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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...
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,...
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...
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....
Suet, Part two: What it is, What it isn’t, and What to Look For
Jonathan Townsend
Posted on January 20 2013
In my last post, I took a brief look at the important role suet had in 18th centu...
Suet, Part One: Its role in 18th Century Foodways and Life
Jonathan Townsend
Posted on January 17 2013
Scan through almost any 18th century cookbook and you will find a recurring term: ...
A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
Jonathan Townsend
Posted on December 09 2012
I’ve mentioned in an early post that there were, for the most part, three types o...
A Puff Paste Recipe (with a secret confession)
Jonathan Townsend
Posted on November 25 2012
Our third video series, “18th Century Cooking with Jas. Townsend & Son,” is e...
Read Twice, Bake Once.
Jonathan Townsend
Posted on November 19 2012
When it comes to interpreting 18th century cookbooks, sometimes it pays to go with...
The Crust of Time
Jonathan Townsend
Posted on October 29 2012
While many foods (and people’s taste preferences for them) have changed dramatica...