Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- 18th Century No-Knead "French" Bread
- A White Pot Recipe
- Suet, Part Three: Preparing it.
- Ship's Biscuit Recipes
- Pan Perdu (or as we call it "French Toast")
- Spices in the 18th Century English Kitchen
- The Christmas Pie
- Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
Monthly Archives: July 2012
“A white-pot custard for my white-pot queen,” cried Kemp, waving his bauble. “Mark this boy,…A white-pot mermaid custard, with a crust, lashings of cream, eggs, apple-pulse and spice, a little sugar, and manchet bread. Away! Be Swift!” (Tales of … Continue reading
Just as it is across half of the United States, this part of Indiana where I live is under the oppressive effects of extreme drought. I’ve given up on my lawn. The grass crunches beneath my feet and breaks off … Continue reading
Here’s a link to an excellent resource for best (and worst) cooking, food-preparation, and home-remedy practices of southern England, compiled and published by William Ellis in 1750.
Who doesn’t like a nice big plate of French Toast? For me it brings back fond childhood memories of Saturday mornings — usually during the holidays when no one seemed to be in a hurry to change out of our … Continue reading
In response to our last post on 18th Century No-Knead “French” Bread, a reader asked us to share some original recipes that included crust chips and raspings as an ingredient. If the typical 18th century diet could be reduced down … Continue reading
There have been a number of videos floating around on YouTube the past few years which present an interesting method of baking bread. It’s called “no-knead bread.” It’s an easy recipe that uses a simple dough baked in a Dutch … Continue reading