What’s Cooking in the Kitchen? Part 2

This week Journeyman Kimberly Costa gave a nod to our Scottish Governor, Lord Dunmore, by trying her hand at a traditional Black Bun, or Scottish Bun, as they are called today.  The original recipe, To Make a Rich Bun, come from, by Susanna MacIver, 1789, pages 183-185.  Kim chose to do mini versions instead of one big bun.



Also baking this week was Apprentice Tyler Wilson.  His recipe is a traditional Mince Meat Pie, which he has to make several times as part of his apprenticeship program.  By the mid 18th century actual meat, usually beef, was actually an optional ingredient, with the apples, currants, raisins, sugar, spice, fat and brandy still included.  Tyler chose to go the more traditional route and use thin slice of beef tongue in the pie.  This recipe comes from The art of cookery made plain and easy…. by Hannah Glasse, 1781 page 164.
















« Back to recipe browser

One Response to “What’s Cooking in the Kitchen? Part 2”

  1. September 20th, 2019

    Luke Chen says:

    I have a question, Who ate the rich bun, and when? Is the rich bun for rich people in the colony or is it for slaves? Thanks!

Leave a Reply