Top Posts & Pages
- 18th Century No-Knead "French" Bread
- A Pork Pie with a Standing Crust
- Did George Washington use Ketchup?
- A Large Standing Crust
- 18th century Sailor's food - Ships Provisions
- Pancakes: They're Not Just for Breakfast
- Interpreting Measures
- Suet, Part Four: A Few Recipes.
- Suet, Part two: What it is, What it isn't, and What to Look For.
Tag Archives: crust
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
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
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