-
Recent Posts
Blogroll
Links
Top Posts & Pages
Archives
- June 2023
- 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 2,027 other subscribers
Meta
Jas. Townsend and Son Facebook
Category Archives: Recipe
Suet, Part Three: Preparing it.
Suet was apparently used both raw and rendered (refined) in 18th century cooking. While some of the original recipes specified the use of rendered suet, most seemed to leave the option open. It is fairly common for recipes to instruct the … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Recipe, Video
Tagged processing, render, rundell, suet. tallow
23 Comments
Suet, Part One: Its role in 18th Century Foodways and Life
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
Posted in 18th Century Cooking, Baking, Historic Cooking, Ingredients, Medicine, Recipe
Tagged black paper, carbon paper, fish bait, hays, moxon, paint, pomade, rundell, steel, suet
8 Comments
Salted Meat for a Long Journey at Sea
I recently received an email from a fellow historical foodie, who…well, for efficiency sake, I’ll include his email message while respecting his privacy: Good evening, First I’d like to say that I watch your YouTube historical cooking videos quite avidly, … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Recipe
Tagged farley, food, knowles, mason, preserving, sailor, salt, salted beef, salted pork, saltpetre
11 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
A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
I’ve mentioned in an early post that there were, for the most part, three types of pastry crusts used in 18th century cooking. This is admittedly a simplification of the goings-on of the old English kitchen. There were other types … Continue reading
Posted in Baking, Ingredients, Recipe, Video
Tagged crust, custard, pan, paste, pear, rolling pin, tart, tin
9 Comments
The Complexities and Perils of Baking a Cake
In her 1807 book “A New System of Domestic Cookery; Formed upon Principles of Economy, and Adapted to the use of Private Families,” Maria Eliza Ketelby Rundell offers wonderfully helpful advice to the novice baker, especially when it comes to … 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
Read Twice, Bake Once.
When it comes to interpreting 18th century cookbooks, sometimes it pays to go with your instinct when it tells you a recipe may be inaccurate. Take for instance this recipe from the book “The Universal Cook” by Francis Collingwood and … Continue reading
A Standing Crust Recipe
The standing crust was probably the oldest form of pastry in English cooking. While it really wasn’t intended to be consumed, it was an ingenious culinary invention designed to serve as a baking dish, a storage dish, and a serving … Continue reading
Posted in Pies, Recipe
7 Comments
Did George Washington use Ketchup?
O.k., so it may be an absurd question. The answer, however, is probably…but it may not be what you think. When I hear the word “KETCHUP,” the tangy tomato condiment immediately blots across the canvas my mind like a crimson … Continue reading
Savoring the Past 