Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- 18th Century No-Knead "French" Bread
- Suet, Part Three: Preparing it.
- A White Pot Recipe
- Preserved Walnuts
- The Christmas Pie
- Spices in the 18th Century English Kitchen
- Ship's Biscuit Recipes
- Pan Perdu (or as we call it "French Toast")
Tag Archives: crust
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
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