Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Suet, Part Three: Preparing it.
- 18th Century No-Knead "French" Bread
- An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor
- Please Bring Back the Puddings!
- Chocolate: "A Light and Wholesome Breakfast"
- Suet, Part Four: A Few Recipes.
- A Puff Paste Recipe (with a secret confession)
- The Crust of Time
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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