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18th Century Pasties, Part Two
As I began my quest to understand the 18th century pasty, I figured the first thing I needed to do was to leave behind all of my modern notions of what they were. I needed to travel light, leaving...
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18th Century Pasties: Addendum.
Here’s an interesting passage from William Ellis’s 1750 book, “The Country Housewife’s Family Companion” (page 65). Ellis speaks of the virtuous timing of slaughtering a “porker” prior to harvest. The...
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Cranberry Sauce and Cranberry Tart
I love Amelia Simmons’ recipe for her cranberry sauce. It’s stew, strain, and sweeten. How difficult could it be right? We’re going to use the same techniques that we used when we made our currant...
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Pumpkin Pie
Today we’re going to be baking a pumpkin pudding, or as we know it, a pumpkin pie from Amelia Simmons’ 1796 cookbook, American Cookery. 1 pint Pumpkin 1 quart Milk 4 Eggs well beaten ½ cup Molasses 1...
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Mock Passenger Pigeon Pie
Passenger pigeons were one of the most populous birds in the 18th and 19th century. There were billions of these birds on the planet. They were almost a scourge there were so many of them. They were...
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Cheshire Pork Pie
Salt Pork Apples Pepper Salt Butter Water Top and Bottom Pie Crusts In our recipe, we’re going to be using salt pork. This is true 18th century style salt pork, not something like you might find on...
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1796 Beef Steak Pie
Today we are doing a savory Beef Steak Pie using our Dutch oven. This recipe comes from Amelia Simmons’s 1796 cookbook American Cookery. Puff Paste Pie Crust ¼ pound Butter 2 pounds Shoulder Beef Roast...
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Lemon Minced Pie
Our recipe today comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery.” This is a recipe for a minced pie, but it’s a little different. It’s got a different twist on it. It’s a...
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Paw Paw Pudding
Paw paws are a small yellow fruit native to the Eastern United States, but has a very short harvest season of only a week. Because of this short harvest season, it is hard to find recipes for this...
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