18th Century Energy Drink - Switchel 18th Century Cooking
Today we prepare what would have been an 18th Century equivalent of a modern energy drink. This revitalizing drink was served to tuckered field hands and sailors.
RECIPE: Start with a half gallon of drinking water. Add half a cup of unsulfured molasses, a quarter cup of apple-cider vinegar, and a heaping tablespoon of powdered ginger. Stir very well. #townsendsswitchel
Libations of the 18th Century -
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18th Century Energy Drink - Switchel 18th Century Cooking S6E1
1877 Toronto Rye Cakes For Tea - Old Cookbook Show
1877 Toronto Rye Cakes For Tea - Old Cookbook Show - Glen And Friends Cooking
Today's old cookbook recipe comes from a pivotal old Canadian cookbook published in Toronto in 1877.
Rye Cakes For Tea:
Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk and while foaming stir it in the flour and rye, with one half teaspoon of salt, one-half teacup of molasses; make it stiff and turn into a buttered pan; spread it smooth with a spoon dipped in hot water; bake one half hour.
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Christmas plum cake recipe with rum | Easy rich fruit cake recipe | SONALI’S KITCHEN
Christmas plum cake recipe with rum | Easy rich fruit cake recipe ,Plum cake recipe with rum,Kerala plum cake recipe,fruit cake recipe
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SOAKING FRUITS
in a large bowl add
100 g raisins
100g prunes
100 g blue berries
100 g crane berry
100 g black raisins
100 g apricot
50 g dried pineapple
50 g dates
1 tbsp orange zest
1/2 tsp lemon zest
1 tsp ginger powder
1 tbsp all spice powder (mix of nutmeg cloves and cinnamon)
1 cup orange juice
180 ml rum
mix it well,Cover with a cling film and close tight.
Let it soak overnight for alcohol,you can even soak for one week,I soak these mix fruits 2 days ago
After 2 days
Strain liquid completely
1 cup almonds cut into slices.
Add slice almonds into it.
Mix it well and set it aside.
To make the cake
In a large bowl or plate add 2 and a 1/2 cup all purpose flour
1 tsp baking powder ,Give it a good mix.
Add dry fruits into it ,give everything a good stir.This process helps to prevent the fruit from sinking to the bottom of the cake.Mix the flour and fruit thoroughly and stir through to break up any longer clumps of fruit.Mix until well combined and set it aside
Making the caramel
In a large vessel add
1 cup sugar
Turn the heat on and let this sugar melt down slowly you don’t want the heat very high cook on low heat.No need to stir just swirl the pan around.Once it’s started bubbling add 1/2 cup water.Boil for 10 seconds turn off the heat.Let it cool down completely .
For the batter
in a bowl add
200 g soft unsalted butter at room temperature
Beat until light and pale in colour .Into it add 200 g brown sugar
Mix until everything is nice combined,all of the sugar has dissolved and you are left with a nice light and fluffy mix,Now add 4 eggs at room temperature.Add eggs one at a time whisking in between each addition.Add 1 tsp vanilla essence.A pinch of salt.Mix it well
Into the fruit and flour mix add butter mixture
Into it add 120 ML of caramel that we have made earlier, Gently folds all the ingredients together.
Greased cake tin with melted butter,Brush butter paper with butter and place that into the cake tin
Poor mixture into the prepared cake pan.Garnish with some dry fruits
Into the preheated oven bake it on 160° for 90 minutes or until skewers comes out clean
Allow it to cool down slightly
Brush cake with rum
You can store this cake in a cool dark place for months
Thank you for watching
in this channel I have share variety of dishes and recipes which is very simple to make with ingredients available at home and can be easily understood so that anyone and everyone can make it. If you have enjoyed watching this video and want me to make more such video then don’t forget to like subscribe and share it with your friends and family.
..MERRY CHRISTMAS TO ALL YOU LOVELY PEOPLE
Music by
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Content covered in this video
Recipe for moist Christmas fruit cake
Best Christmas fruit cake recipe
Keto Christmas fruit cake
Easy Christmas fruit cake
Rich fruit cake recipe
Light fruit cake recipe
Christmas fruit cake recipe with rum
Eggless plum cake recipe with rum
Kerala plum cake recipe with rum
Plum cake recipe with rum
Rich plum cake recipe with rum
Fresh fruit cake recipe
Easy rich fruit cake recipe
Traditional British rich fruit cake recipe
Gluten free rich fruit cake recipe
Moist rich fruit cake recipe
Christmas fruit cake recipe with brandy
Christmas fruit cake recipe with alcohol
Christmas fruit cake recipe moist
Christmas fruit cake recipe with orange
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Chicken satay with peanut sauce recipe
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#kerelaplumcake
Recipes Remade | Malinda Russell's Drop Ginger Cake (c. 1866)
Our new video series, Recipes Remade, explores Virginia's food and beverage history through the adaptation of historic recipes for the modern kitchen. Join members of our staff as they recreate recipes from our collections and discuss how they relate to our present culinary culture. See the original recipes that inspired us and step-by-step demonstrations for making them yourself.
For our first video, VMHC Reference Coordinator Matthew Guillen takes on a traditional holiday recipe from the mid-1800s by Malinda Russell for Drop Ginger Cake. Follow along as he talks about challenges like how to work with source material that gives no ingredient measurements or cooking temperatures, how current kitchen tools compare to those of the past, and historic ingredients and their counterparts today.
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Drop Ginger Cake
Based on a recipe by Malinda Russell (c. 1866)
Makes 12 cookies
2½ cups (304g) all-purpose flour
1 tsp baking soda
¼ tsp cream of tartar
2 tsp ground ginger
5 Tbsp (68g) salted butter
½ cup (190g) molasses
½ cup (60g) granulated sugar
1 large egg
⅓ cup (73g) sour cream
Whisk together the flour, baking soda, cream of tartar, and ground ginger. Melt the salted butter and molasses over medium heat until just combined; remove from heat and set aside. Beat together the sugar and egg, and then mix in the sour cream. Carefully stream the butter and molasses mixture into the sugar, egg, and sour cream mixture. Stir in the dry ingredients until combined, being careful not to overmix.
Line a baking sheet with parchment paper or grease with butter. Drop small dollops of the batter a few inches apart onto the baking sheet. Bake at 350°F for 10 minutes, until just golden brown on the edges and looking puffy and cracked on top. Let them cool on the baking sheet for about 10 minutes.
Enjoy!
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Be sure to let us know if you recreate these at home! Tag us on Facebook and Instagram @VirginiaHistory and on Twitter @VirginiaMuseum.
Your PA Dutch Minute: How to make Shoofly Cake
In this episode we show how to make a Shoofly Cake. This is a great alternative to a Shoofly Pie!