Top Posts & Pages
- Suet, Part two: What it is, What it isn't, and What to Look For.
- Suet, Part Three: Preparing it.
- Hasty Fritters
- Standing-Crust Pie Recipes
- The Christmas Pie
- Please Bring Back the Puddings!
- Pan Perdu (or as we call it "French Toast")
- Preserved Walnuts
- 18th and Early 19th Century Cookbooks: Searchable, and FREE.
- Suet, Part Four: A Few Recipes.
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