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Turnip Ragout

Jonathan Townsend

Posted on March 21 2018

Michael Dragoo joins us in the kitchen once again! In this episode we prepare a “Tur...
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Baked Apple Pudding

Jonathan Townsend

Posted on March 21 2018

This Baked Apple Pudding comes from the 1794 cookbook “Domestic Economy” by Maximili...
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Fried Oysters 18th century Style

Jonathan Townsend

Posted on March 20 2018

Oysters were a wildly popular food in the 18th and early 19th centuries. They were p...
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Delicious Open Fire Shad at Mount Vernon

Jonathan Townsend

Posted on March 20 2018

This is the first in a series of episodes we shot with the amazing people at George ...
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Hoe Cakes

Jonathan Townsend

Posted on March 20 2018

We’re back at George Washington’s Mount Vernon! Once again, we’re joined by Deb Colb...
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Scotch Collops And Yellow Peas

Jonathan Townsend

Posted on March 20 2018

Steve Thomas, from Thomas Family Winery, joins us today at Historic Locust Grove in ...
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Delicious Catfish Stew

Jonathan Townsend

Posted on March 20 2018

We’re back at George Washington’s Mount Vernon! Once again, we’re joined by Deb Colb...
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Parched Corn

Jonathan Townsend

Posted on March 20 2018

In today’s episode we demonstrate several methods for preparing parched corn, includ...
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Papering Parched Corn

Jonathan Townsend

Posted on March 20 2018

In last weeks episode we demonstrate several methods for preparing parched corn. Tod...
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Fried Catfish

Jonathan Townsend

Posted on March 20 2018

Today historic interpreter Brenda Parker from George Washington’s Mount Vernon gives...
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Akara Recipe

Jonathan Townsend

Posted on September 29 2017

Akara is a simple, easy to make snack that was frequently made in the 18th and ea...
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Propagating Wild Yeast for Reenactments

Jonathan Townsend

Posted on September 29 2017

Today, if you asked 50 people about how to start a wild yeast culture for making ...
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A White Pot Recipe

Jonathan Townsend

Posted on September 28 2017

A White Pot with Raisins and Dates Serves 1 – 6 (depending on how polite you are...
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An Onion Soup Recipe from 1801

Jonathan Townsend

Posted on September 28 2017

This recipe for onion soup is out of John Mollard’s 1801 cookbook, “The Art of Co...
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Simple Boiled Plum Pudding

Jonathan Townsend

Posted on September 28 2017

Many people hear the word pudding today and they think about some little custardy...
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Rye and Indian Bread

Jonathan Townsend

Posted on September 28 2017

This is called Rye and Indian bread, because it’s made of part rye flour and part...
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A Fanciful Yet Easy Asparagus Soup

Jonathan Townsend

Posted on September 28 2017

This delicious Asparagus Soup recipe from Elizabeth Cleland’s A new and easy meth...
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French Trapper Interview – Tony Gerard

Jonathan Townsend

Posted on September 13 2017

French Trapper Interview – Tony Gerard Tony Gerard gives another great example of a f...
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