Top Posts & Pages
- 18th Century No-Knead "French" Bread
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- Suet, Part two: What it is, What it isn't, and What to Look For.
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- 18th century Sailor's food - Ships Provisions
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Tag Archives: forcemeat
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 →