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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...
The Overlooked Purslane
Jonathan Townsend
Posted on July 20 2012
Just as it is across half of the United States, this part of Indiana where I live ...
Another Fine Resource
Jonathan Townsend
Posted on July 18 2012
Here’s a link to an excellent resource for best (and worst) cooking, food-preparati...
Pan Perdu (or as we call it “French Toast”)
Jonathan Townsend
Posted on July 17 2012
Who doesn’t like a nice big plate of French Toast? For me it brings back fond chi...
Recipes Using Bread Crust Chips and Raspings
Jonathan Townsend
Posted on July 12 2012
In response to our last post on 18th Century No-Knead “French” Bread, a reader as...
18th Century No-Knead “French” Bread
Jonathan Townsend
Posted on July 09 2012
There have been a number of videos floating around on YouTube the past few years ...
Interpreting Measures
Jonathan Townsend
Posted on July 02 2012
One has to be careful about deciphering the old recipes when it comes to measuring...
Simple Biscuits Recipe
Jonathan Townsend
Posted on June 28 2012
April of 2012 we did an episode on 18th century simple biscuits — a wonderful litt...
Making Yeast as Practised at Edinburgh
Jonathan Townsend
Posted on June 27 2012
Here is one of the examples of making yeast in the 18th century where they prepare...
Of Buttermilk and Bread
Jonathan Townsend
Posted on June 26 2012
Buttermilk in the 18th century was different from what is typically available in g...
Wild Yeast Cultures from the 18th Century
Jonathan Townsend
Posted on June 25 2012
In our 18th Century cooking episode on “Which Yeast” we mentioned several instance...
Welcome to the New Blog!
Jonathan Townsend
Posted on June 23 2012
Welcome to our blog, SavoringthePast.net. The purpose of this blog is to open dial...