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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...
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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...
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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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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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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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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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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, 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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