Tag Archives: crust

A Pork Pie with a Standing Crust

Posted on February 11, 2013 by

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 →

Posted in 1700's, 18th century, historic cooking, Ingredients, pies, Recipe, Video | Tagged , , , , , , , , | 3 Comments

Suet, Part Four: A Few Recipes.

Posted on January 23, 2013 by

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 →

Posted in 1700's, 18th century, historic cooking, Ingredients, pies, Recipe | Tagged , , , , , , , , , , , , , | 1 Comment

A Short Paste, a Delicious Pear Tart, and a Choice of Three Toppings

Posted on December 10, 2012 by

I’ve mentioned in an early post that there were, for the most part, three types of pastry crusts used in 18th century cooking. This is admittedly a simplification of the goings-on of the old English kitchen. There were other types … Continue reading →

Posted in Baking, Ingredients, Recipe, Video | Tagged , , , , , , , | 6 Comments

A Puff Paste Recipe (with a secret confession)

Posted on November 26, 2012 by

Our third video series, “18th Century Cooking with Jas. Townsend & Son,” is embarking on a closer look at the three more common types of pastry crusts used in 18th century cookery: the standing crust, the puff paste, and the … Continue reading →

Posted in Baking, Ingredients, pies, Recipe, Video | Tagged , , , , , | 8 Comments

Recipes Using Bread Crust Chips and Raspings

Posted on July 12, 2012 by

In response to our last post on 18th Century No-Knead “French” Bread, a reader asked us to share some original recipes that included crust chips and raspings as an ingredient. If the typical 18th century diet could be reduced down … Continue reading →

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