Explore 18th Century, Cake Baking, and more!

Living with Jane: 18th Century Food: White-pot. Soooooooooo making this!! Recipe looks incredible!!

In preparation for the Blue Grass Regency Society Picnic, I decided to try my hand at an century dish. Specifically, an century .

Force Cucumbers: This Is A Recipe At "Colonial Williamsburg", In Virginia...(This Has No Meat In It, But They Call The Stuffing That Is Inside, "Forcemeat", I Don`t Really Know Why)...All I Know Is I Read The Recipe, & I Will Have To Try It When I Go To Williamsburg...But If You Would Like The Recipe Now, Click On The Picture For Tutorial Video...

Force Cucumbers: This Is A Recipe At "Colonial Williamsburg", In Virginia.(This Has No Meat In It, But They Call The Stuffing That Is Inside, "Forcemeat")

Fresh from the oven, our 18th century style potato pudding from the cookbook of unknown Ladies.

The Cooking Up History sessions – 5: potato pudding and warden pie

Recipe for century style potato pudding. Good protein-rich use for left-over mashed potatoes!

10 Delicious 14th Century Meals That We Should Bring Back

10 Delicious 14th Century Meals That We Should Bring Back

A moist, buttery cake with a delicate lemon scent   I recently read a very interesting post about a luncheon menu for Presidents’ Day written by T.W. from Culinary Types. Every dish feat…

Lincoln Cake

A moist, buttery cake with a delicate lemon scent I recently read a very interesting post about a luncheon menu for Presidents’ Day written by T. from Culinary Types. Every dish feat…

CRUSTE ROLLE: Take fayre smal Flowre of whete; nym Eyroun & breke þer-to, & coloure þe past with Safroun; rolle it on a borde also þinne as parchement, rounde a-bowte as an oblye; (Note: Oble, sacramental wafer) frye hem, & serue forth; and þus may do in lente, but do away þe Eyroun, & nym mylke of Almaundys, & frye hem in Oyle, & þen serue forth.

Fried crackers, century England - ties in to Middle Ages history and Eli can help in kitchen

Saffron Cakes from the 1803 American edition of a book by Susannah Carter which was originally published in England around 1765.

Saffron Cakes from the 1803 American edition of a book by Susannah Carter which was originally published in England around

Civil War Recipe ~ Confederate Cush (fried)

Civil War Recipe ~ Confederate Cush

Ah, yes cornmeal hash by any other name is well Confederate Cush of course! Did you know that this Rebel delicacy (created out of necessity) is also known by many other names?

18th-century recipes from Colonial Williamsburg

Colonial Williamsburg Historic Foodways presents colonial recipes and cooking techniques, information about historic foodways, historic trades, and kitchens.

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