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Turns out all I was able to squeeze in to this episode was the fresh pork - more or less.
How to keep pork will be around next time.
But the big lesson is - boy do we need our hands held when it comes to recipes.
Is 50 words not enough for you to prepare boiled poik and pease porridge?
It certainly isn't enough for me. I'd be absolutely sunk.
Though it does explain why enslaved cooks could learn the recipes that were read to them out loud. The recipes weren't that long. Just small notes getting them to combine techniques they were already familliar with.
The woman reading the recipe probobly didn't know what it was supposed to be like either. As long as it tasted good - that was good enough.
So come along - and be glad at the variety in your pantry. Becasue in the 19th century - it was likely all pork a lot of the time.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes:
https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes:
https://thehistoryofamericanfood.blogspot.com/& some other socials... @THoAFood
