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Cooking Ash Cakes

Jonathan Townsend

Posted on March 20 2016

It was very common for soldiers in the 18th century, especially when they were on...
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18th Century Vermicelli Pudding aka Kugel

Jonathan Townsend

Posted on September 21 2015

This is an interesting vermicelli pudding from 1784 edition of  The Art of Cookery...
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A Stupendously Fresh Soup

Jonathan Townsend

Posted on September 15 2015

Life on the trail in the 18th century was often a difficult and dangerous endeavo...
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Delightfully Whipped Syllabubs

Jonathan Townsend

Posted on August 21 2015

Sweet recipes and desserts exploded in popularity during the 18th century. Cook b...
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A Simply Fantastic Lemon Cream

Jonathan Townsend

Posted on August 21 2015

Don’t be fooled by the word “cream.” This delicious recipe for Lemon Cream from Am...
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Switchel: the Original Energy-Ade

Jonathan Townsend

Posted on August 17 2015

What do you drink if you’re worn out and need a little kick? An Ade, soda, an ener...
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Puddings in Haste!

Jonathan Townsend

Posted on August 10 2015

In the 18th century, puddings were once a culinary staple of much of the western wo...
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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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An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor

Jonathan Townsend

Posted on September 11 2014

We are occasionally asked on our Facebook page and our Youtube channel if we could p...
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Hard Dumplings a Soldiers Treat

Jonathan Townsend

Posted on August 04 2014

When cooking a modern recipe with a dozen ingredients in a well stocked kitchen wi...
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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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