Top Posts & Pages
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- 18th century Sailor's food - Ships Provisions
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Ship's Biscuit Recipes
- Salted Meat for a Long Journey at Sea
- 18th Century No-Knead "French" Bread
- Suet, Part Three: Preparing it.
- Two 18th Century Vegetarian Recipes: Carolina Snow Balls and a Simple (but Delicious) Boiled Rice Pudding
- 18th Century Pasties, Part One
- A Puff Paste Recipe (with a secret confession)
Tag Archives: pastry
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
Say the word “Pasty” (pronounced “past-ee”), and you’ll likely receive a passionate Pavlovian response from hungry folks from several regions of the U.S. (i.e., Michigan’s U.P., or parts of Pennsylvania, Wisconsin, Montana, and California). Echoes of the lip-smacking cheers reverberate … 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