Author Archives: Jon Townsend

Pepper in Your Kitchen

Posted on November 25, 2021 by Jon Townsend

Kitchen pepper is one of those things that shows up in 18th-century cookery books. It sounds good and it sounds handy to have around. You can make your own or you can try our new Kitchen Pepper!

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Pumpkin Pie

Posted on November 25, 2021 by Jon Townsend
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“To Boyle a Trout”

Posted on February 25, 2016 by Jon Townsend

This recipe is from Martha Washington’s Booke of Cookery and Booke of Sweetmeats transcribed by Karen Hess. The original recipe reads: Cut ye trout in pieces, then boyle it in white wine, sum butter, as much salt as will season … Continue reading →

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18th Century Vermicelli Pudding aka Kugel

Posted on September 21, 2015 by Jon Townsend

This is an interesting vermicelli pudding from 1784 edition of  The Art of Cookery Made Plain and Easy by Hannah Glasse. 1 Pint Milk 4 Oz Vermicelli Ground Cinnamon to taste 1 Cup Heavy Cream 4 Oz Melted Butter 4 … Continue reading →

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Hard Dumplings a Soldiers Treat

Posted on August 4, 2014 by Jon Townsend

When cooking a modern recipe with a dozen ingredients in a well stocked kitchen with a stove, eight pans, twenty spoons of various sizes, dozens of mixing bowls and every other convenience, I can’t help but look back to poor … Continue reading →

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Parmesan Cheese Tart

Posted on May 6, 2013 by 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 →

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Raised Hearth with Oven Paintings

Posted on April 18, 2013 by Jon Townsend

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 →

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18th century Sailor’s food – Ships Provisions

Posted on March 22, 2013 by Jon Townsend

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 →

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Another Cheesecake

Posted on March 11, 2013 by Jon Townsend

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 →

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Lobscouse

Posted on March 4, 2013 by Jon Townsend

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 →

Posted in 18th Century Cooking, Bread, Historic Cooking, Recipe, Video | Tagged , , , | 7 Comments