Historical recipe from the 18th century

[dreamflower]

Often when I am writing a hobbit story, I look for historical recipes that might possibly have been made in the Shire.

Recently, I came across an amazing series of vids made by Jonathon Townsend, of Jas. Townsend and Sons, a company that caters to historical re-enactment groups. Each recipe is explained clearly and concisely, and is prepared in a historically accurate reproduction kitchen, the host wearing period clothing. Even so, he explains how to make it in a modern kitchen as well, and how to substitute hard to find ingredients or where to find them if they cannot be substituted.

Also, Mr. Townsend (IMHO) looks to me very hobbity!

Here's his recipe for "White Pot", a recipe for a sort of bread pudding:

I can't wait to try this one myself!

Comments

[curiouswombat.livejournal.com]

A very hobbitty recipe! And yes - he has a definite hobbit look, too.

I do love bread and butter pudding like that - in Britain it would be classed as such, not a bread pudding because that is something very different. Actually British bread pudding would also be very hobbitty as they could easily carry it with them. I remember posting about the difference a couple of years ago as part of something else - I should post the recipe here, too, to show the contrast to this.

And the video has confirmed for me what a Dutch Oven is, too :) I see them mentioned in American recipes now and again, although I guess people don't pile hot coals on them these days!

[dreamflower]

I love the subtle differences between food names, UK vs US. For example, on my 2007 trip to Scotland, I learned that what we call "macaroni and cheese" (or even "mac 'n' cheese") you call "macaroni cheese". What we call "cheese toast" was "toasted cheese" over there! There were a few other interesting differences as well.

Over here all bread based puddings are "bread pudding", though if they have a special ingredient it might be put at the front ("chocolate bread pudding" for example). And there are regional differences as well: "banana pudding" in the Deep South is something quite different, I've found, to "banana pudding" in the Midwest!

By all means, share your recipe with us!

"Dutch oven", yes! I have three. They are very handy and can be used for all sorts of cooking. And the cast iron ones are still often used for modern camp cooking in the same ways that it used to be back then.

[curiouswombat.livejournal.com]

It is interesting, the differences and the similarities, isn't it? It does lead to odd effects sometimes when British or American people 'see' something different in their mind's eye to the writer's intention!

[full_metal_ox]

I love the subtle differences between food names, UK vs US. For example, on my 2007 trip to Scotland, I learned that what we call "macaroni and cheese" (or even "mac 'n' cheese") you call "macaroni cheese". What we call "cheese toast" was "toasted cheese" over there! There were a few other interesting differences as well.

Here's another example of Separation By a Common Cuisine that might amuse you: http://dochermes.livejournal.com/1063954.html

[fantasy-fan.livejournal.com]

You can use your dutch oven inside a regular oven, but for outdoor cooking you can dig a pit, line it with coals, put the dutch oven in the pit and bury it withe more coals on top. Let your stew or your cake cook all day. It's the slow cooker of earlier days.