Category : Main dish

A Boiled Plum-Pudding

Posted on: December 18th, 2017


From A Christmas Carol in Prose, Being a Ghost-Story of Christmas, by Charles Dickens, 1843.

Mrs. Cratchit left the room alone — too nervous to bear witnesses — to take the pudding up and bring it in…Hallo. A great deal of steam. The pudding was out of the copper. A smell like a washing-day. That was the cloth. A smell like an eating-house and a pastry cook’s next door to each other, with a laundress’s next door to that. That was the pudding. In half a minute Mrs. Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.

It is this passage from Dicken’s famous story that help cement the plum pudding …

See the full recipe

The Long Journey of Pepper Pot Soup

Posted on: May 5th, 2017

pepper pot

Today we are looking at the strange culinary journey of Pepper Pot, exploring the distances it covered and the evolution of recipes for this humble soup. Along with this post you will find Historic Foodways’ adaptation of a Caribbean version of Pepper Pot soup to contrast with the Philadelphia version that you can find in our summer issue of Trend & Tradition magazine.

See the full recipe

Peas Francoise

Posted on: December 21st, 2015

Foodways Peas Francois YouTube (2)

Here at the Historic Kitchens were are faced daily with the myth that 18th-century meals did not include vegetables, or when they did, they were boiled to mush.  In fact, there are thousands of lovely vegetable recipes included in cookery books and on table diagrams.  Often these recipes will say “cook until done” or “to your taste”, which gives the cook the ability to determine what is done.  Peas are especially beloved,  and can be found in a wide variety of dishes, (though thankfully, not ice cream).  This easy recipe would be a perfect side dish for our Beef Olive recipe. Enjoy!

See the full recipe

Puff Pastry 101

Posted on: May 15th, 2015

Lots of 18th century recipes involve placing sweet or savory foodstuff into pastry — or a paste. Today we would call these crusts, or pie crusts.

Most modern cooks use one or two different crusts on a regular basis. Not so in the 18th century. The variety is vast and eclectic — cold, hot, puff, potato, crackling, good, dripping, standing, for custard, for tarts, light, crisp, for covers, for baskets … and the list goes on.

In this post, we’ll learn  to make one of the most feared of all — The Puff Paste.

Today, most people will give up before they even attempt puff pastry because of the myriad of steps, cooling and number of hours it takes to prepare a light, airy and crisp product.

But it does not have to be that difficult.

By following …

See the full recipe

Beef Steaks

Posted on: November 28th, 2013

Grilled steaks have been part of the American diet for several centuries. This version does not use a seasoned rub but lets the flavor of the sauce, onions and horseradish complement the beef. Grillmasters should love this!

See the full recipe

To Make Lamb and Rice

Posted on: November 14th, 2013

Lamb and Rice dishes have been around for centuries. This simple but tasty pairing, with the addition of the eggs, makes a wholesome entree for any main meal.

See the full recipe

To Dress Duck with Juice of Oranges

Posted on: June 13th, 2013

The classic pairing of duck and orange was savored by the founding generation as much as it is today. Bacon and mushrooms lend richness and depth.

See the full recipe

Chicken Pudding, a Favourite Virginia Dish

Posted on: May 16th, 2013

A favorite dish in its day, this chicken pudding combines elements of a quiche and a cake. Savory yet wholesome, this dish could easily become a favorite in your family, too.

See the full recipe

To Stuff a Chine of Pork

Posted on: January 10th, 2013

It is hard to go wrong with pork. Rolled with a good stuffing inside, this dish has the added bonus of sauced apples and mustard. A taste tempting treat.

See the full recipe

To Stew a Rump of Beef

Posted on: November 1st, 2012

Most of us are used to stuffing a turkey or chicken, but stuffing a red meat is Old World. This version is stewed, as opposed to baked or roasted. Red wine and garlic give it depth.

See the full recipe

« Back to recipe index