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18th Century Pasties, Part One
Jonathan Townsend
Posted on June 03 2013
Say the word “Pasty” (pronounced “past-ee”), and you’ll likely receive a passiona...
Standing-Crust Pie Recipes
Jonathan Townsend
Posted on May 28 2013
In my last (rather lengthy) post, I shared a recipe for a large standing crust fr...
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...
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 Three: Preparing it.
Jonathan Townsend
Posted on January 21 2013
Suet was apparently used both raw and rendered (refined) in 18th century cooking....
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...
The Crust of Time
Jonathan Townsend
Posted on October 29 2012
While many foods (and people’s taste preferences for them) have changed dramatica...
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...
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...
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 ...
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...