Top Posts & Pages
- Hard Dumplings a Soldiers Treat
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- The Overlooked Purslane
- Ship's Biscuit Recipes
- Suet, Part two: What it is, What it isn't, and What to Look For.
- 18th Century No-Knead "French" Bread
- 18th century Sailor's food - Ships Provisions
- A Pork Pie with a Standing Crust
- An 18th Century Vegetarian Cookbook, and a Peek into the Diets of the Poor
- Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
Tag Archives: paste
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
While many foods (and people’s taste preferences for them) have changed dramatically over years of culinary evolution, some remain unaltered from their ancestral origins. Take pie crusts, for instance: any trustworthy modern recipe likely calls for flour, cold butter and/or … Continue reading