18th Century Recipes

Food and drink plays a major role in the day to day enjoyment of life. Whether breads, soups, main dishes, or beverages, there is more to a meal than the act of eating. As any living historian will tell you, the most satisifing feast is one shared with friends. Here are just a few of our favorite 18th-century dishes

Coulis de Racines (Root Vegetable Broth)

Take some white onions, carrots, parsnips, a handful of parsley, a little basil, cloves, soaked croutes*; crush together and moisten with some clear puree, or fish broth; let it all simmer and strain through a bolting cloth. 

Source:  Le Menage des Champs et de la Ville, Paris, 1738, page 549

Ingredients:

Season and simmer slowly in 1/4 cup butter in a covered pan. Place in large pot with 6-7 cups good broth. Add:

Bring to a boil and simmer for approximately 1 ¼ hours. Add ½ cup fresh chervil, chopped (strain through a sieve or blend together; serve either way). If desired, add ½ cup cream just before serving.

*Croutes: Soup crusts, made of dried or toasted bread. These can be made in various sizes and shapes and served in or with soups and stews. Croutes (or croutons) may be added to potage before serving, or used to thicken the puree while simmering.



Onion pie

If you like onions, you'll love this!

Prepare yeast dough and let rise. Put onions and butter in heavy pot or skillet, cover. Cook over medium heat until soft and beginning to brown (about 15 minutes). Fry bacon, drain, and reserve.

Preheat oven to 375 degrees F.

Line an 8 ½ by 14-inch pan with the pastry. Roll the edges down and tuck under to form an even rim. Then spread bacon and onions evenly over the bottom. Beat the eggs until lemon colored and combine with sour cream. Spread over onions. Scatter caraway seeds on top. Bake for 30 to 40 minutes.



Pea Soup

Dried vegatables such as peas were a main stay in the 18th century French diet. Like most soups and stews, this dish tastes even better the next day.

Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving.



Sausage

This is a simple sausage which can be fried or smoked. Great for carrying on a trek or scout!

In a large bowl, mix the ground meat, parsley and onion. Add salt, pepper and spices. Fill casings with mixture and tie off at the desired length. You can also form into patties if you do not have casings. These sausages can be grilled and served with most any side dish.



Soldier's Bread

Bread is the most common and universal food and is necessary for the nourishment of man, so states La Nouvelle Maison Rustique and Le Menage des Champs et de la Ville.

Bread was a basic food staple in the 18th century diet. It was made with four main ingredients: flour, water, salt and a leavening agent. The most common types of flour were wheat and rye; however, these were often combined with other flours including barley, oats, peas, and vetch. The lighter, whiter flour produced by the extensive milling process, was usually reserved for the master and those of elite status, and the heavier, darker flours, which had less processing and therefore were less expensive, were used by the common populace.

All flour used in 18th century Louisbourg was imported and was stone-ground.

The leavening was made from various substances such as hops, grapes and beer, with water and sugar added, which was allowed to ferment, causing the natural yeast to act. When this occurred, flour was added to complete the preparation of the leavening.

When bread was made it was necessary to prepare a sponge first, which was allowed to rise overnight, since this was a slower acting type of leavening. Even with today's fast rising yeast, the sponge method produces lighter and better textured bread.


In the 18th century, bread was baked in brick ovens; however, the instructions given here are adjusted for 20th century convenience. 

*Approximately 12 cups stone-ground whole wheat & 4 cups stone-ground rye

Step I:

First, you need to prepare the sponge. In a large bowl mix the following ingredients. Beat this for at least 100 strokes, then cover and let rise for 30 minutes:

Step II:

Beat down and fold in 2 tbsp salt. Add the remaining flour, one cup at a time, until the dough comes away from the sides of the bowl. Turn out on floured surface and knead until smooth, at least 15 minutes. Use additional flour if necessary.

Step III:

Place in a greased bowl. Turn dough so that the entire surface is oiled. Cover and place in a draft-free area. Allow to rise until double in bulk.

Step IV:

Punch down and allow rise again in the same manner.

Step V:

Turn dough out on a floured surface and knead 4-5 minutes. Divide into four equal portions. Shape in rounds and place on greased cookie sheets with corn meal sprinkled over the greased surface, place 3-4 inches apart. Allow to rise for 20-30 minutes.

Step VI:

Bake in pre-heated 400°F oven for 20 minutes. Reduce heat to 350°F and continue to bake for 45 minutes, or until done.

Baker's Note: The dough will feel very dry during kneading. In fact, you might not be able to roll all the flour into it - This is normal.



Spruce Beer

As a substitute for rum, spruce beer provides a low alchol source of vitamin C to help stave off scurvy as well as an interesting taste. 

*Approximately 20" in diameter, using only the last 6" of the tips of the boughs

Bring the water to a boil, add the spruce and bring to a boil again. Boil for one hour, longer if you want a stronger spruce flavour. Strain twice through a piece of fine (tightly woven, not cheesecloth) white cloth, into a container.

When the liquid is lukewarm, add the molasses and proofed yeast; mix well. Cover loosely with cloth and allow 3-4 days to ferment. Skim the foam lightly from the top frequently; do not stir or disturb the beer. When the bubbles cease to rise, strain through a cloth again. It can be bottled at this point or drunk immediately. If it is bottled, leave about 3" of space at the top of each bottle. Do not tighten the caps for at least 12 hours.



Hot Buttered Rum for the Company

We have found that nothing takes the evening chill out of the bones of an old reenactor than one of these. We do however, advise caution as it has a tendency to sneak up on one.

Ingredients (serves 15):

Directions:

Put all ingredients, except rum and nutmeg into pot. Add 2 quarts hot water. Stir well. Cover pot and cook on low heat for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a dusting of nutmeg.



Hot Buttered Rum For One

For the individual on a trek or a quiet evening at home, here is a more modest tot.

Ingredients (serves 1):

Directions:

Rinse a large mug with boiling water and add brown sugar, cinnamon stick, and cloves. Pour in a little boiling water and stir until sugar is dissolved. Add rum and fill with boiling water. Stir, then place pat of butter on top of drink, and sprinkle with grated nutmeg.



For more great 18th century recipes, may we suggest...

"From the Hearth" by Hope Dunton (ISBN 0920336019 / 9780920336014 / 0-920336-01-9)