Step back in time with me as we journey into the year 1824 to prepare a truly historic New Year’s dinner. In this ASMR video, we will be cooking up a feast just as it would have been done during the Federal Era, a time of great cultural change in our country.
As we delve into the recipes (or receipts as they were once called), we will be focusing on the flavors and techniques of the past. Steaks sizzling in the pan, cakes rising in the oven – every dish we create will be a taste of history on our plates.
The Federal Era, lasting from 1783 to 1840, was a period of innovation and transformation. It was a time when traditions were upheld, but new culinary creations were also being explored. The Regency Period in England, a part of this era, also left its mark on the food of the time.
So, join me as we recreate the flavors of the past, bringing to life the tastes and smells of 1824. Let’s savor every bite of this authentic New Year’s dinner and appreciate the culinary heritage that has shaped our modern meals.
From the carefully ordered ingredients to the detailed instructions, every step we take in this cooking journey will be a nod to the past. So, sit back, relax, and enjoy this immersive experience of cooking 200 years ago. Get ready to travel back in time through the art of food and delight in the simplicity and richness of historic recipes. Happy cooking!
Watch the video by Early American
Video “Cooking New Year’s Dinner 200 Years Ago – 1824 |ASMR Real Historic Recipes|” was uploaded on 01/02/2025 to Youtube Channel Early American
I'm so excited to see your little family grow!! Congratulations and many blessings to you 3 this year!
That looks delicious. I'd love to try cooking on an open hearth like that. I love cooking on camp fires so I would imagine it was similar
That looks pretty freaking good.
😂😂😂 the ending was too cute.
Justine couldn’t wait to get to the table 😂😂
Adding a thick slice of onion to a pot of boiling potatoes for mashed potatoes is new and interesting to me. This I will try next time a fix mashed potatoes to see how they taste!
Happy New year and congratulations on your awesome baby news. I am so happy for you two. Love from Florida.
Happy New Year ❤🎉😊
Guess a couple of new skits will include the baby? 😊
My son was my 2nd child. I felt him kicking from the beginning of the 4th month. By the time I gave birth to him my side was so sore from his vigorous kicking. How will giving birth effect your channel?
Happy and healthy New year to you all.
I love how sharp of a knife you use when cutting that bacon! Looks so old and loved yet you have kept it sharp with proper care! Gordon Ramsay would be telling you to hold your knife properly though 😂 much safer with the proper grip
Congratulations on the upcoming birth of your little one, how exciting for you both. Much blessings on you both, I hope y’all are in your new home
Congratulations on the baby! Wonderful news!
Looks delicious
God bless you and Ron
Im so happy for you guys!! I had 3 pregnancies and each is different. I felt kicks and swirls at 4-5 months. Im weird but I loved laying on my back watching the baby turn and their butt going across your belly.. i miss it still 22 years later!!. The first 3 months can be challenging with certain foods. It was hard to cook meat!!. Be well, be blessed!!! What a wonderful adventure for you two to be on!!🎉🎉❤❤❤
Nice!
I love your channel so much ❤ it's so wholesome and comforting 😊
I started to feel little flutters between 16 to 20 weeks 🙂
Wow that looks absolutely delicious ❤ so that's how they baked that's pretty cool
This looks really good except maybe those greens 😂 I’m not fond of greens
Happy New Years to you all! Justine and family ! I love your shows and you guys! Have a safe and blessed New Year ❤and Congratulations on your new little blessing!
Your baby is eating GREAT!!! Thank you so much for these videos. I've learned alot! ❤❤
Just joining in with the comments. I didn’t feel my first baby until I was about 18 weeks pregnant because of an anterior placenta. It’s different for everyone
The more I watch your videos…the more I realize having a wife like you would be priceless in the 1800’s before technology….you are more valuable than a mansion or Lamborghini.
Coming home from the mines or whatever crazy labor…railroads etc…there’s no way it’s a possibility to forage & garden the food…prep the food AND cook it all before the sun goes down & you can barely see without electricity. The more & more you ponder everyday life, the more valuable every little thing becomes, especially a good wife. Great videos & good luck on a successful pregnancy!
Looks delicious that food
I probably won't be on the online world or around electric but Happy New Year 2025 for everybody 🌎
Oh, this makes me so happy for you feeling the little kicks yes that is the best feeling. You and Ron are very deserving of a very healthy happy baby. Stay well and I hope everything goes very very smoothly for the rest of your pregnancy. ❤
Addendum: Pigs DNA is 50% human I wouldn't advice continued cannibalism, Luv Yall endlessly beyond Space & None-existent Cosmic time, Be Good stay sharp, Namaste.
Congrats on the baby! 🍼
I'm 15 weeks now 😵. I can't believe that this is really happening! Maybe it'll hit home more once I can feel kicking, which they say happens sometime around 20 weeks. When did it happen for you, my fellow mothers?
Below you will find the recipes translated to the best of my abilities into modern directions. You can find images of the originals at the end of my videos. Thank you for watching!
Potatoes Mashed with Onions (The Virginia Housewife, 1824, Mary Randolph)
4 medium sized potatoes, peeled
1/2 of an onion
0.25 cups of butter
0.25 cups of milk
Salt & pepper to taste
Water for boiling
Boil together the potatoes and onion until tender. Remove the onion and press through a sieve. With this mash your potatoes with butter, milk, salt & pepper till smooth.
Turnip Tops (The Virginia Housewife, 1824, Mary Randolph)
4-5 cups of Turnip greens, rinsed clean and drained
3 thick slices of bacon, cut small
Salt to taste
1 cup of water
There can be sand and grit on turnip greens. To get rid of this wash the greens in running water then let soak in cold water for one hour before rinsing and draining. Simmer the greens, covered, with bacon in salted water until tender. The Virginia Housewife recommends cooking for 20 minutes.
To Hash Beef (The Virginia Housewife, 1824, Mary Randolph)
Beef, around 2 pounds, cut thin
1 clove of garlic, diced
0.25 cups of water
3 tablespoons of mushroom catsup (can sub for worcestershire sauce)
2 tablespoons of butter, rolled in flour
Salt & pepper to taste
Heat a skillet to medium high heat. Add the beef, water, garlic, salt, pepper and catsup. Stir frequently. This dish cooks very quickly so watch it carefully. After 1 minute add the butter rolled in flour and cook for a further 2 minutes only before serving. It only takes a total of 3-4 minutes to cook.
New Year's Cakes, (American Cookery, 1796, Amelia Simmons)
* I don't recommend attempting this recipe unless you are well versed with historic cooking. I had to make it 3x before I found any success with it. It just isn't a very good recipe and doesn't break down from the original quantities well. The original quantity was enough to make at least 200 cakes. Give it a try and you'll see what I mean. I upped the quantity of milk to make up for the fact that dividing this recipe by 6 makes it dry.
8 cups of flour
1 cup of milk
3/4 cup of wild yeast grown from peas. This is the historically correct method. I have not tried any other yeast with this recipe so I cannot provide a substitution measurement. This recipe is honestly difficult to adjust for modern active dry yeast. You might be able to substitute with sourdough starter
2 cups of sugar
3/4 pounds of salted butter
1 egg, whisked
2 tablespoons of caraway seeds, whole or powdered
In a large bowl combine the flour, milk and yeast. Give it a good stir till it is as combined as possible. It will be dry and crumbly. Cover and set aside to rise overnight in a warm place. The following day in a separate bowl cream together the sugar, butter and caraway seeds until combined. Mix this with the whisked egg. Combine the wet and dry ingredients slowly, working it with your hands until blended. Cover and set aside in a warm place to rise for 1 more hour. Dish out a spoonful of batter into patty pans/small baking molds and let rise in the mold for 10 minutes before baking for 20 minutes at 350 degrees. These were meant to be individual cakes, not a large cake.