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- Suet, Part two: What it is, What it isn't, and What to Look For.
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Author Archives: Kevin Carter
A Large Standing Crust
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
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A Quire of Paper
Here’s one more recipe for 18th century pancakes from John Farley’s 1783 cookbook, “The London Art of Cookery“: A variation of this recipe can also be found in Mary Randolph’s 1824 cookbook “The Virginia Housewife.” A “quire” is a term borrowed … Continue reading
Posted in 18th century, Baking, Bread, historic cooking, Ingredients, Recipe, Video
Tagged pancakes
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How to hold your pancake…
It’s pancake week on our picture reference blog, SiftingThePast.com, and I couldn’t help but notice how people were holding their pancakes in a couple of the paintings . Notice, below, the man in the background holding his pancake as well … Continue reading
Pancakes: They’re Not Just for Breakfast
While I look forward nearly every day to going to work, every now and again, I’ll look forward with greater anticipation to the drive home. I know of no job that is void of any stress of one sort or … Continue reading
Posted in 18th century, Baking, Bread, historic cooking, Ingredients, Recipe, Video
Tagged pancakes
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A Rare Glimpse and a Unique Resource
Here at Jas. Townsend & Son, we’re presently researching, of all things, the history of pancakes. We noticed a broad range of various pancake recipes as we perused the numerous period cookbooks in preparation for our video series, but we … Continue reading
Posted in 1700's, Baking, Bread, historic cooking, Ingredients, Medicine, Recipe, Uncategorized
Tagged cookbook, country housewife, ellis
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A Pork Pie with a Standing Crust
In a previous post, I presented three common types of pastry crust used in the 18th century: the standing crust, the puff paste, and the short paste. These are fairly broad categories of crusts, and recipes for numerous variations for … Continue reading
Posted in 1700's, 18th century, historic cooking, Ingredients, pies, Recipe, Video
Tagged caudle, crust, lear, melton-mowbray, paste, pie, pork, standing, suet
3 Comments
Suet, Part Three: Preparing it.
Suet was apparently used both raw and rendered (refined) in 18th century cooking. While some of the original recipes specified the use of rendered suet, most seemed to leave the option open. It is fairly common for recipes to instruct the … Continue reading
Posted in 1700's, 18th century, historic cooking, Ingredients, Recipe, Video
Tagged processing, render, rundell, suet. tallow
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Suet, Part two: What it is, What it isn’t, and What to Look For.
In my last post, I took a brief look at the important role suet had in 18th century foodways as well as in life in general. I gave an over-simplified explanation that suet is the hard fat from the loins … Continue reading
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Suet, Part One: Its role in 18th Century Foodways and Life
Scan through almost any 18th century cookbook and you will find a recurring term: Suet. Suet was an important ingredient in English cooking. It’s still used today, though it seems to have reserved its spot on British grocery shelves much more … Continue reading
Posted in 1700's, 18th century, Baking, historic cooking, Ingredients, Medicine, Recipe, Uncategorized
Tagged black paper, carbon paper, fish bait, hays, moxon, paint, pomade, rundell, steel, suet
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