Monthly Archives: January 2013

Suet, Part Four: A Few Recipes.

While perusing several 18th century cookbooks, I’ve identified and included below a selection of recipes using suet. I chose these recipes because they seem to be fairly typical representations of food categories which commonly use suet: puddings, dumplings, pastry crusts, … Continue reading

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Suet, Part Three: Preparing it.

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

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Suet, Part two: What it is, What it isn’t, and What to Look For.

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

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Suet, Part One: Its role in 18th Century Foodways and Life

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

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Salted Meat for a Long Journey at Sea

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

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