Top Posts & Pages
- 18th Century No-Knead "French" Bread
- A Pork Pie with a Standing Crust
- Did George Washington use Ketchup?
- A White Pot Recipe
- Pan Perdu (or as we call it "French Toast")
- 18th century Sailor's food - Ships Provisions
- Another Cheesecake
- Raised Hearth with Oven Paintings
- Suet, Part Four: A Few Recipes.
- A Large Standing Crust
Category Archives: Bread
Here’s one more recipe for 18th century pancakes from John Farley’s 1783 cookbook, “The London Art of Cookery“: A variation of this recipe can also be found in Mary Randolph’s 1824 cookbook “The Virginia Housewife.” A “quire” is a term borrowed … Continue reading
It’s pancake week on our picture reference blog, SiftingThePast.com, and I couldn’t help but notice how people were holding their pancakes in a couple of the paintings . Notice, below, the man in the background holding his pancake as well … Continue reading
While I look forward nearly every day to going to work, every now and again, I’ll look forward with greater anticipation to the drive home. I know of no job that is void of any stress of one sort or … Continue reading
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
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
Here’s a link to an excellent resource for best (and worst) cooking, food-preparation, and home-remedy practices of southern England, compiled and published by William Ellis in 1750.
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
In response to our last post on 18th Century No-Knead “French” Bread, a reader asked us to share some original recipes that included crust chips and raspings as an ingredient. If the typical 18th century diet could be reduced down … Continue reading
There have been a number of videos floating around on YouTube the past few years which present an interesting method of baking bread. It’s called “no-knead bread.” It’s an easy recipe that uses a simple dough baked in a Dutch … Continue reading