Top Posts & Pages
- 18th Century No-Knead "French" Bread
- Standing-Crust Pie Recipes
- Pancakes: They're Not Just for Breakfast
- 18th century Sailor's food - Ships Provisions
- Preserved Walnuts
- Yellow Flummery
- Suet, Part Three: Preparing it.
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Please Bring Back the Puddings!
- Simple Biscuits Recipe
Category Archives: pies
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
In my last (rather lengthy) post, I shared a recipe for a large standing crust from Mrs. Frazer’s 1791 cookbook, “The Practice of Cookery.” Rather than leave you standing there with an empty pie shell, I thought it would be … Continue reading
Ok, I am obviously some kind of cheese pie freak, and I admit this is my third cheesecake type recipe in the last couple of months, but you will just have to bear with me. In the past, we … Continue reading
This “cheesecake” is easy and tasty. As you can see from the above recipe from Eliza Smiths 1739 “The Compleat Housewife”, it is basically a 1/3 potato, 1/3 egg and 1/3 butter tart with some sugar and nutmeg added for … Continue reading
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
In most English societies, for centuries Christmas has been a time of gatherings, and food, and festivities, and traditions, and family. For many people in the eighteenth century, Christmas was celebrated much differently than it typically is today. Remnants of … Continue reading
I recently completely a side-by-side comparison of a number of 18th and early 19th century recipes for mince pie — 36 recipes in all from 24 different sources. I have to admit that when I get involved in something like … Continue reading