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A Well-To-Do Rice Pudding


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April 4, 2018


A Poor Man’s Rice Pudding


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Macaroni And Cheese


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Barley Soup


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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

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.

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Food Of The Enslaved: Barbecue

Food of the Enslaved: Barbecue

This video is the second of a series that focuses on historic foods of the enslaved African community of North America.

We recently had the privilege to visit Gunston Hall in Mason Neck, VA. While we were there, we met Michael Twitty, an historical interpreter and culinary historian who specializes in food of the African-American community from enslavement in the mid-18th century to post-reconstruction in the mid to late 19th century. In this video, Michael grills beef ribs and prepares two sauces: an 18th-century style vinegar mop, and a more complex 19th-century style BBQ sauce.

Gunston Hall holds a very special place in American History. It was the home of George Mason, a founding father in American history. Many of the rights and liberties we enjoy today as American citizens can be traced to the insistent influence of George Mason.

For more information on Michael’s Book! http://ift.tt/2lkNaPV

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Potted Beef In The 18th Century

Potted Beef In The 18th Century

Today’s recipe is called “To Pot Cold Beef” from A Lady’s Assistant by Charlotte Mason.

For ceramic pots that are perfect for this recipe, click here!

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Delicious 1794 Roast Beef! – Dutch Oven Cooking

This is the second video in a short series on baking in a “Bake Kettle” or Dutch Oven. Today we prepare an absolutely wonderful roast beef recipe from the “Domestic Economy” cookbook written in 1794 by Maximilian Hazelmore.

The Dutch oven was perfectly suited for use on the frontier. One can fry in it, make stews and soups with it, as well as bake in it. While the first two cooking methods are fairly easy, baking with a Dutch oven can be a little intimidating. With a few hints and a little experimentation and practice, baking in this 18th-century pot can be easy and rewarding.

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18th Century Beef Pasty – Part 2

This is the second part of a two part series where we make beef pasties in an 18th century fashion.

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18th Century Beef Pasty – Part 1

This is the first part of a two part series where we make beef pasties in an 18th century fashion.

Help support the channel with Patreon: http://ift.tt/2hn0mBt

Our Website – http://townsends.us/

Cooking Blog – http://townsends.us/blog/topic/savoring

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Split Pea Stew With Beef (“The Green Death”)

Split Pea Stew with Beef (“The Green Death”)

  • 3 Pints Boiling Water
  • Half pound Dried Peas (soaked overnight)
  • Half pound Beef
  • Flour
  • Potatoes
  • Onion
  • Parsnips
  • Salt
  • Pepper

Soup stew and hash (Time 0_03_38;19)

For this recipe I’ve got about a half a pound of dried peas. We soak these overnight, so they’re going to be ready to cook.

Soup Stew and Hash (Time 0_01_19;10)

Start out with about a half a pound of beef. Coating the meat with flour and then browning it will help thicken up the stew.

Soup stew and hash (Time 0_04_23;29)

Once our beef is well browned, add it to our 3 pints of boiling stew water and then the peas and boil for 15 minutes.

Soup stew and hash (Time 0_04_36;19)

Once the stew has boiled for about 15 minutes, we’re going to add some potato, some onion and some parsnips, along with some salt and pepper. We’re going to let that simmer for about an hour.

Soup stew and hash (Time 0_06_34;27)

You’ll know this stew is ready when the peas break down and the stew thickens up and that really is a matter of how long you’ve soaked your peas. If you haven’t soaked them at all, this might take 2 or 3 hours, but if you soaked them it won’t take as long.

Transcription of Video:

So today we’re going to take a common soldiers ration and we’re going to turn it into three different meals, a soup, a stew and a hash. The foundation of our stew and our hash, we’re going to use salt pork, and the foundation for the stew, we’re going to use fresh beef. So the salt pork we’re using today is a salt pork that we prepared in an 18th century manner. When it’s time to use the salt pork, you have to soak it. You have to take several hours, soak it in water, change the water out, soak it again, until it’s ready to use. If you don’t soak it several times and get all the salt out, it’s inedible. So, the big difference between a soup and a stew is how much water we use when we prepare it, and the first thing we have to do is to get this water going, get it boiling. I’ve got 6 pints of water starting to boil here for the soup, and I’ve got 3 pints for the stew. Let’s start out with our soup.

While our 6 pints of water is getting ready to boil here, I’m going to brown our salt pork in a little bit of fat.

I’m going to let this set and sear a little bit. Browning this meat first will release a lot of the flavor. So we’re doing this in small batches. If we do too much at once, we can’t get it to caramelize properly. It releases too many juices.

Once your salt pork is browned, it’s time to dump it in your boiling water. If any scum develops on the surface, scrape that off. You’re going to let this boil about 15 minutes.

Now that our soup has boiled about 15 minutes with the meat in it, it’s time to add some other things. I’ve got some carrots here and some parsnips. We’re going to add those. So there’s the carrots, part of our parsnips. From our pocket spice kit, we need to use a little bit of salt and pepper.

Oh yeah, it’s looking good.

It’s also now a good time to add a bay leaf if you’ve got it and we’ve got a little bit of cider vinegar, just a splash or two of cider vinegar will really set this off.

Now that we’ve added these things to our soup, we’re going to moderate the fire a little bit and let it simmer for about an hour.

Now that our soup has simmered about an hour, it’s time to throw in some cabbage if we’ve got it and I’ve also got a little bit of rosemary and thyme. I’ve got a little bundle here that I’m going to throw in. You don’t want to put this stuff in too soon or it’ll destroy the flavors.

Many period recipes for soup like this will call for bread to be cubed up and tossed in at the end, kind of like dumplings.

We’re going to let this simmer for another 15 minutes

For this recipe I’ve got about a half a pound of dried peas here. We soak these overnight, so they’re going to be ready to cook.

So I’m starting out with about a half a pound of beef here. This should go really nicely with our peas. Coating this meat with flour and then browning it will help thicken up the stew.

So now that our beef is well browned, we’re going to add that to our 3 pints of boiling stew water and then we’re going to add our peas. Let’s get this beef in there without losing any of it. There we go. And now we’re going to add the peas.

So now that our stew has boiled for about 15 minutes, we’re going to add some potato, some onion and some parsnips, along with some salt and pepper. We’re going to let that simmer for about an hour.

You’ll know this stew is ready when the peas break down and the stew thickens up and that really is a matter of how long you’ve soaked your peas. If you haven’t soaked them at all, this might take 2 or 3 hours, but if you soaked them it won’t take as long. While our soups and stews are simmering here, let’s start the hash.

Our hash is a fairly simple dish. I’ve got some finely diced salt pork here. I’ve already browned this up with some onion and I’m going to take a couple of parboiled or already boiled potatoes. I’m going to dice these up and mash them. Put them in with that.

We also need to add a little bit of milk to give it some liquid to work with. If you happen to have some allspice, it makes a wonderful addition to the hash. I’m going to form this up into patties and fry it in our frying pan.

Well, there we have all three dishes finished. We’ve got a salt pork soup and the salt pork really has a wonderful flavor. The saltiness balanced out with the other flavors actually extremely good. Here’s our salt pork hash. It may not look great but let me tell you, it is my favorite on the table here, the salt pork, very tender, just the right amount of saltiness, along with the potatoes and the onions, definitely a favorite. So the last dish here was the stew, this is the beef and peas stew and it thickened up rather nicely. The peas add their own kind of sweetness to it. The beef is excellent in here. Any one of these things you will definitely enjoy.

Tavern Interior by John S.C. Schaak 1762

Tavern Interior_John-S-C-Schaak_1762John S.C. Schaak  active 1760-1770

Video walkthrough:

Detail: tavern, chair, table, basket, food, sideboard, meat, pie, plate, knife, fork, fire, hearth, fireplace crane, cucumber, lemon sausage, meat hook, beef, bird, bird cage, bottle, glass, bread, mortar and pestle, chocolate pot, spit turner, soldier, cooking pot, tongs, serving boy, raised cooking surface, fry pan, jug, game birds, rabbit

18th Century Pasties, Part One

18th Century Pasties, Part One

Say the word “Pasty” (pronounced “past-ee”), and you’ll likely receive a passionate Pavlovian response from hungry folks from several regions of the U.S. (i.e., Michigan’s U.P., or parts of Pennsylvania, Wisconsin, Montana, and California). Echoes of the lip-smacking cheers reverberate across the globe from distant parts in Mexico, Argentina, South Africa, New Zealand, and Australia. But the loudest ruckus of all comes from enthusiasts in a western region of England; whose fierce pride is expressed through laws and regulations that define authenticity while protecting the tried-and-true recipes of old — making the Cornish Pasty a National Heritage Food (and some would argue, a national treasure more valuable than even the Crown Jewels).

While other forms of hardy meat turnovers exist elsewhere around the world, the pasties so beloved in the regions mentioned above, find their common culinary roots in English cooking.  Food historians tell us that the free-form pasty co-migrated with 19th and 20th-century Cornish tin miners as the tin mines at home dried up and other hard-rock employment opportunities opened abroad.

Pasties have been a popular dish on English tables for centuries. The Oxford English Dictionary claims the earliest use of the word in English literature was in 1300. The OED’s definition of a pasty matches most modern expectations of the dish: a meat filling, enclosed in a crust of pastry, and baked without a dish. I have traced similar definitions at least as far back as 1764. Earlier definitions seem to be a bit more generic or obscure, describing a pasty as “a great pie” or “a pie made with flesh or fruit.”

An 18th Century Pasty with a "Proper Paste"

I think it’s important, however, to try to consider such definitions apart from our modern expectations. For instance, “baked without a dish” could mean the pie used a standing crust instead. But when one examines 18th century pasty recipes, contrary to contemporary definitions, a completely different sort of dish takes shape: most often it’s a meat pie prepared in an earthen dish that is partially lined with a thick puff paste and then topped with the same.

Now that’s not to say that the free-form versions of the pasty are an inaccurate option for historical re-enactors and foodies. I’ll share some period recipes free-form pasties in my next post. But today, I want to give you a typical 18th-century recipe for a beef pasty that uses what some cookbooks called “a proper paste” (I say that at the risk of raising the hackles of many free-form fans).

Our recipe comes from Charles Carter’s 1749 cookbook, “The London and Country Cook.

While most 18th century recipes were for venison pasties, other types of meats were used (e.g., beef, pork, mutton, and poultry). Most period pasty recipes also call for either neck, shoulder, or breast meat (brisket), while a few call for rump or sirloin. The previous cuts are from the front end of the animal, and are usually more flavorful than those from the rear. They are, however, also tougher due to high levels of collagen or connective tissue between the strands of muscle.

Collagen is broken down through slow roasting or boiling. Some of the best modern barbecue brisket can be roasted for 12 hours or more. If you try to roast your meat too quickly, it will turn out too tough to eat. Some 18th century recipes for venison pasties argue against what was apparently conventional wisdom: that one had to be careful not to overcook venison. To the contrary, these recipes claim that when it comes to pasties, you can’t overcook the meat. I suspect, that is why the pastry crusts on these pies are so extraordinarily thick — up to 1/2″ thick…before it’s baked! One such recipe even suggested covering the thick paste with buttered paper to prevent it from scorching due to the long baking time.

Many period recipes also suggest marinating and aging meat for several days, as well as beating it to a pulp with a rolling pin. This was done to further tenderize the meat. Beef was likely much tougher then than it is today. Most of the meat sold in U.S. markets is aged prior to hitting the store shelves, so we skipped this step…it’s another example of how modern food developments have made exact historic food reproduction difficult, if not in some cases impossible.

Carter’s recipe also uses cochineal — a red dye (“Natural Red 4”) derived from parasitic scale insects living off cacti throughout warmer climates. Carter’s recipe was the only one I found that used this ingredient. We’ve eliminated it from our rendition primarily because many people today are highly allergic to it. If you want to try it, you can purchase it online.

18th-Century Beef Pasty

Ingredients:

  • 1 to 1-1/2 pound Beef, cut into 1-1/2″ to 2″ chunks (we used chuck roast (or shoulder) …in honor of Charles Carter!)
  • 1/2 to 1 teaspoon each, Salt & Pepper
  • 1/4 to 1/2 cup Burgundy wine
  • 3 to 4 Tablespoons Suet, grated or crumbled fine (multiple period recipes suggest using butter instead)
  • 1 Puff Paste (if you need a recipe for puff paste, watch our video or read our earlier post.)
  • 1 pound Beef Bones, cut or broken into chunks
  • salt and pepper
  • Water

Directions:

wineSeveral hours before you wish to serve your pie, or even the night before, combine the beef, salt, pepper, and wine in a ceramic or glass bowl. Set aside to marinate.

Preheat your oven to 350-degrees (F).

cut

Roll out your puff pastry dough to between 3/8″ and 1/2″. Lay an inverted pie pan on top of your pastry and cut out a circle slightly larger than the pan. In the center of this circle, cut out a hold approximately 2″ in diameter. Save the plug from this hole.

crust

Turn your pan back over, and with the larger scraps of pastry, line only the walls (not the bottom) of your pan, keeping the pastry about 3/8″ thick.

decor

Combine and roll out the remaining pastry scraps until it is about 1/8″ thick. Cut out your decorations from this piece of pastry dough, and arrange them on the top of your pastry round.

suet

Fill your pastry-lined dish with your meat mixture. Top the meat mixture with the suet or butter. (If you are planning to use suet, be sure to first read our post on what suet is and what it is not.) Finally, cover the meat with the pastry round, and replace the plug that was cut from the center hole.

bones

Prior to placing the pasty in the oven, place your beef bones into a cooking pot, season with salt and pepper, and pour in just enough water to cover them. This will be placed in the oven and baked alongside the pasty. This will make a lear or thin gravy that will be poured into the pie once it’s done baking. Other recipes suggest placing the bones in a pot over medium heat and simmering the bones until the liquid is reduced by half.

Bake the pasty (and lear pot) for 2 to 2-1/2 hours. If your crust looks as though it’s getting too dark, cover it with paper.

pour

Once the pie has finished baking, remove the center plug from the crust. Strain the lear, discarding the bones, and pour the lear into the hole. Then replace the plug. Allow this to set for about 15 minutes before serving.

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