Top Posts & Pages
- The Overlooked Purslane
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- A Large Standing Crust
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Hasty Fritters
- 18th century Sailor's food - Ships Provisions
- Delightfully Whipped Syllabubs
- The Crust of Time
- Ship's Biscuit Recipes
- Switchel: the Original Energy-Ade
Monthly Archives: May 2013
In my last (rather lengthy) post, I shared a recipe for a large standing crust from Mrs. Frazer’s 1791 cookbook, “The Practice of Cookery.” Rather than leave you standing there with an empty pie shell, I thought it would be … Continue reading
In earlier posts, I offered recipes for a small standing crust — perfect for individual-serving meat pies, a short crust, as well as a puff pastry. These recipes were versions of the three types of crusts used probably most often in 18th … Continue reading