Tag Archives: crust

18th Century Pasties, Part Two

As I began my quest to understand the 18th century pasty, I figured the first thing I needed to do was to leave behind all of my modern notions of what they were. I needed to travel light, leaving plenty … Continue reading

Posted in 1700's, 18th century, Baking, historic cooking, Ingredients, pies, Recipe, Uncategorized, Video | Tagged , , , , , , , , | 4 Comments

A Pork Pie with a Standing 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

Posted in 1700's, 18th century, historic cooking, Ingredients, pies, Recipe, Video | Tagged , , , , , , , , | 6 Comments

Suet, Part Four: A Few Recipes.

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

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 , , , , , , , | 7 Comments

A Puff Paste Recipe (with a secret confession)

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 , , , , , | 11 Comments

Recipes Using Bread Crust Chips and Raspings

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

Posted in Baking, Bread, Recipe, Uncategorized | Tagged , , , , , , , | Leave a comment