I will be doing a gingerbread seller impression at an upcoming event, so I thought I would test out a couple of 18th Century gingerbread recipes and see which one I liked best to make for the event.Read More
Today we thought we'd try a period Portuguese recipe. I have noticed that recipes from Portugal tended to have more sugar than those from England. This cake is a simple one to make and hasn't changed at all in the last few hundred years.Read More
Today we will be continuing our blog series about hair (and makeup) from the 18th Century and will be going into the hairstyles worn by the British military and its allies. The styles of hair that we see frequently are: a braid, which can be left plain or is sometimes tucked under and fastened with a ribbon, clubbed and a long ponytail that is wrapped with ribbon. Alternately, a braid may be turned upwards and secured on the upper portion of the head, or on headwear, as seen on several varieties of soldiers.Read More
Today we will be sharing with you our method for creating a period sugar cone and the best part is that you can make it in one of your reproduction port glasses (everybody has one of those, right?).Read More
I recently decided to try an 18th Century receipt for a chocolate tart, and I am glad I did because it was better than any similar modern recipe. The original taken from The Complete Confectioner, by Mrs. H. Glass.Read More
In today’s post I will be sharing with you some period recipes and their modern equivalents. Some of them translate very well into this time period, such as the pomatum, where the ingredients are still known to be safe. Others however, had to be updated as we know that lead is not a safe product to use (although they were aware of that at the time and yet, continued to use it, sometimes even to cover up the damage that the lead caused their skin).Read More
I haven't written about this subject in a while, but I have a few posts lined up about fops, beauty recipes and military hairstyles. There actually isn't too much to say about how fops or macaronis did their hair and makeup that hasn’t already been said about women (see that blog posts here and here). As with women, they used pomatum and powder in a variety of colours and applied makeup in much the same manner.Read More
For the last millennium , quince has been consumed in large quantities throughout modern day Portugal, making use of a unique recipe and fruit to create the original form of marmalade. Marmalade in fact, obtains its name from the Portuguese word for the fruit, being “marmelo”. The historical ties shared between Portugal and England for over six hundred years has resulted in a significant amount of trade, ideas and food; one such item being that of marmalade, along with the introduction of tea in the 17th century by Queen Catherine of Braganza and “fish and chips” in the 19th century.Read More
With the cold weather finally upon us, there is no better time to dry some 18th century hot chocolate. Sadly, as we have been quite busy, we haven't had a chance to post our instructional video, that noted, why wait when we can share our recipe with you today?Read More
This past weekend we were fortunate enough to be able to hold a live shoot on private property and experiment with various types of musket balls and rounds that we had cast ourselves, earlier this year. The results of our experiments were rather shocking in terms of their damage and lethality.Read More
As documents are uncovered and re-examined, we are able to come to a better understanding of what happened in the past and who helped play a role in the creation of our shared history. In the context of the invasion and later siege, as well as battle of Quebec, we at the 8th are left wondering "what role may the King’s Regiment have played"?
We at the 8th have wondered what role, if any, the 8th may have played, owing to their frequent contact and involvement with the area. Engaging in regular trade with Montreal and Quebec City, along with having a routine presence in both cities in the form of visiting officers, it would have been logical to occasionally find members of the 8th in what is the modern Province of Quebec.Read More
By the eighteenth century, tea was already growing in popularity. In 1706, Thomas Twinning opened ‘Tom’s Coffee House’, and was one of the first coffee houses that allowed women to enter and purchase their own tea. During the first half of the century, tea remained a drink of the upper class. In 1745, the tax on tea was reduced to 1 shilling, following which, “home consumption rose rapidly, from 800,000lb weight in the five-year period from 1741 to 1745 to more than 2,500,00lb from 1746-1750” (Jane Pettigrew, A Social History of Tea, p.40).Read More
Our friends Karamvir Banga and Richard Szabo put together this short as a means to show the public what we do, why we do it and the dedication that we put in to educate the public. Also, how some things never change and through research and experimentation, we can see just how much some things remain the same.Read More
Hardtack, a food and military ration that has been in use for centuries. Prior the development of canned foods, Hardtack, being an extremely dry biscuit, along with dried and salted meats served as the main source of food for soldiers in armies across the world.Read More
Preservation of food for the soldiers of the British and Continental armies was an essential part of success in warfare. Without proper rations that could survive the length of campaigns, or the changes in temperature, soldiers would be left to forage for food stuffs not only for addition to their diet, but as their sole means of survival (which was the case, at times, for the rebel army). One solution to this, was curing meats through smoking, brining or salting.Read More
Built in 1764 as part of the Niagara river’s defence system, Fort Erie has served both the British Empire and Canada for centuries. Often ignored in the context of the American Revolution, Fort Erie has played a key role as both a fortification and a depot for British Regulars and Provincials.
Within his first assignment as an Ensign of the 8th Regiment of Foot, the King’s Regiment, Walter Butler, son of John Butler (of the Indian Department and later Lt. Colonel of the Butler’s Rangers), would find himself in command of Fort Erie prior to the American Revolution. This same fort, would serve as a staging point for many raids and campaigns consisting of the combined forces of the 8th Regiment of Foot and Butler’s Rangers, often under the command of then Captain Walter Butler of the Rangers and Lt. Colonel John Butler.
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Here are some interesting findings from reviewing material culture reports from archaeological excavations at Carleton Island, Fort Niagara, and For Michilimackinac. We have also cross-referenced them to reports of the contents of barrack stores at Carleton Island from 1783-4.Read More
Though one would assume that the King's Regiment would be made up of strictly "British stock", those of English, Scottish, Irish and Welsh backgrounds, this is not necessarily the case.Read More
For something a little different, we will share with you a recipe provided to us by Toronto’s Fort York National Historic Site during our Regency era sutlery as hosted yesterday as part of the “Canada Eats” festival. From the 1831 cookbook “The Cook Not Mad; Or, Rational Cookery”, this (English) muffin recipe is outstanding, quite a treat on a cold morning and so buttery that you leave yourself wondering if you should butter the muffin, or add jam to it?