Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- 18th Century No-Knead "French" Bread
- Did George Washington use Ketchup?
- Spices in the 18th Century English Kitchen
- Scotch Eggs
- A Large Standing Crust
- Please Bring Back the Puddings!
- 18th Century Pasties, Part One
Author Archives: Kevin Carter
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
I have many memories from my formative boyhood years of tromping through the woods, discovering nature, getting dirty, and hunting for anything with more than (or less than) two legs with which I could startle my poor dear mother. Occasionally, the call … Continue reading
I find it serendipitous to stumble upon a familiar term in a centuries-old text — a term I use in my modern conversation, yet, one that has retained its meaning throughout the centuries. As a young boy, I would go out to the cornfields … Continue reading
Chocolate is probably the most celebrated food in western civilization…okay, you’re right; there is bacon, but besides that… Many of our most decadent desserts are made with it. We flavor our coffee with it and brew our beer to taste … Continue reading
While most chocolate in the 18th century was consumed as a drink (and most often for breakfast), it began to show up in a few period dessert recipes as well. Chocolate’s introduction to the dessert table was fairly subtle. It … Continue reading
Have you ever pursued an endeavor full-tilt and headlong, only to discover the brick wall AFTER you’ve regain consciousness? I hit a brick wall. In my recent quest to understand the breadth of lineages in the pudding family tree, I … Continue reading
I recently ran across online portions of an interesting book, edited by Harlan Walker, titled Disappearing Foods: Studies in Foods and Dishes at Risk (Prospect Books, 1995). The book includes an article written by Mary Wallace Kelsey called “The Pudding Club and … Continue reading