Blog – Page 6 – Townsends

Spinach and Eggs, 18th Century Style

Jonathan Townsend

Posted on March 16 2017

Michael Dragoo joins us to make this very easy to make, delicious recipe for Spinach...

Cod With An “Eggy” Sauce

Jonathan Townsend

Posted on March 16 2017

Michael Dragoo joins us once again with an experimental recipe from “A New System of...

A Delicious Lemon Minced Pie

Jonathan Townsend

Posted on March 15 2017

We conclude our Dutch oven series today with a recipe from Maria Rundell’s, “A New S...

Fried Chicken In The 18th Century?

Jonathan Townsend

Posted on March 15 2017

You are in for a treat today! This fried chicken recipe comes from Nathan Bailey’s...

18th Century Cheese Curd Fritters

Jonathan Townsend

Posted on March 15 2017

Today’s recipe is a little different: Cheese-curd fritters from Eliza Smith’s 1758 c...

A 240-Year-Old Recipe for Pickling Eggs

Jonathan Townsend

Posted on March 14 2017

Here is another video that is part of our 18th century food preservation series. It ...

A Savory “1788” Steak Pudding

Jonathan Townsend

Posted on March 14 2017

Jon and Kevin are working together on a recipe today! This is an absolutely deliciou...

An 18th Century Cheese Soup

Jonathan Townsend

Posted on March 14 2017

This cheese soup is another recipe from Ann Cook’s 1755 cookbook, “Professed Cookery...

Ivy Makes 17th Century Jumbles!

Jonathan Townsend

Posted on March 14 2017

Ivy is back in the kitchen today! She is preparing a very tasty and simple Jumble re...

A 300-Year-Old Delicious Sausage Recipe

Jonathan Townsend

Posted on March 14 2017

Michael joins us in the kitchen again this week! Today he’s brought us a late 17th-c...

We Had No Idea How This Recipe Would Turn Out

Jonathan Townsend

Posted on March 14 2017

Today we try something we’ve never done before. We picked a random recipe out of a c...

A “Must-Try” Recipe: 18th Century Bread Pudding

Jonathan Townsend

Posted on March 14 2017

We’ve tried many recipes from various 18th century cookbooks, but every now and aga...

An American Chestnut Pudding

Jonathan Townsend

Posted on March 14 2017

Jon and Kevin are in the kitchen again! Today they prepare a delicious Chestnut Pudd...

The Lightest and Crispiest Cookie You’ll Eat!

Jonathan Townsend

Posted on March 14 2017

The cookie we make in today’s video was called a “drop biscuit” in the 18th century ...

A Delicious Cheese Spread, Welsh Rabbit from 1788

Jonathan Townsend

Posted on March 14 2017

Today’s recipe is from Richard Briggs’ 1788 cookbook, “The English Art of Cookery” I...

A Wonderful “Twelfth Night” Cake!

Jonathan Townsend

Posted on March 14 2017

Jon and Kevin are in the kitchen today making a big recipe: a 5-lb. twelfth cake. Tw...

A Delicious Lamb in a Blanket

Jonathan Townsend

Posted on March 14 2017

“Pig in a blanket” is a familiar term to many, possibly conjuring memories of childh...

Frumenty: A Wheat Pudding From the 18th Century

Jonathan Townsend

Posted on March 14 2017

Today’s unusual recipe is absolutely delicious. It’s called “frumenty,” and it’s fou...