Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Scotch Eggs
- Ship's Biscuit Recipes
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- A Pork Pie with a Standing Crust
- 18th Century No-Knead "French" Bread
- An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor
- Suet, Part Three: Preparing it.
- 18th century Sailor's food - Ships Provisions
- Preserved Walnuts
Author Archives: Kevin Carter
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
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