Top Posts & Pages
- A Ragout of French Beans
- Suet, Part two: What it is, What it isn't, and What to Look For.
- A Simply Fantastic Lemon Cream
- 18th century Sailor's food - Ships Provisions
- Spices in the 18th Century English Kitchen
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Suet, Part Three: Preparing it.
- Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
- Hasty Fritters
- 18th Century No-Knead "French" Bread
Category Archives: Baking
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
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