Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Suet, Part Three: Preparing it.
- The Christmas Pie
- Yellow Flummery
- Preserved Walnuts
- A Large Standing Crust
- Hasty Fritters
- How to hold your pancake...
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Suet, Part One: Its role in 18th Century Foodways and Life
Author Archives: Kevin Carter
Here’s a recipe that was apparently popular enough that it was copied almost verbatim in several 18th century cook books. It’s a recipe for fritters. A fritter, also occasionally called a fraze, was a fried pastry, like a doughnut. They were … Continue reading
Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
As a follow-up to my last post as well as to our latest video, I’m offering a couple of 18th century recipes from the 1767 cookbook, Primitive Cookery; or the Kitchen Garden Display’d. As I previously mentioned, this book was a … Continue reading
We are occasionally asked on our Facebook page and our Youtube channel if we could provide more vegetarian recipes. A few have asked if we have run across any information on vegetarianism in the 18th century. I will not pretend to … Continue reading
We have a modest collection of cookbooks, both old and modern, as well as secondary resources related to the topic 18th century cooking here in my office. I appreciate being able to read other people’s interpretations of the old recipes, to see … Continue reading
I’ve written in past posts about the challenges of interpreting period recipes. I know I’m not alone in this. If you have tried making sense of some of the old recipes, you know what I’m taking about. It can be … Continue reading
If you’re trying Scotch eggs for the first time, you’re in for a treat! A popular snack food in the U.K., Scotch eggs can be found there in grocery stores, gas stations, and everywhere in between. I had my first Scotch … Continue reading