature offered up.

Jon mentions a number of ingredients that he had prepared earlier.  For these recipes check the videos out below:

Soup with Wild Greens

Ingredients

  • 1 quart of water
  • 2/3 cup of barley
  • 1 handfull stinging nettles chopped
  • 1 handful wild garlic green stems chopped
  • 3-4 wild garlic bulbs sliced
  • 3-4 leaves of garlic mustard
  • 1 handful dandelion greens
  • 3 medium size pieces of portable soup (about 1-1/2 inch size pieces)
  • 2 large pinches of Mushroom ketchup powder
  • 1 pinch Salt, 1 pinch Pepper, and 1 pinch Cayenne all from Jon’s Pocket Spice Box

Directions

Pour the water and barley in a small sized pot and set it over your campfire.

Spring1

After about an hour, add in the wild greens.

Spring2

Finally stir in the portable soup.  The pot will need to be removed from heat immediately after the portable soup is dissolved, so make sure to pay extra attention to this stage.

Spring3

Once it has cooled a bit, season the soup to your liking.  Jon adds powder he made from leftovers of a mushroom ketchup (which is flavorful enough to fully substitute portable soup for a vegetarian version).

Spring5

Next add salt, pepper, and cayenne.

Spring6

For some extra thickness enjoy this soup with Ship’s Biscuits.

Spring7

This soup encapsulates a timeless tradition as beloved in the 18th century as it is today.  Jon hits the nail on the head when he says that “there is nothing like cooking your meal out over an open fire like this with greens that you just gathered”.

Back To Top