Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Preserved Walnuts
- Salted Meat for a Long Journey at Sea
- Scotch Eggs
- Ship's Biscuit Recipes
- Please Bring Back the Puddings!
- Pan Perdu (or as we call it "French Toast")
- An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor
- 18th Century Pasties, Part One
- Suet, Part Three: Preparing it.
Monthly Archives: June 2012
April of 2012 we did an episode on 18th century simple biscuits — a wonderful little snack that is somewhere between our modern day cookie and cracker. Here is the recipe from “The Compleat Housewife” by Eliza Smith 1758 Our … Continue reading
Here is one of the examples of making yeast in the 18th century where they prepare a batch of flour with some boiled hops, then a small batch of barm is added which turns into a large batch of leaven. … Continue reading
Buttermilk in the 18th century was different from what is typically available in grocery stores today. It was the dairy by-product left over from the churning of butter. The terms “buttermilk” and “whey” were interchangeably in many texts and period … Continue reading
In our 18th Century cooking episode on “Which Yeast” we mentioned several instances of wild yeast cultivation in the late 18th century. Here is one dating from 1800. Notice that the author needs to explain this process as if it … Continue reading