soup

Food of the Enslaved: Okra Soup

Posted by Ryan Kerr


Food of the Enslaved: Okra Soup
This video is the first 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. We’re so grateful Michael shared this delicious recipe for Okra Soup. Okra is an important food in modern Southern cooking, and it finds its North American origins in the fascinating cuisine of the enslaved African community.

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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An 18th Century Cheese Soup

Posted by Ryan Kerr


An 18th Century Cheese Soup
This cheese soup is another recipe from Ann Cook’s 1755 cookbook, “Professed Cookery.” It’s a very easy and delicious little dish that is perfect for this cold weather. You have to try it!

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Simple Sauerkraut Soup — a Delicious Dish for Soldiers and Sailors Alike

Posted by Ryan Kerr

Jon and Josh use the Sauerkraut we made a few episodes ago to make a delicious and easy Sauerkraut Soup. This is an excellent recipe for soldiers on the march, and is documented as a suggested meal for 18th century sailors.

Sauerkraut Video – https://www.youtube.com/watch?v=ITpr3e_Ld3U

Pickle Onions Video – https://www.youtube.com/watch?v=ZqI2HHDKCCc

Portable Soup Video – https://www.youtube.com/watch?v=2fE5KzvOZRk

Lobscouse Video – https://www.youtube.com/watch?v=fnl-jOnoYgg

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Easiest Way to Make Portable Soup

Posted by Ryan Kerr


Easiest Way to Make Portable Soup
Portable soup is a meat broth that is condensed to solid form. It was a very common ration/survival food in the 18th century, and it can be used as a wonderful flavor enhancer in any modern dish. Making portable soup, however, takes a long time, and if you don’t watch it closely, it is easily ruined. In this video, we show you a easy, nearly fail-safe way to make it at home so that you can take it to your next historical event or have it on hand the next time you need broth or wish to boost the flavor of your favorite dish or soup.

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Springtime Soup Made With Wild Greens

Posted by Ryan Kerr


Springtime Soup Made With Wild Greens
Today we use the wild Spring greens we picked to make a delicious Springtime soup! This is a great time of year to start camping, enjoy nature, and spend time with friends and family while campfire cooking.

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Asparagus Soup

Posted by Ryan Kerr


Asparagus Soup – 18th Century Cooking S6E10
Today we use the Bone Broth that we prepared in a previous episode to make a wonderful Asparagus Soup. It’s a great spring dish that we’re sure you’ll enjoy! This recipe comes from Elizabeth Cleland’s 1755 Cookbook, “The New and Easy Method of Cookery.”

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Vermicelli Soup

Posted by Ryan Kerr


Vermicelli Soup – 18th Century Cooking S6E7
A simple yet tasty vermicelli soup recipe from Hannah Glasse’s 18th century cookbook The Art of Cookery Made Plain and Easy.

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