Youtube comments of Early American (@EarlyAmerican).
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We now have FOUR glass windows. Using the money that Ron gathered from selling his horses we are now living like royals. I may or may not have nagged Ron for more glass windows. Thank you everyone for your support!
Here are the receipts:
Johnny Cakes (American Cookery, 1796) - "Scald 1 pint of milk and put to 3 pints of indian meal, and half pint of flower—bake before the fire. Or scald with milk two thirds of the Indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above."
Butter - churn or shake heavy whipping cream in a container until the liquid has separated from the butter solids. This can take half an hour. Toss the liquid (or keep it for baking) then wash your butter in cold water as you press it into your desired shape.
Yeast free bread - there are no intact receipts for this as far as I'm aware because receipts for the poor were often not recorded. However, there are several mentions of working class people who baked bread without yeast in the autobiographies of travelers in the 18th and early 19th centuries. Because of this we know that it was a common practice. I used a local 18th century receipt passed down to me from a friend who says that this receipt has been in his family since the 1750s. I simply removed the addition of yeast from it. "3 cups of rye flour (a flour which was more affordable than white flour), 1-1.5 cups of warm water, 1-3 heaping tablespoons of honey or molasses (I used molasses). You can choose to let it rise for 2 hours in a warm place if you wish. The naturally occurring yeast that is on our hands and in the flour will get on the dough when we knead it. It will not however rise as much as if you had purposefully added yeast. Bake for half an hour at 350 degrees.
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Anyone else here surprised to learn that Valentine's day has been a practice for over 1,000 years? The oldest surviving valentine poem was written by a duke to his wife in 1415. The first commercially printed Valentine's Cards appeared in the 18th century in England and were made on a large scale by mechanical machines printing paper with images hearts, birds, cupids and red roses. These cards were even back then known as "valentines." Other traditions by the 18th century included giving flowers, giving sweets (including candy hearts) and small gifts. A man may write his sweetheart's name on a piece of red, heart shaped paper then pin it on his sleeve hence the saying wearing one's heart on one's sleeve.
Name drawing ceremonies were also popular and had been for quite some time by the early 19th century. Here is a quote by Bourne, in his Antiquitates Vulgares (1725): "It is a ceremony, never omitted among the Vulgar, to draw Lots which they Term Valentines, on the Eve before Valentine-day. The names of a select number of one sex, are by an equal number of the other put into some vessel; and after that, every one draws a name, which…is called their Valentine, and is also looked upon as a good omen of their being man and wife afterwards."
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The words have not been invented yet to describe how delicious these mushroom loaves are🤤. Despite being a recipe from 1828 I have no doubt that they will agree with you even in the 21st century. These stuffed loaves were once very popular and could have been made with a filling of asparagus, meat or seafood cooked in cream. You will find the recipes translated into modern, easier to follow directions below. Like always you can see an image of the original recipe (or receipts as they used to be called) at the end of the video. I try to always follow the original no matter what, for better or for worse, as we're all here to see what food REALLY used to be like. Thank you for watching ❤.
Rice (Ground) Pudding, (The Cook's Dictionary, 1830):
1/4 cup rice flour
1 pint of whole milk
1 lemon's zest
1 teaspoon of cinnamon
1/3 cup of sugar
2 eggs, beaten
0.5 teaspoons of nutmeg
1 pie paste, for the bottom of a pie plate
In a cooking pot combine the rice flour, milk, lemon zest and cinnamon. Bring to a simmer and simmer for 5 minutes, stirring frequently. Remove from your heat. Set aside to cool. Once it is only lukewarm add in your sugar, nutmeg and eggs. Stir up well then pour into a pie shell. Bake at 350 degrees for half an hour, or until the top is firm. Allow to sit for at least 10 minutes before slicing.
Mushroom Loaves (Modern Domestic Cookery, 1828)
Now, you can of course just purchase bread rolls however I highly recommend cooking these with the following 1750s bread recipe. This is my go-to bread recipe. It was kindly provided by a descendent of the original writer, who wrote down this recipe in French in the 1750s in Kaskaskia Illinois. Like many in the area she was a French immigrant who settled in the French Territories around modern day St. Louis. We live right across the river in Ste. Genevieve Missouri. I wouldn't be surprised if similar breads were eaten here. I use Rouge de Bordeaux flour, the most likely variety that was grown here in the early 1800s.
My go-to bread recipe:
3 cups of flour
1 to 1.5 cups of warm water
A generous dollop of sorghum (or honey, molasses)
1 teaspoon of salt
1 tablespoon of active dry yeast
Combine the flour, salt, sorghum, yeast and warm water in a bowl. Combine until well blended. Set aside in a warm place to let rise for 1 hour. After an hour kneed your dough on a well floured surface. Divide into 4 equal chunks. You may divide it into 6 pieces if you'd like smaller rolls. Form into rolls then again place in a warm place to rise for another hour. After the hour bake in a 350 degree oven for 30-40 minutes. Halfway through rub the tops with butter. These come out especially golden when baked using coals.
Mushroom Filling:
2 cups of button mushrooms, cleaned & cut up
1/4 cup of cream
1/4 cup of water
2 tablespoons of butter, rolled in flour
Salt & pepper to taste
In a cooking pot add your mushrooms and water. Boil for a few minutes then add the cream, butter rolled in flour, salt and pepper. Simmer for 5 minutes while stirring frequently. You may add a teaspoon more of flour if you want thicker gravy. After 5 minutes remove from your heat. Cut a hole out of the top of bread rolls. Scoop out as much of the crumb as is possible. Into this spoon in the above prepared mushroom gravy. Restore the cap to the top of the rolls. Bake in an oven on broil for a few minutes, or until they are crispy. You may use the leftover crumb to cleanup your cooking pot from gravy! Yum!
To Broil Beef Steaks, (The Female Economist 1810)
Beef steaks. Rump steaks are recommended in the original receipt
Butter, 1 teaspoon per steak
Salt & pepper to taste
Begin by beating the steak with a rolling pin on both sides. Over a hot BBQ grill, or a gridiron, lay down the steaks. When you are ready to flip them sprinkle them with salt & pepper, flip and sprinkle that side with more salt & pepper. Be sure to only flip them once during cooking. When done to your desired cooking level plate with a dab of butter below each steak. The original recipet recommends serving with a side of onions and/or mushroom ketchup.
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Realizing how difficult it is to read the original document, which is shown at the end of the video, here is the recipe translated into typed font. These are the words of Benjamin Franklin from his 1756 publication of Poor Richard's Almanac. This almanac came out every year and was filled with all sorts of random topics from poetry, astrology, science, jokes, medical cures and the occasional food reciept. It ran from 1732 to 1758. Mr. Franklin may have been inspired by Eastern diets when he recorded this observation on how to feed the poor cheaply with rice (it is very similar to the Asian dish congee), though rice had already been one of the top Southern crops in the Colonies since its introduction in the 1600s and remained so throught the 18th and 19th centuries.
"A Receipt for preparing Rice, so as therewith to subsist a great Number of Persons at a small Expence.
Rice is known to be one of the best Sorts of Food we have. Some whole Provinces, and even Kingdoms are nourished by it; and in others, the People draw more of their Subsistance from it, than either from Wheat or Rye.
There are several Ways of preparing it for Food, as with Water, with the Fat of Meat, or with Milk; but whatever Way you may chuse, you must begin with washing and cleaning it well three different Times in warm Water.
In order to prepare, with Water alone, a sufficient Quantity of it for feeding 30 Persons for a whole Day, put five Pounds* of Rice into a Sauce-pan, or Pot, with five Gallons of Water, and a proportional Quantity of Salt: Make it boil upon a small Fire for three Hours, stirring it from Time to Time to prevent its sticking to the Vessel, and as you find it thickens pour in by Degrees more warm Water, to the Amount of five Gallons more. These five Pounds will produce sixty Portions or Shares, neither too thick nor too thin, two of which will be sufficient Food for one Person, and consequently, the five Pounds will be sufficient Food for thirty.
In order to prepare with Meal [sic], or the Fat of Meat, a sufficient Quantity of Rice for feeding 30 Persons for a whole Day, put forty Ounces of Meat into the first five Gallons of Water, and after you have made it boil and froth up, throw in your five Pounds of Rice, with the proper Quantity of Salt, after which proceed as before directed; or instead of Meat you may put 20 Ounces of Suet, and the Rice will be equally good.
And in order to prepare with Milk a sufficient Quantity of Rice for feeding 30 Persons for a whole Day, you are to proceed as with Water alone, only leave out a Gallon and a Half of the Water, and make it up with the same Quantity of Milk, first boiled and flected separately by itself, and not to be put in until the last Quarter of an Hour of the Boiling."
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This is so very good and I love you guys you deserve this in your lives. I want you to try this. Here is my modernly written down version translated from the original 18th century receipt so that those at home can make it:
Ingredients:
The chicken itself:
2 Cornish hens
Plain bread crumbs, 3 cups
Parsley, fresh if able, 1/3 cup chopped fine
nutmeg, 1 tablespoon
the zest of one lemon
salt & pepper to taste
oil or lard (historically accurate) for frying
4-5 egg yolks
For the sauce (don't think that you can skip out on this. You need this sauce in your life!):
3 cups of brown gravy
the juice of half of a lemon
a good dash of mushroom catsup
cayenne pepper, to taste
Directions:
quarter your Cornish hens, which means cut each hen into 4 pieces. Do not use frozen hens. If they are frozen be sure that they are completely defrosted before doing this. In a bowl combine diced parsley, salt, pepper, bread crumbs and nutmeg. In a separate bowl whisk your egg yolks. Dredge your chicken pieces by placing them first in the egg yolks till thoroughly covered then put into your bowl of bread crumbs, rubbing around until covered well. Repeat until all of your chicken is done in this manor. Have a deep pot of hot oil or lard ready. To test if your oil is ready for frying dip your fingers into water and flick the water into the pot. If the oil sizzles on contact with the water then it is ready to fry. Do not use more than a drop or two of water to test this out for safety reasons. Once hot, fry your chicken pieces for 13-15 minutes. You can fry multiple pieces at once. I was able to fit 4 at a time in my cauldron. Once the time is through carefully remove your chicken pieces from the pot to drain.
For the sauce in a pan on medium low heat combine your brown gravy with your mushroom catsup, lemon juice and cayenne pepper and stir till well blended. Have this bubbling gently for 5-10 minutes. You may either pour the sauce on the chickens and eat right away or have the sauce off to the side for dipping. Enjoy! ^_^
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We're backkkkk ! Our honeymoon to Virginia was AMAZING and so was the food. We had asparagus and corn (in one form or another) at every meal. Oh, the peanuts. Peanuts...everywhere. Now naturally we had to cook from The Virginia Housewife (1824). Please reference the recipes below written in modern instructions. Oh, by the way, I missed you.
* Fried Chickens (The Virginia Housewife, 1824)
1 chicken, cut into pieces for frying
Flour
Salt to taste
Lard, for frying
Parsley, as a garnish
Dredge the chicken pieces in flour mixed with salt until well coated on all sides. Fry in hot lard till golden. This varies depending on the size of the chicken, but 10 minutes is a good estimate. Drain on a plate with a rag to soak up any extra grease. Garnish with parsley.
* Gravy (The Virginia Housewife, 1824)
1.25 cups of whole milk
1 tablespoon of butter
2 tablespoons of fresh parsley, diced
Salt & pepper to taste
In a saucepan combine milk, butter, parsley, salt and pepper. Bring to a simmer while stirring frequently. Simmer until thickened, which can take 15-20 minutes.
^ This gravy recipe doesn't mention adding flour to thicken it. If you want your gravy to get thick fast it's still historically correct to whisk in some flour. Other receipts from the time period involve flour.
* Cornmeal Mush
1.5 cups of water
0.5 cups of milk
0.5 cups of yellow cornmeal
salt to taste (be generous)
3 tablespoons of butter, for frying
In a saucepan bring the water to a boil. Meanwhile, in a bowl stir together the cornmeal, salt and milk until well blended without any lumps. Once your water is boiling, stir in the cornmeal mixture with a spoon and continue to mix as it bubbles and boils again. Cook at medium-low heat for 10 minutes stirring frequently. Be sure that the mixture is well blended and smooth. Pour it about 1 inch thick into a loaf pan or pie plate. Let it sit in a cold place, such a refrigerator, overnight or at least 8 hours. Cut into whatever shape you desire. Fry in butter until golden on each side. These taste excellent with maple syrup & are popular for breakfast or as a side dish!
* Roast Apples
3-4 apples, cored (don't throw away the bottom 1/3 chunk of the core)
1 tablespoon of cinnamon
0.25 cups of brown sugar
4 tablespoons of salted butter OR unsalted but add a pinch of salt
0.25 cups of chopped pecans
In a bowl mix together the cinnamon, sugar, butter & pecans till smooth. Stuff the center of your apples with this mixture. Plug the bottoms with the bottom 1/3 of the core, so that the filling doesn't drain out as it roasts. Be sure that there is a generous amount of the filling piled on top of the apple. Roast in an apple roaster before a fire for approximately 30-40 minutes. If using a dutch oven place the apples on a pie plate and bake with hot coals below and on top. If using a modern oven bake at 350 degrees F/175 C for half an hour in a casserole dish. These taste great with ice cream.
* A Simple Asparagus Recipe
2 cups of chopped & washed asparagus
2 tablespoons of butter
Salt & pepper to taste
Optional, a dash of cayenne
In a skillet or saucepan melt your butter. Once hot throw in the asparagus, salt, pepper & cayenne if desired. Cook until soft, or about 10 minutes.
^ Modern asparagus recipes can include garlic and olive oil, but to keep it period correct I've omitted that.
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Cooking in the 18th and early 19th centuries may seem bland as far as the seasonings go but it makes up for it 10 fold with the freshness & quality of ingredients, plus the method of cooking them. You can transform a cheap cut of meat into something incredible if you slow cook it over hours over a fire. It is really something that you have to experience to believe. Below I have translated the recipes into modern directions so that you may enjoy them at home. Thank you for watching and for being here!
Huckleberry Pie, Justine's
3 cups of huckleberries
3/4 cup sugar
The zest from 1 lemon
1.5 tablespoons cinnamon
0.5 teaspoons nutmeg
2 pie crusts top and bottom, your favorite recipe
2 tablespoons of flour
In a saucepan combine your berries, spices, flour, sugar & lemon zest. Simmer for half an hour until the fruit forms a syrup. You may need to add a dash of water, depending on what variety of huckleberries that you use, if you notice that the syrup is too dry. Line a pie plate with paste, pour in the above prepared filling. Cover it with another paste. Cut a ventilation slit on top and sprinkle with sugar. Bake in a 350 degree oven for 40 minutes. Let sit for at least an hour before enjoying. You will love it!
Roast Chicken, 1829
1 chicken
Toasted or stale bread, 3 cups worth, or approximately 4 medium sized bread rolls
0.25 cups of butter, softened + another tablespoon for placing on top of the chicken
Salt & pepper to taste (don't be afraid to be generous with it)
Slice your bread up into small cubes. In a deep bowl toss the bread with butter, salt & pepper till well mixed. Generously season your chicken with salt & pepper. Stuff your chicken with the seasoned bread. Lay your chicken down breast up in a deep roasting pan or cast iron dish. Sprinkle any remaining bread around the chicken. Put another tablespoon of butter on top of the chicken before covering and baking at 300 degrees for 1-1.5 hours depending on the size of your chicken. Mine took 1.5 hours as he was big.
To Fry Eggplants, 1837
3 skinny purple eggplants, or 1 large one
3 eggs
0.5 cups of bread crumbs
Salt & pepper to taste (or pepper only if you are going to soak them in salt water, as is mentioned below).
Lard, enough for frying + 1 tablespoon of butter
Slice your eggplants half an inch thick into medallions. Add salt and pepper into your bread crumbs then mix well. Crack your eggs into a bowl and whisk till smooth. Dunk your eggplant into the egg, then into the bread crumbs till well coated. In a deep pot melt your lard + 1 tablespoon of butter on medium heat till they are liquid. Fry the eggplants till they are shriveled and golden, or 5-10 minutes. Drain on a rag of excess grease.
* A note regarding the above recipe (or receipt as they used to be called). The original recipe recommends soaking the eggplant in salt water to remove the "bitter flavor." Eggplant was not generally regarded as a good flavor for people in the early 1800s. Some people still do not care for it. If you enjoy its flavor then there is no need to soak it. If you are curious and would like to soak it in salt water before frying then cut them up into medallions and soak in a bowl of water that has had a few spoonful's of salt added for 1-2 hours. Drain and pat dry. If you have soaked them then there is no need to add salt into the bread crumbs as they will have naturally retained some of that saltiness. I did not soak them.
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Justine's Cat Taxi at your service for all of your feline transportion needs! You can find images of the original recipes (or reciepts as they used to be called) at the end of the video. If you have any questions please drop them below and I will try my best. Probably the most commonly asked question that I get is, "how would they have had lemons in Missouri?! Lemons don't grow in Missouri, especially in winter." To that question I wish to present one back to you. Do lemons grow in Missouri even in 2024? If not, then how are you able to buy them at the store, even during winter? It is the same now as it was back then. Lemons, which ship exceptionally well and can last for months when storred properly, are grown in warm climates such as Florida and are then are shipped up to wherever they need to go. You would then purchase it from market. In our modern age citrus fruits are often picked 6 months before they even make their way to a grocery store. Also, while it may be cold up here, down where such fruits are grown it is not so cold and it is still possible for produce to be grown throughout the winter season. Many of the cookbooks that I source these recipes from are published in Boston or London, places of whom are even farther from tropical climates than Missouri. In fact, the cookbook that this pear tart is sourced from was published in London in 1822 and was intended to be purchased by those of the "middling class" (which is the time's equvilant to the middle class that we have today). It is titled, "The Frugal Housewife" and mentions the word lemon 54 times throughout its pages.
Mashed Trunips (The Frugal Housewife, 1822)
2 Turnips, peeled
2 tablespoons of Butter
Salt to taste
Peel and remove the heads off of your turnips. In a pot cover them with water and boil till soft, or around half an hour. They are done once a fork easily passes through them. Mash well with salt and butter.
Pear Tart (The Frugal Housewife, 1822)
3-4 medium sized pears, cored & sliced
1 lemon
2 tablespoons of sugar
A top & bottom pie paste
Gently simmer your cored and sliced pears in water with the zest of 1 lemon until tender, or about 10 minutes. Remove the pears from the water but be sure to keep the water that they were boiled in. Lay a paste at the bottom of a tart pan. Sprinkle over it 1 tablespoon of sugar. Now lay in your pears. Over the pears squeeze in the juice from half of a lemon and sprinkle over it 1 additional tablespoon of sugar. Lay a top crust over it and crimp the edges. Bake in a 350 degree oven for 30-40 minutes.
To Stew Red Cabbage & Sausages (American Domestic Cookery, 1823)
1 head of red cabbage, cored & sliced into ribbons
1 tablespoon of butter
2 tablespoons of vinegar
Salt & pepper to taste
Sausages. The quanitity of your choice
In a skillet over medium heat melt some butter then fry up your sausages in it till done. Remove the sausages from the skillet, reserving the drippings. In the same skillet, again over medium heat, add your cabbage and cook till soft. Once soft add salt, pepper & vinegar. Cook for an additional minute only then serve.
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This cake is so delicious that it's now been adopted as our "everything cake". The wedding, birthdays, tea parties and just because cake. This is a small, reduced version of the cake that we're bringing to the wedding this weekend. I divided the original 1828 recipe by 6 to get the size cake that you see here today. This Thursday, however, I'm meeting up with Ron's sister to bake a great cake + 2 sheet pan cakes. It's then getting iced on Friday. This means that our wedding cake will be even BIGGER than the original because of the extra 2 sheet cakes. It will have 65 eggs, a gallon of milk, 32 sticks of butter, 4 pounds of sugar & 13 pounds of currants.
Wedding or Christening Cake, Modern Domestic Cookery (1828). Recipe divided by 6
0.6 pounds of butter, softened
2 & 3/4 cup of flour
1 & 1/8 cups of sugar
1 pound of currants
2 medium sized lemon's worth of zest
1/4 cup of candied lemon peel
2.5 tablespoons of slivered almonds, or sliced almonds
2.5 tablespoons of candied citron
5 eggs, whisked well until frothy
1/3 cup of brandy
1/3 cup of milk
1 tablespoon of cinnamon
0.5 teaspoons of cloves
Cream together the butter, sugar and spices till smooth. Add to it the whisked eggs, brandy, milk, citron, almonds, candied lemon peel and lemon zest. Mix up well till then add your flour 1 cup at a time. Pour into a well greased baking pan (or divide up into 2 cake pans or muffin tins). Bake at 300 degrees. If baking it in one large pan as I did it will take 1.5-2 hours. If baking in 2 cake pans it will take approximately 40 minutes. When done allow it to rest in the baking pan for at least 20 minutes before removing.
*Wedding cakes used to be called bride's cakes (there were also groom's cakes!). This is one of the earlier mentions of a cake called an actual, "wedding cake."
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If enough of us come together we can make this cake a tradition again! Below you will find the recipe translated from the original into modern directions. This is 1/10th of the original cake, as the original (which appears at the end of the video) was intended to be made for a large gathering.
Independence Cake, 1796
7.25 cups of flour
0.6 cups of sugar
1 pound of butter, softened
5 eggs
0.4 cups of sweet wine (madeira is a historically accurate choice, or sherry)
0.4 cups of brandy
1 tablespoon of active dry yeast (please note that you may need to add more alcohol in this recipe to form the batter to make up for the use of dry yeast here when the original would have been more of a liquidy yeast).
0.5 cups of rasins
0.5 cups of currants, fresh or dried
0.2 cups of candied citron
0.6 tablespoons of cinnamon, cloves & mace
Nutmeg, a pinch
Royal icing
Edible gold leaf
Boxwood leaves
Combine your flour, sugar and spices in a large mixing bowl. Give this a good stir. Throw in your softended butter, yeast and alcohols. Give it another good stir. Put in your eggs and dried fruit. Mix up well before pouring into a buttered cake pan (or several if you don't have one big enough as was the case with me). If your dough is dry add more wine or brandy, whatever suites your fancy, till you've formed what looks like a thick cake batter. Let rise for 1 hour to let the yeast do its magic. Bake for anywhere from 60-90 minutes. Your cook time will varry depending on the size of your cooking vessel. Test that it's done by inserting a butter knife or a toothpick and if it comes out clean it's done, especially if the top is a golden brown. Once done remove from your cake from its pan and allow to cool. Cut with a knife to form as you desire, if you desire. Cover with icing and decorate with gold leaf and boxwood. Gold leaf is edible and has no taste. However, pick the boxwood leaves off before eating as they are not edible. The boxwood's only purpose here is to be a pretty decoration. Enjoy!
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Here you will find the recipe for "Beef Collops" translated into modern directions from the original, which you can see at the end of the video 😁thank you for your company today!
To fry Beef Collops, 1796
Beef, 2 pounds of any sort that one can afford
nutmeg, 1 teaspoon
1 lemon
1/2 of an onion
A bundle of fresh parsley, thyme & rosemary
Butter, the size of a walnut + 1 teaspoon for helping the beef to not stick to your pan
Flour, approximately half a cup
Salt & pepper to taste
Water
Pickles, whichever ones you prefer! I used pickled cabbage & onions which worked nicely
Pound your beef with the back of a knife or a rolling pin (the much safer option) till tender. Cut it up into squares that are about 2 inches long. Cut up half of an onion and mix it with the zest of 1 lemon. Set this aside. Now sprinkle your beef with nutmeg and flour. Rub it in well until it is all evenly coated. In a skillet melt, at medium high heat, melt a small dollop of butter just enough where you don't suspect that your beef will stick. Once melted add in your floured beef and onions. Cook for 2 minutes only, stirring frequently. Once 2 minutes have passed pour in enough water to just cover the beef. Add in a ball of butter that you have rolled in flour. Add salt, pepper and a tied up bundle of herbs. Reduce your heat to simmer and cook until the gravy has thickened and your beef has reached your desired texture. This happens quickly so be ready! For me it only took 7 minutes to finish as I prefer my beef to be cooked medium. Once done serve with pickles of any sort. Traditionally beef was served with horseradish and pork with mustard. Enjoy!
A Boiled Potato Recipe, Justine's
Potatoes, skin on or off depending on what you prefer
Butter
Salt & pepper to taste
Fresh parsley & thyme, diced
Water, for boiling
Boil your potatoes until they are quite soft, which can take 20 minutes or more. Stick a fork in them to test if they are done. If your fork passes through them easily and they are soft then they are done. Drain them of the water. Combine the potatoes with a dollop of butter, salt & pepper and diced parsley & thyme. It's that easy! In modern homes you may enjoy the addition of granulated garlic powder.
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The Colonial Williamsburg Museum has a pig shaped cookie cutter in their collection. It's impossible to pinpoint an exact date on it, with all that's known is that it's from the 1800s...but how could you ever say no to something so cute?! https://emuseum.history.org/objects/34530/pig-cookie-cutter?ctx=87de06905dab52d795d8c90f26032f0afb8c63d2&idx=23
Happy Holidays to everyone around the globe. Thank you for all of the kindness that you've shown us over this past year. I want to wish you good health and prosperity. I know that not everyone has family or friends that they can turn to during this time of the year. Just know that I've been there and that you aren't alone. There is always sunshine at the end of every storm and a rainbow after the rain. You are beautiful and destiny has great plans for you.
Gingerbread, American Domestic Cookery (1823)
1 & 1/3 cups of flour
1/2 cup of treacle
0.5 cups of butter, melted
3 teaspoons of ginger powder
1 teaspoon of caraway seeds
Mix the flour with ginger and caraway seeds. Add in your treacle and melted butter. Mix well until you've formed a thick batter. Store in a cool place/refrigerate for half an hour before rolling out and cutting. Bake at 350 degrees for 10 minutes. Allow the cookies to rest for at least 10 minutes once you've removed them from the oven before touching so that they may firm up.
Field Pea Cakes, The Virginia Housewife (1824)
1 cup of black eyed peas (soaked overnight if dry)
2 tablespoons of bacon
2 tablespoons of lard
Salt & pepper to taste
If uncooked, boil the peas until soft. Alternatively you may also use a can of black eyed peas, in which case you do not need to pre-cook them. Strain away as much of the liquid as is possible then mash till it is a paste with salt & pepper. In a skillet, fry up your bacon till done. Remove the bacon and set aside, retaining the drippings in the skillet. In the same skillet, melt the lard till hot. Place a dollop of black eyed peas into the hot lard and press flat with a metal spatula. Tip: cover your spatula in hot oil before pressing and it will not stick. These require at least 5 minutes per side on medium heat before flipping. If you find it impossible to flip them without them falling apart you may add a tablespoon of flour into the batter.
Goose & Apple Pie, Justine's Own
1 pound of Goose meat, cut
1 onion, diced
1 cup of vegetable or chicken broth
2 tablespoons of butter
2 tablespoons of flour
2 apples, peeled, cored and diced
1 tablespoon of fresh thyme
Salt & pepper to taste
2 pie crusts, for top and bottom
In a skillet, melt your butter over medium high meat. Once melted add in the diced onion and goose. Cook for 3 minutes, stirring frequently. Sprinkle in 1 tablespoon of flour and mix well. After cooking for an additional minute pour in the stock, diced apples, thyme, salt and pepper. Simmer for 10 minutes, stirring frequently. In a pie plate lay down a crust. Pour the above prepared goose and apple mixture into the pie paste and flatten. Sprinkle an additional tablespoon of flour over it before placing the top crust on. Vent the top crust with a knife by cutting at least one small slit in the center. Bake in a 375 degree oven for 40 minutes.
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All 3 recipes are translated into modern directions below. Thank you so much for watching and for being a friend 😭We are nearing 1 million subscribers thanks to you!
An Irish Stew from 1822
Ingredients:
1 pound of mutton (I'm sure that you can sub this with beef or lamb and it'll still taste amazing)
2 pounds of potatoes
1 onion
1 cup of broth, I used vegetable broth
1 teaspoon of white pepper
1 teaspoon of salt, or to taste
Directions: Peel and cut into halves your potatoes. Also cut up an onion. In a deep pan or stewpot put down a layer of the potatoes, then meat, then onions, and again potatoes. Now separately mix up your white pepper and salt into vegetable broth. Pour the broth into the pan, cover well and allow to simmer for 2 hours. Be careful to not cook at anything higher than a gentle simmer.
Irish Cabbage, flavored with bacon
Ingredients:
1 head of white cabbage
3 slices of bacon
1 teaspoon of peppercorns
1 tablespoon of butter
1 teaspoon of salt, or to taste
Directions: Place 3 slices of bacon folded over in the middle of an outer cabbage leaf with 1 teaspoon of peppercorns. Fold the cabbage leaf inwards over the bacon and tie it off with some cooking twine that is suitable for boiling. Now cut your remaining cabbage and put it into a deep pot. Cover with water and add in your salt. Bring to a boil then simmer for 20-30 minutes or until tender. Drain the cabbage and return it to the pot. Discard the cabbage package. Add to it the butter and mix up till melted.
Irish Pancakes, 1823
Ingredients:
4 egg yolks
2 egg whites
1 cup of cream, warmed
1/4 cup of sugar
Half a teaspoon of ground nutmeg
1/4 cup butter, melted
Half a cup of flour
Directions: Whip together 4 egg yolks with 2 egg whites. Strain them into 1 cup of WARM cream. Straining the egg removes the membrane-like part of the egg whites. Add nutmeg, sugar and your liquid butter. Into this slowly add in half of a cup of flour while stirring. Now in a hot (but not too hot) skillet melt a bit of butter and then fry up the pancakes thin. Keep in mind that pancakes used to be thinner than they are today. Flip over once one side is golden. For me this took roughly 3-5 minutes per side.
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Please make this tart at home (recipe is below). This dish is from 223 years ago yet it'll be the best chocolate dessert you've ever tried. There was a chocolate obsession that swept through the west from 1750-1840. So much so that any proper breakfast of the time had to include...hot chocolate! Hot chocolate used to be as common for breakfast as coffee. Sign me up.
A Chocolate Tart from 1800
Ingredients:
7.5 ounces of chocolate. MUST USE the brand "El Popular" or an equvilant brand with similar ingredients. In the 18th and 19th centuries chocolate usually came spiced with cinnamon, nutmeg, anise, cayenne, cloves etc. and is not comparable to the flavor of plain baker's chocolate. American Heritage Chocolate is another good brand to choose from.
1 heaping tablespoon of rice flour
1 teaspoon of salt
5 egg yolks
2 tablespoons of milk
2 cups of cream
1/4 cup of sugar
1 pie paste of your choosing
Into a pot combine your rice flour, salt, egg yolks and milk. Mix up well. Add in your 2 cups of cream and sugar and mix. Place onto a stove top set on low heat for approxomitly 5-7 minutes, or until you feel that the sugar is fully disolved. Remove from your heat. Add in your chocolate, first grated fine and stir up until melted together. Set this aside to cool. Prepare a pie paste of your choosing onto the bottom of a deep tart pan. Once cooled, pour in your chocolate mixture. Bake for 40 minutes at 350 degrees F/175 C. Remove from your oven and allow it to settle for 10 minutes to firm up and set. Wrap the crust in foil to protect it. Sprinkle a thin layer of powdered sugar ontop. Set your oven on a high broil and return the tart to the oven. Broil until the sugar has disolved, which won't take long so watch it carefully. Enjoy!
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I love you. That's all.
Oh, and ALSO here are the recipes translated from the original, which you can see at the end of the video 9:40. By the way I love you.
*Raspberry Tart (Modern Domestic Cookery, 1828. Published in New York)
3 cups of raspberries
0.25 cups of sugar + 1 tablespoons for the cream mixture
3 egg yolks
1 cup of cream
Optional: 2 tablespoons of flour to help thicken it up
2 pie crusts, for top and bottom
In a bowl combine your washed raspberries & sugar till the sugar has dissolved. Lay a pie crust down in a shallow tart pan. Spoon in your raspberries. Cover with a crust, without crimping the edges. Cut a slit on the top to vent. Bake in a 350 degree oven for 20 minutes. Remove from the oven and carefully remove the top crust...which by the way is super yummy and makes for a great snack as you wait for the tart to be done! In a bowl whisk together 2 egg yolks, your cream and 1 tablespoon of sugar. Slowly pour this over your tart. Return to the oven and bake uncovered for an additional 20-30 minutes. Allow to cool before enjoying.
* To Broil Potatoes (American Domestic Cookery, 1823. Published in New York)
Potatoes
Water, for boiling
Rinse your potatoes till clean. With their skins on drop the potatoes into boiling water and boil for 15 minutes. This is called parboiling. Remove the potatoes from the water then grill them over a charcoal, gas of wood fired grill till done to your liking or set them over a gridiron over coals. Rotate the potatoes at least once while cooking.
* Boiled Peas (American Domestic Cookery, 1823. Published in New York)
1 cup of fresh peas
1 teaspoon of fresh mint or a pinch of dried mint
1 tablespoon of butter
Salt & pepper to taste
Water, for boiling
Boil your peas till hot. If you have fresh mint you may add the mint to the peas in the last minute of boiling before straining the whole together & seasoning with salt, pepper & butter. Or, if your mint is dried strain the cooked peas & then stir in the dried mint, salt, pepper & butter till well incorporated. Peas were frequently prepared with mint in this time period.
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Less than a month now till Ron and I marry . Next week's video will be all about the wedding dress, which was modeled after this gown dated 1780 - 1785 https://chertseymuseum.org/search_collection?filter=jane%20bailey&item=19606
Do you all have any marriage advice? Please, let me know in the comments.
And now! Back to these delicious apple fritters. At the end of the video you will find an image of the original recipe (or receipt as they used to be called) and modern instructions below. Thank you for watching.
*Apple Fritters (Modern Domestic Cookery, 1829. Published in New York)
5 medium sized apples, peeled & cored
Half a pint of ale
2 eggs, whisked
0.5 cups of flour
3 heaping tablespoons of sugar + more for sprinkling
Half a teaspoon of nutmeg OR 1 tablespoon of cinnamon
Lard, for frying
After peeling and coring your apples slice them into disks/rounds. Prepare a batter by combining eggs, ale, sugar, nutmeg and flour until you've formed a thick batter. Coat the apple rounds in the batter by fully submerging them with a fork or your fingers. Carefully drop them into a skillet of hot lard set to medium heat. These cook quickly! Flip once one side is golden, which should take between 1-3 minutes. When both sides are golden remove from the oil and set aside. Sprinkle the top with more sugar. Use the sugar of your choice but powdered sugar would be an excellent choice for this. Enjoy!
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The receipts (or recipes in modern talk) translated from the original so that you may make this at home:
Photos of the original receipts are, like always, at the end of each video :)
To Fry Potatoes, 1823
Ingredients:
potatoes, raw (quantity will vary depending on how much you choose to make)
eggs
Frying lard, oil or butter
Flour
Salt & pepper to taste
Method: peel raw potatoes. slice however you wish just be sure that the pieces aren't too large. Rinse them with cold water to remove the starch. Now, in a bowl crack open and whisk your eggs. In a separate bowl mix together flour with salt and pepper to taste. dredge the potatoes in this and fry till golden, which should take about 15 minutes on medium heat. Once done set your potatoes over a rag to absorb the extra grease. Serve warm.
A Brown Cullis, 1788 aka the best gravy you'll ever try
Ingredients:
4 cups of brown gravy
1 cup of ham, diced fine
half of a lemon
1 stick of butter
butter
3 shallots
2 tablespoons of flour
1 cup of white wine
a handful of parsley, thyme & sage
cloves, mace & allspice 1 teaspoon of each
cayenne pepper to taste
Method: Melt butter in a pot. Once melted add your flour and stir till smooth without lumps. Now add to this brown gravy, your wine, shallots diced, your tied up sweet herbs, powdered cloves, mace, allspice, diced ham, and half of a lemon. Simmer for one hour on low heat. Once nearly done, season with cayenne pepper if desired. Strain and discard the solids. Serve warm by pouring over a meat dish or having it on the side for dipping.
A Ham Pie, 1796
Ingredients:
a ham, bone removed (you may substitute with ground pork)
1 beef steak
bacon, 1 cup
lard, a rolled ball the size of an egg
butter, a rolled ball the size of an egg
A handful of parsley, thyme, sage
whole pepper kernels. 1 teaspoon
brandy, a dash if you can afford it (we couldn't so we omitted it in the video)
Garlic, 2 cloves
Carrots, 2 large
Water, 4 cups
Method: Traditionally, hams were preserved as salt pork using an abundance of salt which needed to be rinsed out. This would involve soaking the ham overnight in water. Still today you may soak your ham in water if you wish it to be less salty. Once soaked drain of water then put your whole ham in a deep pot with slices of beef, bacon, a ball of butter, a ball of lard, a bundle of herbs, your chopped garlic and carrots, and your whole pepper kernels. Cook on medium low heat for half an hour, flipping your ham over halfway through. Now set aside to cool till you can handle it. Once cooled remove your ham and dice as fine as you possibly can. As for the remainder of what's in the pot, the beef, bacon, carrots etc? In the original recipe these were discarded and did not make it into the final pie. They were used just to season the ham as it cooked. However, if you want you can chop these up too and mix with your diced ham. However, do remove the herbs. In a bowl whisk together the juice/drippings from the cooking pot with your brandy if desired. Into a pie paste fill with your diced meat and a spoonful of this liquid poured over each before sealing with a top lid sealed with egg whites. You may make either small pies or one large meat pie if you have a mold for it. Bake at 370 degrees for 40 minutes. In the final 10 minutes of cooking brush the top crusts with butter.
Pie Paste, our family's go-to recipe
Ingredients:
flour, 3 cups
1 & 1/4 cups of cold butter
1 egg
1/3 cups of cold water, add more if needed
Vinegar, a dash
Salt, a pinch
Cut your cold butter into cubes. In your desired bowl add your flour then cut your still cold butter cubes into the flour using 2 forks until your flour has formed pearl sized balls throughout. Add your salt, vinegar, water and whole egg. Mix well. Add more water if needed. Work until you have formed a dough. Roll out on a well floured surface.
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The earliest mentions of lemonade, which was lemon juice mixed with sugar to make it more palatable, were prescribed as medicine to treat the flu, headaches and stomach aches as early as the 10th century in Egypt. However, by the 1600s lemonade began to be served as an enjoyable drink for both the ill and the healthy in France and England. Step forward to 1700s and now lemonade was wholly enjoyed non medically as a street beverage. Lemonade was sold by street vendors, some of whom had stands while others walked around with barrels strapped to their back filled with the sweet drink. France especially went crazy for lemonade with lemonade street sellers being a usual site on the streets of Paris from the 1750s and beyond. This was NOT a drink reserved for the wealthy. Those of the middling class, which we may now describe as the middle class, were able to enjoy the beverage. Citrus fruits would have been a luxurious novelty to those who were very poor, however. Lemonades of the time were often mixed with eggs, spices and sometimes even sherry. The first reference to carbonated lemonade is from 1833 London. By the 1800s lemons, and other citrus fruits, could have been acquired in France, England the United States through water travel. The same is the case today. Lemons do not grow in Missouri even in 2024, where I live. Therefor, they must be grown elsewhere and shipped up to be sold in markets. I was surprised to learn from an orange farmer that it is common practice to pick citrus fruits up to 6 months before they even make their way to a grocery store.
Make this lemonade recipe at home! It's actually...good? 😲Really, I was surprised. You can't taste the eggs at all and they only serve to thicken the drink. This is lemonade just with more protein!
Lemonade, The Cook's Own Book (1832, Boston)
1 gallon of water
1.5 cups of sugar
3 lemons
3 oranges
3 whole cloves
1 tsp of ground cinnamon
6 egg whites + 1 yolk, whisked
A jelly strainer OR cheesecloth
Zest & then juice the oranges and lemons. Add the zest to 1 gallon of water along with the juice, sugar, cloves, cinnamon and whisked eggs. Stir up well in a stockpot. Place the top over medium high heat & bring to a boil, stirring all the while. Once boiling reduce to a simmer and simmer for 10 minutes. Be sure to stir frequently. After 10 minutes remove from your heat. Carefully pour though a jelly strainer OR 2 layers of cheesecloth. Place in a cold place to cool till chilled. Enjoy!
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This one is a keeper and wasn't hard to make! Expand to see the full recipe translated from the original in modern talk so that you may make this at home.
Photos of the original receipts are, like always, at the end of each video :)
Casserole of Potatoes, 1817
Ingredients:
Potatoes, raw (quantity will vary depending on how large your pan is but get at least 5 pounds worth)
Your choice of meat: lamb chops, pork chops, rump steaks, or mutton, roughly 3 pounds depending on the size of your pan.
Eggs, 3
Butter, 1/4 pound
Milk, 1/3 cup
Plain bread crumbs
Brown gravy, 4 cups
Fresh parsley, a small handful diced
Mace, 1 teaspoon ground
Coves, 1 teaspoon ground
Salt & pepper to taste
Method: peel raw potatoes then wash in cool water. Boil your potatoes until they are soft enough to mash, or about 15 to 20 minutes. Drain from your water then mash with milk, salt and a tablespoon worth of butter till smooth and well mixed. Using a butter knife line the inside of a large and deep pan with the mashed potatoes until you have formed a ring along the edges. Bake this until golden, or about 10 minutes at the high heat of 450 degrees. Once done remove and set aside. Now taking your cut of meat of choice dredge each piece in egg yolks then your bread crumbs with mace, cloves, salt & pepper added. Once all of your cuts have been covered in bread crumbs fry in hot butter in a skillet according to how you prefer your meat. For lamb I recommend only 2 minutes on each side. Definitely do not overcook the meat. Once the meat is cooked close to how you desire it pour in your seasoned herb gravy (directions for making brown gravy are below). Allow the meat to simmer gently in the gravy for 3-5 minutes before removing from your heat. Using a fork remove your cuts of meat from the gravy and place into the center hole of your mashed potato pan prepared earlier. Once full pour your gravy over it into the hole. Sprinkle the top with parsley, cooked for only 1 minute in a small amount of butter in a skillet. Serve hot.
How to make brown gravy
Ingredients:
Beef broth, 4 cups
Mushroom catsup OR worcestershire sauce, a dash
Butter, rolled into the size of a large egg
Flour, 3 heaping tablespoons
Garlic powder, a pinch
Onion powder, a pinch
Fresh sage, 3 leaves, diced
Fresh rosemary, 1 spring
Fresh parsley, a small handful, diced
Salt & pepper to taste
Method:
Roll your butter ball into flour until it is well covered. Place in a hot stew pot until it has melted. Stir constantly until smooth. Slowly pour in your beef broth, stirring the whole while. Add your garlic and onion powders, salt & pepper, sauce, diced sage, parsley and rosemary once removed from the stem. Cook on medium heat until thickened to your desired consistency, which should take between 5-10 minutes.
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I asked the apple if you would have a good day. It said yes.
Below you will find the recipe for this pudding translated into modern directions from the original, which you can always find at the end of my videos. Thank you for being here today
❤
Boiled Indian Meal Pudding, 1828
2 cups of yellow cornmeal
1 cup of warm milk, more or less
1 medium sized apple, peeled and diced
1 teaspoon of salt
1/4 cup Molasses
1 teaspoon of ginger
A thick cloth
String
Flour, a few tablespoons
Water, for boiling
Combine your cornmeal and milk and stir up well until you've formed a thick paste. Into this add salt, ginger, molasses and a finely chopped apple. Take the cloth that you intend to boil your pudding in and dunk it in steaming hot water till saturated. Remove from the water, open it up and where you intend to lay down the pudding flour it well and thickly so that none of the cloth is visible beneath. Lay your pudding in it and tie the cloth up loosely. Let simmer gently, uncovered for 4 hours.
* I actually boiled mine for 3.5 hours and thought that it tasted great with the center being done. If you are impatient like me keep that in mind.
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Described as a "dinner for a common family," in the original receipt, this is a dish that has remained affordable for 100s of years. Please refer to the original recipe (or receipts as they used to be called) at the end of the video. Below you will find this translated into modern directions. Thank you for watching and like always when you are done here be sure to follow us over to our 2nd channel Frontier Patriot where we eat & review all of the historic dishes first made here. 🥰
Beans with Pork, 1833 (half of the original recipe. This is enough for feeding 4 people)
Half a pound of pork. Use whatever cut is avaliable to you
2 cups of dried beans, I used black eyed peas which have been grown in the U.S. since the 1600s.
Salt & pepper to taste
Water, for soaking the beans & for boiling
Place your dried beans in a bowl and cover with water till the water is roughly 2 inches above the beans. Allow this to soak overnight, or at least 4 hours. The next day you will see that the beans have expanded significantly as they have soaked up the water. Rinse the beans with clean water & drain. Cut your pork up finley so that in every bite there may be some pork. In a pot combine your beans, pork, salt & pepper. Cover with a generous quantity of water (3 cups is a safe start). Bring to a boil, reduce your heat to simmer & cover. Cook it slowly for 3 hours, stirring at least once every half hour. If you notice midway through that your beans appear to need more water feel free to add more.
My go-to bread recipe. This recipe was handed down to me by a lady who approached me while I was cooking publically at a historic home. She said that her family had immigrated to Kaskaskia (a town 20 minutes from Ste. Genevive, Missouri) in the early to mid 1700s. Her however far back great grandmother had recorded down several recipes in her native tongue of French around 1750, her favorite of whom being for bread. She told me that she'd give me this bread recipe if I so wanted it which of course I siezed upon. A few days later she returned with the recipe translated from French. Here it is. This is the original recipe, only altered by the addition of salt which I added. This has become the only bread recipe that I bake and I love that it's oil free.
3 cups of flour
1 to 1.5 cups of warm water
A generous dallop of honey or 1 tablespoon of molasses, whichever one can afford
A pinch of salt
1 heaping tablespoon of yeast
In a bowl combine your flour & salt. Add in the warm water, yeast & honey. Mix up well with your hands till you've formed a dough. Cover and let rise for 1 hour in a warm place. After an hour gently knead for no longer than 1 minute then cover up again to let rise for a 2nd time. After each rising you'll notice the dough getting bigger and bigger as it expands. After the 2nd hour long rising knead it again very gently for only a minute or less then form into a ball and place onto a plate for baking. Score however you desire, that is to cut slits ontop of the dough. You can cut a very pretty design on it if you want! Bake for 40 minutes at 350 degrees F. Let rest for at least 10 minutes before serving.
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May everyone who is reading this have 100 more joyful thanksgivings surrounded by those who love them. And now...the recipe.
A Winter Squash Pudding (American Cookery, Amelia Simmons, Connecticut, 1796)
1 pound of sweet potatoes OR pumpkin OR winter squash
2 large apples (choose a sweet variety, not sour)
3 tablespoons of breadcrumbs
1 tablespoon of flour
2/3 cup of cream
2 eggs, beaten
1/2 cup of sugar
1 tablespoon of cinnamon OR 1 teaspoon of nutmeg
A pinch of salt
A dash of wine
A dash of rose water
Optional if you have them: 1/4 cup of currants or whortleberries
Peel your potatoes (or squash) and peel and core the apples. Boil them till very soft, or about 30 minutes. Mash into a paste. Mix into it the breadcrumbs, flour, cream, whisked eggs, sugar, rose water, spice, salt, wine and berries if you so choose. Mix with a spoon till smooth and blended. Pour into an earthen or metal baking pot. You may also pour it into a pie plate. Do not worry about buttering up the dish beforehand. Bake uncovered in a 350 degree oven for 1 hour. This is very good!
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The flour used today is Rouge de Bordeaux, a flour that originated in the Bordeaux region of France. This flour became popular in the 1800s. This is likely one of the varieties of flour that was grown and sold here in 1800s Ste. Genevieve, Missouri. This region was the bread basket of America due to wheat being one of the most common crops of the area. Still to this day when you drive here you may notice the many winter wheat fields that border the town. This flour was grown and milled locally by my friends Jason & Jennifer Duensing. They sell their flour as well as the seeds at Fort de Chartres.
Apple Pie. Make for someone that you love, including oneself ❤
Apples, peeled, cored and sliced
2/3 cup sugar
1 heaping teaspoon of cinnamon
2 tablespoons of flour
1/4 cup water
2 tablespoons of butter
cream & sugar for dusting on top
Peel, core and slice your apples being sure to not cut them too thick or too thin. Place them in a bowl and over them add your sugar, cinnamon, flour and water. Give it a good mix till the apples are evenly coated in the above mixture. Place in a pie plate that has had a pie crust laid down. Dot the top with dabs of butter. Cover with a top crust. Brush the top crust with cream then throw on a thin dusting of sugar. Bake in a 350 degree oven for 40-50 minutes. This is so good! This is the only apple pie recipe that I need.
An excellent pie crust (enough for 2 pies with a top & bottom crust. You may freeze whatever you don't use)
3 cups of flour
1 tsp salt
1 cup of cold butter
1 egg, beaten
1 tsp. of vinegar
1 cup of cold water, more or less
In a deep bowl combine your flour and salt. Cut up some cold butter into cubes to make it easier to work with. Add the butter to your flour and work it into the flour using a fork and a knife (or a pastry cutter) until you have beads of butter spread throughout the flour that are no larger than peas. This can take a few minutes. Once you have worked the butter into the flour add in an egg, vinegar and finally your cold water. Add the water in a little bit at a time as you may need more or less than 1 cup just depending on the variety of flour that you are using. For example, whole wheat flours tend to require more liquid than white flours. Work up well with your hands. On a well floured surface roll it out thin.
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Make this at home and let me know how it turned out😊. An image of the original cheesy toast recipe published in 1814 (or receipt as they used to be called) can be found at the end of the video. This recipe was published in A New System of Domestic Cookery (New York). The recipes for the venison stew + cheesy toast can be found below. I made the venison stew using ingredients that were plausible in American cookery for the early 1800s. Add any modern spices and ingredients as you see fit (tomato paste would be a nice addition, just not period correct).
Venison Stew, Justine's own
Venison, 1 pound (I used a backstrap)
Carrots, chopped, 2 cups worth
Celery, chopped, 1 cup worth
1 large onion, chopped
2 cloves of garlic
Mushroom catsup, a generous dash
Beef stock, 4 cups
Rosemarry & thyme, a tablespoon of each fresh
Salt & pepper to taste
Butter, 2 tablespoons
Melt your better in a hot, deep skillet. Add your venison, cut small, and stir frequently till seared. Remove from the skillet then add all of your vegetables. Cook for 5-10 minutes until soft. Once soft return your venison to the skillet as well as the herbs, salt & pepper, mushroom catsup and beef stock. Mix well. Cover then reduce your heat to simmer. Simmer for 1.5 hours. Be sure that you cook this low and slow. Take your stovetop down to its lowest setting for this. This tastes very good with bread on the side! 😁
"Roasted Cheese", 1814
Cheddar, Colby, Cheshire or Swiss Cheese, 0.5 cups more or less. Grated
2 boiled egg yolks
0.5 cups bread crumbs
6 ounces of softened butter
1 tablespoon of mustard
Salt & pepper to taste
4 large slices of bread
In a bowl combine your grated cheese, boiled yolks, bread crumbs, butter, mustard, salt & pepper. Mash them up into a smooth paste. Toast your sliced bread. Once toasted smear the prepared paste thickly over them. Cover with another plate or tin foil and bake at 400 degrees for 10 minutes. Remove the top lid and bake for another 5-10 minutes or until the cheese on top is melted and toasted.
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You can really experience how baked goods have changed over 100s of years in this cake. This cake is so much denser than what we today would deem acceptable. This is the age before baking powder & soda. This cake was also sometimes called farmer's cake as it was popular among the working class. Here is the translated recipe for you to try at home! This makes 1 big cake.
Ingredients:
1 cup of sugar
Half a tablespoon of allspice
8 cups of all purpose white flour, or whole wheat flour whatever you can afford. Both existed in this period.
Half a pound of butter
2 teaspoons of active dry yeast (or 0.2 cups brewing yeast if you want to keep it accurate)
1.5 cups of whole milk (more milk is added to compensate for modern flour being drier than flour 200 years ago)
5 eggs
0.3 cups of mixed caraway seeds and raisins or currents
Directions:
Combine your flour, sugar, yeast, allspice and caraway seeds. Let sit for an hour in a warm place. Melt the butter into your milk and pour into your dried mixture. Beat up your eggs well till frothy and add. Finally, add your dried fruit. Bake for 1.5 hours at 300 degrees F/150 C.
* Note: White flour was a popular choice in this time period, as it shipped well due to it having a longer shelf life than whole wheat flour. By the late 18th century and early 1800s white flour was the flour of choice for all but the very, very poor. Flour was one of the earliest products in America to become industrialized and bread making itself was even controlled by government ordinances as bread was considered the most important food for sustaining the nation. The price of bread was fixed by LAW as was the salary of bread bakers. White flour and whole wheat flour were the most common followed by mixed grain breads made with a combination of grains, wheat, barley, oats etc. Rye bread was also popular but this was considered food for the poorest of society and would not have been the primary choice for anyone. Almond flour and rice flour were also common especially in times of wheat shortages. Even potatoes were starting to make their way into bread. Due to improved drying technics flour used to have a higher moisture content than today which is why occasionally you will have to add more liquids when recreating the dish in the modern age. Originally, this would have called for 1 cup of milk but I found that it needed 1.5.
*My bad I forgot to film the part of me adding the "emptins" / yeast. I'm sorry! Please forgive me 🥲
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Friend! You may find images of the original 200+ year old recipes (or recipets as they used to be called) at the end of my videos. Below I have translated these into modern directions so that you may enjoy them at home. Thank you for watching 😊
Rice Pudding, 1808
Cooked rice, 1.5 cups
Cream, 2 cups
Sugar, 1 cup
Mace, 1.5 teaspoons
Nutmeg, 1 teaspoon
Rose water, a dash
Into a pot combine cream with your cooked rice, mace and nutmeg. Bring to a gentle simmer then add in the rose water and sugar. Stir on low heat for only a few minutes before removing. Set aside to cool, or ideally stick it in a cold place to get cold. Once it is cool it is ready to serve. Rice desserts were very common in early North America due to the plethoral of rice plantations in the south.
Roasted Lamb, 1808
Lamb shoulder, or a leg of lamb ButterFlour Diced parsley, 3 tablespoonsSalt, to taste
Cover your lamb well with butter then with a thick layer of flour. Roast before a fire until it is done. This will vary greatly on the size of the meat. Cook until the internal temperature reaches 145 degrees Fahrenheit. You may also bake it in an oven in a deep dish. Baste with its drippings once every 10-20 minutes. Once done, pour over it a few spoonfuls of butter that you have mixed with salt, then finally sprinkle with diced parsley before serving. It is advisable to let the lamb sit for 10 minutes before carving to retain its juices.
Potatoes, Justine Style
Potatoes, 2 pounds
Melted butter, 1 tablespoon
Thyme, 1 tablespoon
Diced Parsley, 3 tablespoons
Salt & pepper to taste
Peel and cube up the potatoes. In a pot melt your butter then add the potatoes. Into this add also the thyme, parsley, salt & pepper. For a modern taste you may also add garlic, however in this time period in America garlic wasn't a commonly desired flavor. Stir well then cover and cook on medium heat until the potatoes are done which should take between 30-40 minutes.
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For those of you who wish to experience this at home I have translated the original recipe (or receipt as they used to be called), found at the end of the video, into modern directions. One must have an open mind for this one!
1 pound of ground beef
0.5 pounds of beef suet, minced fine
3/4 pounds of beef suet, cut into larger pices the size of peas
Black pepper, a tablespoon
Ground cloves, a pinch
Nutmeg, a pinch
Sea salt, a pinch
table salt, a tablespoon
4 cloves of garlic, minced
White wine vinegar, a dash
0.5 cups red wine
0.5 cups rum
Natural hog casing for making into sausages
Combine your beef, suet, spices, vinegar and alcohols in a bowl. Mix up well but not for longer than a few minutes or it can become tough. Put into a sausage casing either by manual stuffing or with a sausage press (this is so much easier when using a modern sausage press!). Twist off into links. If you wish to smoke it according to the original recipe smoke using sawdust over 2 weeks. If you want to try it out right away though fry them up in a skillet with a bit of butter till done to your liking. Serve over toasted bread.
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200 years later and this recipe is still nearly identical to modern day Czech style boiled fruit dumplings. Though the crust may be different, the filling and boiling method are the same as is serving them with butter & sugar! However, unlike these modern day dumplings which are only usually boiled for no more than 10-20 minutes, this antique recipe calls for them to be boiled for a full hour. Maybe the author was still trying to figure this one out? What do you think? I've translated the original recipe into modern instructions below 😺🐈⬛.
Raspberry Dumplings, 1828
2.3 cups of flour + a couple extra tablespoons for sprinkling
1.5 sticks of butter + 1 tablespoon melted for drizzling once done
Cold water
Raspberry jam
2 tablespoons of sugar
Water, for boiling
Prepare the paste by combining your flour and 1 stick of butter with a pastry cutter or fork until the butter is no bigger than rice among the flour. Add in enough cold water to make it into a dough. Add your water a little at a time. If you have accidentally added too much water add a dash more flour until you get a proper dough that isn't too sticky nor too dry. Roll the dough out as thin as a coin then dot it with small bits of butter, dust with flour, fold over, and roll out again. Do this a total of 3x. You will use up half a stick of butter when doing this. Roll out again thin, as you would when preparing pie crust. Cut into either squares or circles using a cookie or biscuit cutter. Put a small dab of raspberry jam in the center of each, fold up, pinch and roll in your hands till you have formed a ball. Repeat for all of them till you've used up all of your dough. Simmer for 1 hour (or...20 minutes if you too disagree with the original recipe. If you try this please let me know how it turned out!). Drizzle melted butter onto a plate. Lay down your cooked dumplings and sprinkle sugar on top.
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Cornbread Recipe
3 cups of flour
1 cup yellow cornmeal
0.5 cups of sugar
2 tablespoons of Pearlash (historic) OR 2 tablespoons of baking powder (modern)
1 teaspoon of salt
4 eggs,
2.5 cups of whole milk
2 cups of melted butter
4 tablespoons of honey (use 6 if you like your cornbread sweet)
Whisk together your dry ingredients the flour, cornmeal, sugar, leavening agent and salt. In a separate bowl whisk together your wet ingredients the eggs, milk, butter and honey. Pour the wet into the dry and stir well until your batter is smooth and free from lumps. Pour into a well greased baking pan and bake at 350 degrees for 40-60 minutes. Your baking time will depend on the baking pan that you use. A thicker cake pan, such as what I made here, needed a full hour but if you pour it out thin on a baking sheet it may only need 40 minutes. Allow the cornbread to rest in the pan for at least 10 minutes before slicing. Enjoy warm.
Bean Soup Recipe
2 cups of great northern beans (dry or canned) + 6 cups of water for boiling
3 tablespoons of olive oil infused with rosemary (a note on how to make that is below. Alternatively, you can just use regular olive oil and add a tsp of rosemary to the soup while cooking)
3 slices of bacon, diced
1 large onion, diced
5 garlic cloves, diced
4 cups of rich chicken broth OR about 4 tablespoons of chicken bouillon paste dissolved in water
1 cup of tomato based pasta sauce/a seasoned tomato sauce
1 tablespoon of thyme
1 tsp of black pepper
1 tsp of onion powder
1 tsp of margarum
1 tsp of paprika
Lemon juice, for serving
If you are preparing your beans from dried begin by soaking them overnight in water. Then boil your beans for 1.5 hours, or until soft. If cooking from a can just proceed from this point on, as they are pre-cooked. Strain the beans from any liquid. In a deep stew pot on medium heat add your olive oil. Allow that to get hot for about 30 seconds before adding the onions, garlic and bacon. Stir frequently until the bacon has developed color and the onions are soft. This won't take long so be sure to mind it closely. Add the cooked beans, tomato sauce, chicken stock and spices. Give it a good stir before covering. Allow it to simmer for 15 minutes before serving. Serve each bowl up with a squeeze of lemon juice.
***Making rosemary infused olive oil is easy! I'm obsessed with the stuff and use it to cook...everything. Just clean out a glass jar and once it's fully dry inside fill it with extra virgin olive oil. Put into it fresh rosemary leaves, picking them from the stem. For every cup of olive oil I recommend 2 tablespoons of fresh rosemary. Cover and set aside in a dark place for at least 1 week before enjoying. The longer that you let this sit the stronger and more AMAZING it'll be. It reaches it's peak after 2 weeks, though it can be hard to resist it until then.
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So why is this called a cheesecake despite there being no cheese in it? The beloved American dessert New York Style Cheesecake has a gram cracker crust and contains cream cheese. This seems (and tastes) completely different. Our definition of what we call cheese has changed over the centuries though some remnants of it remains in our modern cuisine. Think head cheese and apple cheese. Now what about apple butter, a dish that doesn't contain any dairy yet calls itself butter. Ok this is getting complicated...That's because "cheese" can also be a type of texture, rather than a dish of fermented milk. This cheesecake is dense, rich and fatty making it, by 1800s standards, a cheese. Older cheesecakes did sometimes contain real dairy cheese, such as those of the ancient Romans and Greeks. The first known cheesecake was created in Greece in the 5th century BC. These early cheesecakes were sweetened with honey & ricotta.
Gram crackers, which originated in the United States, were first commercial produced sometime in the 1880s. The first cream cheese based cheesecake originates from 1929 (New York, Arnold Reuben). Over the 20th century the two were combined to make the modern cheesecake that Americans prefer. One which is cream cheese based with a gram cracker crust.
Rice Cheesecakes (Modern Domestic Cookery, 1828, New York)
0.5 cups of uncooked, washed rice
4 eggs, whisked
Half a pound of butter, melted
1 cup of cream
0.75 cups of sugar
1 tsp of nutmeg (I used cinnamon instead)
1.5 oz of brandy (a shot glass's worth) OR ratafia
1 puff pastry
In a pot combine 0.5 cups of rice with 1.5 cups of water. Bring to a boil then reduce to a low simmer and cook till the rice is very soft (in front of a fire in a cast iron pot this only takes 15 minutes but on a modern stovetop it can take 2x-3x as long!). In a mixing bowl whisk up your eggs then add the butter, cream, sugar, nutmeg and brandy. Whisk till well combined. Spoon in your cooked rice and mix well with a spoon. Lay a puff paste at the bottom of a dish. Even though the original reciept didn't mention pre-baking the crust I found afterwards that it really needed it. I recommend pre-baking your crust by laying it in your dish, putting down a layer of dried beans or some other weight and baking it at 400 degrees for 15 minutes. Then spoon your filling into the puff paste and bake for an additional hour at 350 degrees. When you remove it from the oven it will be a bit jiggly and this is completely normal. It will settle as it sits. Allow to cool for at least 3 hours before serving.
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In Ste. Genevieve, Missouri every new year's eve men and women of the town dress up in funny disguises and go from door to door dancing in a large circle while singing in PawPaw French (Missouri French). This is called La Guiannée. Home/Shop owners would have traditionally given the singer's cakes, lard, butter, eggs, meat and candles before sending them on their way to the next house. Though every region's New Year's traditions are different, these small cakes are exactly the sort of thing that I imagine would have been given out at La Guiannée. Nowadays the gifts comprise more so of alcohol. This is a translation of the song that is sung at La Guiannée. La Guiannée is only practiced in 2 U.S. towns. Ste. Genevive and Prairie du Rocher, which is across the river from us. This has been a practice here since the early 1700s. I believe that this tradition can be traced back to Medieval France. This area was once French, with a visitor in the early 1800s noting that no one in Ste. Genevieve spoke English at all! Beginning in the 20th century English was forcibly taught in schools, with students being punished if they were caught speaking or writing in French. After many years of this now only a few still speak PawPaw French. Still, the area has clung onto a lot of it's unique French-American traditions including La Guiannée. The celebration begins in the early evening and ends just after Midnight.
Good evening master and mistress,
And all who live with you.
For the first day of the year,
You owe us La Guignolée.
If you have nothing to give,
A chine of meat or so will do.
A chine of meat is not a big thing,
Only ninety feet long.
Again, we don't ask for very much,
Only the oldest daughter of the house.
We will give her lots of good cheer,
And we will surely warm her feet.
Now, we greet you,
And beg you to forgive us please.
If we have acted a little crazy,
We meant it in good fun.
Another time we'll surely be careful
To know when we must come back here again.
Let us dance La Guenille,
-- La Guenille, La Guenille!
Any goods collected during La Guiannée were saved up for the Epiphany Feast. Following the feast, the community comes together to transition from the winter festivities to the spring celebrations. This transition occurs with the Kings Ball. At the King's Ball we all get dressed up in 18th century clothing and dance to more PawPaw French. Depending on the year it can either be the King's Ball or the Queen's Ball. This year it is the Queen's Ball, meaning that all of the ladies in the room are given a slice of cake. If your piece has a bean in it you are crowned the Queen of the year (bragging rights!) If you're ever in the area consider taking part in our town's fun festivities!
The following image will show you where PawPaw French is spoken in the United States. Anyone out there who is interested in learning endangered languages please consider picking this one up. PawPaw french is named after the American PawPaw tree. The language is unique and may not be understandable to a French speaker from France.
https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Missouri_French_Distribution.svg/1024px-Missouri_French_Distribution.svg.png
New Year's Cakes (American Cookery, 1796. Second edition)
These measurements have been broken down from what was originally 14 pounds of flour and 5 pounds of sugar😬. Because of this, please pardon the wonky measurements. This quantity is much more realistic for a common household.
7 cups of flour
1.85 cups of sugar (just under 2 cups of sugar)
0.6 cups of yeast, in water
0.4 cups of warm milk
1.25 cups of softened butter
2 tablespoons of Caraway seeds
1 egg, well beaten
Combine flour, milk and yeast liquid. Let rise for 1 hour if using active dry yeast. If you are using homemade sourdough yeast you may need to keep a careful eye on it and let it rise over several hours. Cream the sugar and butter together In a separate bowl. Once the yeast has done it's magic in your flour (you'll know because when you go to poke it it will feel soft and spongy) add in an egg and caraway seeds. Mix carefully until you've formed a thick dough. Roll it out and cut it however you wish. Once cut out allow it to sit for an hour before baking at 350 degrees for 20 minutes. Allow to rest for at least 10 minutes before moving.
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Sorry you all in the video I said, "oysters" but in reality I used clams. Please use clams😂. Why did I do that.
For those of you who want to get your fish on tonight I've translated the original recipe into modern instructions below. You can find an image of the original, published in 1829 in "The Frugal Housewife" at 7:45 .
If you don't care much for seafood cough Ron consider making this at home by removing the seafood and buffing up the bacon. It will still be delicious! The cabin smelled amazing while this was stewing away! There were strong notes of lemon, tomato and bacon.
4 pounds of fish (I used cod as other chowder recipes of this period explicitly called for it)
0.5 cups of diced clam meat
1/3 pound of bacon
6 saltine crackers
1 medium sized onion
3 medium sized potatoes
1 lemon
A good dash of tomato ketchup
1 cup of beer
3 tablespoons of flour
Salt and pepper to taste
Water, enough to boil it up
Cut your bacon however you desire and cook in a pot till browned. Once browned remove from your pot. Now in this same pot along with the bacon grease lay down half of your fish, first cut into strips. Put in half of your clam meat. Then put in a layer of 3 crushed crackers, half of your diced onions, potatoes and cooked bacon. Over it all sprinkle salt and pepper. Now start this allover again and form another layer by placing down the rest of your fish, clams, crushed crackers, onions, potatoes and bacon followed by another sprinkle of salt & pepper. Over it all pour in some ketchup and a lemon cut into quarters. Now pour in a cup of beer, flour and finally add enough water just to reach the top of your solids. Cover well and bring to a simmer. Once simmering start your timer and cook on low heat for 40 minutes, not stirring once.
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Want to taste a recipe from 200 years ago? At the end of the video you will see an image of the original recipe (or receipt as they used to be called) as it appeared in, "American Domestic Cookery" all those years ago. I have translated it into modern directions for you to enjoy ^_^ please make it and let me know what you think! Thank you for watching.
Parsley Pie, 1823
1 chicken, cooked
0.5 cups of chicken broth
2 cups of parsley, picked from its stem
0.5 cups of spinach, shreaded
2 pie crusts
0.5 cups of cream
1 cup of milk
1 walnut size ball of butter
1 tablespoon of flour
Salt & pepper to taste
Directions:
Combine your parsley, spinach, milk, salt and pepper into a cooking pot. While frequently stirring bring it to a simmer over your heat and then immidetly remove. In a large bowl shread your cooked chicken. Into this bowl pour in the scalded greens and milk that you just prepared. To this also add the chicken broth. Mix throughly, being sure to taste it to see if it needs anymore salt or pepper. Line the edges of a pie plate with crust and begin to spoon in the chicken filling. Cover your pie with a top crust that has had a hole cut out of the top. Restore the plug to this hole while baking, however. Bake at 375 degrees for 30 minutes, or until the crust is done. Remove from your oven and remove the top crust plug. Through this hole slowly pour in the following: 0.5 cups of cream + a melted ball of butter rolled in flour. Carefully tilt the pie plate around and around to let this sauce incorperate. Enjoy!
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What better thing is there to cook in a cauldron than neon green soup💀? Thank you all for joining me on this chilly October day. Be sure to investigate the original recipes (or receipts as they used to be called) at the end of the video. Below you will find these early 1800s recipes translated into modern instructions for those fellow witches who wish to conjure up their own soup at home.
"To Stew Old Peas," 1823
1 cup of dried split peas
2 cups of water for overnight soaking + more for cooking
1 teaspoon of black pepper
Smoked ham hocks, however much you can afford
Soak the split peas in a large bowl overnight by pouring 2 cups of water over them. In the morning you will see that they have swollen and have doubled in size. On the bottom of a pot put in your ham hocks. Over this pour the soaked peas, pepper & however much water will just cover them. Bring to a boil uncovered. Reduce your heat to a simmer, cover and cook for 1 hour. Once done tear the ham hock apart with 2 forks or for the more period correct way serve a large chunk of it in the bowl with your stewed peas. This tastes excellent with a side of bread.
"A Carolina Rice Pudding," 1805
0.5 cups of rice
2 cups of whole milk
0.25 cups of sugar
3 apples
2 egg yolks
1 teaspoon of cinnamon
The zest from 1 lemon
A pinch of nutmeg
Pudding Sauce:
1/4 cup of butter
1 tablespoon of sugar
White wine, a dash
Water for boiling
Wash your rice well in water. Transfer the rice into a pot and cover with milk. Simmer for half an hour, or until the rice is thick and soft. Do not worry about the rice being fluffy. This is a pudding after all. Once soft, remove the rice from your heat and set aside to cool. Chop your apples small and throw them into the pot with your cooled rice along with egg yolks, cinnamon, lemon zest, nutmeg and sugar. Stir well to combine. Dunk a pudding cloth (or 2, if you have them and can double up which is even better) into boiling water for a few seconds. Remove and lay out flat on your work surface. Spread a thick layer of flour in the center of the cloth. Pour the rice mixture over the flour and roll up the cloth into a ball. Tie off and carefully submerge into boiling water. Boil for 1.25 hours. In the meantime, prepare a pudding sauce by combing sugar, butter and wine in a skillet. Cook on low heat for 10 minutes, stirring frequently. Once the pudding is done boiling carefully remove it from the cloth. Pour the pudding sauce over it.
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0:54 ahh the calm before the storm. Those dishes were quickly smothered in love and butter.
Below you will find recipes translated into modern directions from the original. You can always find images of the original recipes (or receipts as they were once called) at the end of my videos. Thank you for your time.
To Dress Salad (The Female Economist, London, 1810)
The Dressing:
4 egg yolks, hard boiled
2 tablespoons of water
4 tablespoons of butter OR olive oil (referred to in the reciept as "salad oil." Olive oil was referred to either as salad oil or sweet oil in this period)
1 teaspoon of mustard
0.25 cups of white vinegar
Salt & pepper to taste
The Salad, as recommended in the original recipet. Adapt according to tastes:
Radishes
Celery
Onions
Lettuce
Mustard greens
Watercress
Mash your egg yolks and water until you've formed a paste. Mix into it your butter, mustard, vinegar, salt & pepper. Chop your vegetable ingredients small. Pour the salad dressing over your salad and enjoy!
New Bedford Pudding (Mrs. Putnam's Recipe Book, New York, 1849 NOT 1810)
4 heaping tablespoons of flour
4 heaping tablespoons of yellow cornmeal
1 tsp of salt
0.5 cups of molasses
0.5 cups of whole milk
Butter, for greasing your pan
In a bowl whisk together your flour, cornmeal and salt. Pour in the molasses and then the milk. Whisk up well until it is smooth with no clumps. Pour your batter into a well greased dish and bake at 275 degrees for 1 hour. The original reciept instructs to bake it for 3 hours but I found that it tasted the best after 1 hour.
* standardized measurements did not yet exist in the 1840s. Because of this when the recipe calls for 1 cup of molasses it does not mean a standardized cup but rather a small drinking vessel's worth.
To Broil Chicken (The New-England Cookery, Vermont, 1808)
The Chicken:
1 Cornish hen
1 lemon, cut into slices
2 tablespoons of bread crumbs
Salt & pepper to taste
The Mushroom Gravy:
0.5 cups of cut & cleaned mushrooms
3 tablespoons of butter
1 cup of chicken broth
2 tablespoons of flour
1 teaspoon of sage
1 teaspoon of thyme
Salt & pepper to taste (if any, given that the chicken broth should already comprise of these things)
Butterfly a chicken by cutting it down the back. Season well with salt and pepper. Lay the chicken inside downwards on a gridiron or a grill. Cook using low heat over an hour. Halfway during cooking sprinkle bread crumbs over the chicken, flip then lay more bread crumbs on the other side & continue to cook. When done serve over a bed of lemon slices. For the gravy melt the butter in a saucepan over medium heat. Into the butter add sage & thyme. Whisk in the flour and continue to whisk until the flour has a medium brown color similar to caramel. This should only take a few minutes. Pour in the chicken broth, whisking all the while. Add the mushrooms. Cook uncovered on medium heat until it has thickened to your liking, or around 10-15 minutes. Enjoy the chicken with this delicious mushroom gravy.
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Team cupcake or team muffin? Pre 1860 muffins resemble modern day English muffins, which are also usually cooked on the stovetop instead of baked. The invention of double action baking powder (which was more readily accessible to American housewife's in the 1800s than single action baking powder as it is still to this day) gave way to the evolution of the muffin turning into a small, cup cooked cake.
Septimia Anne Randolph Meikleham's Recipe for Muffins (recorded 1834-1887)
2 cups of flour
1 tablespoon of active dry yeast OR 100g of sourdough starter (more period correct)
1 cup of warm water (add more if needed)
1 tsp of salt (not mentioned in the original recipe but possibly added looking at other muffin recipes from the time period)
1 tablespoon of butter or lard for cooking
In a bowl combine your flour, salt, yeast and water. Work up into a dough. The original recipe mentions that this dough will be on the sticky side. Add more flour or water if your dough is too runny or too dry. Sit out in a warm place overnight, or for at least 5 hours. It should double in size in this time. Roll out into balls and let sit for another hour. Melt your butter or lard in a gridle or skillet and cook the muffins on each side for 5-8 minutes, flipping once during cooking. Enjoy with butter or jam.
Brown Sugar Muffins, Justine's Own
2 cups of flour
2 teaspoons of baking powder
1 tsp of salt
1/2 cup of white sugar
1/2 cup of brown sugar + 2 tablespoons for the topping
1 tablespoon of cinnamon
A pinch of clove
2 eggs, whisked
2/3 cup melted lard or vegetable oil
1 cup of milk
1 tablespoon of vanilla extract
In a bowl combine the flour, baking powder, salt, sugars and spices. Stir up till well blended. In a separate bowl mix together your wet ingredients the eggs, oil, milk and vanilla extract. Pour the wet ingredients into the dry and mix till smooth and free of lumps. Pour into a well greased muffin pan, filling each pan until it's about 90% full to leave room for expansion. Sprinkle the top with brown sugar. Bake at 350 degrees for 25 minutes. Allow to sit in the pan for at least 10 minutes before removing. These taste good with chopped walnuts inside as well!
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Even though I'm an unapologetic tea drinker I had a great time recreating these 3 recipes from the original instructions (12:03). The coffee cream especially is to DIE FOR oh my gosh! Though I'd no doubt grow too wide if I enjoyed it regularly. Coffee has always been cheaper in the Americas than black or green tea which eventually lead to it being the drink of choice over tea (it had nothing to do with rejecting British imports as these same companies that were importing tea were also importing coffee). Coffee beans were grown in the Caribbean and in parts of Latin America, whereas most tea was grown in China. This made shipping costs tremendously higher for tea due to the shipping costs.
Below you will find 3 recipes for early 1800s coffee desserts, translated exactly as they instructed in the originals.
Coffee Tart (The Professed Cook, 1812 edition)
1 cup of coffee, prepared
2 heaping tablespoons of flour
1 pint of cream
1/4 cup of sugar + 1 teaspoon for sprinkling on top + 1 teaspoon for the meringue
3 eggs, whole
3 eggs, whites only
1 pie paste
Whisk together the flour, cream, a cup of coffee, sugar & eggs into a pot and bring to a simmer. Simmer for half an hour. Place a pie paste into the bottom of a tart pan. Pour the above prepared cream mixture into the paste. Bake at 350 degrees for 30-40 minutes. It will darken in color as it cooks. Once done sprinkle more sugar on top and toast with a salamander, OR put in the oven on broiler until the sugar has melted (which happens quickly so be sure to watch it closely). Beat up the whites of 3 eggs with a teaspoon of sugar till it forms a meringue and put it upon the tart.
* To "glaze it with sugar" in the receipt can be interpreted in several ways as the instructions are unclear. This can either mean to form a sugar glaze and drizzle it on top, though bizarre to do over a meringue. Or it could have meant to melt a sprinkling of sugar on top of it. Interpret it however you wish.
Coffee Cream (The Professed Cook, 1812 edition)
2 cups of coffee, prepared
1 pint of cream
1/4 cup of sugar
Whisk together the coffee, cream & sugar in a saucepan. Bring to a simmer and simmer gently till reduced by at least 1/3. This can take anywhere from 30-60 minutes. Be sure to whisk frequently. Serve in drinking glasses and enjoy as a hot beverage.
* "cups" were not yet a standardized measurement in cooking as it is today. When the receipt says to use 3 cups of good coffee it is not referring to 3 standardized cups but rather to whatever drinking cup you happened to have on hand.
Coffee Ice Cream (The Cook's Dictionary, and House-keeper's Directory, 1830 edition)
2 cups of coffee, prepared
2 cups of cream
1.5 cups of sugar
Whisk together the coffee, cream and sugar together in a saucepan. Bring to a simmer and continue whisking for 5 minutes. Remove from your heat and set aside to cool till it's only lukewarm. Pour into an ice cream churn and churn till frozen.
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Carrots running for their lives at 2:00
Roast Racoon (don't knock it till you try it)
1 racoon, cleaned and cut into quarters. Be sure to remove the gland from beneath the legs before cooking
1 large onion
2 carrots
2 cups of beef broth (this can be subbed with vegetable broth)
1 teaspoon of thyme
1 teaspoon of rosemary
Salt & pepper, to taste
Water, for boiling
Carefully cut and remove as much of the fat from the racoon as possible. It's perfectly realistic and ok to not remove all of it, just try to remove the most that you can. As is the case with most wild game, the gameness is in the fat. Submerge the racoon in water in a deep pot, cover and simmer for 40 minutes. This is a parboil. Drain out the water and discard. Now over the parboiled meat toss in cut onion, carrots, thyme, rosemary, salt, pepper & broth. Cover and simmer for 2.5 hours at 300 degrees. When done shred the meat from the bones.
Mashed Potatoes. This is my go to recipe. It's simple and cheap compared to other mashed potato recipes. Give it a try 😊.
2 pounds of yellow fleshed potatoes
2 tablespoons of butter
0.5 teaspoons of fresh thyme
0.5 teaspoons of fresh rosemary
Salt & pepper to taste
Water, for boiling
Mashed potatoes taste great when prepared with either peeled or unpeeled potatoes. It's entirely up to you what you'd rather use. Submerge peeled or unpeeled potatoes in a pot filled with enough water to cover them. Boil till they are soft enough for a fork to easily pass through them. This can take anywhere from 20-30 minutes. Remove from the water and mash till very smooth in a bowl with butter, thyme, rosemary, salt and pepper.
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Hard caramel is a very easy dessert to make, with the biggest obstacle being how to cook it over a fire without a candy thermometer & not burning it. If you feel comfortable trying this at home you can make your own caramel with only sugar & water! Below is the recipe:
*Pre 1860s Caramel (from The Cook's Dictionary, 1830)
1 cup of white or brown sugar
1/4 cup of water
In a sauce pan combine the sugar & water. Set it over medium-high heat and stir until it starts to bubble. Once it bubbles do not stir. Stirring it while boiling will ruin the caramel and make it grainy. While cooking, if you have a candy thermometer be sure that the temperature does not exceed 375 degrees or it may burn. The ideal temperature is 320 degrees. As it boils the color will gradually change into a caramel brown. Once you've reached that beautiful color it's done. Carefully pour into your desired mold or a plate lined with baking paper (lining tins with paper is a practice that goes back centuries). This settles quickly and should be ready to enjoy within 20 minutes.
*These would make delicious, homemade lollipops. Quickly pour the molten caramel into molds with lollipop sticks placed over them.
*Post 1860s Caramel. This recipe is my own, inspired by a compilation of a dozen or so real recipes that I've seen published between 1860-1900. The main change between this caramel and earlier variations is the addition of dairy. This results in a different end texture which is soft, cuttable and chewy. This will still not be like the ultra-modern caramels that you may be familiar with though. Those usually contain corn syrup. Although corn syrup did exist during the 1800s, it did not become commonly used in cooking until the 20th century so I omitted it for more accuracy.
1/3 cup heavy cream
5 tablespoons of unsalted butter
1 cup of white or brown sugar
1 teaspoon of salt
1/4 cup of water
In a sauce pan combine the sugar & water. Set it over medium-high heat and stir until it starts to bubble. Once it bubbles do not stir. Stirring it while boiling will ruin the caramel and make it grainy. While cooking, if you have a candy thermometer be sure that the temperature does not exceed 375 degrees or it may burn. The ideal temperature is 320 degrees. As it boils the color will gradually change into a caramel brown. While that boils in a separate saucepan combine the cream and butter. Melt over medium low heat until the butter is a liquid. Once the sugar has browned nicely carefully pour the melted cream & butter mixture into the cooked sugar. Add salt. Stir up well & then cook for a further 2 minutes on medium heat. Carefully pour into molds or on a pan lined with greased paper. Allow to set in a cold place, such as a refrigerator, for at least 2 hours before slicing & enjoying. Sometimes it can take up to 24 hours to set up.
*Be very careful when working with hot caramel as it can cause serious burns if it makes contact with your skin or eyes.
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The best mincemeat pie that I've tried was from Hannah Glasse’s The Art of Cookery, 1747 edition (be sure that you are looking at the 1747 edition as later editions had different recipes). In this one meat was an optional addition. Maybe that's why I enjoyed it so much! The Art of Cookery, though originally published in London, was the best selling cookbook in the American colonies in 1776. It was so popular that it started to be published in the U.S. in 1805. Imagine a cookbook that is a best seller for 100 years! I have a video of the preparation of that mincemeat pie here: https://www.youtube.com/watch?v=yYxR_vaUvdY&t=72s
But alas, back to the one featured in this video. Today's recipe (or receipt as they used to be called) comes from American Cookery, 1796. This was the first cookbook published on American soil. Many would follow soon after. If you'd like to try it at home I have translated it into modern cooking instructions below 😊. You might love it! It doesn't taste bad whatsoever but compared to my favorite above mentioned mincemeat this one was a letdown. I just don't care for mincemeat pies that actually...have meat in them. Once you find something that you love you can't help but to compare it to everything! But others out there seem to sure love them!
This is 1/4 of the original size, which would have been enough to make several pies.
Minced Pie of Beef, 1796
1 pound of beef
1.5 pounds of apples
0.25 pounds of beef suet
1 cup of hard apple cider (cider was almost always alcoholic in this time)
1.5 teaspoons each of mace & cinnamon
1 teaspoon of nutmeg
1 cup of sugar
1.4 cups of raisins
Pie crust, enough for a top and a bottom
Boil your beef until it has browned all of the way through, or approximately 30 minutes. Remove from the water and set aside to cool. Once cool enough to handle mince by hammering it with a knife. Meanwhile, pre bake a bottom pie crust by placing it into a pie plate and baking it in a 375 degree oven for 15 minutes. Once done remove from the oven & set aside. Now peel, core and dice your apples. In a deep bowl combine the diced apples, cider, spices, sugar, raisins & minced beef. Pour into your pre-baked pie paste & cover with a top crust. Be sure to vent the top by cutting a few slits. Bake in a 400 degree oven for 40 minutes.
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Good evening master and mistress,
And all who live with you.
For the first day of the year,
You owe us La Guignolée.
If you have nothing to give,
A chine of meat or so will do.
A chine of meat is not a big thing,
Only ninety feet long.
Again, we don't ask for very much,
Only the oldest daughter of the house.
We will give her lots of good cheer,
And we will surely warm her feet.
Now, we greet you,
And beg you to forgive us please.
If we have acted a little crazy,
We meant it in good fun.
Another time we'll surely be careful
To know when we must come back here again.
Let us dance La Guenille,
-- La Guenille, La Guenille!
Happy New Year!!! May this year be your best yet!
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It may be cliché to say that a meat tastes like chicken...but rabbit really does taste like chicken.
To Make a White Fricasey - The Art of Cookery Made Plain & Easy, 1774 edition
1 rabbit, cut into sections bone-in OR deboned and cut small
Half a pound of mushrooms, I used button mushrooms
1/4 pint of cream
1 cup of milk
2 cups of water
2 tablespoons of butter
1/3 teaspoon mace
1/3 teaspoon nutmeg
Salt & pepper to taste
Into a pot place your cut up rabbit with water & milk enough to just cover it. Simmer gently till tender, or about 10-15 minutes. In a separate skillet combine cream, butter, mace, nutmeg, salt, pepper & mushrooms. Stir frequently and cook until the mushrooms are soft, or about 5 minutes. Take the rabbit out of the pot and place into the skillet with your cooked cream & mushrooms. Stir up well and cook for a few minutes more before platting up.
My Go-To Bread Recipe, 1750s from Kaskaskia Illinois
I've talked about this bread literally A DOZEN TIMES NOW so it may not come as a surprise to some but goodness do I love this bread recipe! It was kindly provided by a descendent of the original writer, who wrote down this recipe in French in the 1750s in Kaskaskia, Illinois. Like many in the area she was a French immigrant who settled in the French Territories around modern day St. Louis. We live right across the river in Ste. Genevieve Missouri. I wouldn't be surprised if similar breads were eaten here. I use Rouge de Bordeaux flour, the most likely variety that was grown here in the early 1800s.
My go-to bread recipe:
3 cups of flour
1 to 1.5 cups of warm water
A generous dollop of sorghum (or honey, molasses)
1 teaspoon of salt
1 tablespoon of active dry yeast (substitute with a few spoonful's of home-grown yeast for period accuracy)
Combine the flour, salt, sorghum, yeast and warm water in a bowl. Combine until well blended. Set aside in a warm place to let rise for 1 hour. After an hour kneed your dough on a well floured surface. Divide into 4 equal chunks. You may divide it into 6 pieces if you'd like smaller rolls. Form into rolls then again place in a warm place to rise for another hour. After the hour bake in a 350 degree oven for 30-40 minutes. Halfway through rub the tops with butter. These come out especially golden when baked using coals.
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In Part II a fan from the show joins us in the cabin to cook the same dish, having never cooked in a hearth before. Can he do it? Let's see how Michael handles this recipe from 1830 😯 https://www.youtube.com/watch?v=N_fv-jhvJso
White Pot (The Cook's Dictionary, 1830)
2 cups of cream
4 eggs
1 tsp salt
0.5 tsp nutmeg
1/3 cup of sugar
1 tablespoon of butter, melted (+ 1 teaspoon of butter for greasing your baking pan)
A handful of raisins
Enough sliced bread to fill the bottom of your baking pan
In a bowl whisk together the cream, eggs, salt, nutmeg and sugar till well blended. Boil the raisins in water for 5 minutes. This plumps out the raisins. Once boiled drain the raisins from the water and add into the above prepared cream mixture. Rub a bit of butter over the inside of your baking pan till it is evenly coated. On the bottom of the pan lay in 1, flat layer, thin slices of bread which have had the crusts removed. Over this layer pour your above prepared mixture. Be sure to press in any exposed raisins that may wish to float to the top. Any raisins that are sticking out of the liquid may burn during baking. Bake in a 350 degree oven for 50-60 minutes. After removing from the oven allow it to settle for at least 10 minutes before enjoying.
*While you can dust the raisins in flour before adding to your liquid I do not personally recommend doing so for this receipt as it will change the originally intended result. This version of white pot is very flan-like, which any added flour will alter. Having the raisins in one layer on top may have been the original presentation of the dish in 1830.
* desserts such as this were often enjoyed with a sauce that can be made by combining butter, sugar and wine in a saucepan and cooking on low heat for 10 minutes.
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Yeah, I'm not so sure about these 😆. I'm curious about your opinion! Please refer to the recipe below, translated from the original at 6:32. Thank you.
"Cookies," (American Cookery, Amelia Simmons, Connecticut, 1796)
0.5 cups of sugar
0.6 cups of water
1 teaspoon of pearlash OR 1/2 teaspoon of baking soda
1 cup of milk
4-4.5 cups of flour
2 oz butter
1 heaping tablespoon of coriander seed, powdered.
In a saucepan combine the sugar and water. On medium low heat bring to a simmer. Stir constantly until the water is reduced by 2/3. Take off your heat and set aside to cool. In a bowl cut the butter into your flour, like you'd do when making pie crust. Add the pearlash/baking soda dissolved in milk and coriander seed. Finally, add the cooled sugar syrup which once cooled should have thickened. Mix it well with your hands until you've formed a dough. The dough should be slightly sticky and not dry, but should not feel gooey. Roll out into a log that is half an inch thick on a well floured surface. Cut into slices that are also half an inch thick. Cut out with a cookie cutter or stamp with a cookie stamp (however you wish!). Bake in a 350 degree/176 c. oven for 15 minutes.
* pearlash was a once popular leavening agent made out of potassium carbonate. The pearlash and potash industries of Early America were once essential to the early years of our country's economy. Interestingly, the first U.S. patent was granted to Samuel Hopkins in 1790 for his personal technique of making potash. This patent was signed by then president George Washington himself.
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Whyyyy. Here is the full receipt from the 1802 cookbook that I mentioned in the description. "To stew Apples for Tarts - Pare, cut into quarters, and core, some apples; put them into a stewpan, add to them a piece of lemon peel, a little water, and a stick of cinnamon. Cover the pan close, put it over a fire till the apples are dissolved, sweeten to the palate with sifted sugar, add a table spoonful of syrup of cloves, and rub them through a hair sieve. Let it stand till cold before it is put into the paste."
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Welcome to Early American where we make early 1800s recipes, for better or for worse. It's fun seeing how food has evolved over the centuries and how we are still eating many of the same dishes today. Below you will find the recipe for scalloped crabs translated into modern instructions from the original. You can always find a picture of the original recipe/receipt at the end of our videos. Thank you for watching.
Scalloped Crab (Recipe dated 1830 complied in The Williamsburg Art of Cookery, 1938, Virginia)
Half a pound of crab meat
2 tablespoons of flour
2 tablespoons of butter + more for dotting on top
1.25 cups of whole milk
A dash of Worcestershire sauce
A dash of hot sauce
3 tablespoons of dry sherry
1 egg yolk
Salt to taste
0.5 cups of breadcrumbs
1 lemon sliced as a garnish
Clean shells for baking
In a saucepan combine the flour, butter and milk. Melt over medium heat while whisking constantly until thickened into a gravy. This should take 5-10 minutes. Remove the pot from your heat and into it add the Worcestershire sauce, hot sauce, sherry, egg yolk, salt and crab meat. Give it a good mix until well blended. Put spoonful's into the shells and top with a generous portion of bread crumbs. Place a small dot of butter on top of each and bake in a 375 degree oven for approximately 30 minutes, or until golden brown. Serve with lemon juice.
*This is the original recipe cut in half as the original makes a very large portion, enough to fit 40-50 shells. Modern stuffed crab recipes include a bread stuffing mixed in with the crab filling. This recipe is certainly different as the only bread involved are crumbs sprinkled on top.
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"I don't think my father, the inventor of Toaster Strudel, would be too pleased to hear about this."
Apple Puffs (A New System of Domestic Cookery, 1814, New York)
6-7 medium sized apples, pared & cut into wedges
1 lemon's zest
0.5 cups of sugar
1 tsp of cinnamon
Orange or Quince marmalade
Begin by baking the apples by either placing them in an earthen pot and baking them (350 degrees, 30 minutes) or placing in a covered pan over the stove (medium heat, 20 minutes). Cook the apples until they are soft enough to be mashed down by the back of a spoon. Mash them down well then mix with sugar, cinnamon and lemon zest. Prepare a pie paste (an example is below) and cut into either long strips OR cut out in circles. Fill the pastry with the above prepared apple filling and close the edges with a fork. Be sure to ventilate the top by whatever means you wish. I used a cookie cutter but a slit or two over the top works also. Brush the top of the pastry with egg yolk for a beautiful golden color and bake at 350 degrees for 30 minutes. When done use a pastry brush to brush marmalade on top.
Rayfield family pie crust. This was Ron's grandma's:
3 cups of flour
1 & 1/3 cup of cold butter
Salt, a pinch
Vinegar, a dash
1 egg
1/3 cup cold water
Combine the flour & salt. Add the butter (if you cut it into cubes first it's easier to work with). Work into the flour with 2 knives until the butter is the size of peas throughout. In a bowl whisk together an egg with your water & vinegar before combining this with the other ingredients to form a dough.
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To fry Sausages with Apples - 1803
These quantities are merely a guideline. Use however much you want depending on how many mouths you are feeding!
Raw or smoked sausages, half a pound
Apples fresh or preserved, 6 small apples fresh or 3 cups of apples preserved in syrup (you can use canned apples)
Butter, one tablespoon
Fry your sausages and butter together until your sausages begin to curl and their grease has been released. If you are cooking raw sausages make sure that they are fully cooked and are not pink before you add your apples. Once your sausages are done into this same pan add your apples. If using fresh apples peel them, core and divide them. If using fresh apples add a generous splash of water into your pan. If you are using preserved apples add the apples and their syrup into the pan with the sausages. Stir frequently on a medium high heat and cook until your apples are a golden brown and your syrup has thickened.
An Apple Pudding - 1803
This dish is also very good with cinnamon however here is the original recipet. Build upon it however you wish!
A raw pie crust, rolled out thick
Apples fresh or preserved, 2 small apples fresh, or 1 cup of apples preserved in syrup (you can use canned apples)
Honey 2 tablespoons
Butter, 1 tablespoon
A clean flour cloth
Flour, at least 3 tablespoons
Soak a flour cloth into steaming hot water for 5 minutes then remove and lay flat on your work surface. Sprinkle flour onto the center of your cloth where the pudding will be. Rub it in well with your fingers. This will prevent the pudding from sticking to your cloth. Lay an uncooked pie crust onto your cloth where it was floured then lay your apples into its center. Pinch the crust closed like you would with a dumpling and gently twist the top to keep it in place as it cooks. This is just my personal method and the easiest way, others may want to pinch and roll the crust until it forms a seamless ball. Tie your cloth over it and tie off with some twine. Submerge your pudding into a pot of boiling water sufficient enough to cover the entire pudding. Cook at a low boil for 2 hours, regardless if your apples were preserved or fresh (this is to ensure that the dough cooks thoroughly). For your sauce whisk together your melted butter and honey. You may also add a dash of apple preserve syrup if you have that on hand. Once your pudding is done remove it from its cloth with a spatula then cut a hole from its top. Into this hole pour in your sweet honey/butter mixture and also drizzle over the entire pudding. If you wish it to stay hot put the cut off top cap back on till you are ready to eat it. You may serve garnished with apples on the side as I did or enjoy it as it is.
I recommend washing the floured cloth separately afterwards as the flour may clog up your pipes and get on your clothing.
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Puff Paste (American Cookery, Amelia Simmons, 1796, Hartford, Connecticut)
2 1/2 cups of flour
1 cup of cold, salted butter. Cut into cubes
2 large eggs, whisked
Combine your flour and butter using either a pastry cutter or a knife and fork. Work the butter into the flour until small, pea size beads of butter are spread throughout the flour. Add in the whisked eggs. Work into a dough with your hands. Cut into 2 halves and roll each half out onto a well floured surface. This recipe is enough to make a top and bottom crust.
* Most puff paste recipes from the 18th and early 19th centuries are not comparable to a modern puff paste, but are rather like a regular pie crust.
To Make a Cherry Pie (The New-England cookery, 1808, Lucy Emerson, Montpelier, Vermont)
2 cups of de-pitted cherries
0.5 cups of red currants (consider switching this up with cranberries!)
0.5 cups of sugar, divided in half
A top and bottom pie paste
Lay a pie paste on the bottom of a pie pan. Throw sugar over your bottom crust. Lay over it your cherries and currants mixed up well. Throw over it the remaining half of your sugar. Put on a top crust. Bake in a 350 degree oven for approximately 40 minutes, or until the crust is firm and cooked. Allow the pie to settle for at least 20 minutes before serving.
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No meat here is the original receipt
This recipe is from Hannah Glasse’s The Art of Cookery 1747...
To make mince-pies the best way.
Take three pounds of suet shred very fine, and chopped as small as possible; two pounds of raisins
stoned, and chopped as fine as possible; two pounds of currants nicely picked, washed, rubbed, and
dried at the fire; half a hundred of fine pipins, pared, cored and chopped small; half a pound of sugar
pounded fine; a quater an ounce, of mace, a quarter of an ounce of cloves, two large nutmegs, all
beat fine; put all together into a great pan, and mix it well together with half a pint of brandy, and
half a pint of sack [wine]; put it down close in a stone pot, and it will keep good for four months
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@AdaraOliveTree bread, bread and more bread. Bread, meat, fruit, seafood, grains, honey. They didn't have beans, potatoes, tomatoes, chilies, squashes including pumpkin, avocadoes, or corn until it was introduced from the Americas. Even wild rice is native to the Americas.
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I think that the misconception arises because the United States is, well, the United States. We are a collection of 50 states and all of them are the size of many European countries! Each state has it's own unique culture, accent, wording, and foods. You go to New Mexico and it's a desert with giant mountain cliffs, scorpions and Elk. You then drive 12 hours to Missouri and it's thick, lush forests with a completely different ecosystem. The United States is just so massive. Where I live a lot of people speak Paw Paw French, which is sometimes called Missouri French, and is a kind of French and is only found here. The dialect is so unique that a native French speaker from Europe would struggle to understand it. Our favorite food here is liver dumplings. You drive a few hours away and the culture there will be completely different than here. That is why I think that it is hard for some other countries to grasp what American culture is. We are a combination of many cultures, unified in the United States. You really have to localize it. And don't even get me started on the culture that they have down south in New Orleans wow you'll never forget it if you go there...
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No...please read description. This is from the 1747 publication the art of cookery. Not all mincemeat pies back then had meat in them. Many did but also some did not. Christmas WAS CELEBRATED by German immigrants. Mincemeat pie is not only eaten by some Christian groups I'm not sure what you mean? It's just a traditional winter dish with its history going back to the 17th century in the Americas.
This recipe is from Hannah Glasse’s The Art of Cookery 1747.
To make mince-pies the best way.
Take three pounds of suet shred very fine, and chopped as small as possible; two pounds of raisins
stoned, and chopped as fine as possible; two pounds of currants nicely picked, washed, rubbed, and
dried at the fire; half a hundred of fine pipins, pared, cored and chopped small; half a pound of sugar
pounded fine; a quater an ounce, of mace, a quarter of an ounce of cloves, two large nutmegs, all
beat fine; put all together into a great pan, and mix it well together with half a pint of brandy, and
half a pint of sack [wine]; put it down close in a stone pot, and it will keep good for four months
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No they did not all have meat only some had meat in it. Here is the original recipe:
To make mince-pies the best way.
Take three pounds of suet shred very fine, and chopped as small as possible; two pounds of raisins
stoned, and chopped as fine as possible; two pounds of currants nicely picked, washed, rubbed, and
dried at the fire; half a hundred of fine pipins, pared, cored and chopped small; half a pound of sugar
pounded fine; a quater an ounce, of mace, a quarter of an ounce of cloves, two large nutmegs, all
beat fine; put all together into a great pan, and mix it well together with half a pint of brandy, and
half a pint of sack [wine]; put it down close in a stone pot, and it will keep good for four months
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