Tag Archives: moxon

Suet, Part One: Its role in 18th Century Foodways and Life

Scan through almost any 18th century cookbook and you will find a recurring term:¬†Suet. Suet was an important ingredient in English cooking. It’s still used today, though it seems to have reserved its spot on British grocery shelves much more … Continue reading

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