Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- Spices in the 18th Century English Kitchen
- Did George Washington use Ketchup?
- 18th Century No-Knead "French" Bread
- Scotch Eggs
- A Large Standing Crust
- Please Bring Back the Puddings!
- Simple Biscuits Recipe
Category Archives: 18th century
When cooking a modern recipe with a dozen ingredients in a well stocked kitchen with a stove, eight pans, twenty spoons of various sizes, dozens of mixing bowls and every other convenience, I can’t help but look back to poor … 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
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
In preparation for our upcoming wedding, my fiancée, Kelly, and I visited a wonderful cheese shop in Kalamazoo, Michigan this weekend, hoping to explore different cheese options for our reception. The tiny shop was packed with wide-eyed shoppers, and the busy … Continue reading
Many recipes in the 18th century use biscuits as an ingredient in other foods. Now I’m a biscuit fan. I’ll take mine hot with a dab of butter and a little honey. It just so happens that my bucket list … Continue reading
Here’s an interesting passage from William Ellis’s 1750 book, “The Country Housewife’s Family Companion” (page 65). Ellis speaks of the virtuous timing of slaughtering a “porker” prior to harvest. The scrap pieces of meat could be used in making portable … Continue reading
As I began my quest to understand the 18th century pasty, I figured the first thing I needed to do was to leave behind all of my modern notions of what they were. I needed to travel light, leaving plenty … Continue reading
Say the word “Pasty” (pronounced “past-ee”), and you’ll likely receive a passionate Pavlovian response from hungry folks from several regions of the U.S. (i.e., Michigan’s U.P., or parts of Pennsylvania, Wisconsin, Montana, and California). Echoes of the lip-smacking cheers reverberate … Continue reading