Top Posts & Pages
- Ship's Biscuit Recipes
- Scotch Eggs
- Chocolate: "A Light and Wholesome Breakfast"
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Currant Challenges
- 18th century Sailor's food - Ships Provisions
- Preserved Walnuts
- A Puff Paste Recipe (with a secret confession)
- A Pork Pie with a Standing Crust
- Suet, Part Four: A Few Recipes.
Author Archives: Jon Townsend
Ok, I am obviously some kind of cheese pie freak, and I admit this is my third cheesecake type recipe in the last couple of months, but you will just have to bear with me. In the past, we … Continue reading
Many folks have expressed interest in the raised hearth and oven we use in our 18th century cooking video series. I have recently run into a couple of 16th and 17th century German images that show just such an arrangement. … Continue reading
Just to give an idea of the variety or lack there of, in the 18th century sailor’s diet. Provisions listed for the British ship Bellona 74 guns in 1760 listed as provisions for 650 men for four months. Beef 5200 … Continue reading
This “cheesecake” is easy and tasty. As you can see from the above recipe from Eliza Smiths 1739 “The Compleat Housewife”, it is basically a 1/3 potato, 1/3 egg and 1/3 butter tart with some sugar and nutmeg added for … Continue reading
Ship’s bread or hard tack as it was known in the 19th century was a staple of the sailor’s diet in the 18th and 19th century and was also frequently issued to soldiers and used by other long distance travelers. … Continue reading
It can be hard at times to fathom just exactly what and what was not commonly available to folks in the North American colonies during the 18th century, but we do have some written accounts that can help. Here is … Continue reading
Who doesn’t like a nice big plate of French Toast? For me it brings back fond childhood memories of Saturday mornings — usually during the holidays when no one seemed to be in a hurry to change out of our … Continue reading
April of 2012 we did an episode on 18th century simple biscuits — a wonderful little snack that is somewhere between our modern day cookie and cracker. Here is the recipe from “The Compleat Housewife” by Eliza Smith 1758 Our … Continue reading
Here is one of the examples of making yeast in the 18th century where they prepare a batch of flour with some boiled hops, then a small batch of barm is added which turns into a large batch of leaven. … Continue reading