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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)…

Asp6

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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

Living History IS For Families

Chuck and Kimberly Hager share their personal story about how they became involved in Living History. They have tremendous insight into what are the challenges as well as the deep rewards of historical reenacting as a family.

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Coppersmith, Peter Goebel

Today’s video is a little different. We are proud to present this interview with Peter Goebel. Peter has been a brazier, or more commonly known by many as a coppersmith, for over 30 years. He’s a artisan as well as a true gentleman. He supplies Jas. Towsend & Son with beautiful museum-quality pieces. In this video, Peter shares how his passion for copper began, what he loves most about the vocation, and why, after all these years, he still approaches his bench with eager anticipation.

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Advice from a Camp Follower: Experiencing History Through Reenacting

We are producing a series of videos in which we interview fellow reenactors for the purpose of encouraging viewers who are interested in getting involved but don’t know how to begin. Today we interview Brynn, who portrays a soldiers wife and camp follower. She shares some excellent advice about getting started in reenacting as well as what fuels her passion for the avocation.

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Early American Dairy

Today Hannah Zimmerman from Historic Locust Grove sits down with Jon to discuss the history of early American dairy, as well as demonstrating the process of making butter.

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Early American Whiskey

Today Brian Cushing from Historic Locust Grove takes us on a tour of their new distillery and it’s history.

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The Tale Of Two Cakes

This is the first in a series of episodes we did with the great people at Historic Locust Grove in Louisville Kentucky. Today we are joined by Brian Cushing and Amy Liebert to dig into a scandal surrounding these two delicious cakes.

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Anchovies And Eggs?

Michael Dragoo brings us a very experimental recipe from Martha Washington’s “Booke Of Cookery”. Don’t let the anchovies scare you, this one is delicious!

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Tomatoes and Eggs

Michael Dragoo joins us once again to prepare “Eggs and Tomatoes”, a recipe from “A Virginia Housewife” by Mary Randolph

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Cod With An “Eggy” Sauce

Michael Dragoo joins us once again with an experimental recipe from “A New System of Domestic Cookery”.

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Spinach and Eggs, 18th Century Style

Michael Dragoo joins us to make this very easy to make, delicious recipe for Spinach and Eggs from “A New System Of Domestic Cookery” by Maria Rundell.

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