Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th Century No-Knead "French" Bread
- A White Pot Recipe
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Ship's Biscuit Recipes
- Suet, Part Three: Preparing it.
- Spices in the 18th Century English Kitchen
- The Christmas Pie
- Preserved Walnuts
- Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
Category Archives: Recipe
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
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