Top Posts & Pages
- Suet, Part One: Its role in 18th Century Foodways and Life
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th century Sailor's food - Ships Provisions
- Hasty Fritters
- Suet, Part Three: Preparing it.
- 18th Century Pasties, Part One
- Switchel: the Original Energy-Ade
- Please Bring Back the Puddings!
- Salted Meat for a Long Journey at Sea
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