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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


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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

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/ ▶▶

Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶

Twitter ▶ @Jas_Townsend
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Instagram ▶ townsends_official

Beggar’s Pudding

This 1773 recipe for “Beggar’s Pudding” is another delicious pudding that uses stale bread as it’s base.

Scotch Collops and Yellow Peas ▶ http://bit.ly/2ysDQim ▶▶

Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶

Check Out Our Brand New Website! ▶ http://www.townsends.us/ ▶▶

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Instagram ▶ townsends_official

Baked Apple Pudding

This Baked Apple Pudding comes from the 1794 cookbook “Domestic Economy” by Maximilian Hazlemore. The flavor combination in this dish is excellent, and yes, 8 ounces of butter are in this pudding. Enjoy!

Help support the channel with Patreon ▶ https://www.patreon.com/townsend ▶▶

Check Out Our Brand New Website! ▶ http://www.townsends.us/ ▶▶

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Instagram ▶ townsends_official

1796 Sweet Potato Pudding

1796 Sweet Potato Pudding

Today we’ll be making a wonderful sweet potato pudding from Amelia Simmons’ 1796 cookbook, American Cookery.

Sweet Potato Pudding

  • 1 ½ pounds Sweet Potatoes (Can substitute Winter Squash, Crookneck Squash, Pumpkin, or any Potatoes)
  • 3 Large Apples
  • 3 ½ tablespoons Breadcrumbs
  • 1 tablespoon flour
  • 1 cup Cream
  • 1 tablespoon Wine
  • 3 Eggs well beaten
  • ¼ cup Sugar
  • 1 tablespoon Nutmeg
  • Pinch of Salt
  • ¼ cup Dried Black Currants (Can substitute with Zante Currants or Whortleberries)

Bake or boil sweet potatoes until soft. Pear, core and chop apples, then boil until soft.

Sweet Potato Pudding (Time 0_01_07;03)

Mash together sweet potatoes and apples until fairly smooth.

Sweet Potato Pudding (Time 0_01_18;17)

Mix in breadcrumbs, flour, cream, wine, and eggs. Add sugar and spices and mix well.

Sweet Potato Pudding (Time 0_01_32;02)

Gently mix in currants.

Sweet Potato Pudding (Time 0_02_20;03)

Place inside of cook pot without the lid. Bake at 325 degrees for about 75-90 minutes.

Transcript of Video:

In our last several episodes, we’ve been cooking dishes most closely associated with the holiday season of Thanksgiving and Christmas here in North America. All these recipes are from Amelia Simmons’ 1796 cookbook, American Cookery. Today we’ll be making a wonderful sweet potato pudding. Thanks for joining us today on 18th Century Cooking with James Townsend and Son.

Amelia Simmons recipe actually calls for a winter squash or crookneck squash, but later on in the recipe, she says that you could substitute sweet potatoes, regular potatoes, or even pumpkin. I’ve chosen sweet potatoes simply because their most commonly associated with Thanksgiving.

To prepare your sweet potatoes, you can either bake them or boil them. If you want to take a shortcut, you can buy canned sweet potatoes. You’ll need about a pound and a half for this recipe. For our recipe, we’re also going to need 3 large apples. You’ll need to pear them, core them and chop them up and then boil them until their soft. Let’s mash these together until their fairly smooth. Our new hardwood masher is perfect for this job. To this, we’ll add 3 ½ tablespoons of breadcrumbs, 1 tablespoon of flour, 1 cup of cream, 1 tablespoon of wine and 3 eggs well beaten. Stir this all together.

I’m going to sweeten this with about ¼ of a cup of sugar. To spice it, I’ve got a tablespoon of nutmeg and a pinch of salt, and we’ll mix this in.

For our final ingredient here, we’re going to add a 1/4 of a cup of black currants. These are dried black currants of the ribes family. She also suggests in her recipe, that you can use zante currants instead, which are like tiny raisins, or possibly dried blueberries, sometimes called whortleberries.

And mix it in.

Today, we’re going to be cooking this in our wonderful little red ware cook pot. These cook pots are available in our catalog. They’re made right here in Indiana and their based off of 18th century paintings. Today we’re going to be cooking without the lid. There’s enough here in this to fill up this pot and possibly even bake a pie from it.

I’ve got this about ¾ of the way full. You want to leave a little bit of room. It’ll try to grow as it cooks and then shrink back down. You’ll want to cook this without the lid on at 325 degrees or so for an hour and 15 minutes, maybe an hour and a half.

So normally about right now, I’d pull out the finished dish and we’d get to taste it, but not this time. This time I’m going to save it for later. We’re going to take all these dishes and put them together into a wonderful holiday feast, so you’re just going to have to wait until the end.

If you’re new to our channel, I really want to welcome you. You can subscribe to our channel, you can check out our website, or request a print catalog. I want to thank you for joining us today as we savor the flavors and the aromas of the 18th Century.

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

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