Lots and lots of people here in the United States are big into historical reenactment, just as there plenty of people the world over who like to celebrate their cultural past. Even I had a very brief fling with it, as I was a member of the Society for Creative Anachronism way back in my late teens.
(Not me, but some other guy.)
So far as the shooting sports are concerned, I briefly investigated Cowboy Action Shooting before deciding that it wasn’t something for which I could spare the time.
(Picture source, and it is still not me.)
Passionate as the enthusiast may be for these two aspects of historical reenactment, I would have to say that they pale in comparison to the most popular eras that are celebrated in the US. These would be the late 18th Century during the American Revolutionary War, and the late 19th Century during the American Civil War.
For our purposes today, we will be focusing on the American Revolutionary War.
I mention all this not because I have a sudden burning desire to invest in period garb and live in a tent without running water or modern plumbing, but because I ran across this Youtube channel. It features historical recipes, taken from cookbooks hundreds of years old, and prepared using traditional methods employing equipment that would not have been out of place in the kitchens of the time.
The first video I saw was a simple bacon-and-eggs recipe.
Simple though this may be, but I found it interesting that a wood fire was used, with old fashioned kitchen implements.
Upon exploring the channel a bit more, I found some really interesting recipes from meat pies, to ketchup made from mushrooms.
All of that period gear is not surprising, considering the Youtube channel was started as a way to advertise for the family business. Whatever you might need for living like it’s 1799, Jas. Townsend and Sons either has it, or can tell you where you can get it.
I’m not interested in the living history aspect, but the recipes are a lot of fun. Be warned that you will have to have a supply of nutmeg on hand, however. Seems that just about every recipe from the late 18th Century demanded some freshly ground nutmeg for some reason.