Tag: historical cooking

We Had No Idea How This Recipe Would Turn Out

Hi I’m Jon Townsend, today I’ve got with me Michael Dragoo, and we’re doing an experiment today! We’re just going to pull a rabbit out of the hat – okay, a recipe out of the book that we’ve never tried before. This one’s called “pindents”. Thanks for joining us today on 18th Century Cooking. [cheerful…

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Carrot Pudding – 18th Century Cooking S6E2

In the episode today, we’re going to be baking a 17th century carrot pudding. Thanks for joining us today on 18th Century Cooking with James Townsend and Son. Carrots are perfect for this time of year in the early spring. These root vegetables have been held over from last fall, so that’s what we’re going…

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Indian Pudding 18th century cooking with Jas Townsend and Son S5E12

We’re right in the middle of a series. We’re making an American holiday meal based off of a recipe from Amelia Simmons’ 1796 cookbook, American Cookery. Today we’re making her tasty Indian pudding. Thanks for joining us today on 18th Century Cooking with James Townsend and Son. We’re starting off with 3 cups of milk…

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Pumpkin Pie 18th century cooking with Jas Townsend and Son S5E13

In the last several episodes, we’ve been doing American Holiday recipes from Amelia Simmons’ 1796 cookbook, American Cookery. Today we’re going to be baking a pumpkin pudding, or as we know it, a pumpkin pie. Thanks for joining us today on 18th Century Cooking with James Townsend and Son. You know, when we first read…

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Ancient Roman Plebeian Bread – Ancient Dry Yeast – Poppy Seed Bread

Welcome to our kitchen. Today we prepare an ancient Roman recipe. A simple yet very aromatic bread prepared by farmers, leavened with an ancient dry yeast that we will show you how to make from scratch. We start with the ingredients for the bread. We need white wheat flour, eggs, dry yeast, and the spices:…

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Pain Perdu – Historical French Toast – 18th Century Cooking S2E19

Mmm. Who doesn’t like a nice big plate of French toast? Nice firm bread soaked in eggs with milk, maybe garnished with a little bit of fresh fruit, some cinnamon and slathered over the top with maple syrup. Have you ever wondered where this dish came from? What genius mind created it and who throughout…

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