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Simple Apple Pudding

In this weeks episode we explore a very easy way to make an Apple Pudding with simple soldier rations.

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Cooking Simple Hard Dumplings

Rations for soldiers in the 18th century were very simple, a pound of meat and a pound of bread. Often flour was issued instead of bread and what do you do with a pound of flour and your a soldier without an oven and have no extra ingredients. This video explores a very simple way to use that flour.

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Currant Jelly

In this episode we talk about and make currant jelly, a very common condiment in the 18th century.

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Onion Rings

You would think that onion rings are a rather recent addition to the American menu, but in this episode we discover a wonderful 1801 recipe for onion rings with a great little twist.

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Wild Cherries 18th Century Cooking

Ivy and Jon talk about the wild cherry tree and what it was used for. Medicine, food, wood and dye. Part of our 18th century cooking series,

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Cooking Onion Soup

How to make a wonderful (did I say wonderful) 18th century onion soup following a John Mollard recipe from his 1804 cookbook.

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Red Currant Tart

There seems to be a lot of confusion about currants in the 18th century, was it a tiny raisin or a berry. Well, it’s both. In this video we explore currants and use them in a wonderful tart.

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Forcemeat Meatballs

This is the third in a series of three videos we did with Michael Dragoo. In it we cook up forcemeat meatballs with a wonderful mushroom and leak sauce.

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18th Century Pancakes with Whipped Cream and Jam

In this episode we look at simple pancakes with easy to make whipped cream and fresh made jam. This is a second in a series of three videos with guest Michael Dragoo.

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Easy Scotch Eggs in the 18th Century

In this episode I talk to guest Michael Dragoo and together we talk about cooking at reenactments and we cook Scotch Eggs.

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