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Suet, Part One: Its role in 18th Century Foodways and Life

Posted on January 18, 2013 by

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 , , , , , , , , , | 1 Comment