Top Posts & Pages
- Suet, Part Three: Preparing it.
- Ship's Biscuit Recipes
- The Christmas Pie
- 18th Century No-Knead "French" Bread
- Suet, Part two: What it is, What it isn't, and What to Look For.
- A Pork Pie with a Standing Crust
- Pan Perdu (or as we call it "French Toast")
- 18th century Sailor's food - Ships Provisions
- Please Bring Back the Puddings!
- 18th Century Pasties, Part Two
Monthly Archives: November 2012
Our third video series, “18th Century Cooking with Jas. Townsend & Son,” is embarking on a closer look at the three more common types of pastry crusts used in 18th century cookery: the standing crust, the puff paste, and the … Continue reading
When it comes to interpreting 18th century cookbooks, sometimes it pays to go with your instinct when it tells you a recipe may be inaccurate. Take for instance this recipe from the book “The Universal Cook” by Francis Collingwood and … Continue reading
The standing crust was probably the oldest form of pastry in English cooking. While it really wasn’t intended to be consumed, it was an ingenious culinary invention designed to serve as a baking dish, a storage dish, and a serving … Continue reading