Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- A Puff Paste Recipe (with a secret confession)
- A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings
- Scotch Eggs
- A White Pot Recipe
- 18th Century No-Knead "French" Bread
- 18th century Sailor's food - Ships Provisions
- Suet, Part Three: Preparing it.
- A Ragout of French Beans
- Standing-Crust Pie Recipes
Monthly Archives: January 2013
Suet was apparently used both raw and rendered (refined) in 18th century cooking. While some of the original recipes specified the use of rendered suet, most seemed to leave the option open. It is fairly common for recipes to instruct the … Continue reading
In my last post, I took a brief look at the important role suet had in 18th century foodways as well as in life in general. I gave an over-simplified explanation that suet is the hard fat from the loins … Continue reading
Scan through almost any 18th century cookbook and you will find a recurring term: Suet. Suet was an important ingredient in English cooking. It’s still used today, though it seems to have reserved its spot on British grocery shelves much more … Continue reading
I recently received an email from a fellow historical foodie, who…well, for efficiency sake, I’ll include his email message while respecting his privacy: Good evening, First I’d like to say that I watch your YouTube historical cooking videos quite avidly, … Continue reading