Blog » 18th Century Cooking

Add some descriptive text to your Blog page.

Hasty Fritters

Jonathan Townsend

Posted on November 09 2014

Here’s a recipe that was apparently popular enough that it was copied almost verb...
Read More

An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor

Jonathan Townsend

Posted on September 11 2014

We are occasionally asked on our Facebook page and our Youtube channel if we could p...
Read More

Hard Dumplings a Soldiers Treat

Jonathan Townsend

Posted on August 04 2014

When cooking a modern recipe with a dozen ingredients in a well stocked kitchen wi...
Read More

Stinging Nettle Soup

Jonathan Townsend

Posted on May 05 2014

I have many memories from my formative boyhood years of tromping through the woods...
Read More

A Ragout of French Beans

Jonathan Townsend

Posted on April 24 2014

I find it serendipitous to stumble upon a familiar term in a centuries-old text —...
Read More

Chocolate Biscuits

Jonathan Townsend

Posted on November 21 2013

Where would we be without chocolate? The thought runs shivers up my spine. In the...
Read More

Please Bring Back the Puddings!

Jonathan Townsend

Posted on October 03 2013

I recently ran across online portions of an interesting book, edited by Harlan Wa...
Read More

Preserved Walnuts

Jonathan Townsend

Posted on June 24 2013

In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonderfu...
Read More

Preserved Walnuts

Jonathan Townsend

Posted on June 24 2013

In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonder...
Read More

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...
Read More

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’...
Read More

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...
Read More

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...
Read More

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...
Read More

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...
Read More

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,...
Read More

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’...
Read More

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...
Read More