Early American Dairy
Today Hannah Zimmerman from Historic Locust Grove sits down with Jon to discuss the history of early American dairy, as well as demonstrating the process of making butter.
Locust Grove Website ▶▶ http://locustgrove.org/ ▶
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Early American Whiskey
Today Brian Cushing from Historic Locust Grove takes us on a tour of their new distillery and it’s history.
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The Tale Of Two Cakes
This is the first in a series of episodes we did with the great people at Historic Locust Grove in Louisville Kentucky. Today we are joined by Brian Cushing and Amy Liebert to dig into a scandal surrounding these two delicious cakes.
Locust Grove Website ▶▶ http://locustgrove.org/ ▶
Twelfth Night Cake ▶▶ http://bit.ly/2n9sSp6 ▶
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Anchovies And Eggs??
Michael Dragoo brings us a very experimental recipe from Martha Washington’s “Booke Of Cookery”. Don’t let the anchovies scare you, this one is delicious!
Spinach and Eggs ▶ http://bit.ly/2n1tsZY ▶▶
Eggs and Tomatoes ▶ http://bit.ly/2n4ttwQ ▶▶
Cod and Eggs ▶ http://bit.ly/2nDLq5J ▶▶
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Tomatoes and Eggs
Michael Dragoo joins us once again to prepare “Eggs and Tomatoes”, a recipe from “A Virginia Housewife” by Mary Randolph
Spinach and Eggs ▶ http://bit.ly/2mu3z4x ▶▶
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Cod With An “Eggy” Sauce
Michael Dragoo joins us once again with an experimental recipe from “A New System of Domestic Cookery”.
Spinach and Eggs ▶ http://bit.ly/2n1tsZY ▶▶
Eggs and Tomatoes ▶ http://bit.ly/2n4ttwQ ▶▶
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Spinach and Eggs, 18th Century Style
Michael Dragoo joins us to make this very easy to make, delicious recipe for Spinach and Eggs from “A New System Of Domestic Cookery” by Maria Rundell.
Breakfast In The 18th Century ▶ http://bit.ly/2l5kwCD ▶▶
Top 6 Egg Preservation Techniques ▶ http://bit.ly/2l5kx9O ▶▶
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Food of the Enslaved: Kush
This is the fourth and final video of a series that focuses on historic foods of the enslaved African community of North America.
We recently had the privilege to visit Gunston Hall in Mason Neck, VA. While we were there, we met Michael Twitty, an historical interpreter and culinary historian who specializes in food of the African-American community from enslavement in the mid-18th century to post-reconstruction in the mid to late 19th century. In this video, Michael shows us how to make Kush which is essentially a Hash made with leftover cornbread. This is one of Michael’s most popular dishes!
Gunston Hall holds a very special place in American History. It was the home of George Mason, a founding father in American history. Many of the rights and liberties we enjoy today as American citizens can be traced to the insistent influence of George Mason.
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Rye and Indian Bread ▶ http://bit.ly/2c9L7d9 ▶▶
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Food of the Enslaved: Akara
This video is the third of a series that focuses on historic foods of the enslaved African community of North America.
We recently had the privilege to visit Gunston Hall in Mason Neck, VA. While we were there, we met Michael Twitty, an historical interpreter and culinary historian who specializes in food of the African-American community from enslavement in the mid-18th century to post-reconstruction in the mid to late 19th century. In this video, Michael shows us how to make “Akara”. A fried snack that uses black eyed peas as it’s base.
Gunston Hall holds a very special place in American History. It was the home of George Mason, a founding father in American history. Many of the rights and liberties we enjoy today as American citizens can be traced to the insistent influence of George Mason.
For more information on Michael’s Book! ▶ http://ift.tt/2lkNaPV ▶▶
Michael Twitty’s Blog ▶ http://ift.tt/1TTJprc ▶▶
Gunston Hall Website ▶ http://ift.tt/1e5Ufft ▶▶
Help support the channel with Patreon ▶ http://ift.tt/2hn0mBt ▶▶
Our videos are funded by the purchases made by our customers on our website. Visit our online store! ▶ http://bit.ly/2jwlbYp ▶▶
FREE “Getting Started in Living History” video course! ▶ http://bit.ly/2kDrHh5 ▶▶
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More Jas. Townsend and Son sites.
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