King's 8th Light Coy.

The Light Company of the King's 8th Regiment of Foot has been established as a means through which members of the living history community can develop and share their knowledge, skills and research in a comfortable and welcoming environment. Reenactors, those taking part in this hobby, are welcome to participate and learn what they can from those around them, while contributing for the betterment of all.

Those new to the hobby who are interested in portraying a more progressive side of the Revolutionary War era, will be warmly welcomed and provided with the necessary guidance and resources to participate as full, knowledgeable members of the Light Coy.

Representing the Light Company of the 8th, this group will participate in a variety of events across North America and beyond, though emphasis will be placed on the Great Lakes expeditions and events, covering the historical actions of the Light Coy. and the 8th, at large. 

To jam, or not to jam, that is the question… Regency (English) Muffins

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?

The recipe reads:

              “One quart of milk, four eggs, small cup of butter, some yeast, to be made stiffer                              than pound cake, make it on a griddle in drops”.

Thanks to Fort York and their demonstration, we have been able to “translate” the recipe for you, using our own experimenting as well. Our instructions for you, based on our test, are as follow:

             In a large bowl, pour in one quart (0.94 litres) of milk and let sit a half table spoon of              yeast.

             Mix in a cup of butter, nine to ten cups of flour, four eggs and mix thoroughly until the              texture of a fine pizza dough is reached.

             Flour a board upon which you will roll out the dough until it is roughly a centimetre              thick, cutting round shapes out of the dough (re-roll to use up the excess).

             Place the dough on a griddle, over coals, or on a heated griddle at 350 degrees              (NOT Celsius, we are playing fast and loose with the measurement systems, aren’t              we?) and flip once the underside appears to be finely toasted. Test one of the muffins              when you think they are ready, inspecting the middle to ensure that the muffin has              cooked.

             The recipe should make 20-24 (English) muffins.

Take a look below for some photos of the process, test it out and let us know what you think. I personally ate four of them this morning, it only took about 15 minutes to make all (19) of them.

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Now, the question.... To jam, or not to jam? In my case, why not both!

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© King's 8th Regiment of Foot - Light Company - 2019