Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- 18th Century No-Knead "French" Bread
- Spices in the 18th Century English Kitchen
- Suet, Part Four: A Few Recipes.
- A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
- A Chocolate Tart Another Way
- A Pork Pie with a Standing Crust
- A Ragout of French Beans
- Did George Washington use Ketchup?
Category Archives: Ingredients
I have many memories from my formative boyhood years of tromping through the woods, discovering nature, getting dirty, and hunting for anything with more than (or less than) two legs with which I could startle my poor dear mother. Occasionally, the call … Continue reading
I find it serendipitous to stumble upon a familiar term in a centuries-old text — a term I use in my modern conversation, yet, one that has retained its meaning throughout the centuries. As a young boy, I would go out to the cornfields … Continue reading
In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonderful cheese shop in Kalamazoo, Michigan this weekend, hoping to explore different cheese options for our reception. The tiny shop was packed with wide-eyed shoppers, and the busy … Continue reading
As I began my quest to understand the 18th century pasty, I figured the first thing I needed to do was to leave behind all of my modern notions of what they were. I needed to travel light, leaving plenty … Continue reading
Say the word “Pasty” (pronounced “past-ee”), and you’ll likely receive a passionate Pavlovian response from hungry folks from several regions of the U.S. (i.e., Michigan’s U.P., or parts of Pennsylvania, Wisconsin, Montana, and California). Echoes of the lip-smacking cheers reverberate … Continue reading
In my last (rather lengthy) post, I shared a recipe for a large standing crust from Mrs. Frazer’s 1791 cookbook, “The Practice of Cookery.” Rather than leave you standing there with an empty pie shell, I thought it would be … Continue reading
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
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