Soup, Stew and Hash – 18th Century Soldier Cooking S1E4
100 Comments


So today we’re going to take a common soldiers
ration and we’re going to turn it into three different meals, a soup, a stew and a hash.
The foundation of our stew and our hash, we’re going to use salt pork, and the foundation
for the stew, we’re going to use fresh beef. So the salt pork we’re using today is a
salt pork that we prepared in an 18th century manner. When it’s time to use the salt pork,
you have to soak it. You have to take several hours, soak it in water, change the water
out, soak it again, until it’s ready to use. If you don’t soak it several times
and get all the salt out, it’s inedible. So, the big difference between a soup and
a stew is how much water we use when we prepare it, and the first thing we have to do is to
get this water going, get it boiling. I’ve got 6 pints of water starting to boil here
for the soup, and I’ve got 3 pints for the stew. Let’s start out with our soup. While our 6 pints of water is getting ready to boil here, I’m going to brown our salt
pork in a little bit of fat. I’m going to let this set and sear a little
bit. Browning this meat first will release a lot of the flavor. So we’re doing this
in small batches. If we do too much at once, we can’t get it to caramelize properly.
It releases too many juices. Once your salt pork is browned, it’s time
to dump it in your boiling water. If any scum develops on the surface, scrape that off.
You’re going to let this boil about 15 minutes. Now that our soup has boiled about 15 minutes
with the meat in it, it’s time to add some other things. I’ve got some carrots here
and some parsnips. We’re going to add those. So there’s the carrots, part of our parsnips.
From our pocket spice kit, we need to use a little bit of salt and pepper. Oh yeah, it’s looking good. It’s also now a good time to add a bay leaf
if you’ve got it and we’ve got a little bit of cider vinegar, just a splash or two
of cider vinegar will really set this off. Now that we’ve added these things to our
soup, we’re going to moderate the fire a little bit and let it simmer for about an
hour. Now that our soup has simmered about an hour,
it’s time to throw in some cabbage if we’ve got it and I’ve also got a little bit of
rosemary and thyme. I’ve got a little bundle here that I’m going to throw in. You don’t want to put this stuff in too soon or it’ll destroy the flavors. Many period recipes for soup like this will call for bread to be cubed up and tossed in
at the end, kind of like dumplings. We’re going to let this simmer for another
15 minutes For this recipe I’ve got about a half a
pound of dried peas here. We soak these overnight, so they’re going to be ready to cook. So I’m starting out with about a half a pound of beef here. This should go really
nicely with our peas. Coating this meat with flour and then browning it will help thicken
up the stew. So now that our beef is well browned, we’re
going to add that to our 3 pints of boiling stew water and then we’re going to add our
peas. Let’s get this beef in there without losing any of it. There we go. And now we’re
going to add the peas. So now that our stew has boiled for about
15 minutes, we’re going to add some potato, some onion and some parsnips, along with some
salt and pepper. We’re going to let that simmer for about an hour. You’ll know this stew is ready when the peas break down and the stew thickens up and
that really is a matter of how long you’ve soaked your peas. If you haven’t soaked
them at all, this might take 2 or 3 hours, but if you soaked them it won’t take as
long. While our soups and stews are simmering here, let’s start the hash. Our hash is a fairly simple dish. I’ve got some finely diced salt pork here. I’ve already
browned this up with some onion and I’m going to take a couple of parboiled or already
boiled potatoes. I’m going to dice these up and mash them. Put them in with that. We also need to add a little bit of milk to give it some liquid to work with. If you happen to have some allspice, it makes a wonderful addition to the hash. I’m going to form this up into patties and fry it in our frying pan. Well, there we have all three dishes finished. We’ve got a salt pork soup and the salt
pork really has a wonderful flavor. The saltiness balanced out with the other flavors actually
extremely good. Here’s our salt pork hash. It may not look great but let me tell you,
it is my favorite on the table here, the salt pork, very tender, just the right amount of
saltiness, along with the potatoes and the onions, definitely a favorite. So the last
dish here was the stew, this is the beef and peas stew and it thickened up rather nicely.
The peas add their own kind of sweetness to it. The beef is excellent in here. Any one
of these things you will definitely enjoy. All the utensils here, all the equipment we
used, you can see on our website or in our print catalog and don’t forget to follow
us on Facebook.

100 thoughts on “Soup, Stew and Hash – 18th Century Soldier Cooking S1E4

  1. Funny because, at this exact moment I am eating stew my Thai wife made here in Thailand. Her stew is almost twin to American stew.

  2. Hi Mr. James Townsend. I am a big fan. I want to do these dishes, but if I do not have parsnips available in the market, are radishes or turnips ok? which can be a good substitute for parsnips, do you think? 😊

  3. Hi we’re here to support your channel and we will be watching you guys from all the way from London 🇬🇧

  4. This is one of those channels that would be fun to watch high. Some guy dressed up like Washington cooking outside for 3 hours, eating hash with half a twisted hanger and pulling leaves out of a mint tin. Wild

  5. With that amount of preparation time, by the time the food is ready i think the whole revolutionary war is already over lol.

  6. Fascinating!
    Thank you so much for sharing these type of videos!
    Much appreciated.
    Moira
    From England.

  7. Were things like stews ever cooked indoors? How were the pots set up over the fire?
    Edit: I looked again and saw that this is soldier cooking.

  8. THAT'S an 18th century soldier's ration?
    That looks delicious enough to be a dinner at a restaurant!

    Geez! I wish you did a B&B thing. I'd be a regular guest!

  9. I'm intrigued by the pea and beef concoction; it looks iffy but the combination of slight sweetness of the peas plus the savoriness of the beef really appeals to my brain. I might actually try this.

  10. Do us all a favour sharpen your knife and dont say it can't be done because weapons from previous times can be sharpened to razor sharp your just lazy with your knife

  11. So in the future they'll have historians talking about late 20th, early 21st century food, and they'll be like, They ate out, mostly burgers and tacos.

  12. That looked good. I like making patties of the Hash. Think I may do that myself with my Hash type foods. The spices though, including Pepper, would they be available?

  13. Though I’m not American or British, I was watching British Heritage when I thought “hmm… let me see if Americans made a historical YouTube channel” and found you! Thanks for the quality content. 😂

  14. I love you're video. May I ask, how idealised is this video? In your opinion how many soldiers would have the time to soak the the salted meat to create this recipe? Or in terms of the spices, how many would have actually had them, given the limited supplies during the war? Do you feel this recipe is representative, in terms how the average soldier would have eaten a meal, as opposed to how a soldier would have eaten during war time? For many I'm sure depending on location fresh vegetables were hard to come by. Thanks.

  15. I just realized that besides various squashes, watermelon rind is edible, and may have been put in more than one stew, when available.

  16. Brought back fond memories of cooking in camp during Battle Reenactment events….food was better cooked and shared with messmates around the Campfire.

  17. 5:35 theres actually a species of wild berry called spicebush that was used as a substitute for allspice in the past

  18. That looks so hearty, don't like split peas but I do believe I would be willing to eat everything there. My my!

  19. It continually amazes me the things that soldiers apparently had access to. My favorite is the herb bundle that apparently They Carried around all the time

  20. Scrolling past all the scientific and educational ted talks
    * Sees man cooking in 18th century clothes *
    Me: You have sparked my curiosity

  21. Occurs to me that the pork dishes made here would taste pretty different form those of the time due to the differences in pork production. Factory farmed pork looks and tastes very different from what we now call a heritage hog which would be closer the pigs of that time.

  22. Just a silly suggestion,
    Can you make closeup visuals of the food presentation at serving point to show detail and texture of the food before tasting. Thanks
    Regards
    Prasanna

  23. That looks so good..even though i live in alberta canada..i am not going to cook with my stove or microwave anymore..i am going to build a fire and cook like this everyday…even in the winter while i freeze my nuts off..waiting for this to cook..i might die of hypothermia before this food is ready but i don't care…

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