A catalog of reproduction goods appropriate for 1750 to 1840 that I have used in the past started to post videos. One of the series covers cooking and food of the 18th century in particular they often cover soldier’s rations of the day and very basic cooking of the time.
They have some interesting recipes, some that I have now tried, like the mushroom ketchup, and their version of split pea soup. The background on the cornbread was interesting, but I think I’ll stick to the way I make it.
Anyone read Patrick O’Brian’s Aubrey–Maturin series of historical fiction set in the Royal Navy during the Napolionic wars?
Lobscouse & Spotted Dog
Which It’s a Gastronomic Companion to the Aubrey/Maturin Novels of Patrick O’Brian
by Anne Chotzinoff Grossman and Lisa Grossman Thomas
“Patrick O’Brian fans hungering for another installment in his nautical adventure series can tide themselves over with this splendid cookbook, an affectionate tribute to his Jack Aubrey/Stephen Maturin historical novels. With lively wit and keen ear for the wonderful—and wonderfully awful—names of foods, the mother-and-daughter authors serve up authentic dishes from the 18th and 19th centuries. . . . Deftly researched and written in prose nearly as funny as O’Brian’s own, the book is as informative as it is enjoyable.”—Publishers Weekly http://web.wwnorton.com/pob/SpottedD/
Thanks. I watched a couple of the videos. They’ll give me ideas for camping and for modifying with 20th century cooking. When I get a new stove, then I’ll do 21th century cooking.
If you’re into historical food you should check out “History Is Served”. It’s a blog put out by Colonial Williamsburg and includes both original 18C recipes and a modern version.