The Evolution Of The Biscuit - From Potash To Baking Soda - 18th Century Cooking

Summary

In this episode of 18th Century Cooking, hosts John Townsend and Ryan explore the evolution of the American biscuit. They compare three biscuit recipes from different eras: the 1799 American potash cake using potassium carbonate for leavening, a late 19th-century recipe with baking powder, and a modern version. The hosts use White Lily flour for all recipes, showcasing its quality. The video offers insights into the history and changes in biscuit making, from a quick bread to the fluffy, flaky treats we know today.

Takeaways

• 🕰️ The video explores the origins of the American biscuit, tracing its development from the 18th century to modern times.
• 👩‍🍳 John Townsend and Ryan collaborate to present different biscuit recipes from various historical periods.
• 🍞 The 18th-century biscuit, also known as the American potash cake, uses potassium carbonate as a leavening agent.
• 🧈 Modern biscuit recipes emphasize keeping the butter cold and laminating the dough for flaky layers.
• 📜 The 1799 recipe by Marguerita Curley includes flour, butter, sugar, and potash, with the potash dissolved in water before mixing.
• 🥛 The 19th-century recipe, from the Farm and Home Cookbook, uses baking powder, flour, salt, cream, and milk.
• 🌿 The video highlights the evolution of biscuits, focusing on differences in leavening agents and preparation methods over time.
• ⚖️ Baking powder is noted for its double-acting properties, causing biscuits to rise when wet and again when heated.
• 👨‍👩‍👧‍👦 Biscuits were originally intended as a quick bread-like item to serve unexpected guests, requiring minimal preparation time.
• 🥐 The comparison of biscuits from different eras shows a progression toward lighter, fluffier, and more flavorful modern biscuits.

Q & A

What is the main focus of the episode?

The main focus of the episode is to explore the origins of the American biscuit and compare different biscuit recipes from the 18th century to the modern day.

Who are the hosts of the episode?

The hosts of the episode are John Townsend and Ryan.

Why did the hosts decide to make biscuits in this episode?

The hosts decided to make biscuits in collaboration with White Lily Flour, which contacted them and sent their flour to test out in various biscuit recipes.

What makes 18th-century biscuits different from modern biscuits?

18th-century biscuits typically used yeast, sourdough, or eggs as leavening agents, while modern biscuits use baking powder or baking soda for leavening, resulting in a lighter and fluffier texture.

What are the three types of biscuit recipes featured in the episode?

The three types of biscuit recipes featured are a very early recipe from 1799, a late 19th-century recipe using baking powder, and a modern-day biscuit recipe.

What are some key differences in the preparation of modern biscuits compared to historical ones?

Modern biscuit recipes often stress keeping the butter cold and laminating the dough to create flaky layers, which is not seen in historical recipes.

What leavening agent was used in the 1799 biscuit recipe?

The 1799 biscuit recipe used potassium carbonate (pearl ash) as the leavening agent.

What are the ingredients in the 1799 biscuit recipe by Marguerita Curley?

The ingredients in the 1799 biscuit recipe are two pounds of flour, half a pound of butter, half a pound of sugar, a teaspoon of salt of tartar or another form of potash dissolved in water, and about a pint of milk.

How do the hosts describe the texture and taste of the 1799 biscuits?

The hosts describe the 1799 biscuits as fluffy inside, slightly sweet, and somewhat lacking in salt compared to modern biscuits.

What are the hosts' final thoughts on the evolution of the American biscuit?

The hosts find it fascinating to trace the 200-year evolution of the American biscuit from a simple, quick bread to the modern, fluffy version we have today, highlighting the distinct changes in ingredients and preparation methods over time.