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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

Samp Cakes Over An Open Fire

Jon is once again transported once again back to 1836. Duncan Mckinnon joins us today in Prairietown, part of Conner Prairie Interactive History Park, in Fishers, Indiana. He has taken time out of his day to show us how to make “Samp Cakes”. This is such a simple recipe that uses flour, water, and whatever fruit you feel would add flavor to this little dish that could be made on the trail with little trouble.

If you’ve never visited Conner Prairie (or even if you have), it is well worth the trip! Be sure to visit their website! http://ift.tt/15XFwf8

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Ice Cream In The 18th Century?

In today’s episode, Jon is transported once again back to 1836. Mrs. Curtis is a delightful long-time resident of Prairietown, part of Conner Prairie Interactive History Park, in Fishers, Indiana. She has kindly taken time from her busy preparations to share with Jon an amazing recipe for “Parmesan Iced Cream” that dates back to the 18th century. This dish is reason enough to invest in an ice cream maker, whether it’s a period sabotiere like the one used in this video, or a modern electric version! This is a savory dessert that is an absolute perfect base for your favorite fruit compote! Oh my…

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Pork a la Normand At Conner Prairie

In today’s episode, Jon is transported back to 1836 as he visits the folks once again at Prairietown, part of Conner Prairie Interactive History Park in Fishers, Indiana. Mrs. Barker (portrayed by historical interpreter Kim McCann) takes no guff from Jon regarding the appearance of this dish. While it wasn’t the “purdiest” thing we’ve ever eaten here, it may have been one of the tastiest! There was none left by the time Aaron and Kevin finished breaking down the equipment! For a recipe on how to prepare this dish, visit our cooking blog “Savoring The Past” at this link: http://www.townsends.us/blog/pork-a-la-normand/

Be sure to visit Conner Prairie’s website! http://ift.tt/15XFwf8

This video channel is made possible by the patronage of our customers. Be sure to visit our website: http://townsends.us/

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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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A 260-Year Old Recipe for Apple Turnovers!

Today’s recipe is for “Apple Pasties,” the ancestral version of modern apple turnovers, taken straight from the pages of Eliza Smith’s 1758 cookbook, “The Compleat Housewife.” The fresh ingredients of this simple recipe let the flavor of the apples shine through…and we bring it to you just in time for apple-harvest season! You’ve got to try this one!

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1796 Pound Cakes!

Today’s recipe is for a traditional “Pound Cake.” This comes from Amelia Simmons’s 1796 cookbook, “American Cookery.” While it’s called a cake, there are clues in the text that this was intended to be made into something more like a cookie or even a cupcake. This is a delicious dish — one we highly recommend it!

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Curly Fries – A 190-Year Old Recipe!

We recently discovered a nearly 200-year old recipe for what appears to be “curly fries”! This recipe comes from Mary Randolph’s early 19th century cookbook, “The Virginia Housewife.” This is easily one of the tastiest dishes we’ve prepared, and it is so simple. You have to try it!

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Campfire Journey Cakes

If you are on the trail and need to prepare a quick dish, this recipe is for you! Journey Cakes were very portable and easy to make, often served at taverns for weary travelers. This recipe by Harriott Pinckney Horry from around 1770 is a perfect little recipe to prepare at events!

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Delicious Cornmeal Pancakes From The 18th Century

Today’s recipe is from Amelia Simmons’ 1796 cookbook, “American Cookery.” These delicious pancakes were called “Indian Slapjacks” because the recipe used cornmeal (called “Indian corn” in the 18th century) in addition to wheat flour. This dish is so easy to make. We highly recommend it!

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A 200-Year Old Chicken Salad Recipe!

Did you know they made chicken salad over 200 years ago? This recipe comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery.” The parsley and a hint of lemon gives this dish a very refreshing taste, and surprisingly, the anchovies aren’t overwhelmingly strong, but rather they add the perfect balance. …Such a simple dish with a huge fresh summertime flavor!

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