Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- Did George Washington use Ketchup?
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- A White Pot Recipe
- Spices in the 18th Century English Kitchen
- 18th century Sailor's food - Ships Provisions
- An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor
- Suet, Part Three: Preparing it.
- A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
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