In this video we make lobscouse a wonderful sailor stew from the 18th century using ship’s biscuit sometime known in the 19th century as hard tack.
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This is the second part of a two part series where we make beef pasties in an 18th century fashion. Make sure to check out our website Http://jas-townsend.com and for the recipe see our cooking blog at http://ift.tt/1iMiONd Instagram – http://ift.tt/1HGrcGs
This is the first part of a two part series where we make beef pasties in an 18th century fashion. Make sure to check out our website Http://jas-townsend.com and for the recipe see our cooking blog at http://ift.tt/1iMiONd Instagram – http://ift.tt/1HGrcGs
Here is a wonderful pie to put into that standing crust we did in the last episode. You can find the recipe on our blog http:savoringthepast.net and you can see all our wonderful products at http://jas-townsend.com Instagram – http://ift.tt/1HGrcGs
In this video we cover how to make a beautiful standing crust for historical pies. The recipe for this can be found on our cooking blog http://ift.tt/1iMiONd and see our regular website at http://jas-townsend.com Instagram – http://ift.tt/1HGrcGs
In this episode we make a wonderful cheese tart from a 17th century cookbook. For this recipe see our cooking blog at http:savoringthepast.net Also for all the great product see our website at: http://jas-townsend.com Instagram – http://ift.tt/1HGrcGs
Many 18th century cookbooks include a recipe in with pancakes that is called a Quire of Paper which is very similar to modern day crepes. Make sure to check out our cooking blog http://ift.tt/1iMiONd and our on-line catalog at http://jas-townsend.com
In this episode we make a simple milk pancakes using William Eilis’s Country Housewife’s Family Companion. You can see all our great products on our webpage, and this and many other recipes are available on our cooking blog. Links below.
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Mmmmm, cheesecake – OK probably not the kind of cheesecake you were thinking of, but good none the less. Check out our website at http://jas-townsend.com and our cooking blog at http://ift.tt/1iMiONd