Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Scotch Eggs
- A Puff Paste Recipe (with a secret confession)
- Ship's Biscuit Recipes
- 18th Century No-Knead "French" Bread
- A White Pot Recipe
- A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
- 18th century Sailor's food - Ships Provisions
- Suet, Part Three: Preparing it.
- A Ragout of French Beans
Category Archives: Medicine
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
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
Just as it is across half of the United States, this part of Indiana where I live is under the oppressive effects of extreme drought. I’ve given up on my lawn. The grass crunches beneath my feet and breaks off … 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.