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Preserved Walnuts
Jonathan Townsend
Posted on June 24 2013
In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonderfu...
Preserved Walnuts
Jonathan Townsend
Posted on June 24 2013
In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonder...
Ship’s Biscuit Recipes
Jonathan Townsend
Posted on June 12 2013
Many recipes in the 18th century use biscuits as an ingredient in other foods. No...
18th Century Pasties: Addendum
Jonathan Townsend
Posted on June 11 2013
Here’s an interesting passage from William Ellis’s 1750 book, “The Country Housewife’...
18th Century Pasties, Part Two
Jonathan Townsend
Posted on June 10 2013
As I began my quest to understand the 18th century pasty, I figured the first thi...
18th Century Pasties, Part One
Jonathan Townsend
Posted on June 03 2013
Say the word “Pasty” (pronounced “past-ee”), and you’ll likely receive a passiona...
Standing-Crust Pie Recipes
Jonathan Townsend
Posted on May 28 2013
In my last (rather lengthy) post, I shared a recipe for a large standing crust fr...
Parmesan Cheese Tart
Jonathan Townsend
Posted on May 06 2013
Ok, I am obviously some kind of cheese pie freak, and I admit this is my third c...
A Quire of Paper
Jonathan Townsend
Posted on April 29 2013
Here’s one more recipe for 18th century pancakes from John Farley’s 1783 cookbook,...
How to hold your pancake…
Jonathan Townsend
Posted on April 24 2013
It’s pancake week on our picture reference blog, SiftingThePast.com, and I couldn’...
Pancakes: They’re Not Just for Breakfast
Jonathan Townsend
Posted on April 22 2013
While I look forward nearly every day to going to work, every now and again, I’ll...
Raised Hearth with Oven Paintings
Jonathan Townsend
Posted on April 18 2013
Many folks have expressed interest in the raised hearth and oven we use in our 18t...
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...
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....