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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…

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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)…

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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…

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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…

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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…

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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…

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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 -…

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Page 1 of 69
Tiny Purses – Date Turnovers

Tiny Purses – Date Turnovers

This recipe is a date turnover from a 1596 cookbook called “The Good Housewife’s Jewel” called Tiny Purses.

  • 2 cups Dates stoned
  • 1 cup Raisins or Currants
  • 1 tbsp. Suet or Coconut Oil
  • 1 tsp. Ginger
  • 1 tsp. Cinnamon
  • 2 tsps. Sugar
  • Puff Paste
Tiny Purses (Time 0_01_05;12)
Mix together your dates, raisins, suet, ginger, cinnamon, and sugar in a bowl. Cut puff paste into about 5 inch squares.

Tiny Purses (Time 0_01_30;24)
Lay down your paste and place a flattened portion of the filling inside. Make sure it’s a decent size and flattened.

Tiny Purses (Time 0_01_45;15)Moisten two of the edges of the puff paste and fold it into a triangle then pinch the edges shut.

Tiny Purses (Time 0_01_53;01)
Bake at about 350 degrees until golden brown.

Transcription of Video:

Today we are going to make a recipe called tiny purses. Thanks for joining us today on 18th Century Cooking.

This recipe comes from a 1596 cookbook called “The Good Housewife’s Jewel”. This recipe, although it’s called little purses, is really a date turnover. The first thing we have to do is stone these dates. I’ve got about 2 cupfuls of dates here.

Whoo, this is sticky! Although if you want to save time, you can buy your dates prestoned. Now that we stoned our dates, let’s mix our ingredients. First we need our dates, then we need a cupful of small raisins. I’m using zante currants. The recipe calls for marrow. I’m going to use a tablespoon of suet instead. A good substitute might be coconut oil. We’re also going to season it with a teaspoon of ginger, a teaspoon of cinnamon, and two teaspoons of sugar. Now that we’ve got all the ingredients, let’s mix it into the bowl.

Whoo, this is really sticky stuff! You’ve really got to dig into this!

Now that our mixture’s ready, let’s put them in the shells. The shells are going to be puff paste cut into about 5 inch squares. If you’re interested in making your own puff paste, I’ll put a link down below. Lay down your paste and put a flattened portion of the filling. Make sure it’s decent sized and flattened. Moisten two of the edges and fold it into a triangle. Make sure to pinch the edges.

These are ready to bake at about 350 degrees. I’m not sure how long these take but I’ll watch them till they’re golden brown.

These smell great. So good in fact, that I asked my dad to come and taste test with me.

[Jon] Well, they do smell great. I could smell them in the oven and wow, they filled the house up with a wonderful smell, so are we going to try them out? I think they’re cool enough, so let’s give them a try. You pick one. I’ll take this one. They look beautiful too. They could even have icing on them, but I think that would be too much. Mmm, that is a wonderful flavor and I really wasn’t expecting that. I ate a few of the dates that she had raw and the dates were actually, obviously, very good, but with the spices.

[Ivy] They taste wonderful.

[Jon] Right with that ginger and the cinnamon in there with the dates and the raisins or the currants, it’s got an amazing flavor that I really wasn’t expecting and a wonderful aroma.

[Ivy] Yes.

[Jon] You did an excellent job on these. They look kind of really hard to smoosh up.

[Ivy] They are.

[Jon] Yeah, it’s a very sticky, the dates and everything, getting that all together, but Ivy did a great job. Thank you for bringing us this recipe. It was wonderful. If you get a chance, this one, again, it’s simple, really not that many ingredients, and all these things you can find at the grocery store so you should be able to do these easily. So thank you so much Ivy and I want to thank you for coming along and savoring the flavors and the aromas

[together] of the 18th century.

If you’re new to our channel, I want to welcome you. You can subscribe by clicking the button right up here. Also, check out our related videos. Thanks so much for watching.

Barley Gruel

Barley Gruel

This recipe for Barley Gruel comes from John Knots 1724 cookbook called “The Cooks and Confectioners Dictionary”.

  • 3 oz. Barley
  • 1 qt. Water
  • 4 oz. Currants or Raisins
  • 3 Egg Yolks
  • 10 oz. Cream
  • 1 cup White Wine or Sparkling Grape Juice
  • Lemon Zest (about half a lemon peel)
  • Sugar

Boil the barley in 1 quart of water changing the water out as needed until it comes out clean. Add in currants and allow to boil for about an hour then remove from heat and allow to cool.

Gruel (Time 0_01_35;02)

Mix together egg yolks, cream, white wine, and lemon zest. Make sure that your barley is cool enough that it will not cook your eggs, then add to your egg mixture.

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Place your gruel into a pot and heat on low stirring constantly until the mixture starts to thicken.

Gruel (Time 0_03_06;25)

Remove from heat, allow to cool and sweeten to taste.

Transcript of Video:

So, today’s recipe sounds horrible, barley gruel, but let’s find out. Thanks for joining us today on 18th Century Cooking with Jas. Townsend and Son.

The recipe for today comes from John Knots 1724 cookbook called “The Cooks and Confectioners Dictionary” and you know, it starts off with something pretty simple, he wants us to make barley water with 3 ounces of barley and a quart of water so I’m going to put this quart of water on to boil and then we’re going to add in our 3 ounces of barley. He also talks about making sure that our barley is white and if your barley is like my barley, you’ll start boiling it and you’ll get this kind of scum that comes up to the surface and you’ll want to skim that and you’ll get maybe sort of a brown barley water out of it and what he wants is the nice cleaner water so he talks about shifting the water once or twice so once it’s come up to the boil and some of the scum has come up to the surface, we’re going to drain this off and put more water back in, again about a quart. We don’t want to put in too much more, and let this boil. As it’s boiling we can add in our currants. He asks for about 4 ounces of currants in this situation. You could use raisins instead, really the currants aren’t the important part of this, so a little less or a little more really isn’t’ that important.

To get your barley nice and tender, you should boil it about an hour. So our barley is basically done. It’s ready to go. We need to let this cool and we’re going to start making this other mixture that we’re going to add into it, so let me set this aside to cool and now let’s work on our other mixture.

We need 3 egg yolks. He calls for a half a pint, it may actually be 10 ounces, of cream. Also, some white wine, the same amount, also about a cup. Also some lemon zest, it’s about a half a lemon peel that I zested up. Now our mixture is stirred up, I’ve got our gruel, I’m going to go ahead, for the sake of mixing it up, I’m going to put it into the mixing bowl, but we’re going to need to heat this up, so we’ll put it back into a vessel we can heat with. You want to make sure that this is cool enough though that it doesn’t cook our eggs as we add this in, and you can tell by this time that the barley should have absorbed a lot of that water. It’s not nearly as liquidy as it was in the beginning. Now that this is mixed up, we can put it back in our vessel here. We’re going to put it on a low heat and make sure to stir it constantly until it starts to thicken.

I’ve let this cool a little bit. The recipe says to sweeten to taste so I’m just going to add a little bit of sugar here and mix it in and hopefully it’s cool enough that I can try it out.

Mmm, whoa, that’s the best gruel I have ever had. This is really good. All the flavors are there. You get a little bit of the wine flavor up on top. If you want to use just a sparkling grape juice you can get the same kind of flavors here that the wine’s going to give you, at least a little bit, if you don’t want to use an alcohol, but you get all these different flavors coming in that we had with the little bit of spices, that lemon in there, the sweetness also, the thickness of this custard is wonderful and those little textures of the barley in there. They’ve been cooked so long that they’re very soft, just like a tapioca would be and tapioca wasn’t in the 18th century, at least in an English context, so this is probably as close as you’re ever going to get to a tapioca pudding in the 18th century. Wonderful. If you get a chance to make up this barley gruel, you will enjoy it, I promise you. I want to thank you for coming along as we’re experimenting, as we’re savoring the flavors and the aromas of the 18th century.

If you’re new to our channel, I want to welcome you. You can subscribe by clicking the button right up here. Also check out our related videos. Thanks so much for watching.

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