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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


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

Beggar’s Pudding

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

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German Cooked Dough

We’ve had many viewers ask for 18th Century German recipes, but we couldn’t because we lack the expertise to translate the old cookbooks. Thanks to Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two period German cookbooks, we can finally bring you some delicious German food! This recipe comes from “The Economical Handbook For The Housewife” printed in 1795.

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Hoe Cakes

We’re back at George Washington’s Mount Vernon! Once again, we’re joined by Deb Colburn and today she has a recipe for “Hoe Cakes”. A delicious and easy Cornmeal Pancake that you have to try!

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Breakfast In The 18th Century!

A simple, delicious recipe from The Art Of Cookery by Hannah Glasse!

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The Crumpet Controversy

Sometimes while doing research for 18th Century Cooking we run into a recipe that is a little confusing and sometimes controversial. Kevin joins Jon in the kitchen today to make a Crumpet recipe from 1769. This recipe could easily be mistaken for other “biscuit” dishes, but we assure you, this is a Crumpet. A very delicious Crumpet!

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Making Bread From Barm At Genesee Country Village

We have an unusual episode today featuring three very special guests! The talented folks at Genesee Country Village & Museum in Mumford, NY, demonstrate for us the early 19th-century process of making bread using barm, or yeast, from the local brewery. GCV&M is a premiere historic site that we can’t recommend enough. Historical interpreters Peggy Roll and Brian Nagel clearly demonstrate the important relationship between baker and brewer. In addition, interpreter Pat Mead provides excellent historical insight into the importance this western region of New York played in early wheat production. Enjoy!

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Delicious Rye & Indian Bread At Conner Prairie

We are preparing today’s recipe at Conner Prairie, a premiere historic site located in Fisher’s Indiana. Today Ms. Barker joins us to prepare a loaf of “Rye and Indian Bread” baked in a earthen oven. This is a delicious bread recipe that we highly recommend! Be sure to visit Conner Prairie’s website!

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Dutch Oven Baking: Getting To Know The Utensil

This is the first video in a short series on baking in a “Bake Kettle” or Dutch Oven. Today we experiment with getting this utensil to the correct temperature for baking. We finish the video off by baking a loaf of bread. 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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A “Must-Try” Recipe: 18th Century Bread Pudding


We’ve tried many recipes from various 18th century cookbooks, but every now and again one rises above the rest. Today’s featured dish is one of these exceptional recipes. It’s found in Amelia Simmons’ 1796 cookbook, “American Cookery.”

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Bread Stuffing and Cranberry Sauce

We continue our holiday meal series with recipes from Amelia Simmons 1796 collection, “American Cookery.” In this episode, we followup our roasted turkey with a savory stuffing recipe (out-of-the-bird), as well as a wonderfully easy and delicious cranberry jelly. As an added bonus, we’ll show you just how easy it is to use the cranberry jelly to make an incredible cranberry tart.

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