Fried

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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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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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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18th Century Cheese Curd Fritters

Posted by Ryan Kerr


18th Century Cheese Curd Fritters
Today’s recipe is a little different: Cheese-curd fritters from Eliza Smith’s 1758 cookbook, “The Compleat Housewife.” We found it a bit challenging to make cheese curds in camp, but we managed to pull it off. If you don’t want to go to those lengths, you can often find cheese curds at your grocer. Either way, deep fried and topped with sugar, you can’t really go wrong! Enjoy!

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Fried Chicken In The 18th Century?

Posted by Ryan Kerr


Fried Chicken In The 18th Century?
You are in for a treat today! This fried chicken recipe comes from Nathan Bailey’s 1736 cookbook, “Dictionarium Domesticum.” This recipe calls for a marinade that is sure to surprise you. The tartness of the marinade contrasted to the sweetness of the batter really sets this dish off. We highly recommend you try this!

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