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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

Batter Pudding With Must Try Sauces!

This recipe for “batter pudding” comes from The Art of Cookery Made Plain and Easy by Hannah Glasse.

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“Peas Pudding” – A Recipe From 1750

“Pease Pudding” is recipe intended for the poor/working class from The Country Housewife’s Family Companion by William Ellis written in 1750.

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Paw Paw Pudding

Ivy and Jon head to the kitchen with a basket of ripe paw paws! This exotic North American fruit is native to nearly every state east of the Mississippi, but we have yet to find them in any recipes from the 18th century. So what do they do with no recipe to follow? They improvise!

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Baked Apples With Ivy!

“Black Caps” — an odd name for such a delicious dish. This is a very simple apple pudding recipe found in Nathan Bailey’s 1736 reference work, “Dictionarium Domesticum.”

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Frumenty: A Wheat Pudding From the 18th Century

Today’s unusual recipe is absolutely delicious. It’s called “frumenty,” and it’s found in Charles Cook’s 1749 cookbook, “The London and Country Cook.” This warm dish is perfect for this cold weather, you have to try it!

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An American Chestnut Pudding

Jon and Kevin are in the kitchen again! Today they prepare a delicious Chestnut Pudding recipe from the 1788 cookbook “The English Art of Cookery” by Richard Biggs. This is an easy, yet tasty recipe that you have to try!

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A Savory “1788” Steak Pudding

Jon and Kevin are working together on a recipe today! This is an absolutely delicious “Steak Pudding” from the 1788 Cookbook “The English Art of Cookery.” This is definitely a top-tier recipe that you have to try!

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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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An Easy Hasty Pudding

Once again, Michael Dragoo joins us in the kitchen as we prepare a surprisingly delicious Hasty Pudding, straight from pages of Hannah Glasse’s book, “The Art of Cookery.” Be sure to catch Michael’s reaction as he tastes it for the first time. It’s easy to make, and quite wholesome. You really need to experience this authentic 18th century dish!

Recipe:
Ingredients:
One Egg
2 cups or a little less wheat flour
Quart of milk
1/2 teaspoon of salt
1/4 teaspoon of cinnamon
1/4 cup of sugar
2 or 3 tablespoons of butter

Mix one egg into as much fine wheat flour as will make a stiff paste. Roll out the dough and mince into very small. Pour minced dough into quart of scalded milk, add sugar and cinnamon. Heat mixture over low heat and stir until it thickens. Remove from heat and let cool. Add butter while still warm. Serve warm or cold in small bowls and garnish with a little extra cinnamon.

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Vermicelli Pudding – Kugel

Another great recipe that uses the vermicelli pasta we made a few episodes ago. This one is so good you have to try it. The recipe: 4oz of vermicelli pasta cooked in a pint of milk until the pasta is soft. Remove from heat and add cinnamon to taste along with a cup of heavy cream, 4oz of melted butter, 4oz by weight of sugar and finally 4 egg yokes well beaten. Stir this altogether and bake in a baking dish approx 1 hour at 350 degrees f.

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