Tuesday, September 12, 2017

Eating Your Way Through History, what Preacher and Revivalist, Jonathan Edwards might have eaten in the 1700's, Lamb Stew

American Preacher and Revivalist, Jonathan Edwards lived from October 5, 1703 to March 22, 1758. Dr. Allan G. Hedberg examines Edwards life from a mental health perspective in his book, Jonathan Edwards: A Life Well Lived West Bow Press. Perhaps one of the most fundamental lessons we can learn about an ordinary man with extraordinary gifts for the work of the Holy Spirit of God, is that his principles and message for things such as healthy living play a major role in mind, body, and spirit enhancement and development.

From reading excerpts from Dr. Hedberg's book, I saw time after time lessons that can be utilized for daily living. One important topic is healthy eating and healthy living.

Jonathan Edwards had a healthy lifestyle. He worked hard to make sure he and his family were healthy. One of his life choices was to examine what he ate and drank, he used medicinal foods and substances to promote good health. He used food and substances to heal the body when poor health took over.

Let's go back in time and imagine what Preacher Jonathan Edwards might have eaten. Some of the herbs that they used for flavoring food in the 1700's included basil, mint, parsley, sage, and dill.

Lamb Stew
2 1/2 pounds of lamb, cut into bite-size pieces
1/3 cup of flour
salt and pepper to taste
1/4 cup of butter
1 medium onion, quartered
1 clove of garlic, minced
8 whole mushrooms
12 medium yellow onion
1 teaspoon of sugar
1-2 teaspoons of thyme leaves
2 sprigs of parsley
1 large bay leaf
1 1/2 cups of red wine
6-8 carrots, peeled
8 small potatoes
Chopped parsley

Directions: Trim fat from lamb and cut meat into bite-size pieces. Combine flour, salt, pepper, coat the lamb evenly with the flour mixture. Melt butter in a Dutch oven on medium heat, add floured lamb pieces, quartered onion, and garlic. Cook until lamb is browned o all sides, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 1 hour or until lamb is tender.

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