bread

Breakfast In The 18th Century!

Posted by Ryan Kerr


Breakfast In The 18th Century!
A simple, delicious recipe from The Art Of Cookery by Hannah Glasse!

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The Crumpet Controversy

Posted by Ryan Kerr


The Crumpet Controversy
Sometimes while doing research for 18th Century Cooking we run into a recipe that is a little confusing and sometimes controversial. Kevin joins Jon in the kitchen today to make a Crumpet recipe from 1769. This recipe could easily be mistaken for other “biscuit” dishes, but we assure you, this is a Crumpet. A very delicious Crumpet!

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Making Bread From Barm At Genesee Country Village

Posted by Ryan Kerr


Making Bread From Barm At Genesee Country Village
We have an unusual episode today featuring three very special guests! The talented folks at Genesee Country Village & Museum in Mumford, NY, demonstrate for us the early 19th-century process of making bread using barm, or yeast, from the local brewery. GCV&M is a premiere historic site that we can’t recommend enough. Historical interpreters Peggy Roll and Brian Nagel clearly demonstrate the important relationship between baker and brewer. In addition, interpreter Pat Mead provides excellent historical insight into the importance this western region of New York played in early wheat production. Enjoy!

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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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Dutch Oven Baking: Getting To Know The Utensil

Posted by Ryan Kerr


Dutch Oven Baking: Getting To Know The Utensil
This is the first video in a short series on baking in a “Bake Kettle” or Dutch Oven. Today we experiment with getting this utensil to the correct temperature for baking. We finish the video off by baking a loaf of bread. The Dutch oven was perfectly suited for use on the frontier. One can fry in it, make stews and soups with it, as well as bake in it. While the first two cooking methods are fairly easy, baking with a Dutch oven can be a little intimidating. With a few hints and a little experimentation and practice, baking in this 18th-century pot can be easy and rewarding.

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A “Must-Try” Recipe: 18th Century Bread Pudding

Posted by Ryan Kerr


A “Must-Try” Recipe: 18th Century Bread Pudding
We’ve tried many recipes from various 18th century cookbooks, but every now and again one rises above the rest. Today’s featured dish is one of these exceptional recipes. It’s found in Amelia Simmons’ 1796 cookbook, “American Cookery.”

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Bread Stuffing and Cranberry Sauce

Posted by Ryan Kerr


Bread Stuffing and Cranberry Sauce 18th century cooking with Jas Townsend and Son S5E10
We continue our holiday meal series with recipes from Amelia Simmons 1796 collection, “American Cookery.” In this episode, we followup our roasted turkey with a savory stuffing recipe (out-of-the-bird), as well as a wonderfully easy and delicious cranberry jelly. As an added bonus, we’ll show you just how easy it is to use the cranberry jelly to make an incredible cranberry tart. Make sure to check out our cooking blog, http://ift.tt/1iMiONd and our website at http://jas-townsend.com Instagram – http://ift.tt/1HGrcGs

Baking Bread in the Earthen Oven Part 2

Posted by Ryan Kerr


Baking Bread in the Earthen Oven Part 2 – 18th Century Cooking Series
This is the second part of the earthen oven series part of our 18th century cooking series of videos from Jas.

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