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Paw Paw Pudding

Jonathan Townsend

Posted on October 27 2016

Paw paws are a small yellow fruit native to the Eastern United States, but has a ...
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Lemon Minced Pie

Jonathan Townsend

Posted on July 28 2016

Our recipe today comes from Maria Rundell’s 1808 cookbook, “A New System of Domes...
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1796 Beef Steak Pie

Jonathan Townsend

Posted on July 21 2016

Today we are doing a savory Beef Steak Pie using our Dutch oven. This recipe come...
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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...
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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...
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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’...
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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...
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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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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...
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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...
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Another Cheesecake

Jonathan Townsend

Posted on March 11 2013

This “cheesecake” is easy and tasty.  As you can see from the above recipe from E...
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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...
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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...
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Three Dozen Mince Pie Recipes Later — the Fallacy of Precision

Jonathan Townsend

Posted on December 06 2012

I recently completely a side-by-side comparison of a number of 18th and early 19th cen...
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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...
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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...
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A Standing Crust Recipe

Jonathan Townsend

Posted on November 18 2012

The standing crust was probably the oldest form of pastry in English cooking. Whi...
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The Crust of Time

Jonathan Townsend

Posted on October 29 2012

While many foods (and people’s taste preferences for them) have changed dramatica...
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