Jas. Townsend and Son Website Newsletter
2 quart Pot iron Lid LD-733
5 Quart Pot Lid LD-736
Dutch Oven Trivet - TR-618
Spider Skillet - FP-266
Feeding the Frontier Army Cookbook BK-447
Fork/Spoon Combination U-1413
Three New Videos!
Many people have asked if we plan to release our 18th Century Cooking Videos on DVD. The answer is yes. We’ll keep you posted as that develops. In the meantime, enjoy these three new videos we’ve released since our last newsletter. Be sure to subscribe to our Youtube channel to receive immediate notifications of future releases. And while you’re there, be sure to watch our many other instructional, informative, and entertaining videos.
Last week, we released our 18th Century Cooking video: A Soup, a Stew, and a Hash. These were the standard fare for soldiers of the time, and to quote First Sergeant John Luecke of Fort Snelling, “often the only difference between the three was the amount of water used.” In the video, we show how to use the salt pork we made in the previous episode.
When we saw that the weather forecast included up to 8” of snow, we couldn’t resist the idea of producing a video on what conditions were often like for the 18th Century Soldier. In this video, we lift a Thanksgiving Day recipe from the pages of J.P. Martin’s journal and spruce it up with another rather unexpected ingredient documented numerous times elsewhere. It is a departure from our normal theme.
Wood-fired earthen ovens are easily documented all the way back (and likely even before) the ancient Romans. Likewise, they are easily documented in archaeological evidence and first-hand accounts from the 18th Century. We show you how easy it is to build one. We’ve been amazed with how well earthen ovens work, so much so that some of us here at Jas. built one at home. This episode deals strictly with the oven’s construction. In next week’s video, we will show you how to bake bread in an earthen oven. We will also use the oven in future videos, comparing results with those that can be achieved by baking in a cast iron Dutch oven. Stay tuned!
Still Time to Make Presents of the Past!
We have many in-stock items from which to choose. And if you can’t decide or are a little uncertain about what that hard-to-buy-for person would like or need, may we suggest a Gift Certificate! If you’re ordering custom items, please call us right away with your measurements. We’ll be happy to check our stock and sewing schedules to see if we can meet your Christmas delivery deadline.
Based on examples in George Neumann’s book, Early American Antique Country Furnishings. This spider is a hefty 12” in diameter. The pan is hand-hammered and already seasoned, unlike other unseasoned spun-metal versions you may have seen. Perfect for the hearth or for the campfire. Handmade by a local Indiana blacksmith.
Dutch ovens are one of our favorite pieces of cooking equipment. They are amazingly versatile as you can fry, braise, boil, stew, and even bake in them. If you’re tempted to bake in a Dutch oven, this little trivet is a perfect addition to your kitchen wares. Set it inside your Dutch oven, and it raises your baking dish a half inch off the oven floor. This will promotes good air circulation which creates convection heat, and will keep your food from being scorched on the bottom. Handmade by our local blacksmith.
We have recognised for a while that we need good lids for our iron Kettles. We recently ran across period examples of hammered iron lids, so we had our local blacksmith reproduce them. They are very nicely made, hammered to a graceful dome. Specifically made to fit our 2-Quart and 5-Quart Cast Iron Pots.
The smaller version measures 5-3/8” in diameter, while the larger version measures 8-3/4”
While the combination fork and spoon can be documented in ancient Roman times, we have yet to find documentation for them for the 18th century. But they still sure are handy. The fork and spoon are hand-forged by the local blacksmith in an 18th Century manner, only they’re connected in the middle. Just over 10” long.
People ask if we still sell books, and the answer is yes. We offer on our website a good number of excellent relevant titles on a variety of subjects , including several cookbooks relating to 18th Century food. We were excited when we heard that Feeding the Frontier Army, 1775 - 1865, was back in print, and we feel it merits special attention. We refer to this well-documented resource often.