Cooking Dinner in 1830 IS HARD |No Talking Real Historic Recipes|

Let's bring these old recipes (or receipts as they used to be called) back to life, all while cooking in real antique cookware from the era. This is a winter's supper from 200 years ago.

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[EarlyAmerican]

The words have not been invented yet to describe how delicious these mushroom loaves are🤤. Despite being a recipe from 1828 I have no doubt that they will agree with you even in the 21st century. These stuffed loaves were once very popular and could have been made with a filling of asparagus, meat or seafood cooked in cream. You will find the recipes translated into modern, easier to follow directions below. Like always you can see an image of the original recipe (or receipts as they used to be called) at the end of the video. I try to always follow the original no matter what, for better or for worse, as we're all here to see what food REALLY used to be like. Thank you for watching ❤.

Rice (Ground) Pudding, (The Cook's Dictionary, 1830):

1/4 cup rice flour
1 pint of whole milk
1 lemon's zest
1 teaspoon of cinnamon
1/3 cup of sugar
2 eggs, beaten
0.5 teaspoons of nutmeg
1 pie paste, for the bottom of a pie plate


In a cooking pot combine the rice flour, milk, lemon zest and cinnamon. Bring to a simmer and simmer for 5 minutes, stirring frequently. Remove from your heat. Set aside to cool. Once it is only lukewarm add in your sugar, nutmeg and eggs. Stir up well then pour into a pie shell. Bake at 350 degrees for half an hour, or until the top is firm. Allow to sit for at least 10 minutes before slicing.





Mushroom Loaves (Modern Domestic Cookery, 1828)

Now, you can of course just purchase bread rolls however I highly recommend cooking these with the following 1750s bread recipe. This is my go-to bread recipe. It was kindly provided by a descendent of the original writer, who wrote down this recipe in French in the 1750s in Kaskaskia Illinois. Like many in the area she was a French immigrant who settled in the French Territories around modern day St. Louis. We live right across the river in Ste. Genevieve Missouri. I wouldn't be surprised if similar breads were eaten here. I use Rouge de Bordeaux flour, the most likely variety that was grown here in the early 1800s.

My go-to bread recipe:

3 cups of flour
1 to 1.5 cups of warm water
A generous dollop of sorghum (or honey, molasses)
1 teaspoon of salt
1 tablespoon of active dry yeast

Combine the flour, salt, sorghum, yeast and warm water in a bowl. Combine until well blended. Set aside in a warm place to let rise for 1 hour. After an hour kneed your dough on a well floured surface. Divide into 4 equal chunks. You may divide it into 6 pieces if you'd like smaller rolls. Form into rolls then again place in a warm place to rise for another hour. After the hour bake in a 350 degree oven for 30-40 minutes. Halfway through rub the tops with butter. These come out especially golden when baked using coals.

Mushroom Filling:

2 cups of button mushrooms, cleaned & cut up
1/4 cup of cream
1/4 cup of water
2 tablespoons of butter, rolled in flour
Salt & pepper to taste

In a cooking pot add your mushrooms and water. Boil for a few minutes then add the cream, butter rolled in flour, salt and pepper. Simmer for 5 minutes while stirring frequently. You may add a teaspoon more of flour if you want thicker gravy. After 5 minutes remove from your heat. Cut a hole out of the top of bread rolls. Scoop out as much of the crumb as is possible. Into this spoon in the above prepared mushroom gravy. Restore the cap to the top of the rolls. Bake in an oven on broil for a few minutes, or until they are crispy. You may use the leftover crumb to cleanup your cooking pot from gravy! Yum!





To Broil Beef Steaks, (The Female Economist 1810)

Beef steaks. Rump steaks are recommended in the original receipt
Butter, 1 teaspoon per steak
Salt & pepper to taste

Begin by beating the steak with a rolling pin on both sides. Over a hot BBQ grill, or a gridiron, lay down the steaks. When you are ready to flip them sprinkle them with salt & pepper, flip and sprinkle that side with more salt & pepper. Be sure to only flip them once during cooking. When done to your desired cooking level plate with a dab of butter below each steak. The original recipet recommends serving with a side of onions and/or mushroom ketchup.

[chriscooper]

The more I watch these, the more profound respect and gratitude I have for my ancestors, male and female. Imagine preparing meals like this ON TOP of doing subsistence farming, hunting, caring for domestic animals, possibly fending off hostile neighbors (animal / human), maintaining your house and tools, keeping the kids from being carried off by critters or drowning in the creek... my pampered mind boggles. Thank you for these glimpses of a very different time and lifestyle.

[AmyElizabethX]

I love that there’s no talking it’s actually so refreshing 🤍

[dorrainecrump]

My great-grandma would forage in the morning around her cabin for mushrooms, and then take a pole and catch a mess of rainbow trout. We would have hot biscuits and mushroom gravy with fresh fish and lemon for breakfast every morning. I thought that was the way everyone had breakfast with their grandparents. 🤗 Thanks for helping me pull an old memory out of the file cabinet!

[siom]

Imagine all that - then add ten kids to that tiny house. Respect.

[cynthiamackenzie]

We should never underestimate nor forget how hard our ancestors worked to take care of their families. We are truly blessed.

[pamelacarbone]

One of the key elements not shown is that our early homesteaders had to eith grow their own food, hunt for it or traded for it. There were few, if any, grocery stores. Meat came from farm animals you raised and butchered or animals you hunted. Chickens were pretty much a farm staple since they gave the homesteader eggs or meat.
Milk was gathered from your own cow or goat or sheep each morning., unless you traded for it. From that you processed your own butter or cheese.
Sourghum was raised and processed for sweets, unless you were lucky and had your own bee hives.
Sugar was a rare and precious commodity.
History can be a rabbit hole when it comes to learning about early pioneers and how they fed their families.
Fascinating for any history buff.

[GarlicBread]

I’ve been bingeing your channel for a week or so now and I cannot get enough. Thank you so much for these videos, they bring me so much peace and has reignited my love for history. I hope you and Ron are well. ❤

[erind]

This is the best unintentional ASMR!! No talking, no music. I will be tuning in for more of these!

[TheRealJules]

In an apocalypse, you and Ron would be just fine. You are a mistress of fire management and food prep! Love your channel! 💕

[dcorzi]

Great video! Thanks much for not having annoying music playing so the video is peaceful to watch.. the food looks wonderful 😊

[karate_girl_ibiza]

I own a really big old farmhouse in Cornwall England, its currently empty as we left the uk but a few years ago now when we lived there, the old 1970s fire place was taken out as we always thought there may be something behind it so it was a gamble but behind it was a beautiful wide fireplace and the original brickwork and a clome oven, fully intact with the door, built in to the side!! The place is around. 250 years old.. all it needed was the brickwork cleaning. We used a big beam from the old shippon to use across the top of the fireplace and slates rom the old barn to keep it original . Its about 8ft wide, the clome oven about 16” wide and goes back about 20” . 😊

[michellemurdock]

The amount of work you put into every video (and transcribing the receipts!) is astonishing. Thank you keeping these important skills and traditions alive. You are both treasures!

[bitterbeauty]

When people talk about the good old days, I reflect on this and think, Nah! I'll keep my modern appliances

[nancywine]

I just love these videos! I love the sound of the crackling fire and the clink of pans and utensils, I love the sounds of nature; rosters crowing, birds chirping, rain or snow falling, and a meow from Mish. It all makes me want to build a cabin of my own! Women had to work very hard then just to grow/ gather food, prepare meals, and preform household duties! Wow! And Justine and Ron don't have children to care for... Yet. Kinda makes me rethink a cabin of my own!
Thank you Justine and Ron for your videos and an insight into life in the 18th and 19th centuries!

[rebeccaa]

Imagine doing all of that with a baby crawling around on the floor and a toddler and some kids running around. And trying to keep them safe from the fire!

[bevcarter]

You do better in those conditions than I do in my modern kitchen.

[maryg]

But you make it look easy. Until I found your channel, I had no idea HOW people cooked with an open hearth. Thank you for this channel, I have learned so much more about life in those times!

[harrisonmantooth]

WOW! This whole meal looks fantastic. You and Ron are most fortunate to be able to partake of your "labors"!
Thank you for sharing.

[morganjanevandusen]

I am so so proud of your hard work in these videos! Your dedication to this channel is inspiring thank you so much for always giving me something sooo cool to watch!!🫶🏻🫶🏻🫶🏻