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A Rare Glimpse and a Unique Resource
Jonathan Townsend
Posted on April 04 2013
Here at Jas. Townsend & Son, we’re presently researching, of all things, the h...
18th century Sailor’s food – Ships Provisions
Jonathan Townsend
Posted on March 22 2013
Just to give an idea of the variety or lack there of, in the 18th century sailor’s...
Another Cheesecake
Jonathan Townsend
Posted on March 11 2013
This “cheesecake” is easy and tasty. As you can see from the above recipe from E...
A Pork Pie with a Standing Crust
Jonathan Townsend
Posted on February 10 2013
In a previous post, I presented three common types of pastry crust used in the 18...
Suet, Part Four: A Few Recipes.
Jonathan Townsend
Posted on January 22 2013
While perusing several 18th century cookbooks, I’ve identified and included below...
Suet, Part Three: Preparing it.
Jonathan Townsend
Posted on January 21 2013
Suet was apparently used both raw and rendered (refined) in 18th century cooking....
Suet, Part One: Its role in 18th Century Foodways and Life
Jonathan Townsend
Posted on January 17 2013
Scan through almost any 18th century cookbook and you will find a recurring term: ...
Salted Meat for a Long Journey at Sea
Jonathan Townsend
Posted on January 07 2013
I recently received an email from a fellow historical foodie, who…well, for effic...
An 18th Century Cookbook Dedicated to the Sweet Tooth
Jonathan Townsend
Posted on December 05 2012
Here’s an interesting cookbook by Frederick Nutt, originally written in 1789, called ...