Top Posts & Pages
- 18th Century No-Knead "French" Bread
- A Pork Pie with a Standing Crust
- Did George Washington use Ketchup?
- 18th century Sailor's food - Ships Provisions
- A Large Standing Crust
- Interpreting Measures
- Pancakes: They're Not Just for Breakfast
- Suet, Part two: What it is, What it isn't, and What to Look For.
Category Archives: 1700′s
Here at Jas. Townsend & Son, we’re presently researching, of all things, the history of pancakes. We noticed a broad range of various pancake recipes as we perused the numerous period cookbooks in preparation for our video series, but we … Continue reading
In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … Continue reading
Suet was apparently used both raw and rendered (refined) in 18th century cooking. While some of the original recipes specified the use of rendered suet, most seemed to leave the option open. It is fairly common for recipes to instruct the … Continue reading
Scan through almost any 18th century cookbook and you will find a recurring term: Suet. Suet was an important ingredient in English cooking. It’s still used today, though it seems to have reserved its spot on British grocery shelves much more … Continue reading
I recently received an email from a fellow historical foodie, who…well, for efficiency sake, I’ll include his email message while respecting his privacy: Good evening, First I’d like to say that I watch your YouTube historical cooking videos quite avidly, … Continue reading