This is another German recipe given to us by Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two period German cookbooks. This one is delicious! Be sure to visit Old Salem’s website!
This recipe for “Farina Soup” comes from a 1795 German Cookbook, the title of which translates, “Instructions Of All Kind Of Cookery And Pastry.” Thanks to Kayla and Karen at Old Salem Museums and Gardens, who are presently translating two 18th Century German cookbooks, we can finally bring you some delicious German food!
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) might be considered quite refined today. However, in the 18th century these procedures were fairly common ways of enhancing flavor, color, and texture. If you give them a try you’ll notice they are quite easy. This recipe, being simple to make and extraordinarily delicious, makes you wonder why Americans don’t still cook today like they did in the 18th century.
Jon uses a bone broth that he discusses in a previous video:
This video is the first 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. We’re so grateful Michael shared this delicious recipe for Okra Soup. Okra is an important food in modern Southern cooking, and it finds its North American origins in the fascinating cuisine of the enslaved African community.
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.
Jon and Josh use the Sauerkraut we made a few episodes ago to make a delicious and easy Sauerkraut Soup. This is an excellent recipe for soldiers on the march, and is documented as a suggested meal for 18th century sailors.
Portable soup is a meat broth that is condensed to solid form. It was a very common ration/survival food in the 18th century, and it can be used as a wonderful flavor enhancer in any modern dish. Making portable soup, however, takes a long time, and if you don’t watch it closely, it is easily ruined. In this video, we show you a easy, nearly fail-safe way to make it at home so that you can take it to your next historical event or have it on hand the next time you need broth or wish to boost the flavor of your favorite dish or soup.
Our videos are funded by the purchases made by our customers on our website.
Today we use the wild Spring greens we picked to make a delicious Springtime soup! This is a great time of year to start camping, enjoy nature, and spend time with friends and family while campfire cooking.
Today we use the Bone Broth that we prepared in a previous episode to make a wonderful Asparagus Soup. It’s a great spring dish that we’re sure you’ll enjoy! This recipe comes from Elizabeth Cleland’s 1755 Cookbook, “The New and Easy Method of Cookery.”