Fixing Supper in May 1808 - America

Nyc

beautiful 😍❤️

So nice

end is beautiful that both set together enjoying anniversary ,special moments Love this video ❤

super

😍😍😍

✌👀

anniversary dinner

Nice

👍👍👍

Superb

Super 👌

Excellent

Nice

Wow

Nice 🎉

Brilliant house🏠

Amazing

😍😍😍

Countdown to one million

Wow amazing 😍😍😍

Awesome

👍👍👍

200+old Recipes ❤

Xjs

Cjn

Arv

Awesome

Awesome 👍👍

Yummm!!

Nice

Very nice

Owesum

Am❤❤azing

They looked likel historic places

Nice🎉

Amazing video

Nice

Beautiful ❤️❤️❤️❤️❤️

I enjoy watching all of the early American you tube videos

Yeah but does she support rhe lgbtqia community?

I love how it’s all just natural sound. 😊

This was my dream as a green witch ❤ me in a cabin deep in the woods with my cats and an iguana but you know having a husband and kids fucked that up 🙄😒

Where did you get your spice grinder ?

Would love to see Ron do a blackberry or dandelion wine in a video!! I have some great recipes!!

In my family the rice pudding was always warm. With a sprinkle of cinnamon on top. It was heavenly. My cousin Gerald makes the best rice pudding. He has the touch. Every cook has their thing. His is rice pudding and dinner rolls. Mmmm.

I HAVE WATCH EVERY SINGLE VIDEO YOU BOTH MADE. I LOVE ❤ THE WAY JUSTINE COOKS RON IS SO COMICAL MAKES ME LAUGH I LOVE THE WOODS THE CABIN THE OUTDOOR OVEN THE ROOSTER N CHICKENS N BLACK CAT ALL SO NICE. I AM HAPPY FOR YOU BOTH ON THE NEW HOUSE N I AGREE WITH THAT ITS TIME FOR A BIGGER PLACE CAN'T WAIT TO SEE THE FINISHED HOUSE N BARN GOOD LUCK. KEEP THE VIDEOS COMING😂

Child you need a better paring knife, you took half the taters off!

Ghee's just pick up the bowl and empty the rice into the pot. You don't have to put it in one spoon at a time.

Friend! You may find images of the original 200+ year old recipes (or recipets as they used to be called) at the end of my videos. Below I have translated these into modern directions so that you may enjoy them at home. Thank you for watching 😊

Rice Pudding, 1808

Cooked rice, 1.5 cups
Cream, 2 cups
Sugar, 1 cup
Mace, 1.5 teaspoons
Nutmeg, 1 teaspoon
Rose water, a dash

Into a pot combine cream with your cooked rice, mace and nutmeg. Bring to a gentle simmer then add in the rose water and sugar. Stir on low heat for only a few minutes before removing. Set aside to cool, or ideally stick it in a cold place to get cold. Once it is cool it is ready to serve. Rice desserts were very common in early North America due to the plethoral of rice plantations in the south.


Roasted Lamb, 1808
Lamb shoulder, or a leg of lamb ButterFlour Diced parsley, 3 tablespoonsSalt, to taste

Cover your lamb well with butter then with a thick layer of flour. Roast before a fire until it is done. This will vary greatly on the size of the meat. Cook until the internal temperature reaches 145 degrees Fahrenheit. You may also bake it in an oven in a deep dish. Baste with its drippings once every 10-20 minutes. Once done, pour over it a few spoonfuls of butter that you have mixed with salt, then finally sprinkle with diced parsley before serving. It is advisable to let the lamb sit for 10 minutes before carving to retain its juices. 


Potatoes, Justine Style 

Potatoes, 2 pounds
Melted butter, 1 tablespoon
Thyme, 1 tablespoon 
Diced Parsley, 3 tablespoons
Salt & pepper to taste

Peel and cube up the potatoes. In a pot melt your butter then add the potatoes. Into this add also the thyme, parsley, salt & pepper. For a modern taste you may also add garlic, however in this time period in America garlic wasn't a commonly desired flavor. Stir well then cover and cook on medium heat until the potatoes are done which should take between 30-40 minutes.