We just can’t get enough of these antique recipes from the 18th century. While access to the variety of ingredients we have nowadays was obviously limited, our forefathers were great at making delicious food out of what they had available to them! In this particular video, Jon from Jas. Townsend and Son, Inc., we learn how to make a scrumptious lemon cream using a recipe straight out of Amelia Simmons’s “American Cookery” cookbook from 1796.
More about Amelia Simmons’s “American Cookery” cookbook – It’s full title reads “American Cookery, or the art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake: Adapted to this country, and all grades of life.” It is the first published American cookbook and truly illustrates the transition between British cuisine to early colonial-American cuisine. It famously features the lemon cream recipe mentioned above!
Watch Jas. Townsend and Son recreate the scrumptious 18th Century treat in the video below. Doesn’t it look delicious?