-
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
- Spices in the 18th Century English Kitchen
- Parmesan Ice Cream
- Suet, Part Three: Preparing it.
- 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: Pies
18th Century Pasties, Part One
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
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Pies, Recipe, Video
Tagged baking, beef, Charles Carter, pastry, pasty, puff, suet
5 Comments
Standing-Crust Pie Recipes
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
Posted in 18th Century Cooking, Baking, Bread, Historic Cooking, Ingredients, Pies, Recipe, Video
Tagged assize, bread cheesecake, fricassee, olive pie, pie, raised, standing crust, vegetable, venison pasty
Leave a comment
A Large Standing Crust
In earlier posts, I offered recipes for a small standing crust — perfect for individual-serving meat pies, a short crust, as well as a puff pastry. These recipes were versions of the three types of crusts used probably most often in 18th … Continue reading
Posted in Pies, Recipe
4 Comments
Parmesan Cheese Tart
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
Posted in 18th Century Cooking, Historic Cooking, Pies, Recipe, Video
Tagged cheese, cheese pie, cheesecake, tart
6 Comments
Another Cheesecake
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
Posted in 18th Century Cooking, Baking, Pies, Recipe, Video
Tagged cheesecake, earthen oven, Eliza Smith, nutmeg, pie, potato, tart
1 Comment
A Pork Pie with a Standing Crust
In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Pies, Recipe, Video
Tagged caudle, crust, lear, melton-mowbray, paste, pie, pork, standing, suet
13 Comments
The Christmas Pie
In most English societies, for centuries Christmas has been a time of gatherings, and food, and festivities, and traditions, and family. For many people in the eighteenth century, Christmas was celebrated much differently than it typically is today. Remnants of … Continue reading
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Pies, Recipe, Spices, Video
Tagged Christmas, mince, pie, tongue, turducken, yorkshire
13 Comments
Three Dozen Mince Pie Recipes Later — the Fallacy of Precision
I recently completely a side-by-side comparison of a number of 18th and early 19th century recipes for mince pie — 36 recipes in all from 24 different sources. I have to admit that when I get involved in something like … Continue reading
A Puff Paste Recipe (with a secret confession)
Our third video series, “18th Century Cooking with Jas. Townsend & Son,” is embarking on a closer look at the three more common types of pastry crusts used in 18th century cookery: the standing crust, the puff paste, and the … Continue reading
Posted in Baking, Ingredients, Pies, Recipe, Video
Tagged beat, beef pasties, cornish, crust, pasty, puff paste
15 Comments