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- Suet, Part two: What it is, What it isn't, and What to Look For.
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- Spices in the 18th Century English Kitchen
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- A Large Standing Crust
- Please Bring Back the Puddings!
- 18th Century Pasties, Part One
Tag Archives: broiling
While perusing several 18th century cookbooks, I’ve identified and included below a selection of recipes using suet. I chose these recipes because they seem to be fairly typical representations of food categories which commonly use suet: puddings, dumplings, pastry crusts, … Continue reading →