We recently visited a bison farm and purchased meat to make pemmican. Pemmican is Native American survival food that sparked a war among fur trade companies. It is a high-calorie but low-volume which makes it the perfect food for hunting and traveling. Native Americans used to make pemmican with a variety of game meat including bison, deer, moose, elk, or salmon. The meat is first dried and ground into powder and mixed with rendered animal fat and bone marrow. For my recipe, I use lean bison meat and beef tallow. This is my first time exploring Native American cuisine. Please join me in this Wild West culinary adventure!
Author: Jonathan L Clark
Zongzi are rice dumplings wrapped in reed, bamboo, or banana leaves. Eating Zongzi is a popular tradition for the Duanwu festival in China. This year I couldn’t go back to China due to the Pandemic, so I asked my mother to teach me how to make her sweet Zongzi recipe over the phone. In today’s video, I will share this delicious recipe and a bite of history with you.
In today’s video, Dr. Lu Li Clark takes us on a sweet journey to explore the history of ice cream in the US. She debunks the myth that ice cream is an American invention and shows how ice cream was brought to the US and transformed into an everyday treat accessible to the ordinary people.
How to Make Frederick Nutt’s 1789 Parmesan Cheese Ice Cream Recipe
In this episode we make and taste test a 230 year old Parmesan Ice Cream Recipe from Frederick Nutt’s book The Complete Confectioner published in 1789. The recipe only requires four ingredients: eggs, simply syrup, heavy cream, and freshly grated parmesan cheese. It tastes very smooth, sweet and slightly savory.
Substitute cane sugar syrup with maple syrup or non-sugar syrup if you are on a paleo or keto diet.
Welcome to Hungry for History. This is a brand new site and more content is coming soon. Please visit our YouTube channel to watch, like, subscribe and comment on my first video.