Eighth Season Cooking Videos

Samp Cakes Over An Open Fire

Posted by Ryan Kerr


Samp Cakes Over An Open Fire
Jon is once again transported once again back to 1836. Duncan Mckinnon joins us today in Prairietown, part of Conner Prairie Interactive History Park, in Fishers, Indiana. He has taken time out of his day to show us how to make “Samp Cakes”. This is such a simple recipe that uses flour, water, and whatever fruit you feel would add flavor to this little dish that could be made on the trail with little trouble.

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Ice Cream In The 18th Century?

Posted by Ryan Kerr


Ice Cream In The 18th Century?
In today’s episode, Jon is transported once again back to 1836. Mrs. Curtis is a delightful long-time resident of Prairietown, part of Conner Prairie Interactive History Park, in Fishers, Indiana. She has kindly taken time from her busy preparations to share with Jon an amazing recipe for “Parmesan Iced Cream” that dates back to the 18th century. This dish is reason enough to invest in an ice cream maker, whether it’s a period sabotiere like the one used in this video, or a modern electric version! This is a savory dessert that is an absolute perfect base for your favorite fruit compote! Oh my…

If you’ve never visited Conner Prairie (or even if you have), it is well worth the trip! Be sure to visit their website! http://ift.tt/15XFwf8

For a written version of this recipe, visit our cooking blog, http://ift.tt/2nt52Gk

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Pork a la Normand At Conner Prairie

Posted by Ryan Kerr


Pork a la Normand At Conner Prairie
In today’s episode, Jon is transported back to 1836 as he visits the folks once again at Prairietown, part of Conner Prairie Interactive History Park in Fishers, Indiana. Mrs. Barker (portrayed by historical interpreter Kim McCann) takes no guff from Jon regarding the appearance of this dish. While it wasn’t the “purdiest” thing we’ve ever eaten here, it may have been one of the tastiest! There was none left by the time Aaron and Kevin finished breaking down the equipment! For a recipe on how to prepare this dish, visit our cooking blog “Savoring The Past” at this link: http://bit.ly/2cHm7GY

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This video channel is made possible by the patronage of our customers. Be sure to visit our website: http://ift.tt/1mzWeYE

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Delicious Rye & Indian Bread At Conner Prairie

Posted by Ryan Kerr


Delicious Rye & Indian Bread At Conner Prairie
We are preparing today’s recipe at Conner Prairie, a premiere historic site located in Fisher’s Indiana. Today Ms. Barker joins us to prepare a loaf of “Rye and Indian Bread” baked in a earthen oven. This is a delicious bread recipe that we highly recommend! Be sure to visit Conner Prairie’s website!

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A 260-Year Old Recipe for Apple Turnovers!

Posted by Ryan Kerr


A 260-Year Old Recipe for Apple Turnovers!
Today’s recipe is for “Apple Pasties,” the ancestral version of modern apple turnovers, taken straight from the pages of Eliza Smith’s 1758 cookbook, “The Compleat Housewife.” The fresh ingredients of this simple recipe let the flavor of the apples shine through…and we bring it to you just in time for apple-harvest season! You’ve got to try this one!

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1796 Pound Cakes!

Posted by Ryan Kerr


1796 Pound Cakes!
Today’s recipe is for a traditional “Pound Cake.” This comes from Amelia Simmons’s 1796 cookbook, “American Cookery.” While it’s called a cake, there are clues in the text that this was intended to be made into something more like a cookie or even a cupcake. This is a delicious dish — one we highly recommend it!

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Curly Fries – A 190-Year Old Recipe!

Posted by Ryan Kerr


Curly Fries – A 190-Year Old Recipe!
We recently discovered a nearly 200-year old recipe for what appears to be “curly fries”! This recipe comes from Mary Randolph’s early 19th century cookbook, “The Virginia Housewife.” This is easily one of the tastiest dishes we’ve prepared, and it is so simple. You have to try it!

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Campfire Journey Cakes

Posted by Ryan Kerr


Campfire Journey Cakes
If you are on the trail and need to prepare a quick dish, this recipe is for you! Journey Cakes were very portable and easy to make, often served at taverns for weary travelers. This recipe by Harriott Pinckney Horry from around 1770 is a perfect little recipe to prepare at events!

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Delicious Cornmeal Pancakes From The 18th Century

Posted by Ryan Kerr


Delicious Cornmeal Pancakes From The 18th Century
Today’s recipe is from Amelia Simmons’ 1796 cookbook, “American Cookery.” These delicious pancakes were called “Indian Slapjacks” because the recipe used cornmeal (called “Indian corn” in the 18th century) in addition to wheat flour. This dish is so easy to make. We highly recommend it!

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