-
Recent Posts
Blogroll
Links
Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For
- 18th Century Cornbread
- Preparing Salt Pork
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- White Pot Bread Pudding
- Pemmican
- Parmesan Ice Cream
- Suet, Part Three: Preparing it.
- Spices in the 18th Century English Kitchen
- Pancakes: They're Not Just for Breakfast
Archives
- November 2021
- February 2017
- December 2016
- October 2016
- September 2016
- August 2016
- July 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- September 2015
- August 2015
- November 2014
- September 2014
- August 2014
- July 2014
- May 2014
- April 2014
- January 2014
- November 2013
- October 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
Categories
-
Join 1,998 other subscribers
Meta
Jas. Townsend and Son Facebook
Category Archives: Bread
Historic Mixed Grain Bread
Bread was an important food source in the 18th century. Not only was it a staple, in and of itself, but it was also an important ingredient in many other foods. It was known to many as a staff of … Continue reading
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged baking, bread, mixed grains
3 Comments
18th Century Cornbread
For common people in 18th century Great Britain and the American colonies, there were three main dietary pillars, bread, porridge, and ale. People depended on these three things for survival. While there were many similarities between English cooking and that … Continue reading
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged baking, Corn, cornbread
Leave a comment
How to Build an Earthen Oven
The existence of ovens like this is easily documented for the 18th century. In fact, just about every ancient culture had a very similar oven. There’s one particular wood cut illustration from medieval times depicting an earthen oven built on … Continue reading
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Video
Tagged cob construction, cob oven, mud oven, oven, primitive oven
3 Comments
Stinging Nettle Soup
Stinging nettles hold a very special place in 18th century food and medicine. Medical books from the time period mention these stinging nettles as good for stopping hemorrhages and promoting urine flow. Large amount of fresh Stinging Nettles 1 ½ … Continue reading
Posted in 18th Century Cooking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged greens, Heckewelder, soup, springtime, stinging nettles
Leave a comment
Cooking Ash Cakes
It was very common for soldiers in the 18th century, especially when they were on the march, to be issued their rations several days ahead of time. They would be issued several days of their bread ration, and because they … Continue reading
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged ash cakes, simple cooking, soldier food
Leave a comment
1824 English Gingerbread
The recipe I’m making today is what’s called a light gingerbread from John Cook’s 1824 cookbook, Cooking and Confectionary. 2 cups flour 2 tsp. powdered ginger 1 cup Light or Barbados Molasses warmed 2 tbsp. Milk divided evenly ¾ tsp Pearl … Continue reading
Posted in 19th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged baking, Gingerbread, pearl ash
1 Comment
1796 Honey Gingerbread
This honey cake recipe is from Amelia Simmons’ 1796 cookbook, American Cookery. It is probably what we would think of as gingerbread today. 3 ½ cups Flour 1 tbsp. Ginger 1 tbsp. Cinnamon 3 tbsp. Diced Candied Orange Peel 1/3 … Continue reading
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged 1796, Amelia Simmons, Gingerbread, Honey Cakes, pearl ash
5 Comments
Bread Stuffing
This is a delicious and simple bread stuffing from Amelia Simmons’ 1796 cookbook, American Cookery. Amelia Simmons suggested stuffing the bird before you roast it, but for safety purposes, you should cook this stuffing separately. 1 pound Wheat Breadcrumb 3 Eggs well beaten … Continue reading
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged holiday, stuffing, Turkey
1 Comment
Stinging Nettle Soup
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
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Recipe, Video
Tagged ketchup, nettles, spring time
5 Comments