Blog – tagged "Savoring the Past" – Page 3

Making Leaven

Jonathan Townsend

Posted on June 03 2016

Leaven or Sourdough Starter is very easy to make. First you make a very simple br...

Making Leaven

Jonathan Townsend

Posted on June 03 2016

Leaven or Sourdough Starter is very easy to make. First you make a very simple br...

Ship’s Bisket

Jonathan Townsend

Posted on June 01 2016

Throughout history, bread has been a vital staple of life. . Archaeological evide...

Historic Mixed Grain Bread

Jonathan Townsend

Posted on May 05 2016

Bread was an important food source in the 18th century. Not only was it a staple,...

18th Century Cornbread

Jonathan Townsend

Posted on May 04 2016

For common people in 18th century Great Britain and the American colonies, there ...

Seasoning Cast Iron Cookware

Jonathan Townsend

Posted on May 03 2016

Before you can cook with ironware, it has to be seasoned, and the seasoning does ...

Simple Biscuits

Jonathan Townsend

Posted on April 19 2016

Today’s recipe is based on a recipe out of Eliza Smith’s cookbook and let me read...

Mushroom Ketchup

Jonathan Townsend

Posted on April 13 2016

The first recipe for tomato ketchup was in 1801, but tomato ketchup did not becom...

Tasty Fish Cakes

Jonathan Townsend

Posted on April 11 2016

Soldiers in the 18th century were given rations of meat, either pork or beef, sal...

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...

Preparing Salt Pork

Jonathan Townsend

Posted on March 30 2016

Pork was one of the most common and popular meats in the 18th century. It was one...

18th Century Soldiers Rations

Jonathan Townsend

Posted on March 29 2016

American soldiers in the 18th century had several different types of rations. Ther...

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...

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