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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

Root Soup

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!

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Farina Soup

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!

Old Salem’s website! Old Salem’s Website ▶ http://www.oldsalem.org/ ▶▶

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Delicious Catfish Stew

We’re back at George Washington’s Mount Vernon! Once again, we’re joined by Deb Colburn who shows us a wonderful Catfish Stew recipe. Enjoy!

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A Fanciful Yet Easy Asparagus Soup

A Fanciful Yet Easy Asparagus Soup

This delicious Asparagus Soup recipe from Elizabeth Cleland’s A new and easy methods of cookery (1755).

recipe asparagus soup

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:

The recipe for this is also from Cleland’s book:

clelandbroth

Asparagus Soup

Ingredients

  • 4-5 large handfuls of spinach
  • 2/3 cup of water
  • Jelly Bag (which you can find on the Jas Townsend and Son Store)
  • 1 quart of bone broth
  • 15-20 asparagus stalks chopped in 1/2 inch segments
  • 1 onion
  • about 6 cloves (stuck in the onion)
  • 1/3 teaspoon of mace
  • 1 teaspoon of crushed black pepper
  • 1 large pinch of allspice
  • a small bunch sweet herbs
  • salt (to taste)
  • 1 Stick Butter
  • 1/2 cup of flour

Directions

For the Roux

Set the butter in a small pan over a low flame.

After the butter melts but before it begins to brown add the flour, making sure the ingredients are evenly spread.

Cook this mixture until it is a nutty brown color.

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Use immediately or preserve it in the fridge for up to two weeks.

For the spinach coloring

With a mortar and pestle (or blender) mash the spinach with a little bit of water.

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Strain the mixture through the Jelly bag, squeezing out as much of the colored liquid as possible.

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Use the coloring immediately or preserve in the fridge for 1 week.

For the Soup

Add the spinach “green” to the broth.

In a large pot, bring the liquid to a boil.

Add the asparagus, onion, spices, herbs, and salt to the pot.

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Boil the pot until the asparagus is cooked, but not soggy (approximately 5 minutes).

Add the roux.

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Again bring the mixture to boil, stirring regularly.

When the roux is dissolved immediately remove the pot from the heat.

Strain out the sweet sweet herbs, onion, and clove.

Garnish with some herbs and spinach “green”.

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I like to eat soups like this with a slice of rustic wheat bread, and I know Jon enjoys Ships Crackers.  What hardy addition would you toss into this soup?

Food of the Enslaved: Okra Soup

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.

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

Michael Twitty’s Blog: http://ift.tt/1TTJprc

Gunston Hall Website: http://ift.tt/1e5Ufft

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An 18th Century Cheese Soup

This cheese soup is another recipe from Ann Cook’s 1755 cookbook, “Professed Cookery.” It’s a very easy and delicious little dish that is perfect for this cold weather. You have to try it!

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Simple Sauerkraut Soup — a Delicious Dish for Soldiers and Sailors Alike


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.

Sauerkraut Video – https://www.youtube.com/watch?v=ITpr3e_Ld3U

Pickle Onions Video – https://www.youtube.com/watch?v=ZqI2HHDKCCc

Portable Soup Video – https://www.youtube.com/watch?v=2fE5KzvOZRk

Lobscouse Video – https://www.youtube.com/watch?v=fnl-jOnoYgg

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Easiest Way to Make Portable Soup

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.

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Springtime Soup Made With Wild Greens

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.

Mushroom Ketchup video – https://www.youtube.com/watch?v=29u_FejNuks

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