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Pickling Onions in 18th Century England

Jonathan Townsend

Posted on August 01 2015

Although pickling has been around since the dawn of time, records of food preserv...
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Hasty Fritters

Jonathan Townsend

Posted on November 09 2014

Here’s a recipe that was apparently popular enough that it was copied almost verb...
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Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding

Jonathan Townsend

Posted on September 22 2014

As a follow-up to my last post, I’m offering a couple of 18th century recipes fro...
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Currant Challenges

Jonathan Townsend

Posted on July 21 2014

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

Jonathan Townsend

Posted on July 01 2014

If you’re trying Scotch eggs for the first time, you’re in for a treat! A popular...
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Stinging Nettle Soup

Jonathan Townsend

Posted on May 05 2014

I have many memories from my formative boyhood years of tromping through the woods...
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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 —...
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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...
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A Chocolate Tart Another Way

Jonathan Townsend

Posted on January 13 2014

While most chocolate in the 18th century was consumed as a drink (and most often ...
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Chocolate Biscuits

Jonathan Townsend

Posted on November 21 2013

Where would we be without chocolate? The thought runs shivers up my spine. In the...
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Yellow Flummery

Jonathan Townsend

Posted on October 11 2013

Have you ever pursued an endeavor full-tilt and headlong, only to discover the br...
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Please Bring Back the Puddings!

Jonathan Townsend

Posted on October 03 2013

I recently ran across online portions of an interesting book, edited by Harlan Wa...
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Ship’s Biscuit Recipes

Jonathan Townsend

Posted on June 12 2013

Many recipes in the 18th century use biscuits as an ingredient in other foods. No...
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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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