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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...
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...
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...
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 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: ...
Salted Meat for a Long Journey at Sea
Jonathan Townsend
Posted on January 07 2013
I recently received an email from a fellow historical foodie, who…well, for effic...
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...
The Complexities and Perils of Baking a Cake
Jonathan Townsend
Posted on December 03 2012
In her 1807 book “A New System of Domestic Cookery; Formed upon Principles of Eco...
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...
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...
Did George Washington use Ketchup?
Jonathan Townsend
Posted on August 01 2012
O.k., so it may be an absurd question. The answer, however, is probably…but it ma...
A White Pot Recipe
Jonathan Townsend
Posted on July 25 2012
“A white-pot custard for my white-pot queen,” cried Kemp, waving his bauble. “M...