Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- 18th Century No-Knead "French" Bread
- Suet, Part Three: Preparing it.
- 18th century Sailor's food - Ships Provisions
- Spices in the 18th Century English Kitchen
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Hard Dumplings a Soldiers Treat
- Preserved Walnuts
- Yellow Flummery
Monthly Archives: October 2012
While many foods (and people’s taste preferences for them) have changed dramatically over years of culinary evolution, some remain unaltered from their ancestral origins. Take pie crusts, for instance: any trustworthy modern recipe likely calls for flour, cold butter and/or … Continue reading