Recipes coming

[James B White]

I'll be posting some period recipes with commentary over the next month. These are all things I've tried, and are chosen at random, though if there's some obvious historic context, I'll mention it. My wife and I tended to focus on the upper south or lower north, inland, middle to lower class, cook aged 40s-50s, used to a hearth. I've never cooked on a period stove, only a hearth. There are also some notes for those who want to prepare the recipe in a modern kitchen, but the goal is always to duplicate the period recipe, not redo it into a modern one.

By the end of the month, there will be too many separate recipes for me to follow all the threads, so if you have a specific question that I might be able to answer, tag it with that James B White thing to get my attention.

 

[nitrofd]

I'll be posting some period recipes with commentary over the next month. These are all things I've tried, and are chosen at random, though if there's some obvious historic context, I'll mention it. My wife and I tended to focus on the upper south or lower north, inland, middle to lower class, cook aged 40s-50s, used to a hearth. I've never cooked on a period stove, only a hearth. There are also some notes for those who want to prepare the recipe in a modern kitchen, but the goal is always to duplicate the period recipe, not redo it into a modern one.

By the end of the month, there will be too many separate recipes for me to follow all the threads, so if you have a specific question that I might be able to answer, tag it with that James B White thing to get my attention.

We can not wait to see what you have to offer James.wait till Donna hears about this.

 

[7th Mississippi Infantry]

This is great

I'm looking forward to your recipes.

 

[diane]

Looking forward to this! Used to do a lot of cooking on the wood stove, which isn't exactly the same as a Civil War era cooking stove...well, it was pretty old, come to think of it. Do actually have a hearth as well! There's certainly a technique to this kind of cooking, and campfire cooking. The only hearth cooking I've done was an old recipe for baked beans, from the Roger Williams Connection - they cooked all night and most of the day. Goooood!

By the way, what is a Connection in religious groups? Is that like a church or church body?

 

[nitrofd]

I'll be posting some period recipes with commentary over the next month. These are all things I've tried, and are chosen at random, though if there's some obvious historic context, I'll mention it. My wife and I tended to focus on the upper south or lower north, inland, middle to lower class, cook aged 40s-50s, used to a hearth. I've never cooked on a period stove, only a hearth. There are also some notes for those who want to prepare the recipe in a modern kitchen, but the goal is always to duplicate the period recipe, not redo it into a modern one.

By the end of the month, there will be too many separate recipes for me to follow all the threads, so if you have a specific question that I might be able to answer, tag it with that James B White thing to get my attention.

Any hint as to what is coming.since you mention that you are cooking on a hearth are you using only cast iron pots.

 

[James B White]

Any hint as to what is coming.since you mention that you are cooking on a hearth are you using only cast iron pots.

There's 30 or more, one a day, so a little bit of everything. We've either cooked in a modern kitchen with modern containers, or in a whole living history environment, period clothes, period conversation, often with original utensils or at least good reproductions. That means mostly cast iron, though there are other things, sheet iron frying pans or pots, wrought iron gridiron, brass kettle, etc. Original cast iron is lighter than modern, just as a bit of trivia. The research on period cooking implements and serving is a whole nuther topic in itself.

 

[nitrofd]

There's 30 or more, one a day, so a little bit of everything. We've either cooked in a modern kitchen with modern containers, or in a whole living history environment, period clothes, period conversation, often with original utensils or at least good reproductions. That means mostly cast iron, though there are other things, sheet iron frying pans or pots, wrought iron gridiron, brass kettle, etc. Original cast iron is lighter than modern, just as a bit of trivia. The research on period cooking implements and serving is a whole nuther topic in itself.

Looks like we shall have a history lesson besides cooking classes.

 

[donna]

This is wonderful. Thanks so much. We look forward to the recipes and comments.

Threads like this are so important for the Food Forum.