Meat

Food of the Enslaved: Barbecue

Posted by Ryan Kerr


Food of the Enslaved: Barbecue
This video is the second 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 grills beef ribs and prepares two sauces: an 18th-century style vinegar mop, and a more complex 19th-century style BBQ sauce.

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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Potted Beef In The 18th Century

Posted by Ryan Kerr

Today’s recipe is called “To Pot Cold Beef” from A Lady’s Assistant by Charlotte Mason.

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The Freshest Breakfast Sausage (1808 Recipe)

Posted by Ryan Kerr


The Freshest Breakfast Sausage (1808 Recipe)
We have another very special episode today! Marie Schultz, from Genesee Country Village & Museum in Mumford, NY, shares with us a very simple but absolutely delicious recipe for fresh pork sausage. Marie is a long-time historical interpretor at the village. For today’s episode, she draws upon Hannah Glasse’s 1808 book “Plain and Fancy” as well a similar recipe passed down from her great-grandmother. We hope you enjoy this! If you’re ever in the Rochester, NY, area, be sure to put Genesee Country Village & Museum on your itinerary! You won’t regret it!

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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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A 200-Year Old Chicken Salad Recipe!

Posted by Ryan Kerr


A 200-Year Old Chicken Salad Recipe!
Did you know they made chicken salad over 200 years ago? This recipe comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery.” The parsley and a hint of lemon gives this dish a very refreshing taste, and surprisingly, the anchovies aren’t overwhelmingly strong, but rather they add the perfect balance. …Such a simple dish with a huge fresh summertime flavor!

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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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Delicious 1794 Roast Beef! – Dutch Oven Cooking

Posted by Ryan Kerr


Delicious 1794 Roast Beef! – Dutch Oven Cooking
This is the second video in a short series on baking in a “Bake Kettle” or Dutch Oven. Today we prepare an absolutely wonderful roast beef recipe from the “Domestic Economy” cookbook written in 1794 by Maximilian Hazelmore.

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 300-Year-Old Delicious Sausage Recipe

Posted by Ryan Kerr


A 300-Year-Old Delicious Sausage Recipe
Michael joins us in the kitchen again this week! Today he’s brought us a late 17th-century sausage recipe from Martha Washington’s Book of Cookery. This recipe is attributed to a dish from “The Tavern at Oxford Gates” in the city of Oxford, England. These light and savory sausages are so delicious, you simply have to try it!

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A Delicious Lamb in a Blanket

Posted by Ryan Kerr


A Delicious Lamb in a Blanket
“Pig in a blanket” is a familiar term to many, possibly conjuring memories of childhood. Here’s a more refined recipe by a similar name from Ann Cook’s 1755 cookbook, “Professed Cookery.” This dish exemplifies 18th century cuisine. Elsewhere in the cookbook, it’s suggested that this dish could be baked, but the author recommends boiling because it was far too inefficient to bring the wood-fired oven up to temperature. If you want the authentic version, boil it. For a more modern take, bake it. Either way, it’s quite delicious!

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