Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Suet, Part Three: Preparing it.
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Ship's Biscuit Recipes
- 18th century Sailor's food - Ships Provisions
- The Christmas Pie
- Three Dozen Mince Pie Recipes Later -- the Fallacy of Precision
- A Pork Pie with a Standing Crust
- A Standing Crust Recipe
- A Puff Paste Recipe (with a secret confession)
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