We are joined today by Dave Taylor, historical reenactor and expert cafelier. He blends his love for both coffee and history, and shows us how to make not only a perfect cup of coffee, but how to make it using a period-correct technique. It’s very eye-opening information!
Today we prepare a delicious dish from the 18th century — a type of food that has been virtually lost, at least in American cuisine. This dish is called a “posset.” While many possets were considered a food for the sick to assist them in their recovery, we thought this recipe was quite tasty and would make a great breakfast food. Enjoy!
In today’s video, we explore six egg preservation methods that were used in households from the 18th century to well into the 20th century. Early tests reveal that some of these methods were incredibly effective. You won’t believe how successful the top-rated method worked!
Caveat: this video is intended to only present the methods and tests results outlined in historical texts. We have not tested these methods ourselves, and we can not guarantee similar results.
Michael Dragoo is back at it! Today he’s helping us make an extremely easy and very delicious Pistachio Turnover — or “Fritter,” as it was called in the 18th Century. The recipe comes from Hannah Glasse’s 1800 Cookbook, “The Complete Confectioner.”
Helpful suggestion: most commercial pistachios are heavily salted. Soaking them in water for 15 minutes prior to mashing or grinding them will diminish some of that saltiness.