Watch These Reenactors Cook a 300-Year-Old Recipe That Had Been Lost to History

By Adam Campbell-Schmitt |

While we may chuckle a bit at historical reenactors dressing up and re-fighting long decided battles of wars past in vintage costumes, the point is to preserve and respect the history of our country. One often overlooked piece of our legacy is cooking. While the YouTube account for Jas. Townsend and Son, Inc. focuses on all aspects of 18th century living, the channel is also home to a treasure trove of early American and European recipes demonstrations. Dressed in era-appropriate garb, John Townsend and Michael Dragoo follow recipes from centuries past and cook up dishes using authentic (when possible) tools and ingredients.

Related: The Weird Old Law That Has Kept Paris Flush with Baguettes from the French Revolution Until Today

In a recent installment of The 18th Cooking series, Townsend and Dragoo turn to the William Rabisha's 1682 cooking tome The Whole Body of Cookery Dissected (which sounds like something Alton Brown would publish today) to make an appetizer called "pindents." Neither host were able to trace the etymology of the word, but a good guess would be that these not-quite-pancakes/not-quite-fritters resembled pendants. The base is made with flour, eggs, cream, ginger, nutmeg, grated bread and currants which early Americans fried by the spoonful in hot suet or butter. As with many recipes of the day, the specifics are a bit vague and written in what today seems to be rather odd grammar. Luckily, these cooks are seasoned enough to make some educated guesses to end up with a satisfying result. If your colonial interest is piqued, you can find the products to make your own batch of pindents on their website.

MORE FROM THE INTERWEBS
Comments