-
Recent Posts
Blogroll
Links
Top Posts & Pages
- Kitchen Pepper Recipes
- Mushroom Ketchup
- Suet, Part two: What it is, What it isn't, and What to Look For
- Did George Washington use Ketchup?
- 18th century Sailor's food - Ships Provisions
- Spices in the 18th Century English Kitchen
- Preparing Salt Pork
- 18th Century No-Knead "French" Bread
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Delicious Savory Onion Pie
Archives
- 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
Meta
Jas. Townsend and Son Facebook
Category Archives: Spices
1796 Sweet Potato Pudding
Today we’ll be making a wonderful sweet potato pudding from Amelia Simmons’ 1796 cookbook, American Cookery. 1 ½ pounds Sweet Potatoes (Can substitute Winter Squash, Crookneck Squash, Pumpkin, or any Potatoes) 3 Large Apples 3 ½ tablespoons Breadcrumbs 1 tablespoon flour … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Recipe, Spices, Video
Tagged baked pudding, baking, pudding, Sweet potato
Leave a comment
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
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