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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
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”.

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