Blog – tagged "Ingredients" – Page 3

Stinging Nettle Soup

Jonathan Townsend

Posted on April 11 2016

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

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 ...

Salt Pork Hash

Jonathan Townsend

Posted on April 01 2016

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

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...

Cheshire Pork Pie

Jonathan Townsend

Posted on March 24 2016

Salt Pork Apples Pepper Salt Butter Water Top and Bottom Pie Crusts In our reci...

Split Pea Stew with Beef (“The Green Death”)

Jonathan Townsend

Posted on March 23 2016

3 Pints Boiling Water Half pound Dried Peas (soaked overnight) Half pound Beef F...

Mock Passenger Pigeon Pie

Jonathan Townsend

Posted on March 21 2016

Passenger pigeons were one of the most populous birds in the 18th and 19th centur...

Cooking Ash Cakes

Jonathan Townsend

Posted on March 20 2016

It was very common for soldiers in the 18th century, especially when they were on...

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...

Currant Challenges

Jonathan Townsend

Posted on July 21 2014

I’ve written in past posts about the challenges of interpreting period recipes. I...

18th Century Currants

Jonathan Townsend

Posted on July 07 2014

Currants in 18th century cookery has presented a bit of a quandary for me. I gues...

Stinging Nettle Soup

Jonathan Townsend

Posted on May 05 2014

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

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 —...

Chocolate: “A Light and Wholesome Breakfast”

Jonathan Townsend

Posted on January 20 2014

Chocolate is probably the most celebrated food in western civilization…okay, you’r...

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...

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...

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