Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Suet, Part Three: Preparing it.
- Switchel: the Original Energy-Ade
- Suet, Part One: Its role in 18th Century Foodways and Life
- The Overlooked Purslane
- Hasty Fritters
- Preserved Walnuts
- Parmesan Cheese Tart
- 18th century Sailor's food - Ships Provisions
Monthly Archives: December 2012
In most English societies, for centuries Christmas has been a time of gatherings, and food, and festivities, and traditions, and family. For many people in the eighteenth century, Christmas was celebrated much differently than it typically is today. Remnants of … Continue reading
I’ve mentioned in an early post that there were, for the most part, three types of pastry crusts used in 18th century cooking. This is admittedly a simplification of the goings-on of the old English kitchen. There were other types … Continue reading
I recently completely a side-by-side comparison of a number of 18th and early 19th century recipes for mince pie — 36 recipes in all from 24 different sources. I have to admit that when I get involved in something like … Continue reading
Here’s an interesting cookbook by Frederick Nutt, originally written in 1789, called “The Complete Confectioner, or the Whole Art of Confectionery.” Just in time for the holidays, its repertoire of recipes includes biscuits, drops, prawlings, ice creams, water ices, fruits … Continue reading
In her 1807 book “A New System of Domestic Cookery; Formed upon Principles of Economy, and Adapted to the use of Private Families,” Maria Eliza Ketelby Rundell offers wonderfully helpful advice to the novice baker, especially when it comes to … Continue reading