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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...
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: ...
A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
Jonathan Townsend
Posted on December 09 2012
I’ve mentioned in an early post that there were, for the most part, three types o...
Three Dozen Mince Pie Recipes Later — the Fallacy of Precision
Jonathan Townsend
Posted on December 06 2012
I recently completely a side-by-side comparison of a number of 18th and early 19th cen...
The Complexities and Perils of Baking a Cake
Jonathan Townsend
Posted on December 03 2012
In her 1807 book “A New System of Domestic Cookery; Formed upon Principles of Eco...
A Puff Paste Recipe (with a secret confession)
Jonathan Townsend
Posted on November 25 2012
Our third video series, “18th Century Cooking with Jas. Townsend & Son,” is e...
Read Twice, Bake Once.
Jonathan Townsend
Posted on November 19 2012
When it comes to interpreting 18th century cookbooks, sometimes it pays to go with...
Spices in the 18th Century English Kitchen
Jonathan Townsend
Posted on November 14 2012
Proper seasoning can make all the difference between a bland chunk of meat and a ...
The Crust of Time
Jonathan Townsend
Posted on October 29 2012
While many foods (and people’s taste preferences for them) have changed dramatica...
A White Pot Recipe
Jonathan Townsend
Posted on July 25 2012
“A white-pot custard for my white-pot queen,” cried Kemp, waving his bauble. “M...
Another Fine Resource
Jonathan Townsend
Posted on July 18 2012
Here’s a link to an excellent resource for best (and worst) cooking, food-preparati...
Pan Perdu (or as we call it “French Toast”)
Jonathan Townsend
Posted on July 17 2012
Who doesn’t like a nice big plate of French Toast? For me it brings back fond chi...
Recipes Using Bread Crust Chips and Raspings
Jonathan Townsend
Posted on July 12 2012
In response to our last post on 18th Century No-Knead “French” Bread, a reader as...
18th Century No-Knead “French” Bread
Jonathan Townsend
Posted on July 09 2012
There have been a number of videos floating around on YouTube the past few years ...