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We Had No Idea How This Recipe Would Turn Out

Today we try something we’ve never done before. We picked a random recipe out of a cookbook without testing to see if it would work, and gave it a shot. This is a recipe for “pindents” from “The Whole Body of Cookery Dissected” by William Rabisha. Let’s see how this turns out!

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A 300-Year-Old Delicious Sausage Recipe

Michael joins us in the kitchen again this week! Today he’s brought us a late 17th-century sausage recipe from Martha Washington’s Book of Cookery. This recipe is attributed to a dish from “The Tavern at Oxford Gates” in the city of Oxford, England. These light and savory sausages are so delicious, you simply have to try it!

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A Delicious “Boiled Trout”

Michael Dragoo is back in the kitchen and he has brought a wonderful recipe from Martha Washington’s “Booke of Cookery” (annotated by Karen Hess). This “boiled trout” dish is actually poached rather than boiled, so it takes only minutes to prepare. This recipe is so delicious, it will likely find it’s way into our top ten favorites! We highly recommend you try this one!

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Imitation Coffee from the 17th and 18th Centuries

We recently found this very interesting concept from John Houghton in 1694. In it he talks about using wheat berries as a substitute for coffee beans to make an imitation coffee. Let’s see how it turns out!

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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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Ivy Makes 17th Century Jumbles!

Ivy is back in the kitchen today! She is preparing a very tasty and simple Jumble recipe from “The Accomplished Ladies Rich Closet of Rarities” by John Shirley, written in 1696. Enjoy!

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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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A Delicious Lamb in a Blanket

“Pig in a blanket” is a familiar term to many, possibly conjuring memories of childhood. Here’s a more refined recipe by a similar name from Ann Cook’s 1755 cookbook, “Professed Cookery.” This dish exemplifies 18th century cuisine. Elsewhere in the cookbook, it’s suggested that this dish could be baked, but the author recommends boiling because it was far too inefficient to bring the wood-fired oven up to temperature. If you want the authentic version, boil it. For a more modern take, bake it. Either way, it’s quite delicious!

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A Wonderful “Twelfth Night” Cake!

Jon and Kevin are in the kitchen today making a big recipe: a 5-lb. twelfth cake. Twelfth cakes were the center attraction to Twelfth Night celebrations. They are easily documentable in 18th century texts, but interestingly, recipes do not appear in cookbooks until the early 19th century. So for this episode, in the absence of 18th century recipes specifically called “twelfth cake,”Jon and Kevin chose another “great cake” recipe called “Bride’s Cake.” It’s virtually identical in ingredients and technique to the twelfth cake recipes of the early 1800s. Today’s recipe comes from Richard Brigg’s 1788 cookbook, “The English Art of Cookery.” It’s a wonderful, complex cake that is perfect for a traditional holiday dessert. Enjoy!

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A Delicious Cheese Spread, Welsh Rabbit from 1788

Today’s recipe is from Richard Briggs’ 1788 cookbook, “The English Art of Cookery” It’s for a delicious and easy cheese spread. Jon shows first how to make it, then he demonstrates three ways to serve it, including an authentic recipe for Welsh rabbit, a very popular Tavern food of the day!

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