How to Make 18th-century Gingerbread Biscuits
In this video, Historic Foodways Apprentice Tyler Wilson demonstrates how to make gingerbread biscuits, using a recipe from Mary Randolph's The Virginia Housewife, published in 1824.
A Perfect Holiday Gingerbread Cake
Jon and Kevin took a quick trip to Delaware to visit some friends and shoot a few videos, so we're revisiting a past episode in preparation for the holidays. The recipe is a delicious gingerbread cake from John Cook’s 1824 cookbook Cooking and Confectionary. This is a wonderful, fluffy cake that is just perfect for the holidays. Enjoy!
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Medieval Gingerbread Recipe
1824 English Gingerbread 18th Century Cooking with Jas Townsend and Son S5E18
Today's episode features another recipe that ties into our Chemical Leaving Discussion. Although this is a newer recipe than most of our others, it is a great example of early Chemical Leavening.
RECIPE: Start with two cups of flour and stir in two teaspoons of powdered ginger. Mix in one cup of warmed Light or Barbados molasses. Divide a few tablespoons of milk evenly, and with half of it, dissolve 3/4 teaspoon of pearl ash. In the other half, dissolve one teaspoon of alum. Bake in a well buttered pan or tin for 15 minutes at 400 degrees.
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Gingerbread Cookies Recipe - Christmas Hamper of Love
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For the biscuit:
Makes 35 biscuits
4 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
3-4 teaspoons powdered ginger
1 teaspoon cinnamon powder
Nutmeg for sprinkling
2 teaspoons fresh ginger juice
1 cup softened butter
1 cup brown sugar
½ cup golden syrup or molasses
1 medium egg
2 medium egg yolk
In a glass bowl, sift the flour with the salt, baking soda, cinnamon and ginger powder and set aside.
Using an electric mixer beat the softened butter, sugar and golden syrup for a few minutes on high speed until it is creamy.
Add the whole egg to the batter whilst beating on low then add each of the yolks until fully incorpo-rated. At this point lower the speed and then gradually add the sifted spiced flour to the batter in batches.
Tip the mixture on a wooden board and knead it to bring it all together. You should have a soft and slightly sticky dough. Half the dough, flatten to a disc and place between two sheets of baking paper making sure it is totally covered and place in the fridge for at least one hour. Note that the dough can keep up to 3 days in the fridge.
Preheat your oven to 170 C on fan setting. Take one of the discs out of the fridge and roll, keeping the dough between the baking parchment sheets. Ideally you would want to roll the dough to a 4 mm thickness before cutting it into the desired shapes. Remove the baking parchment sheets and cut the dough using your cookie cutters. Then, grate some nutmeg over the cut-out gingerbread be-fore gently removing the excess dough.
Gently transfer the biscuits onto a baking tray lined with parchment paper laying each biscuit 1 inch apart.
If you would like to hang some as ornaments, before baking, make a hole at the top of each biscuit using the bottom end of a bamboo skewer.
Repeat with the remaining dough.
Bake the biscuits in the preheated oven for 15 minutes or until slightly golden brown. They will be soft to touch when hot but will harden once they have cooled down.
When totally cooled, move the biscuits to your board, ready for decoration with royal icing.
In my kitchen the children squabble over who licks the spoon after preparing meringues and other raw egg based desserts or egg batter. We have never been sick but some people have concerns about salmonella when making the royal icing using raw egg white. In this case, you can substitute the egg white with powdered meringue mix or pasteurised egg whites if you prefer.
FOR THE ROYAL ICING:
1 medium egg white
1 ½ cups icing sugar
½ teaspoon lemon juice
Whisk the egg white adding a spoonful of sugar at a time using a wooden spoon (or a handheld whisk). Add the lemon juice and keep whisking until you get soft peaks.
Depending on the colors you want for your icing, divide the icing into separate bowls before adding your food color.
Place your icing in the piping bags and pipe your desired design. If you would like to flood the bis-cuits after you have created the border, just add enough water to make the icing a bit runnier.
Use a tooth pick to fill in the corners.
Run a string through the hole in the biscuits and hang on the tree, praying that your kids or dogs leave some for Christmas.
Kids Cooking on the Farm - Colonial Gingerbread Cookies
Welcome to Kids Cooking on the Farm. Our goal is to inspire other kids to love cooking like we do. We have always enjoyed cooking with our mom. Now we like trying out our own recipes.
This recipe is inspired by a Colonial gingerbread cookie recipe. Please subscribe to our channel to see all of our cooking videos. You can also find us on Facebook and Instagram @kidscookingonthefarm
Hidden Agenda by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Grasmere Gingerbread® - The Secret Life Of... - Gingerbread - Food Network - Full ep
Jim O'Connor presents 'The Secret Life of' for the Food Network. This episodes theme was Gingerbread. Full episode featuring Grasmere Gingerbread®.
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For more information in regards to purchasing the Gingerbread or history please see grasmeregingerbread.co.uk
Glühwein and Gingerbread Cookies - Colonial Williamsburg Holiday Dining Tips
Chef Rhys Lewis, executive chef at the Williamsburg Lodge, shows us how to make glühwein and gingerbread cookies. A German tradition, the glühwein pairs wonderfully with the cookies.
Baking Old Fashioned Gingerbread : Adding Vanilla for a Gingerbread Recipe
Learn how to add vanilla to old-fashioned recipe for gingerbread cookies in this free holiday cooking video on baking gingerbread cookies.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
1796 Honey Gingerbread 18th century cooking with Jas Townsend and Son S5E16
It's another wonderful dish from Amelia Simmons - American Cookery. Gingerbread in the 18th Century! This is an accompanying cooking episode to our Early Chemical Leavening video series. RECIPE: Start with 3 1/2 cups of flour. Add to this 1 tablespoon of ginger, 1 tablespoon of cinnamon, 3 tablespoons of diced candied orange peel, and 1/3 cup of white sugar. In a seperate bowl, beat one egg well and mix in 2/3 a cup of honey. Measure out 1 1/4 cups of sour milk and completely dissolve 1/2 teaspoon of Pearl Ash into it. Add this to your honey and egg mixture, then add to your flour. Turn out onto a floured surface, knead, then roll out to 1/2 or 3/4 inch. Cut in any shape you like, and bake for 25 minutes at 325 degrees.
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Julie Anne Rhodes, aka Jewels from the Roving Stove honors an old friend, artist Keith Haring, with these fun alternative gingerbread men! Julie Anne and her daughter Tatjana show you step by step how to bake and decorate the delicious cookies, creating great gifts for your friends and families for the Holidays!
Making Fresh Pasta For Pudding?
Once again, Michael Dragoo joins us in the kitchen as we prepare a surprisingly delicious Hasty Pudding, straight from pages of Hannah Glasse's book, The Art of Cookery. Be sure to catch Michael's reaction as he tastes it for the first time. It's easy to make, and quite wholesome. You really need to experience this authentic 18th century dish!
2 cups or a little less wheat flour
Quart of milk
1/2 teaspoon of salt
1/4 teaspoon of cinnamon
1/4 cup of sugar
2 or 3 tablespoons of butter
Mix one egg into as much fine wheat flour as will make a stiff paste. Roll out the dough and mince into very small. Pour minced dough into quart of scalded milk, add sugar and cinnamon. Heat mixture over low heat and stir until it thickens. Remove from heat and let cool. Add butter while still warm. Serve warm or cold in small bowls and garnish with a little extra cinnamon.
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Chocolate-Gingerbread Cookie Tip #3 | Food & Wine
Matt Lewis and Renato Poliafito offer tips for working with Dutch process cocoa powder.
Gingerbread Men | Recipe Rewind | S1E7
It's Christmas time and Recipe Rewind is back!
Gingerbread men have been a festive tradition for over five hundred years, and at times such a closely guarded one, that in Renaissance Germany, Christmas was the only time that gingerbread could legally be made by those not registered as a specialised gingerbread baker.
But now, we're all free to make and eat these yummy treats, which have a surprisingly regal history.
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Indian Pudding 18th century cooking with Jas Townsend and Son S5E12
A tasty Indian pudding from Amelia Simmons - American Cookery.
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An American Chestnut Pudding
Jon and Kevin are in the kitchen again! Today they prepare a delicious Chestnut Pudding recipe from the 1788 cookbook The English Art of Cookery by Richard Briggs. This is an easy, yet tasty recipe that you have to try! #townsendschestnutpudding
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The Colonial Kitchen: An Orange Fool
In this video, we make a rare colonial-era treat known as An Orange Fool recently featured in a written blog post about where colonial Americans got their fresh fruit from. You can find the blog post and the Orange Fool recipe at
Carving a Gingerbread Man Cookie Mold - Introduction
This is an introduction to a carving lesson available at my Online School of Traditional Woodcarving at marymaycarving.com/carvingschool. New episodes are added to the website weekly!
Learn how to carve a springerle/speculoos cookie mold in the shape of a traditional, American Colonial, Gingerbread Man in this 2 episode lesson.
Colonial Cooking in Williamsburg
Visit Colonial Williamsburg’s kitchen and learn about 18th century food and watch how it was prepared
Recipe Gingerbread house, Step by step, Petitchef.com
A beautiful house to make for Christmas!
How to Make Breakfast - The Victorian Way
Mrs Crocombe is busy making breakfast for Lord and Lady Braybrooke in the kitchens of Audley End House and Gardens.
This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices.
As the ‘jewel in the crown’ of the British Empire, the culture of the subcontinent influenced language, fashion and food in England in the 19th century. But Indian ingredients and techniques were difficult to come by in England, so dishes were adapted to suit English tastes and ingredients. Khichri became kedgeree.
200g cooked rice
200g unsmoked fish
50g unsalted butter
½-1 tsp cayenne pepper
1 tsp coarse grain salt
A little cream
Pickled or hard-boiled quail’s eggs
Parsley and Brown shrimp for garnishing
Poach your fish in a mixture of half water and half milk. You’ll know that the fish is ready when the flesh becomes opaque - around seven minutes depending on the type of fish you’ve used.
Break up the poached fish into large flakes with a fork
Lightly whisk your eggs and prepare your garnishes. Slice the hard boiled quail’s eggs in half, and finely chop the parsley.
Heat the butter in a frying pan on a medium heat until it foams and just starts to brown. Add the rice and stir well to coat it in butter.
Fry it over a high heat to ensure it is piping hot throughout
Turn the heat down slightly and add the flaked fish, salt and cayenne pepper. Stir more gently now, turning the fish so that it does not break up too much.
When everything is heated thoroughly, turn the temperature right down, and add the egg mixture. Turn very gently, just enough to mix the eggs in, and before they are solid, remove the pan from the heat. The eggs should still be slightly runny, as they would be on a good omelette.
Stir in the cream to stop the kedgeree overcooking, then transfer onto a serving dish.
Garnish the kedgeree. Arrange the quail’s egg halves around the dish and add the chopped parsley for a touch of colour. Serve immediately, while the kedgeree is still hot.
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Gingerbread - Glorious Food - One Minute History
Gingerbread was used in ancient Greek and Egyptian ceremonies long before an Armenian Monk teaches French christians how to make it. Crusaders returning home spread the recipe throughout Europe. At medieval tournaments, ladies give their favorite knights a piece of gingerbread for good luck. Shakespeare writes, “and i had but one penny in the world, thou should’st have it to buy gingerbread.” Nuremberg, Germany becomes the gingerbread capital of the world, where a bakers guild controls production. Queen Elizabeth invents gingerbread men when she serves them to foreign dignitaries. George Washington's mother develops her own recipe in the colonies and Grimm’s fairy tale ‘Hansel and Gretel’ inspires the first gingerbread houses. Guinness certifies the largest gingerbread house at 2,300 square feet; consisting of 7,200 eggs, 3,000 pounds of sugar and 22,000 candies.
Read by Melissa Ocampo
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Colonial Williamsburg Stuffing Recipe
Executive Chef Travis Brust of the Williamsburg Inn shows you how to make a delicious stuffing for the holidays. Learn more here:
Homemade Gingerbread Cookies from scratch
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Fine sanding sugar, for sprinkling
Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into dough w/ a star-shaped cookie cutter.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put some royal icing in a ziplock bag and decorate the cookies. Sprinkle w/ some sugar before the icing dries.
*Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.
How to bake Gingerbread men
Kids and Teens Sprachschule invited Rose from The Pink Cake Box to Germany to show us how to bake Gingerbread men. A traditional English treat to be enjoyed around Christmas or on those cold Winter afternoons!
How to make gingerbread
This cake recipe shows how to make gingerbread for a 2lb loaf tin. This gingerbread recipe has a great taste and is really easy to make. The ingredients for making this gingerbread are as follows:
225g plain flour
1½tsp baking powder
2tsp ground ginger
50g stem ginger
85g soft dark brown sugar
85g black treacle
50g golden syrup
1 egg (large)
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Colonial Style Gingerbread House Template (see description) (see description)
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Cookbook Divas Cookbook Lookthrough of American Cake Baking History Cookbook
From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book
My longest cookbook lookthrough ever: American Cake - From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book (2016)
Shop for this amazing food history book/cookbook on Amazon: