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How To Take Care of Your Copperware
Jonathan Townsend
Posted on March 05 2017
We get a lot of questions on how to clean and maintain the copper items that we sell ...
Boiled Puddings part 1
Jonathan Townsend
Posted on February 22 2016
All about Boiled Puddings. Plum Pudding recipe 4oz flour, 4oz butter, 2 eggs, 1/2 cup...
How to make a Quaking Pudding – Boiled Puddings Part 2
Jonathan Townsend
Posted on February 22 2016
In this episode we take boiled pudding a little bit farther. We do a very very simple...
18th Century German Kitchen Video Set
Jonathan Townsend
Posted on February 22 2016
We have been getting a lot of questions about our new kitchen setting, So I thought a...
How to Season Iron Cookware
Jonathan Townsend
Posted on February 22 2016
How do you get a good seasoning on your iron cookware? That is what we answer in toda...
Stinging Nettle Soup
Jonathan Townsend
Posted on February 22 2016
How to make stinging nettle soup. Highly nutritious and historically accurate food fo...
Earthen Oven in 24 hours
Jonathan Townsend
Posted on February 22 2016
How to make a simple earthen oven out of the least quantity of inexpensive materials ...
Simple Biscuits
Jonathan Townsend
Posted on February 22 2016
Yummy biscuit recipe from Eliza Smith’s 18th century cookbook.
WhitePot Bread Pudding
Jonathan Townsend
Posted on February 22 2016
A great tasting bread pudding variation from 18th century cookbooks. Make sure to che...
Delicious Asparagus Forced in a French Loaf
Jonathan Townsend
Posted on February 22 2016
How to cook two wonderful 18th century asparagus side dishes.
Ship’s Bisket – Hard Tack: 18th Century Breads, Part 1.
Jonathan Townsend
Posted on February 22 2016
Bread Part 1 – Ship’s Bisket AKA Hardtack – from our 18th century cooking series at J...
Baking Historic Mixed Grain Breads: Breads Part 2.
Jonathan Townsend
Posted on February 22 2016
The second part of our bread series that is part of our 18th century cooking series. ...
Cornbread: 18th Century Breads, Part 3
Jonathan Townsend
Posted on February 22 2016
As the population in western Europe exploded during the latter half of the 1700’s, wh...
Leaven: 18th Century Breads, Part 4.
Jonathan Townsend
Posted on February 22 2016
This is part 4 of our bread series where we start to investigate leavening, leaven, s...
Sourdough from Leaven: 18th Century Breads, Part 5.
Jonathan Townsend
Posted on February 22 2016
How to take your leaven that we put to sleep in our last episode and wake it back up ...
Which Yeast?: 18th Century Breads, Part 6.
Jonathan Townsend
Posted on February 22 2016
So is collecting a wild yeast to make sourdough bread correct for the 18th century?
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