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Culture Recipes Video

This Is How Macaroni And Cheese Was Made Back In 1784

These days some incarnation of macaroni and cheese seems to always appear on our social feeds, triggering our stomachs to let out a roar that would bring the Animal Kingdom to its knees. The ever-popular noodle dish leads to some pretty mouthwatering shots and is always a prime candidate to fill our bellies — lactose intolerance be damned.

A dish as lauded as mac and cheese must have been around for ages, right? Have you ever wondered what mac and cheese looked like hundreds of years ago? Perhaps in the 18th century?

Popular YouTube channel Townsends, picked up this macaroni and cheese recipe from 1784 to give us a glimpse at what the dish would look like in the way back when.

The channel is best known for recreating life back in the 18th century including how-to’s on tools, clothing, and recipes. This episode highlights how to make the historic “macaroni,” which was also a term used to describe a fashionable fellow back in that period. Let’s focus, however, on the variation of macaroni you can eat.

Tubular noodles are tossed into boiling water, cooked, and drained. The noodles are then thrown onto a frying pan where a gill (about half a cup) of heavy cream is added along with a ball of butter rolled in flour. The ingredients are cooked together for five minutes and removed from the pan. Finally, because it is macaroni and cheese after all, a hefty amount of parmesan cheese is added to the noodles and toasted with a salamander (a tool similar to a branding iron).

The result is a dish not too far off from the beloved macaroni and cheese we see today. Check out the video to see how it’s done, or simply to admire the detailed sets from this channel.

Wonder if I have any Lactaid lying around nearby? It’s almost lunch time.

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Culture Video

Watch How Breakfast Was Made In The 18th Century

Breakfast is the most important meal of the day. Whether it’s a dish from across the world, or hundreds of years in the past.

In Jas. Townsend and Son, Inc.’s latest recipe video, we take a look at what breakfast looked like in the 18th Century. Using a recipe from The Art Of Cookery by Hannah Glasse, our charming host creates a historically accurate breakfast using the tools available in that time period.

The meal itself consists of a specially aged and smoked Ossabaw hog bacon, a poached egg, and some thick slices of toast.

Check out the video and see how hungry an 18th century breakfast can make you. Sure, times have changed much since then, but it’s pretty reassuring to see that breakfast has remained a constant through the centuries.

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Video

This Is How Pancakes Were Made In The 18th Century

We now know how fried chicken and onion rings were made before industrial deep fryers thanks to Jas. Townsend and Son, Inc., a group that accurately recreates things from the 18th century.

While digging around with some historic recipes, they found one that shows how one of our favorite breakfast dishes, pancakes, would have been made back in the day.

The recipe utilizes cornmeal and wheat flour rather than the modern all-purpose. The result is a much thinner, though still delicious, looking breakfast cake.

Check out the recipe. Hey, if you’re ever stuck in the past, you’re gonna want to know how to make pancakes. Could go extremely well with that 18th century fried chicken.

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Cravings

This Is How Onion Rings Were Made In The 18th Century

Onion-Rings-18th-Century

A few days ago, we found a video that show us how folks living in the 18th Century were able to make historically accurate fried chicken. With a taste for centuries-old munchies in our mind, we scrolled a little further back and found another recipe to accompany that delicious fried chicken: onion rings.

Jas. Townsend and Son, Inc., known for accurately recreating the 18th century lifestyle, shows us how to make onion rings the way they would back in the day.

Check out the delicious video as he whips up a batch right in the middle of the great outdoors. Too bad they didn’t have ranch dressing back then.

Or did they?

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Cravings

This Is How Fried Chicken Was Made In The 18th Century

Fried-Chicken-18th-Century

We’ve been in love with fried chicken since the time we knew how to walk. Beneath the layer of extra crispy, beautifully-seasoned skin is a juicy piece of poultry that’s waiting to be chomped upon. In the (hopefully) unlikely event that we were somehow marooned back in the 18th century, we need a way to make our beloved fried chicken with very limited technology.

Luckily, Jas. Townsend and Son, Inc., a group known for accurately  recreating things from the 18th century, has just the recipe for some old-school fried chicken. They dug up a centuries-old method of making fried chicken from a historic recipe book they found.

Check out the video while we shop for some of the ingredients we need to make this.

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Hit-Or-Miss

In the 18th Century, Pineapples Were a Symbol of Wealth and Power

Pineapple

Pineapples are a common fruit these days, something you see cut up in your salad or on sale at the grocery store. However, in the 1700s the fruit’s crown-like top and gem-like texture was seen as a symbol of wealth and power.

Originally from South America, pineapples were discovered by Christopher Columbus on one of his voyages to the New World. When he brought them back to Spain, many Europeans — royalty in particular — were completely taken by the delicacy. It was a rare, beautiful fruit most people had never encountered before and artists began incorporating pineapples in their work — whether lavishly depicted in  a painting or elegantly carved into wooden furniture.

The pineapple made its way to England in the 17th century and by the 18th century, being seen with one was an instant indicator of wealth — a single pineapple could cost the equivalent of $8,000 today. In fact, the fruit was so desirable and rare that consumers often rented a pineapple for the night to show off to fellow party-goers.

Does this story of food extravagance sound familiar? Well, that’s because some things never change.

H/T BBC

Feature image: Benjamin Thompson