Jonathan Townsend of Townsend and Son historical suppliers has a bunch of great Youtubes on 18th and early 19th century topics.. Here is one I just ran across and aim to try it soon.

https://www.youtube.com/watch?v=RPfORR5ffuY&t=1s

I have been a historical reenactor for nearly 40 years, I have cooked dozens of Jonathan's recipes over the years, and have
rarely been disappointed. They are well researched, usually come from original journals or cook books are are mostly easy to cook over the camp fire
or at deer camp. My fellow hunters at camp have always been happy with the results..Effeminately check him out...

Made 1736 drumsticks this evening. I am a rookie deep fat fryer and my Presto cooker said not to use lard or shortening, so I caved and used peanut oil topped up with canola, which I despise and did it in the garage to keep the grease stink out of the house. It still came out very good, with great flavor. That marinade is the bomb, almost 300 years later, and that light flour, egg yolk and white wine batter was surprising light. I'll do this again in the cast iron dutch oven with lard.