Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Suet, Part Three: Preparing it.
- 18th Century No-Knead "French" Bread
- An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor
- Please Bring Back the Puddings!
- Chocolate: "A Light and Wholesome Breakfast"
- Suet, Part Four: A Few Recipes.
- A Puff Paste Recipe (with a secret confession)
- The Crust of Time
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