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Payn Perdu (French Toast)

Jonathan Townsend

Posted on June 13 2016

Who doesn’t like a nice big plate of French toast? Nice firm bread soaked in eggs...
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Simple Apple Pudding

Jonathan Townsend

Posted on June 10 2016

So I haven’t found much about soldiers doing boiled puddings yet, but there is a ...
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A Simple Recipe for on the Trail

Jonathan Townsend

Posted on June 08 2016

“To make Norfolk dumplings, mix a good thick batter as for pancakes, take a half ...
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Using Leaven

Jonathan Townsend

Posted on June 06 2016

In our last blog, we made leaven. Leaven is old dough that you save back and you ...
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Making Leaven

Jonathan Townsend

Posted on June 03 2016

Leaven or Sourdough Starter is very easy to make. First you make a very simple br...
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Making Leaven

Jonathan Townsend

Posted on June 03 2016

Leaven or Sourdough Starter is very easy to make. First you make a very simple br...
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Ship’s Bisket

Jonathan Townsend

Posted on June 01 2016

Throughout history, bread has been a vital staple of life. . Archaeological evide...
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Historic Mixed Grain Bread

Jonathan Townsend

Posted on May 05 2016

Bread was an important food source in the 18th century. Not only was it a staple,...
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18th Century Cornbread

Jonathan Townsend

Posted on May 04 2016

For common people in 18th century Great Britain and the American colonies, there ...
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Simple Biscuits

Jonathan Townsend

Posted on April 19 2016

Today’s recipe is based on a recipe out of Eliza Smith’s cookbook and let me read...
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Mushroom Ketchup

Jonathan Townsend

Posted on April 13 2016

The first recipe for tomato ketchup was in 1801, but tomato ketchup did not becom...
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Tasty Fish Cakes

Jonathan Townsend

Posted on April 11 2016

Soldiers in the 18th century were given rations of meat, either pork or beef, sal...
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Stinging Nettle Soup

Jonathan Townsend

Posted on April 11 2016

Stinging nettles hold a very special place in 18th century food and medicine. Med...
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Salt Pork Soup

Jonathan Townsend

Posted on April 08 2016

So today we’re going to take a common soldiers ration and we’re going to turn it ...
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Salt Pork Hash

Jonathan Townsend

Posted on April 01 2016

Salt Pork Onion Parboiled Potatoes Milk Allspice Our hash is a fairly simple di...
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Preparing Salt Pork

Jonathan Townsend

Posted on March 30 2016

Pork was one of the most common and popular meats in the 18th century. It was one...
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18th Century Soldiers Rations

Jonathan Townsend

Posted on March 29 2016

American soldiers in the 18th century had several different types of rations. Ther...
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Baking Wiggs Seed Cakes

Jonathan Townsend

Posted on March 25 2016

We are going to be making wiggs today, a sweet little biscuit that was very popul...
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