Top Posts & Pages
- Ship's Biscuit Recipes
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Scotch Eggs
- Spices in the 18th Century English Kitchen
- A Large Standing Crust
- Did George Washington use Ketchup?
- 18th Century No-Knead "French" Bread
- Standing-Crust Pie Recipes
- A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
- 18th century Sailor's food - Ships Provisions
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